By: Chef & Co-Owner, Roland Glauser
(POSTED: May 9, 2011)

Seared Scallops with Sesame Ginger Orange Marmalade

Charlotte Lane Restaurant

Yield: 4 servings


24 scallops (under 10 or 10/20 size)
(Or, if available, use fresh live scallops in the shell with roe sourced from Indian Point Marine Farm)
canola oil for serving
sea salt to taste


1/2 cup orange marmalade
2 oz lime juice
1/2 oz fish sauce
2 oz rice wine (recommended: Mirin, sweeter than sake, with less alcohol)
1 tsp fresh ginger, chopped
1/2 tsp Chinese hot sauce
1/2 oz sesame oil
1/2 oz Worcestershire sauce
1/2 medium carrot, grated
1/2 tsp cornstarch
just enough water to dilute the cornstarch
8 sprigs fresh coriander


Bring all ingredients for marmalade to a simmer, thicken lightly with cornstarch and remove from stove. Keep at room temperature until ready to plate. Sear the scallops in oil on high heat, just until they are well caramelized and golden brown on the outside but still lightly translucent on the inside. Season with fine sea salt to your taste.

Place 2 scallop shells (available at some seafood retailers) on each plate, then place 3 scallops on each shell. Drizzle with sauce, and garnish each shell with borage flower (if available) and a small coriander sprig. Serve immediately and enjoy the flavour of Nova Scotia scallops, the Charlotte Lane way.

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