Rinse and drain scallops on a plate lined with paper towels; set aside. In a small bowl, add lime juice, ginger, garlic, sugar, Orange Blossom Water, Vanilla Extract and salt; stir to combine. Add scallops and marinade to a small sealable plastic bag. Turn to coat and place on a plate and refrigerate for only 8-10 minutes, turn once.
Prepare Sweet Chili Sauce; set aside.
In a small shallow bowl, add bread crumbs, cornstarch and pepper; stir to combine. Remove scallops from marinade and discard leftover marinade.
In a large non-stick skillet, add 1 tablespoon oil and 1/2 tablespoon butter. Heat over medium-high heat, coat top and bottom of six scallops with breading. Place in pan and sear on both sides, until done, about 2 minutes per side. Wipe skillet and repeat with remaining scallops. Serve each scallop with a teaspoon of sauce.
Rinse and drain scallops on a plate lined with paper towels; set aside. In a small bowl, add lime juice, ginger, garlic, sugar, Orange Blossom Water, Vanilla Extract and salt; stir to combine. Add scallops and marinade to a small sealable plastic bag. Turn to coat and place on a plate and refrigerate for only 8-10 minutes, turn once.
Prepare Sweet Chili Sauce; set aside.
In a small shallow bowl, add bread crumbs, cornstarch and pepper; stir to combine. Remove scallops from marinade and discard leftover marinade.
In a large non-stick skillet, add 1 tablespoon oil and 1/2 tablespoon butter. Heat over medium-high heat, coat top and bottom of six scallops with breading. Place in pan and sear on both sides, until done, about 2 minutes per side. Wipe skillet and repeat with remaining scallops. Serve each scallop with a teaspoon of sauce.
Mexican Pure Vanilla Extract
Orange Blossom Water
