Sea Scallops With Spinach And Oranges Recipes

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SCALLOPS WITH WILTED SPINACH



Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

SEA SCALLOPS WITH SPINACH AND ORANGES



Sea Scallops With Spinach and Oranges image

These scallops are so tasty served with spinach and oranges. The recipe is courtesy of the Harvard Street Grill.

Provided by Barb G.

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

6 -8 large scallops
6 ounces Baby Spinach
2 navel oranges
5 large basil leaves, cut into thin strips
1 large shallot, finely chopped
1 garlic clove, chopped
3 ounces olive oil
1 tablespoon butter
fresh cracked black pepper
kosher salt

Steps:

  • Mix finely chopped shallots and garlic set aside.
  • Segment oranges and place segments in a small mixing bowl; add the thin strips of basil to the orange segments, add 1/2 of the finely chopped shallots & garlic to the orange segments; add 1-ounce of olive oil & cracked pepper,Gently Mix; set aside( this can be made early but most be at room temperature to serve).
  • Place TWO saute pans on medium-high heat; season scallops with salt and pepper; divide the remaining olive oil into the TWO preheated pans: In one pan, add butter,Add reserved garlic and shallots, Quickly stir for 10 to 15 SECONDS and Add spinach; saute 20 to 30 seconds; remove from heat and season.
  • In the other pan, Add the seasoned Scallops, sear for about 1 to 2 minutes, Flip over scallops and sear other side for about 1 to 2 minutes; remove from heat (do-not over cook). The center will look slightly translucent when cooked properly.
  • Place sauteed spinach in center of plate, arrange scallops and oranges around the spinach, Serve.

SEARED SEA SCALLOPS



Seared Sea Scallops image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Categories     appetizer

Time 1h21m

Yield 2 servings

Number Of Ingredients 29

2 tablespoons olive oil
6 U-10 scallops
Salt and pepper
10 leaves spinach
2 tablespoon garlic
4 tablespoons white wine
Corn flapjacks, recipe follows
Orange honey butter, recipe follows
2 teaspoons cooked and crumbled pancetta
2 teaspoons chopped chives
Sweet potato curls, recipe follows
4 ounces pureed corn
1/4 cup corn kernels
1/2 cup flour
1/3 cup milk
1 teaspoons sugar
3/4 teaspoons salt
1 teaspoons baking powder
1/3 teaspoon baking soda
1/2 cup white wine
1/2 cup orange juice
1 tablespoons chopped garlic
1 tablespoons chopped shallot
1 thyme sprig
2 ounces heavy cream
1/2 pound butter
2 ounces honey
1 sweet potato
Hot oil, for frying

Steps:

  • In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
  • In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
  • Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
  • Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
  • Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

SCALLOP, SPINACH AND ORANGE SALAD



Scallop, Spinach and Orange Salad image

Categories     Salad     Broil     High Fiber     Orange     Almond     Mussel     Spinach     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil
12 large sea scallops, each cut horizontally into thirds
2 tablespoons (1/4 stick) butter, melted
1/4 teaspoon paprika
8 cups fresh spinach leaves (about 10 ounces)
2 tablespoons sliced almonds, toasted
1/4 cup (1/2 stick) chilled butter, cut into pieces

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.

PAN-SEARED SCALLOPS WITH GINGER-ORANGE SPINACH (COOKING LIGHT)



Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light) image

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

1 tablespoon julienne-cut peeled fresh ginger
1 tablespoon sliced green onion
4 garlic cloves, minced
20 sea scallops (about 1 1/2 pounds)
1/2 cup vodka
1/4 cup dry vermouth
1 teaspoon stick margarine or 1 teaspoon butter
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1 1/2 lbs chopped fresh spinach
1/2 teaspoon salt
1/8 teaspoon black pepper
cooking spray

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

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

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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