Orange Shallot Mayonnaise Recipes

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

Steps:

• Finely grate 1 teaspoon zest from an orange, then squeeze enough juice to measure 5 tablespoons.
• Boil 4 tablespoons orange juice with shallot in a very small heavy saucepan over moderate heat, stirring occasionally, until juice is almost evaporated, 4 to 5 minutes. Transfer shallot to a bowl to cool, then stir in zest, mayonnaise, lemon juice, pepper, and remaining tablespoon orange juice. Chill, covered, 1 hour (for flavors to develop).

Steps:

• Preheat oven to 375^F Spray 9x13 inch baking pan with cooking spray.
• Place orange roughy in pan.
• Combine mayonnaise, lemon juice to taste, and dijon mustard.
• Spread evenly over orange roughy.
• Combine bread crumbs, shallot, garlic and 1-2 tablespoons melted butter in a ziplock bag.
• Add enough butter to coat ingredients a little.
• Shake to mix.
• Sprinkle bread crumbs over orange roughy.
• Bake uncovered until fish is done and crumbs are light brown and a little crispy, 20 to 25 minutes, depending on the thickness of the fish.
• Usually it takes about 10 minutes per inch of thickness, including the topping.

Steps:

• Dry scallops well and season with salt and pepper.
• Heat olive oil in large saute pan until smoking then add the scallops.
• Don't overcrowd them.
• Brown well.
• Let cook over medium high heat until done, about 5-8 minutes.
• Keep Warm.
• In non-aluminum pan bring orange juice and concentrate to boil.
• Lower heat and simmer for 5 minutes.
• Set aside.
• In a saute pan, heat olive oil until almost smoking.
• Add the shallots, browning them well on all sides.
• Add orange juice mixture and chicken stock, cover.
• Let simmer over moderate heat until shallots are nearly cooked through.
• Remove shallots and let the remaining liquid reduce uncovered to about one cup.
• Swirl in butter and serve immediately over shallots and scallops.