Scallops And Leeks In Star Anise Orange Sauce Recipes

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SCALLOPS WITH LEEKS



Scallops with Leeks image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Salt
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped

Steps:

  • Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
  • Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
  • In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
  • Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

SEA SCALLOPS OVER LEEKS WITH MANGO CURRY CHUTNEY SAUCE



Sea Scallops over Leeks with Mango Curry Chutney Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

3 tablespoons grapeseed oil (1 tablespoon to saute the leeks, 1 tablespoon to saute the onion and garlic for the sauce, and 1 tablespoon to sear the scallops)
4 tablespoons (1/2 stick or 1/4 cup) butter, (1 tablespoon to saute the leeks, 1 tablespoon to sear the scallops, and 2 tablespoons to whisk into the sauce)
4 leeks, white and tender greens parts only, soaked in salt water to remove grit and sliced on the bias into 1/2-inch pieces
1 onion, peeled and thinly sliced
1 garlic clove, peeled and thinly sliced
2 cups mango/peach juice (preferably with no additional sugar added)
2 tablespoons mild curry paste
1/2 cup dark chocolate chips (recommended: Hershey's Special Dark Chocolate Chips)
8 (U-10) sea scallops
2 teaspoons chili powder
2 teaspoons dark cocoa (recommended: Hershey's Cocoa Special Dark Chocolate)
Salt and freshly ground black pepper
1/4 cup sour cream

Steps:

  • Heat 1 tablespoon of the grapeseed oil over medium heat in a large saute pan and add 1 tablespoon of the butter (reserving the other 2 tablespoons oil and the other 3 tablespoons butter). Reduce the heat to low and slowly cook the leeks until tender. Transfer to a utility platter, cover and keep warm. (Keep the same pan handy to sear the scallops.)
  • While the leeks are cooking, in a separate medium saucepot heat 1 tablespoon of oil over medium heat (reserving the last tablespoon of oil) and saute the onion and garlic until the onion becomes translucent. Add the mango peach juice and curry paste and let reduce by two-thirds. Whisk in the chocolate chips and cook for about 10 minutes to integrate flavors.
  • While the sauce is cooking, dust the scallops on both sides with chili powder and cocoa powder, and season with a little salt.
  • Return to the saucepot, and reduce the heat to low. Take 1/4 cup of the hot sauce and put it into a separate bowl. Gradually add the sour cream into the hot sauce, a spoonful at a time to temper the sour cream and keep it from "breaking."
  • Gradually add the bowl of tempered sour cream to the sauce a little at a time and allow to thicken over low heat, about 5 more minutes.
  • While the sauce is thickening, return to the pan in which you sauteed the leeks and if you have not already done so, remove them to a utility platter to keep warm. Wipe out the same pan, heat the remaining 1 tablespoon oil over medium-high heat to the smoking point and melt 1 tablespoon of the butter in it (reserving the last 2 tablespoons of butter). Sear each side of the scallop leaving undisturbed for the first 2 minutes or so to let the caramelization process to begin. This will not only allow the seasonings integrate into the surface of the scallops, but will prevent tearing. Further cook the scallops until you see (from the side) that they are beginning to turn opaque inside. When you notice that the opacity extends about 1/4 of the way down from each flat side of the scallop, remove the scallops to a plate and cover them with a pot lid to allow carryover cooking to take over, to avoid overcooking the scallops.
  • Spoon some leeks into the center of serving plate. Top with scallops and spoon curry sauce around.

SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE



Scallops and Leeks in Star Anise-Orange Sauce image

Categories     Citrus     Shellfish     Orange     Scallop     Leek     Anise     Bon Appétit

Yield Serves 4 as a first-course

Number Of Ingredients 8

1 cup fresh orange juice
4 whole star anise
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons peanut oil
1 tablespoon 1/2 x 1/8-inch orange peel strips (orange part only)
4 medium leeks (white and pale green parts only), cut crosswise into 1/2-inch pieces
16 sea scallops

Steps:

  • Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.

SCALLOPS WITH ORANGE-BUTTER SAUCE



Scallops with Orange-Butter Sauce image

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

1 teaspoon olive oil
1/4 pound sea scallops, patted dry, tough ligament on side removed
Salt and pepper
1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 tablespoon unsalted butter
2 tablespoons minced fresh chives
Cooked couscous, for serving

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

SCALLOPS IN A LEEK SAUCE



Scallops in a leek sauce image

Scallops in a creamy garlic, chestnut and leek sauce.

Provided by pippygirl

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • 1.In a saucepan, brown the garlic in the olive oil, then add the leeks, spring onions and ginger. Lower the heat and stew for 10 minutes, then add the wine and chestnuts and cook for 5 minutes before adding the cream. Simmer gently for a further 5 minutes and season.
  • 2.While the mixture is cooking for the last five minutes, sear the scallops in olive oil in a frying pan over a high heat for 2 minutes each side.
  • 3.Serve the scallops on the chestnut and leek fondue

SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER



Seared scallops with leeks & lemon chilli butter image

Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests

Provided by Jane Hornby

Categories     Starter

Time 20m

Number Of Ingredients 9

4 young, but not baby leeks leeks , trimmed
12 scallops , roes on or off
1 tbsp light olive oil
lemon wedges, to serve
250g pack butter , softened
1 red chilli , deseeded and finely chopped
2 garlic cloves , crushed
zest 2 lemon
bunch parsley , leaves chopped, plus extra to serve

Steps:

  • For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
  • Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
  • Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
  • To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium

LEEKS IN ORANGE SAUCE



Leeks in Orange Sauce image

Make and share this Leeks in Orange Sauce recipe from Food.com.

Provided by Studentchef

Categories     Greens

Time 25m

Yield 5 serving(s)

Number Of Ingredients 8

450 g leeks, sliced and finely chopped
30 g butter
1 freshly-grated orange, zest of
6 teaspoons orange juice
salt and black pepper, to taste
3 tablespoons flour
360 ml milk
2 tablespoons lemon juice

Steps:

  • Melt the butter in a large saucepan and fry the leeks for 2 minutes before adding the lemon juice and seasoning to taste.
  • Put the lid on and allow the mixture to sweat gently for about 5 minutes, or until tender.
  • Add the flour to the mixture and stir in thoroughly before adding the orange zest. Stir to combine, then gradually add the milk, stirring all the while.
  • Bring the mixture to a boil then reduce to a simmer, allowing it to cook for 5 minutes more. Add the lemon juice and serve hot.

Nutrition Facts : Calories 163.7, Fat 7.8, SaturatedFat 4.7, Cholesterol 22.7, Sodium 95.2, Carbohydrate 20.6, Fiber 1.8, Sugar 4.2, Protein 4.2

SCALLOPS IN LEEK SAUCE AND CAVIAR



Scallops In Leek Sauce And Caviar image

Provided by Jacques Pepin

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound (about 20) sea scallops
2 medium leeks (about 12 ounces)
1/2 cup dry, fruity white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (4 tablespoons) heavy cream
1/2 teaspoon potato starch or arrowroot, dissolved in 1 tablespoon cold water
4 tablespoons (about 2 ounces) salmon caviar
2 tablespoons (about 1 ounce) beluga malossol caviar
1 teaspoon peanut oil

Steps:

  • Rinse the scallops, drain and set aside. Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.
  • Cut the leeks into 3-inch chunks and halve the chunks. Slice the leeks into small, thin strips to create a fine julienne. (You should have about 3 1/2 lightly packed cups.) Place the leeks in a sieve, rinse under cool water and drain.
  • Place the leeks in a saucepan with 2 1/2 cups of water and bring to a boil. Cook, covered, for about 8 minutes or until tender. Drain, reserving the juice. (You should have about 1/2 cup of juice.) Set the leeks and the juice aside separately.
  • When ready to serve, place the leek juice in a saucepan with the scallops. Add the wine, salt and pepper. Bring to a boil and cook gently for 1 minute. Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan. Bring the liquid to a boil. Mix in the dissolved potato starch and stir until the mixture thickens slightly.
  • Reheat the leeks in a microwave oven or over direct heat. Divide them among 4 plates. Arrange the scallops on top and spoon some sauce over them. In a bowl, gently mix the red and black caviar together with the oil until the grains separate. Sprinkle on top of the scallops. Serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 805 milligrams, Sugar 2 grams, TransFat 0 grams

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE



Scallops With Chipotle-Orange Sauce image

A delicious easy recipe, I prepared this as an appetizer. I used 6 large sea scallops and cut them into quarters. Great tasting sauce!

Provided by Elly in Canada

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter, divided
1 teaspoon olive oil
1 1/2 lbs large scallops, approx. 16
1/2 teaspoon paprika
1/4 teaspoon salt, divided
1/2 cup orange juice, freshly squeezed
1/2 teaspoon orange zest, finely grated
1 tablespoon chipotle chile in adobo, finely chopped
1/4 cup green onion, chopped

Steps:

  • Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
  • Season scallops with paprika and 1/8 teaspoon salt.
  • Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
  • Remove from pan and set aside, keep warm.
  • Add orange juice, zest and chile to pan, scraping to loosen browned bits.
  • Bring to a boil, cook about 2 minutes.
  • Add remaining butter and salt, stirring with a whisk until sauce is smooth.
  • Serve scallops with sauce, sprinkle with onions.
  • Recommend serving with rice and steamed broccoli florets.

Nutrition Facts : Calories 227.4, Fat 8.3, SaturatedFat 4, Cholesterol 71.4, Sodium 461.4, Carbohydrate 7.9, Fiber 0.3, Sugar 2.8, Protein 29

SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE



Scallops with Leeks in Champagne Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, well washed and thinly sliced crosswise
1/2 cup dry champagne
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
  • In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE



Seared Scallops with Leeks and Caviar Sauce image

Categories     Herb     Shellfish     Scallop     Leek     Spring     Winter     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
  • Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
  • Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

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Top Asked Questions

How do you cook with star anise and leeks?
Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes.
How do you cook Orange scallops?
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous. Follow Everyday Food's simple how-to for cooking scallops. Read the full recipe after the video. 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.
How to cook scallops on the stove?
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.
What are the health benefits of orange-flavored scallops?
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous. Follow Everyday Food's simple how-to for cooking scallops.

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