Oolong Crusted Scallops With Citrus Sauce Recipes

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SCALLOPS WITH CITRUS GINGER SAUCE



Scallops with Citrus Ginger Sauce image

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

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange (zested and juiced)
1 lemon (juiced)
1 tbsp fresh ginger (grated)
2 tbsp butter (or ghee)
sea salt (to taste)
fresh thyme (for garnish)

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

SCALLOPS WITH CITRUS GLAZE



Scallops with Citrus Glaze image

"These scallops are especially scrumptious when served on steamed rice with a green salad on the side." -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

12 sea scallops (about 1-1/2 pounds)
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 cup orange juice
1/4 cup lemon juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon grated orange zest

Steps:

  • Sprinkle scallops with pepper and salt. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm., In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce and orange zest. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with scallops.

Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS



Sautéed Scallops With Crushed Peppercorns image

Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black (both true pepper), and rose (not really pepper - they are the fruit of a different plant - but peppery nonetheless, and pretty, too). Crush the peppercorns in a mortar or grind very coarsely in a spice mill.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds large dry-packed sea scallops, about 24 pieces, tough muscle (foot) on the side removed from each
Kosher salt
1 teaspoon black peppercorns, crushed
1 teaspoon green peppercorns (dried, not canned), crushed
1 teaspoon rose (pink) peppercorns, crushed, plus a few whole for garnish
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 tablespoon amontillado or other dry sherry
6 ounces crème fraîche
1 teaspoon freshly grated lime zest
1 teaspoon freshly grated lemon zest
1 tablespoon chopped mint or tiny mint leaves

Steps:

  • Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
  • Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
  • Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
  • Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
  • Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 459 milligrams, Sugar 1 gram, TransFat 0 grams

SEARED SCALLOPS WITH CITRUS HERB SAUCE



Seared Scallops with Citrus Herb Sauce image

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

3/4 pound sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons dry sherry or chicken broth
1 tablespoon lemon juice
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh tarragon

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 I



Citrus Scallops I image

Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner.

Provided by Christine

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1 clove garlic, minced
1 pound scallops
½ tablespoon salt
¼ teaspoon crushed red pepper flakes
½ teaspoon grated lime zest
2 tablespoons fresh lime juice
4 large oranges, peeled and segmented
1 tablespoon chopped fresh cilantro

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

PAN-SEARED SCALLOPS WITH LEMON SAUCE



Pan-Seared Scallops with Lemon Sauce image

Categories     Dairy     Bake     Mother's Day     Lemon     Scallop     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 lemon
1 1/2 cups dry white wine
1/4 cup sliced shallots
2 garlic cloves, peeled, crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
3 pounds large scallops
2 tablespoons (1/4 stick) butter, divided
2 tablespoons olive oil, divided

Steps:

  • Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
  • Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
  • Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
  • What to drink:
  • Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.

OOLONG-CRUSTED SCALLOPS WITH CITRUS SAUCE



Oolong-Crusted Scallops With Citrus Sauce image

Provided by Daniel Patterson

Categories     appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 8

Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/2 lime
8 tablespoons butter, cut into small pieces
Salt and pepper
1 tablespoon plus 1 teaspoon oolong tea leaves, finely ground in a coffee grinder
12 sea scallops, tough muscle removed and patted dry
2 tablespoons olive oil

Steps:

  • Heat the juices in a saucepan to just below a simmer, then whisk in the butter, a few pieces at a time. Season with salt and keep warm.
  • Place the ground tea on a plate. Season the scallops with salt and pepper, then press both sides into the ground tea.
  • Heat the oil in a cast-iron skillet or saut� pan over medium heat. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 16 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 1 gram

CITRUS SCALLOPS II



Citrus Scallops II image

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

2 ½ tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 ½ tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

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

OOLONG-CRUSTED SCALLOPS WITH CITRUS SAUCE



OOLONG-CRUSTED SCALLOPS WITH CITRUS SAUCE image

Categories     Shellfish     Sauté     Dinner

Yield 4 people

Number Of Ingredients 8

Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/2 lime
8 T butter, cut into small pieces
Salt and pepper
1 T plus 1 t. oolong tea leaves, finely ground in coffee grinder
12 sea scallops, tough muscle removed and patted dry
2 T olive oil

Steps:

  • 1. Heat the juices in a saucepan to just below a simmer, then whisk in the butter, a few pieces at a time. Season with salt and keep warm. 2. Place the ground tea on a plate. Season the scallops with salt and pepper, then press both sides into the ground tea. 3. Heat the oil in a cast-iron skillet or saute pan over medium heat. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them.

SCALLOPS WITH LEMON-CHIVE SAUCE



Scallops With Lemon-Chive Sauce image

From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.

Provided by Dragonfly AZ

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs sea scallops, patted dry
1/8 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided use
1 garlic clove, minced
10 ounces Baby Spinach
1 1/2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons chopped chives

Steps:

  • Season scallops with salt and pepper.
  • Melt 1 Tbs butter in non-stick skillet over medium-high heat.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add spinach and stir until wilted.
  • Transfer spinach to platter and cover to keep warm.
  • Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
  • Repeat with remaining scallops.
  • Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
  • Remove from heat, stir in chives and zest.
  • Pour over scallops and spinach and serve.

Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5

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SPICE-CRUSTED SCALLOPS WITH CRISP CAPERS RECIPE - ROB EVANS
In a small skillet, simmer the orange juice over moderate heat until reduced to 2 tablespoons, 6 to 7 minutes. Transfer to a blender. Add the cooked egg …
From foodandwine.com


SCALLOPS WITH SHALLOT CITRUS SAUCE - THE WASHINGTON POST
2021-01-28 Using a sharp paring knife, trim the top and bottom off the grapefruit and the orange, then remove the white pith and the peel of each by standing the …
From washingtonpost.com


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