SCALLOPS WITH CITRUS GINGER SAUCE
Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!
Provided by Lisa Bryan
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Pat your scallops dry with a paper towel and sprinkle them with sea salt.
- Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
- Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
- Plate your scallops, drizzle more sauce on top and garnish with thyme.
Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CITRUS SCALLOPS
My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.
Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
SEARED SCALLOPS WITH VANILLA CITRUS CONFIT
Provided by Aaron May
Time 20m
Yield 4 servings
Number Of Ingredients 14
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.
CITRUS SCALLOPS I
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
- Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 28.3 g, Cholesterol 37.5 mg, Fat 8 g, Fiber 5.5 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 1059.2 mg, Sugar 18.9 g
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
- Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
- Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.
CITRUS SCALLOPS II
This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.
Provided by COTTER_NH
Categories Seafood Shellfish Scallops
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
- Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 12 g, Cholesterol 83.9 mg, Fat 15.4 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 4.8 g, Sodium 374.1 mg, Sugar 1 g
BACON WRAPPED CITRUS SCALLOPS
Make and share this Bacon Wrapped Citrus Scallops recipe from Food.com.
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut each bacon slice in half. Cook over medium heat 5-6 minutes.
- Wrap each scallop in a bacon piece.
- In a saucepan over medium-high heat, bring syrup to a boil. Cook, uncovered, about 5 minutes, until reduced to about 2/3 cup.
- Remove from heat. Add butter, orange juice, and orange peel and stir until butter is melted and mixture is combined.
- Coat grill rack with cooking spray. Heat grill to a medium-high heat (350-400 degrees).
- Using 6 skewers, thread 4 wrapped scallops onto each skewer (if using wooden, soak in water for about 30 minutes first). Brush syrup mixture over scallops.
- Grill scallops for 4-6 minutes, turning once or twice, until scallops are opaque and bacon is crisp.
FISH WITH CITRUS-CHILE SAUCE
This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.
Provided by Ligaya Mishan
Categories dinner, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
- In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
- Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
- If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
CITRUS SCALLOPS
Make and share this Citrus Scallops recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add scallop mixture; sauté 4 minutes or until scallops are done.
- Top with 1 tablespoon parsley.
Nutrition Facts : Calories 185.4, Fat 4.7, SaturatedFat 0.6, Cholesterol 56.3, Sodium 566.8, Carbohydrate 5.5, Fiber 0.2, Sugar 0.2, Protein 28.8
More about "citrus scallops i recipes"
PAN-SEARED SCALLOPS WITH CITRUSY CORN SUCCOTASH …
From purewow.com
CITRUS SCALLOPS | TESCO REAL FOOD
From realfood.tesco.com
CITRUS SCALLOPS WITH FALL VEGGIES RECIPE | SELF
From self.com
29 SCALLOP RECIPES FOR RESTAURANT-WORTHY DINNERS AT …
From epicurious.com
CITRUS SCALLOPS RECIPE - SEAFOOD RECIPES
From goodhousekeeping.com
Servings 4Total Time 30 minsEstimated Reading Time 1 minCalories 275 per serving
CITRUS SEARED SCALLOPS - SPOON FORK BACON
From spoonforkbacon.com
Ratings 1Servings 4Cuisine AmercianCategory Dinner
- Season scallops with salt and pepper and place in a medium bowl with the blood orange juice, lemon juice and 1 tablespoon of extra virgin olive oil. Toss together. Allow scallops to marinate for 10 minutes.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Add ½ of the scallops and sear on each side for 2 to 3 minutes (or until golden brown).
22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER TONIGHT ...
From foodnetwork.com
Reviews 600Author By
PAN-SEARED SCALLOPS WITH CITRUS SAUCE | FEASTING AT HOME
From feastingathome.com
GRILLED SCALLOPS WITH A SIMPLE CITRUS HONEY MARINADE - KITCHEN …
From kitchenlaughter.com
CITRUS SCALLOPS - SUMMER CITRUS
From summercitrus.com
CITRUS SCALLOPS AND FETTUCCINI – KILTED CHEF
From kiltedchef.ca
BUTTER CITRUS SCALLOPS ON ASPARAGUS | THRIFTY FOODS RECIPES
From thriftyfoods.com
CITRUS-GLAZED SCALLOPS WITH AVOCADO SALSA RECIPE | MYRECIPES
From myrecipes.com
PAN-SEARED SCALLOPS WITH FENNEL AND CITRUS RECIPE | COOKING LIGHT
From cookinglight.com
CITRUS SCALLOPS AND CAULIFLOWER RICE RECIPE | REAL SIMPLE
From realsimple.com
SOY CITRUS SCALLOPS WITH SOBA NOODLES RECIPE | MYRECIPES
From myrecipes.com
30 SCALLOPS RECIPES THAT MAKE THE MOST OF THOSE OCEAN JEWELS
From bonappetit.com
CITRUS SCALLOPS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
SICILIAN CITRUS-GLAZED SCALLOPS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
PAN-SEARED SCALLOPS WITH ENDIVE AND CITRUS RECIPE | COOKING LIGHT
From cookinglight.com
CITRUS JUMBO SCALLOPS | CHOLULA
From cholula.com
HERBED CITRUS GRILLED SHRIMP AND SCALLOPS - THE WOKS OF LIFE
From thewoksoflife.com
CITRUS SCALLOPS I RECIPE - FOOD NEWS
From foodnewsnews.com
CITRUS SCALLOPS EN PAPILLOTE WITH HERB EMULSION
From saltandwind.com
CITRUS SCALLOP CEVICHE RECIPE - RAPHAEL LUNETTA | FOOD & WINE
From foodandwine.com
SEARED SCALLOPS WITH CITRUS BUTTER - LGS SPECIALTIES
From lgssales.com
10 BEST LEFTOVER SCALLOP RECIPES [EASY SEAFOOD IDEAS]
From theeatdown.com
CITRUS SCALLOPS WITH LINGUINE RECIPE FROM H-E-B
From heb.com
CITRUS SCALLOPS - TCM WORLD
From tcmworld.org
10 BEST SEA SCALLOP WITH PASTA RECIPES | YUMMLY
From yummly.com
SCALLOPS WITH SHALLOT CITRUS SAUCE - THE WASHINGTON POST
From washingtonpost.com
SCALLOPS RECIPE WITH SWEET-TART CITRUS SAUCE CAN BRIGHTEN …
From washingtonpost.com
CITRUS SCALLOPS RECIPE BY TANYA - COOKEATSHARE
From cookeatshare.com
CITRUS SCALLOPS RECIPE: HOW TO MAKE IT
THE 25 BEST SCALLOP RECIPES - GYPSYPLATE
From gypsyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search