Seared Scallops with Sesame Ginger Orange Marmalade

Recipe provided by: Charlotte Lane


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


1/3 cup orange marmalade 75 ml
2 oz lime juice 57 g
2/3 oz fish sauce 21 g
2 oz rice wine (recommend mirin – sweeter than saki with less alcohol) 57 g
1 tsp fresh ginger, chopped 5 ml
1/2 tsp Chinese hot sauce 2 ml
2/3 oz sesame oil 21 g
2/3 oz Worcestershire sauce 21 g
1/2 medium carrot, grated 1/2
1/2 tsp cornstarch 2 ml
  just enough water to dilute the cornstarch  
8 sprigs fresh coriander 8


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 retilers) 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.