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
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
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
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.
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.
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.
SCALLOPS WITH BLOOD ORANGE GASTRIQUE
Categories Low Cal High Fiber Dinner Orange Scallop Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For blood orange gastrique:
- Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
- For scallops and brussels sprouts:
- Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.
ORANGE GLAZED SCALLOPS
One of my new inventions this dish is awesome! I invented on New Years Day that I was spending at Lake Norman, NC. with my boyfriend then I wanted to surprise him and make something different for dinner so I came up with the idea of making scallops. This orange glaze pairs up so well with scallops. So easy to make yet delicious. You must try!!!
Provided by Brazilianflavor in
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small sauce pan add the 3 Tbsp of butter, orange juice, 1/2 tsp of salt, 1/2 tsp pepper and minced garlic then bring to boil for 2 minutes then reduce the heat and let it simmer for about 10 minutes stirring occasionally. Sit aside.
- Wash and gently dry the scallops then season with the rest of the salt and pepper.
- In a hot frying pan add the olive oil and 1 tbsp of butter to melt then add the scallops let it cook for about 3-4 minutes each side then add the orange glaze then flip one more time.
- Serve with mashed potatoes or fresh steamed veggies.
Nutrition Facts : Calories 360.6, Fat 30.4, SaturatedFat 15.7, Cholesterol 82.7, Sodium 1723.2, Carbohydrate 10.9, Fiber 0.7, Sugar 5.3, Protein 11.9
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
SAUTEED SCALLOPS WITH ORANGE AND SESAME
Provided by Moira Hodgson
Categories dinner, easy, one pot, appetizer, main course
Time 1h10m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Marinate scallops for one hour in orange juice and lemon juice.
- Heat oil in wok or large frying pan. Stir-fry scallions with the ginger and pepper flakes for one minute. Add scallops and stir-fry for two to three minutes. Remove with a slotted spoon and keep warm. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.
- Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 5 grams, TransFat 0 grams
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