GRILLED SCALLOPS WITH ORANGE-CHIVE MAYONNAISE
Dill and orange flavors bring out the best in grilled scallops!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix all Orange-Chive Mayonnaise ingredients. Cover; refrigerate until serving but no longer than 24 hours.
- Heat gas or charcoal grill. Spray hinged wire grill basket with cooking spray or brush with vegetable oil.
- In medium bowl, mix butter, dill weed, liqueur and salt. Stir in scallops until well coated with butter mixture. Place scallops in basket.
- Place basket on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until scallops are white and opaque. Serve with Orange-Chive Mayonnaise.
Nutrition Facts : Calories 730, Carbohydrate 3 g, Cholesterol 140 mg, Fat 13, Fiber 0 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 1 1/2 g
SPICY ORANGE-GLAZED SCALLOPS
Steps:
- Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
- Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
- Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.
GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
- For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
- For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
- Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.
SCALLOPS WITH CHIPOTLE-ORANGE SAUCE
Kindle cozy conversation with these tender scallops in a spicy sauce. It's a surefire recipe for warming up a twosome in no time! -Jan Justice, Catlettsburg, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200 calories, Fat 5g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 608mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE
Make and share this Grilled Scallops With Vegetables and Hoisin-Orange Sauce recipe from Food.com.
Provided by Ashley U
Categories Asian
Time 1h21m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Mix all sauce ingredients in a bowl.
- Mix first 4 vegetable ingredients in a large bowl.
- Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
- Season with salt and pepper.
- Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
- Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
- Transfer seeds to a plastic bag.
- Using mallet or hammer, coarsely crack seeds.
- Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
- Let stand at least 30 minutes or chill up to 1 hour.
- Prepare barbecue to medium-high heat.
- Thread 3 scallops onto each of 4 skewers.
- Brush barbecue rack with oil to prevent sticking.
- Grill scallops until just opaque in center, about 3 minutes per side.
- Divide vegetables among 2 plates.
- Top each with scallops and serve, passing Hoisin-Orange sauce separately.
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE
Provided by Stan Frankenthaler
Categories Ginger Appetizer Orange Scallop Cucumber Carrot Summer Grill/Barbecue Watercress Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 appetizer servings
Number Of Ingredients 23
Steps:
- For sauce:
- Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
- For vegetables:
- Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.
- For scallops:
- Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour.
- Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
- Available at Asian markets and many supermarkets.
GRILLED SCALLOPS WITH CHIVE DILL CREAM
This recipe is originally from a May 1987 Bon Appetit in the "Cooking For Friends" section. Use the larger scallops for this recipe; bay scallops are too fragile to grill. The chive dill cream is also excellent over poached or grilled salmon.
Provided by Leslie in Texas
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak skewers in water to cover for 1 hour.
- Boil wine,stock,and shallots in heavy small saucepan until reduced to 3 tablespoons.
- Add cream and boil until sauce consistancy.
- Remove from heat and whisk in 2 tablespoons butter.
- Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat if drops of melted butter appear (if sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter).
- Season with salt and pepper to taste; transfer to double boiler or vacume bottle to keep warm.
- Prepare barbeque(high heat).
- Drain skewers and thread scallops onto skewers.
- Brush with melted butter; grill until opaque, turning once, 5 minutes.
- Stir minced dill and chives into sauce.
- Divide sauce among plates, top with scallops,garnish with dill sprigs and serve.
Nutrition Facts : Calories 458, Fat 31.7, SaturatedFat 19.1, Cholesterol 146.2, Sodium 428.2, Carbohydrate 8.3, Sugar 1.1, Protein 27.6
GRILLED SCALLOP AND ORANGE SKEWERS
Prepare half the skewers with fresh bay leaves and half with thyme.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Remove small muscle from sides of scallops, and discard. Combine juices, oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.
- Heat a grill or grill pan to medium hot, and place grid 4 inches above coals. Double-skewer scallops, alternating with orange sections. Tuck a sprig of thyme or skewer a bay leaf between each scallop and orange. Lay skewers in a pan, and pour remaining marinade over them.
- Grill for 2 to 3 minutes on each side, until scallops are opaque and lightly charred. Serve immediately.
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