Scallops With Orange Butter Sauce Recipes

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.

Steps:

• Heat frying oil in a deep fryer to 375 degrees F.
• In batches, add sweet potatoes to oil and fry until crispy, about 1 minute. Drain on a paper towel-lined plate.
• In a shallow dish, combine the cocoa, fennel, cloves, cinnamon, salt, and cayenne. Lightly dredge 1 side of the scallops in the spice mixture, shaking to remove the excess.
• In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the scallops in batches as necessary and cook until just cooked through and golden brown, 2 to 3 minutes per side, depending upon thickness. Remove from the heat and cover to keep warm.
• In a medium skillet, melt the sugar over medium heat. When it starts to caramelize, add the vinegar, wine, vanilla bean and seeds, zest and stir to combine. Bring to a simmer and cook until reduced by half, about 2 minutes. Add the cream and cook until thickened and reduced by half, 2 to 3 minutes. Lower the heat and whisk in the butter several pieces at a time, adding additional pieces just as the previous ones are almost incorporated. Remove from the heat and remove the vanilla bean. Stir in the orange segments and adjust the seasoning, to taste.
• Spoon the sauce onto 4 plates and top with the scallops. Serve immediately with the sweet potato gaufrettes.

Steps:

• Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well, and refrigerate for 1 hour.
• If using wooden skewers, soak the skewers in water for at least 1/2 hour.
• Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
• Add the butter, tomatoes and coriander, and cook briefly until the combination is well blended. Season with salt and pepper. Keep warm.
• Heat a broiler or a grill until it is quite hot.
• Divide the scallops into four equal batches, and place them on 4 skewers. Brush with the marinade.
• Place the skewers on the grill or under the broiler, and cook about 4 minutes. Turn the skewers, and cook for 4 more minutes on the other side.
• Serve immediately with the orange-butter sauce.

Steps:

• Heat a large skillet over high heat. Mix orange juice, mustard and basil in a glass measuring cup. Coat the scallops with oil and season both sides with salt and pepper. When pan is hot (if using a nonstick skillet, residual oils will send up wisps of smoke), add scallops; cook until golden brown, about 2 to 3 minutes on each side. Divide scallops among 4 dinner plates.
• Add orange juice mixture to the hot skillet; simmer until reduced by half, 1 to 2 minutes. Stir in butter, pour over scallops and serve.

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.

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.

Steps:

• In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely.
• (The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise).
• Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
• Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through.
• Whisk the fresh cilantro into the butter sauce.
• Serve the scallops with the warm butter sauce.