SEARED SCALLOPS WITH ORANGE AND VERMOUTH
Be sure to dry the scallops thoroughly before cooking so they'll brown nicely. A quick pan sauce of vermouth, butter and orange zest adds a delectable flavor.
Categories seared scallops with orange and vermouth
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
- In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.
- Fish Alternatives: Instead of large sea scallops, you can use bay scallops. Sauté them for just a minute and a half. They cook so quickly there's not time for a brown crust to form, but the taste will still be delicious.
- Variations: Seared Scallops with Lemon and Vermouth Use 1 teaspoon of grated lemon zest in place of the orange zest. Seared Scallops with Orange and White Wine Use 1/2 cup of dry white wine in place of the vermouth.
- Wine Recommendation: A light, acidic white wine is a good partner for the citrus here. Outstanding choices would be a better quality Soave or a sauvignon blanc from the northern Alto Adige region of Italy.
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.
SEARED SCALLOPS WITH ORANGE AND VERMOUTH (FOOD & WINE)
Steps:
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan. In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute. NOTES Fish Alternatives Instead of large sea scallops, you can use bay scallops. Sauté them for just a minute and a half. They cook so quickly there's not time for a brown crust to form, but the taste will still be delicious. Seared Scallops with Lemon and Vermouth: Use 1 teaspoon of grated lemon zest in place of the orange zest. Seared Scallops with Orange and White Wine: Use 1/2 cup of dry white wine in place of the vermouth.
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
SAVORY SEA SCALLOPS IN WHITE WINE SAUCE
This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!
Provided by polly salama
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy skillet over high heat.
- When oil begins to smoke add scallops.
- Sear each side for one minute or until each side is golden brown.
- Add 1/2 cup of wine and lower heat to medium.
- Simmer for 2 minutes.
- Remove scallops from pan.
- Add remaining wine and lemon juice,and garlic.
- Bring to a boil and reduce by half.
- Add butter, parsley and season with pepper.
- Place scallops on a plate and smother with sauce.
- Serve.
SCALLOPS L'ORANGE
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
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
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
SEARED SCALLOPS WITH JALAPENO VINAIGRETTE
Steps:
- Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
- Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g
More about "seared scallops with orange and vermouth food wine recipes"
SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE
From myrecipes.com
4/5 (1)Servings 4
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
- In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.
- Fish Alternatives: Instead of large sea scallops, you can use bay scallops. Sauté them for just a minute and a half. They cook so quickly there's not time for a brown crust to form, but the taste will still be delicious.
- Variations: Seared Scallops with Lemon and Vermouth: Use 1 teaspoon of grated lemon zest in place of the orange zest.
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - FOOD & WINE
From foodandwine.com
5/5 Servings 4
SEARED SCALLOPS - RECIPES FROM CHEF NORMA - BROOKS WINE
From brookswine.com
BEST WINES WITH SCALLOPS: WHAT THE EXPERTS DRINK - DECANTER
From decanter.com
PAN SEARED SCALLOPS WITH WHITE WINE SAUCE - THERESCIPES.INFO
From therecipes.info
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - BIGOVEN
From bigoven.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE | RECIPE
From pinterest.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE - FOOD NEWS
From foodnewsnews.com
SEARED SCALLOPS WITH RED WINE AND ORANGE SAUCE - LE COUP DE GRâCE
From lecoupdegrace.ca
SEARED SCALLOPS WITH RED WINE AND ORANGE SAUCE - LE COUP DE GRâCE
From lecoupdegrace.ca
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - RECIPECIRCUS.COM
From recipecircus.com
SEARED SEA SCALLOPS WITH WINE SAUCE - CHAMPAGNE TASTES®
From champagne-tastes.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - TFSOS.INFO
From tfsos.info
SEARED SEA SCALLOPS IN VERMOUTH CREAM SAUCE - NUT FREE MOM BLOG
From nutfreemomblog.com
RECIPE - PAN-SEARED SCALLOPS WITH VERMOUTH-POACHED CREAMY …
From lcbo.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE - QUICK FROM …
From mastercook.com
PAN-SEARED SCALLOPS WITH CITRUS SAUCE - FEASTING AT HOME
From feastingathome.com
PAN-SEARED SCALLOPS WITH ORANGE GINGER SAUCE - DEL'S COOKING TWIST
From delscookingtwist.com
PAN SEARED SEA SCALLOPS RECIPE - CHEF BILLY PARISI
From billyparisi.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - FAMILYTIME.COM
From familytime.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - BIGOVEN.COM
From bigoven.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE
From pinterest.co.uk
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - GLUTEN FREE RECIPES
From fooddiez.com
BAKED SCALLOP RECIPE WITH ORANGE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SEARED SCALLOPS WITH BUTTER AND OLIVE OIL - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SEARED SCALLOPS RECIPE WITH ORANGE RUM SAUCE - CIAOFLORENTINA
From ciaoflorentina.com
SEARED SCALLOPS WITH WHITE WINE - CREATE THE MOST AMAZING DISHES
OUR FAVORITE RECIPES FOR SCALLOPS | FOOD & WINE
From foodandwine.com
ORANGE SCALLOP RECIPE - THERESCIPES.INFO
From therecipes.info
RECIPE DETAIL PAGE | LCBO
From lcbo.com
10 BEST SEARED SCALLOP ENTREE RECIPES - YUMMLY
From yummly.com
SEARED SCALLOPS WITH CREAMY GARLIC WINE SAUCE - THE BEWITCHIN' …
From thebewitchinkitchen.com
VERMOUTH ORANGE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SEA SCALLOPS WITH VERMOUTH - WE ARE NOT FOODIES
From wearenotfoodies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love