1 lb. sea scallops
¼ cup freshly squeezed orange juice
1 Tbsp grated ginger
3 Tbsp julienned ginger
1 ½ Tbsp rice wine vinegar
4 sections orange peel, each julienned without pith
1 Tbsp olive or avocado oil
2 cloves garlic, minced
2 small leeks, white and light green only cut into 3 inch matchsticks
6 medium carrots julienned 3 inches long
1 ¼ cup chicken or vegetable stock
2 Tbsp fresh cilantro leaves
In a medium bowl, combine scallops, orange juice, grated ginger and vinegar, set aside. Bring a small saucepan of water to boil. Add orange peel and blanch for two minutes. Remove from heat. Set aside.
Set a large cast iron pan over very high heat until very hot. Add oil; swirl to cover the bottom. Remove scallops from marinate with slotted spoon. Reserve the marinade. Cook scallops two minutes. Add julienned ginger and garlic; cook about two more minutes.
Transfer to a bowl. Add leeks, carrots and orange peel to pan and salt. You may need to add a little more oil here. Cook one minute. Add stock and marinate; cover. Lower to medium heat. Cook about 10 minutes or until carrots are cooked. Remove lid and reduce liquid to half. Return scallops. Cook one minute or until most of the liquid is gone. Place over cooked rice and garnish with cilantro.
— Barbara Rexford