Scallopslorange Recipes

EASY GARLIC-LEMON SCALLOPS

Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories Seafood Shellfish Scallops

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

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

Ingredients

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

SPICY ORANGE-GLAZED SCALLOPS

Spicy Orange-Glazed Scallops image

Provided by Food Network

Categories main-dish

Time 40m

Yield 3 servings

Number Of Ingredients 11

Ingredients

1/2 cup finely diced shallots
1 large or 2 medium oranges, zested
Olive oil
3/4 cup orange juice
1 3/4 cups chicken broth
2/3 cup dry white wine
2 habanero peppers, cut into quarters, stems and veins removed
1/4 cup orange liqueur (recommended: Grand Marnier)
9 large sea scallops rinsed and dried
Salt and freshly ground black pepper
Chopped chives and orange slices, for garnish

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.

SCALLOPS L'ORANGE

Scallops L'orange image

Scallops delicately flavored with orange zest and white wine. I used an Italian Soave, you can sub with dry vermouth. Recipe from "Food and Wine"

Provided by Lorac

Categories Oranges

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
2 lbs sea scallops
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 -3 tablespoons butter
1/2 cup dry white wine
2 scallions, chopped
1 teaspoon grated orange zest
1/2 scallion, chopped
1/4 teaspoon grated orange zest

Steps:

Heat oil in a nonstick skillet over medium high heat until very hot.
Season scallops with salt and pepper.
Add half the scallops to the pan and cook 1 minute or until browned.
Turn and cook 2 minutes or until browned and cooked through.
Remove from pan and repeat with remaining scallops.
Wipe out pan, add butter and melt over medium heat.
Add wine, scallions and orange zest and cook 2 minutes.
Add scallops, cook 1 minute remove to a serving plate.
Sprinkle with remaining scallion and orange zest and serve.

Nutrition Facts : Calories 295.8, Fat 13.7, SaturatedFat 4.8, Cholesterol 69.8, Sodium 1235.7, Carbohydrate 8.9, Fiber 0.3, Sugar 0.5, Protein 27.7

SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE

Seared Peppered Scallops with Orange-Soy Glaze image

Categories Fruit Juice Citrus Shellfish Sauté Quick & Easy Orange Scallop Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons peanut oil, divided
1 1/2 pounds sea scallops, patted dry with paper towels
2 teaspoons ground peppercorn blend, or ground black pepper
2 garlic cloves, finely chopped (about 2 teaspoons)
1/2 cup orange juice
1 tablespoon soy sauce
1/2 teaspoon (packed) grated orange peel

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.

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