SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes 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
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.
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.
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SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE
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- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot.
- Season the scallops with the salt and pepper. Add ½ the scallops to the pan and cook for about 1 minute until browned.
- Turn and cook for about 2 minutes longer until browned on the second side and just done. Remove from the pan.
- Add the remaining tablespoon of oil to the pan and repeat with the remaining scallops. Wipe out the pan.
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