SCALLOPS WITH CITRUS GLAZE
"These scallops are especially scrumptious when served on steamed rice with a green salad on the side." -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle scallops with pepper and salt. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm., In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce and orange zest. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with scallops.
Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CITRUS SCALLOPS
My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.
Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
QUICK MARINATED GRILLED SCALLOPS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Set up your grill for high heat by building coals evenly on the bottom of the grill.
- In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
- Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
CITRUS SCALLOPS I
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
- Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 28.3 g, Cholesterol 37.5 mg, Fat 8 g, Fiber 5.5 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 1059.2 mg, Sugar 18.9 g
GRILLED SCALLOPS IN THE HALF SHELL WITH CITRUS FRUITS AND WHITE WINE
This great appetizer recipe is courtesy of Curtis Stone and can be found in his new cookbook, "Cooking with Curtis."
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 6
Steps:
- Slice the top and bottom of each fruit with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding fruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 5 pieces; set aside.
- Preheat a grill pan over medium-high heat. Whisk together citrus juice, wine, and olive oil in a small bowl; and parsley and stir to combine. Spoon citrus mixture over scallops and place on grill; cook 3 to 5 minutes.
- Remove scallops from grill, spoon fruit mixture over each scallop and serve.
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