Citrus Scallops Recipes

Steps:

• In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
• Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

Steps:

• Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
• Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

Steps:

• Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
• Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
• Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.

Steps:

• Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes.
• Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.
• Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.
• Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.

Steps:

• Scrape out the gills from the mushroom caps with a spoon, and set aside.
• Toss the scallops with 2 cups of the Miso-Citrus Marinade in a medium bowl or ziploc bag; marinate in refrigerator 2-3 hours.
• Prepare a grill, heat to hot, and spray grid with nonstick cooking spray.
• Alternatively, heat a grill pan or large sauté pan over high heat.
• Lightly rub portobello with 2 Tablespoons oil and season with salt and pepper.
• If using a pan, add 2 additional tablespoons of oil and swirl to coat.
• Grill or sauté the mushrooms, turning once, until brown, 8-10 minutes.
• Transfer to a medium bowl, cover tightly with plastic wrap, so mushrooms will steam to finish cooking, about 15 minutes.
• Cut mushrooms into ¼ inch slices.
• Remove scallops from marinade and blot to remove excess.
• Encircle each scallop with 1 or 2 mushroom slices, then insert a skewer through the center to make a ‘handle’ and hold mushroom in place.
• (I used 1 slice of mushroom, and wrapped sideways, so that the length of the mushroom was parallel to the skewer, and secured on both ends.).
• Place 2 scallops on each skewer.
• If using a pan, reheat over high heat, add remaining 2 tablespoons of oil, and swirl to coat.
• Lightly pepper the scallops, and, working in batches, sauté the lollipops, turning once, until scallops are cooked through, about 3 minutes per side.
• If using a grill, grill until scallops are cooked through, turning once, about 2 minutes on each side.
• If serving as an appetiser, arrange lollipops on an oval platter.
• To serve as a starter, divide the greens among 4 plates.
• Top with the lollipops, squeeze the juice from the lemon over the lollipops, and serve.

Steps:

• Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

Steps:

• Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add scallop mixture; sauté 4 minutes or until scallops are done.
• Top with 1 tablespoon parsley.