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Seared Scallops with Pineapple-Ginger Sauce

Scott Phillips

Servings: four.



  • 6 Tbs. homemade or low-salt canned chicken broth
  • 1/4 cup thawed pineapple juice concentrate
  • 1/2 tsp. grated fresh ginger
  • 1-1/2 lb. “dry” sea scallops patted dry
  • 2 Tbs. olive oil
  • Coarse salt and freshly ground black pepper
  • 1 Tbs. unsalted butter

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 65
  • Sodium (mg): 400
  • Carbohydrates (g): 12
  • Fiber (g): 0
  • Protein (g): 29


  • Combine the chicken broth, pineapple juice concentrate, and ginger in a small bowl. Set the scallops on a plate and drizzle with the oil; turn to coat. Sprinkle both sides with salt and pepper. About 2 min. before searing the scallops, set a heavy-based 12-inch nonstick skillet over high heat and turn on the exhaust fan.
  • When the pan is very hot, add the scallops. Cook over high heat until they develop an even, rich brown crust, 2 to 3 minutes per side. Remove from the heat and transfer the scallops to a plate.
  • Return the empty skillet to the heat and add the pineapple juice mixture; boil until the liquid reduces by about half. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in the butter. Spoon a portion of the sauce over the scallops and serve immediately.


You can substitute orange juice concentrate for the pineapple juice in this recipe and use salmon fillets instead of the scallops.

Be sure to ask your fishmonger for “dry” scallops, ones that have not been treated with an STP (sodium tripolyphosphate) solution. “Wet” scallops (ones treated with this solution) won’t brown as well when you sauté them.


Rate or Review

Reviews (2 reviews)

  • IgorSavor | 03/04/2014

    Anyone of two recipes (Scallops or Salmon) is delicious and very simple. Same the juices; both are greats in the solution.

  • murriely | 02/16/2008

    This is a wonderful perparation, good flavors. I have made it many times, just couldn't remember which magazine in my archives to look to. If you love scallops, this is perfect and quick.

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