Seared Orange Scallops Recipes

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Steps:

• Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
• Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
• Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
• Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
• Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
• Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.

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.

Steps:

• In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
• In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
• Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
• Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
• Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

Steps:

• Remove the adductor muscle from the scallops, rinse with cold water and thoroughly pat dry. Place the scallops on a towel-lined-platter and bring to room temp.
• Using a paring knife, remove the citrus segments from the grapefruit, lemon, lime and orange. Place in a bowl, reserving the remaining portion of the fruit for juicing. Juice the remainders of the citrus into a small saucepot and add the Champagne, orange juice and agave nectar. Using a paring knife, split the vanilla bean down the center and add it to the saucepot. Bring to a boil over medium-high heat.
• Combine the cornstarch with the water in a small bowl. Add the cornstarch slurry to the pot and bring to a boil. Remove from the heat and let cool to room temp. Pour the sauce over the citrus segments and reserve at room temp.
• Add the butter and oil to a 12- to 14-inch saute pan over high heat. Carefully salt the scallops. Once the fat begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops until golden brown, about 2 minutes on each side. Place the scallops on a plate and carefully spoon the sauce and citrus segments over top.

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.

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.

Steps:

• Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
• Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.

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.

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

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:

• 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.