SEARED ORANGE SCALLOPS
this was so quick i had dinner on in less than half an hour! from bon appetit, i served this over jasmati rice.
Provided by chia2160
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat 3 tbsp oil in a large skillet.
- sprinkle scallops with pepper and salt.
- saute until brown about 2 minutes per side.
- transfer to a plate.
- add garlic and remaining oil to skillet, stir for 1 minute.
- add oj, soy and orange zest to skillet, stirring until sauce boils and thickens, about 2-3 minutes.
- pour sauce over scallops and serve.
ORANGE SCALLOPS
Dead easy recipe for scallops that appeared in "Relish Magazine" an occasional insert in our local newspaper. I think I'd want to add a little hot sauce or chili flakes next time, as the hotness would counterbalance the sweetness of the marmalade nicely.
Provided by lecole54
Categories < 15 Mins
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Create marinade from last 3 ingredients (with possible addition of some hot sauce or cayenne, to your taste).
- Toss with scallops.
- Saute until done.
Nutrition Facts : Calories 162.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 36.4, Sodium 1276.7, Carbohydrate 19.2, Fiber 0.4, Sugar 12.3, Protein 19.7
ORANGE GLAZED SCALLOPS
One of my new inventions this dish is awesome! I invented on New Years Day that I was spending at Lake Norman, NC. with my boyfriend then I wanted to surprise him and make something different for dinner so I came up with the idea of making scallops. This orange glaze pairs up so well with scallops. So easy to make yet delicious. You must try!!!
Provided by Brazilianflavor in
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small sauce pan add the 3 Tbsp of butter, orange juice, 1/2 tsp of salt, 1/2 tsp pepper and minced garlic then bring to boil for 2 minutes then reduce the heat and let it simmer for about 10 minutes stirring occasionally. Sit aside.
- Wash and gently dry the scallops then season with the rest of the salt and pepper.
- In a hot frying pan add the olive oil and 1 tbsp of butter to melt then add the scallops let it cook for about 3-4 minutes each side then add the orange glaze then flip one more time.
- Serve with mashed potatoes or fresh steamed veggies.
Nutrition Facts : Calories 360.6, Fat 30.4, SaturatedFat 15.7, Cholesterol 82.7, Sodium 1723.2, Carbohydrate 10.9, Fiber 0.7, Sugar 5.3, Protein 11.9
SCALLOPS L'ORANGE
Scallops delicately flavored with orange zest and white wine. I used an Italian Soave, you can sub with dry vermouth. Recipe from "Food and Wine"
Provided by Lorac
Categories Oranges
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a nonstick skillet over medium high heat until very hot.
- Season scallops with salt and pepper.
- Add half the scallops to the pan and cook 1 minute or until browned.
- Turn and cook 2 minutes or until browned and cooked through.
- Remove from pan and repeat with remaining scallops.
- Wipe out pan, add butter and melt over medium heat.
- Add wine, scallions and orange zest and cook 2 minutes.
- Add scallops, cook 1 minute remove to a serving plate.
- Sprinkle with remaining scallion and orange zest and serve.
Nutrition Facts : Calories 295.8, Fat 13.7, SaturatedFat 4.8, Cholesterol 69.8, Sodium 1235.7, Carbohydrate 8.9, Fiber 0.3, Sugar 0.5, Protein 27.7
SPICY ORANGE-GLAZED SCALLOPS
Steps:
- Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
- Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
- Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.
GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
- For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
- For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
- Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.
SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW
Quick-cooking scallops are the ultimate weeknight dinner, but the true star of this simple meal is bright and fresh citrus. While citrus is readily available year-round, December through March is peak citrus season.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
- Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
- Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
- Flip the scallops and cook until opaque, about 2 more minutes.
- Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.
Nutrition Facts : Calories 450, Fat 23 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 979 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 35 grams, Sugar 15 grams
SCALLOPS WITH CHIPOTLE-ORANGE SAUCE
A delicious easy recipe, I prepared this as an appetizer. I used 6 large sea scallops and cut them into quarters. Great tasting sauce!
Provided by Elly in Canada
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
- Season scallops with paprika and 1/8 teaspoon salt.
- Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
- Remove from pan and set aside, keep warm.
- Add orange juice, zest and chile to pan, scraping to loosen browned bits.
- Bring to a boil, cook about 2 minutes.
- Add remaining butter and salt, stirring with a whisk until sauce is smooth.
- Serve scallops with sauce, sprinkle with onions.
- Recommend serving with rice and steamed broccoli florets.
Nutrition Facts : Calories 227.4, Fat 8.3, SaturatedFat 4, Cholesterol 71.4, Sodium 461.4, Carbohydrate 7.9, Fiber 0.3, Sugar 2.8, Protein 29
SEA SCALLOPS WITH ORANGE AND SAFFRON
This was posted in Cooking for Love and was submitted from The Tarragon Tree restaurant, Chatham, NJ which closed in 1988. Sounds interesting. Maybe you had it there? There is a 2 hour marination.
Provided by Oolala
Categories Oranges
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut each of the scallops in half to have all of equal size and put in a bowl.
- Julienne a few strips of orance zest and save for garnish. Grate the orange and sprinkle over the scallops.
- Juice the orange and pour over the scallops.
- Add tomato, saffron, white wine, parsley, salt and pepper.
- Marinate scallops for 2 hours or longer.
- Melt butter in skillet and saute shallots.
- Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
- Add reserved marinade to skillet and cook until reduced to a glaze.
- Add the cream; bring to a boil, stirring, and reduce to desired thickness.
- Add scallops and stir to coat and serve immediately, garishing with parsley sprigs and orange peel strips.
Nutrition Facts : Calories 206.7, Fat 8.5, SaturatedFat 4.8, Cholesterol 61.7, Sodium 212.6, Carbohydrate 9.6, Fiber 1.2, Sugar 4, Protein 20.2
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE
Categories Fruit Juice Citrus Shellfish Sauté Quick & Easy Orange Scallop Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.
- Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.
- Pour sauce over scallops and serve.
SCALLOPS WITH BLOOD ORANGE GASTRIQUE
Categories Low Cal High Fiber Dinner Orange Scallop Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For blood orange gastrique:
- Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
- For scallops and brussels sprouts:
- Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.
SCALLOPS WITH CHIPOTLE-ORANGE SAUCE
Kindle cozy conversation with these tender scallops in a spicy sauce. It's a surefire recipe for warming up a twosome in no time! -Jan Justice, Catlettsburg, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque. , Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper. , Serve over linguine if desired. Garnish with green onion.
Nutrition Facts : Calories 200 calories, Fat 5g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 608mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SCALLOPS WITH CARAMEL-ORANGE SAUCE
This recipe is so much more than the sum of its parts! Truly awesome! From "Around My French Table" by Dorie Greenspan I have made this recipe using large shrimp, as scallops are hard to come by here. This serves 4 as an appetizer, 2 as a main.
Provided by evelynathens
Categories European
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color (you can put a drop of sugar on a white plate to test the color), about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half - you should have about 1/3 cup. Pull the pan from the heat and set it aside. (You can make the sauce up to 2 days ahead and keep it covered in the refrigerator.).
- Pat the scallops dry between two paper towels. Slice or pull off the little muscle attached to the sides of the scallops. Have a warm serving platter and a small strainer at the ready.
- Put the saucepan with the caramel sauce over very low heat so that it can warm while you cook the scallops.
- Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center - nick one to test. Transfer the scallops to the serving platter.
- Check that the caramel sauce is hot - give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper, then pour through the strainer into a sauceboat or pitcher. Drizzle some of the sauce over the scallops and pass the rest at the table.
- Note: For even better flavour in the sauce (imo), use the juice of a Seville Orange if you can access.
Nutrition Facts : Calories 354, Fat 10.3, SaturatedFat 4.4, Cholesterol 69.8, Sodium 945.6, Carbohydrate 25.8, Fiber 0.1, Sugar 16.8, Protein 27.8
SAUTEED SCALLOPS WITH ORANGE AND SESAME
Provided by Moira Hodgson
Categories dinner, easy, one pot, appetizer, main course
Time 1h10m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Marinate scallops for one hour in orange juice and lemon juice.
- Heat oil in wok or large frying pan. Stir-fry scallions with the ginger and pepper flakes for one minute. Add scallops and stir-fry for two to three minutes. Remove with a slotted spoon and keep warm. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.
- Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 5 grams, TransFat 0 grams
SCALLOPS WITH ORANGES & ROSEMARY
Wanting a light main dish using my favorite scallops, I tried this recipe from a friend and was I WOWed! She later shared it came from a WW cookbook - 6 points.
Provided by CindiJ
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible.
- Remove peel & pith from oranges. With small knife, remove the sections over a bowl.
- Pat scallops dry on paper towels, set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute).
- Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side).
- Remove from heat & place in bowl.
- Repeat with remaining scallops.
- Add onion and garlic to skillet and cook till softened, about 2 minutes.
- Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper.
- Cook 2 minutes, stirring frequently.
- Discard rosemary & orange zest.
- Return scallops to skillet and heat through for 1-2 minutes.
- Arrange the salad greens on 4 plates and top with remaining orange sections.
- Spoon scallops & sauce over the top of the orange/salad.
- Garnish with reserved orange zest and fresh rosemary sprigs.
Nutrition Facts : Calories 250.3, Fat 4.8, SaturatedFat 0.6, Cholesterol 56.3, Sodium 420.7, Carbohydrate 21.5, Fiber 3.4, Sugar 13, Protein 30.1
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