PAN-SEARED SCALLOPS WITH GINGER-ORANGE SPINACH (COOKING LIGHT)
Make and share this Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light) recipe from Food.com.
Provided by Brookelynne26
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 3 ingredients in a bowl.
- Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
- Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and sauté 30 seconds. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove from skillet, and keep warm.
- Remove scallops from marinade, reserving marinade. Place skillet coated with cooking spray over high heat until hot. Add scallops; cook 1 1/2 minutes on each side or until golden brown. Remove from skillet; keep warm. Add reserved marinade to skillet. Bring to a boil; cook until sauce is reduced to 1/4 cup (about 5 minutes).
- Arrange scallops over spinach mixture; drizzle with sauce.
Nutrition Facts : Calories 193.9, Fat 2.2, SaturatedFat 0.3, Cholesterol 24.8, Sodium 558.6, Carbohydrate 11.7, Fiber 4, Sugar 2.5, Protein 17.9
SCALLOP, SPINACH AND ORANGE SALAD
Categories Salad Broil High Fiber Orange Almond Mussel Spinach Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
- Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
- Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
- Broil scallops until cooked through, about 3 minutes.
- Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
- Place scallops atop spinach salad. Drizzle sauce over scallops and serve.
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.
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
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- Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
- Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and sauté 30 seconds. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove from skillet, and keep warm.
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