COUSCOUS PATTIES WITH CITRUS SAUCE
Delicious couscous and veggie patties served with citrus sauce gives you tasty Mediterranean dinner - ready to be served for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 4
Number Of Ingredients 23
Steps:
- Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
- Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
- Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
FRIED SCALLOPS WITH CITRUS GINGER SAUCE
Make and share this Fried Scallops With Citrus Ginger Sauce recipe from Food.com.
Provided by Denver cooks
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
- Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
- In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
- Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.
Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.6, Cholesterol 56.3, Sodium 1442.3, Carbohydrate 53, Fiber 0.6, Sugar 1.5, Protein 28.9
PAN FRIED FISH WITH CITRUS BUTTER SAUCE
Fish fillets get lightly battered and pan-fried then served with a zesty citrus butter sauce.
Provided by Taming of the Spoon
Categories Dinner
Time 50m
Number Of Ingredients 17
Steps:
- Combine wine, grapefruit juice, orange juice, lemon juice, vinegar, shallots, and bay leaf in a small saucepan. Boil mixture over medium-high heat until it is reduced to about 1/3 cup, 15-20 minutes. Add cream and boil until mixture is reduced to 1/3 cup again, 1-3 minutes. Discard the bay leaf.
- Reduce heat to low and whisk in butter 1 piece at a time, adding the next piece of butter before the previous one has completely melted. Lift pan off heat as necessary to keep sauce from getting too hot if butter begins to melt too quickly and the sauce separates. Once all the butter is mixed in, stir in parsley. Season the sauce with salt and pepper to taste. Set the pan over a saucepan of warm water, stirring occasionally, to keep the sauce warm while cooking the fish. Don't let the sauce get too hot.
- Make the egg batter by whisking together the eggs, milk, and a pinch of salt in a cake pan or pie plate. Set aside.
- Pat fish fillets dry with paper towels and season on both sides with salt and pepper. Put the flour on a plate. Coat each fillet lightly with flour on both sides, shaking off any excess flour. Then submerge the fish fillets in the egg batter. Turn the fish to coat both sides evenly.
- Pour about 1/4 inch oil into a large non-stick skillet. Heat oil over medium-high heat. When oil is shimmering, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off, and carefully add fillets to skillet. Cook, until golden brown and crisp on the underside, about 5-7 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 5 minutes more depending on the thickness of the fillet. Drain fish fillets on paper towels. To serve, place a fillet on a plate and spoon some of the citrus butter sauce over the fish.
FRIED CABBAGE WITH COLLARDS
This recipe started off as "Oops I don't have enough cabbage," so I added some collard greens that I had to stretch the portions. It ended up with everyone really loving the combination of the two greens with the smoky bacon, spices, sweet peppers and fragrant garlic. It's two Southern gems wrapped up in one dish. I always top off my cabbage or greens with chow-chow, which is a mixture of tomatoes, diced onions, bell peppers, hot sauce and vinegar. It gives it an extra zing of pickled flavor.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.
CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE
Steps:
- Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
- Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.
SAUTEED SCALLOPS WITH GINGER
Categories Ginger Sauté Quick & Easy Wheat/Gluten-Free Scallop Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.
FRIED CAPERS
Provided by Martha Stewart
Yield Makes 1/2 Cup
Number Of Ingredients 2
Steps:
- Heat enough oil to come 1/4 inch up the sides of a small skillet. Place over medium-high heat until hot but not smoking. Add capers; fry until opened and light-golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate before serving.
More about "friedscallopswithcitrusgingersauce recipes"
SCALLOPS WITH CITRUS GINGER SAUCE - DOWNSHIFTOLOGY
From downshiftology.com
10 BEST PF CHANGS SAUCE RECIPES | YUMMLY
From yummly.com
10 BEST CALAMARI DIPPING SAUCE RECIPES | YUMMLY
From yummly.com
40 BASIC STIR FRY SAUCE RECIPES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
23 CULVER’S COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
SMOKED SCALLOPS WITH CITRUS GARLIC BUTTER SAUCE RECIPE | TRAEGER …
From traeger.com
4.4/5 (22)Category Seafood
GINGER ORANGE CRANBERRY SAUCE - THE ENDLESS MEAL®
From theendlessmeal.com
FRIED SCALLOPS WITH CITRUS-MANGO CHUTNEY RECIPE | EAT SMARTER USA
From eatsmarter.com
PAN-SEARED SCALLOPS WITH ORANGE GINGER SAUCE - DEL'S COOKING TWIST
From delscookingtwist.com
GINGER-CITRUS PORK CHOPS - PLATTER TALK
From plattertalk.com
RECIPE PAN FRIED SNAPPER WITH CITRUS SAUCE - GRACE
From gracefoods.com
ORANGE GINGER PORK CHOPS - THE FLOUR HANDPRINT
From theflourhandprint.com
GRILLED SCALLOPS WITH A SIMPLE CITRUS HONEY MARINADE - KITCHEN …
From kitchenlaughter.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
THE BEST COPYCAT SAUCES FROM YOUR FAVORITE RESTAURANTS
From allrecipes.com
PAN FRIED SCALLOPS WITH WHITE WINE GARLIC SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
FRIED CAULIFLOWER IN GARLIC AND GINGER SAUCE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
23 COPYCAT SAUCE RECIPES FROM CHAIN RESTAURANTS, FROM …
From huffpost.com
BULLHEAD RECIPES - PAN-FRIED & BAKED - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
PAN-SEARED SCALLOPS WITH CITRUS SAUCE | FEASTING AT HOME
From feastingathome.com
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
FRIED SCALLOPS WITH CITRUS GINGER SAUCE BEST RECIPES
From findrecipes.info
THE BEST STIR FRY SAUCE! | TASTES LOVELY
From tasteslovely.com
PORK CHOPS IN A GARLIC AND GINGER SAUCE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
FRIED SCALLOPS | CALLEBAUT
From callebaut.com
GINGER SAUCE (JAPANESE STEAKHOUSE) - THE DARING GOURMET
From daringgourmet.com
FRIED SCALLOPS WITH CITRUS GINGER SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BACON SCALLOPS WITH GARLIC BUTTER SAUCE - DAMN DELICIOUS
From damndelicious.net
32 BEST CITRUS COCKTAIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
SCALLOPS TWO WAYS: PAN-SEARED WITH GRAND MARNIER ... - RECIPES …
From recipesrandycooks.com
CRANBERRY SAUCE WITH ORANGE AND GINGER - INQUIRING CHEF
From inquiringchef.com
PAN FRIED COD WITH LEMON-GARLIC SAUCE - SAVOR THE BEST
From savorthebest.com
DELCIOUS PAN-FRIED CREAMY GARLIC SCALLOPS RECIPE
From rosevinecottagegirls.com
15 WAYS TO USE THE JAR OF CAPERS IN YOUR FRIDGE | ALLRECIPES
From allrecipes.com
FRENCH FRIES PLATTER WITH 3 DIFFERENT HOMEMADE DIPPING SAUCES: TRY …
From foxnews.com
FRIED SCALLOPS WITH CITRUS GINGER SAUCE RECIPE - WEBETUTORIAL
From webetutorial.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