SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
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
SEARED SEA SCALLOPS IN MANDARIN SAUCE
taken from here http://conversationalmandarin.com/article/delicious-seafood-recipes.html so i could save it all into the one spot. edit. have now tested and is very yummy. Could use a touch of chili or paprika to add some spice, will try that next time.
Provided by Satyne
Categories Oranges
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Start on the rice, prepare as standard.
- Heat up olive oil in medium sauté pan at a medium flame.
- Sear scallops on both sides until lightly browned.
- Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes.
- Then add sweet vermouth and reduce to a low flame.
- Add mandarin juice, shallots, and wedge of lemon and let stand for 1 minute.
- Add cold butter and stir for 2 minutes.
- Add a touch of Salt, Pepper and Parsley to taste.
- Serve and Enjoy!
SPICY ORANGE-GLAZED SCALLOPS
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.
PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE
These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy
Provided by Shawn C
Categories Asian
Time 9m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
- mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
- serve scallops and sauce immediately.
SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE
Categories Fruit Juice Citrus Shellfish Sauté Quick & Easy Orange Scallop Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
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.
SEARED SEA SCALLOPS WITH SPICY CARROT COULIS
A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.
Provided by David Tanis
Categories seafood, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
- Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
- To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.
More about "seared sea scallops in spicy mandarin orange sauce recipes"
SEARED SCALLOPS WITH SWEET AND SPICY ORANGE SAUCE …
From recipezazz.com
5/5 (2)Calories 624 per servingServings 4
- NOTE: First, sea scallops are the large ones vs bay scallops. Now, I prefer DRY scallops. Those are scallops which are fresh and haven't been frozen in a liquid, unlike most scallops you see available these days. Obviously, they are much more expensive; and, delicious - but, not necessary. You can use ones sold in the seafood counter, or even frozen ... but, a few tips.
- Thaw in a colander, covered with plastic wrap, over a bowl; and, in the refrigerator. Then, let them come to almost room temp. You DO NOT want to cook with cold seafood. Also, dry off the scallops using a paper towel.
- Scallops ... Once your scallops are thawed and 'warmed up' a bit, season with the coriander, red pepper flakes, salt, and pepper on both sides. I like spicy, but go easy with the red pepper flakes. I usually crush them up a bit before adding them. I like to mix all the seasoning together first; sometimes I even add it to my spice grinder, especially if I toast and grind my own coriander. But, not necessary; just make sure the red pepper flakes are crushed up a bit.
- Saute ... Scallops should be seared in a medium high to high heat saute pan; and, the butter/oil mix should just lightly coat the bottom. The amount will depend on the size pan you decide to use. Also, NEVER over crowd your pan, you need room, so the scallops can sear, and get a nice crust - not steam. And, a cast iron pan is best, but any heavy stainless pan will work. I don't recommend a nonstick pan; however, it will work, if that is all you have.
10 BEST ASIAN SEARED SCALLOPS RECIPES | YUMMLY
From yummly.com
10 BEST SEAFOOD SAUCES FOR SCALLOPS RECIPES - YUMMLY
From yummly.com
PAN SEARED SCALLOPS WITH CARAMEL ORANGE SAUCE | THAT …
From thatskinnychickcanbake.com
SCALLOPS WITH CITRUS GINGER SAUCE - DOWNSHIFTOLOGY
From downshiftology.com
PAN-SEARED SCALLOPS WITH CITRUS SAUCE | FEASTING AT HOME
From feastingathome.com
SEARED SCALLOPS WITH BLACK BEAN SAUCE - ASIAN …
From asiancaucasian.com
SEARED SCALLOPS RECIPE WITH ORANGE RUM SAUCE
From ciaoflorentina.com
PAN-SEARED SCALLOPS WITH ORANGE GINGER SAUCE - DEL'S …
From delscookingtwist.com
SEARED SEA SCALLOPS WITH SPICY CITRUS SAUCE RECIPE
From myrecipes.com
Servings 8Calories 209 per serving
- Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thick.
- Heat a cast-iron skillet over medium-high heat. Combine 2 tablespoons tangerine juice, chile powder, red pepper, and salt in a large bowl; add scallops, tossing gently to coat. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm. Add wine to pan, scraping pan to loosen browned bits; bring to a boil. Add kumquat mixture and butter. Reduce heat to low; stir until butter melts. Arrange 5 scallops on each of 8 plates; top each serving with 3 tablespoons sauce; sprinkle with 1 teaspoon nuts.
SEARED SCALLOPS • JUST ONE COOKBOOK
From justonecookbook.com
SEARED SCALLOPS WITH SPICY GREEN SAUCE - BIGOVEN.COM
From bigoven.com
SPICES FOR SEARED TUNA - THERESCIPES.INFO
From therecipes.info
SEARED SCALLOPS WITH ORANGE AND VERMOUTH RECIPE - RECIPES.NET
From recipes.net
SEARED SEA SCALLOPS IN MANDARIN SAUCE RECIPE - FOOD.COM
From pinterest.com
SEARED SEA SCALLOPS WITH SPICY CLEMENTINE DIPPING SAUCE
From delish.com
SEA SCALLOPS WITH ORANGE SAUCE - THERESCIPES.INFO
From therecipes.info
SEARED SEA SCALLOPS IN MANDARIN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PAN-SEARED SEA SCALLOPS WITH ORANGE SAUCE | WEGMANS
From shop.wegmans.com
PAN SEARED SEA SCALLOPS WITH FRESH SPRING GREENS, MANDARIN …
From karistabennett.com
SEARED SEA SCALLOPS WITH CLEMENTINE SAUCE RECIPE - RECIPES.NET
From recipes.net
SEARED BUTTER SCALLOPS WITH SPICY MAYO - LOWCARBINGASIAN
From lowcarbingasian.com
PAN SEARED SCALLOPS WITH ORANGE GINGER SAUCE - EASY, HEALTHY …
From thehealthyepicurean.com
SPICY SEARED SCALLOPS RECIPE WITH CAJUN SEASONINGS
From thespruceeats.com
SAUCE FOR SCALLOPS IN BACON - THERESCIPES.INFO
From therecipes.info
SEARED SCALLOPS WITH SWEET AND SPICY ORANGE SAUCE RECIPE
From recipezazz.com
SCALLOPS RECIPE: SEARED SCALLOPS WITH SPICY PAPAYA SAUCE BY …
From redcipes.com
PAN-SEARED SCALLOPS WITH CHIPOTLE-ORANGE SAUCE | FLORIDA ORANGE …
From floridacitrus.ca
SEARED SCALLOPS WITH ORANGE-BASIL SAUCE – TWO SISTERS RECIPE …
From twosistersrecipes.net
HOW TO SEAR SCALLOPS - THE ANTHONY KITCHEN
From theanthonykitchen.com
SEARED SCALLOPS IN BLOOD ORANGE SAUCE - PERFECTLY PROVENCE
From perfectlyprovence.co
RECIPES FOR SEARED SEA SCALLOPS IN MANDARIN SAUCE
From cooktime24.com
PAN-SEARED ASIAN SCALLOPS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.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