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
GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE
Make and share this Grilled Scallops With Vegetables and Hoisin-Orange Sauce recipe from Food.com.
Provided by Ashley U
Categories Asian
Time 1h21m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Mix all sauce ingredients in a bowl.
- Mix first 4 vegetable ingredients in a large bowl.
- Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
- Season with salt and pepper.
- Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
- Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
- Transfer seeds to a plastic bag.
- Using mallet or hammer, coarsely crack seeds.
- Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
- Let stand at least 30 minutes or chill up to 1 hour.
- Prepare barbecue to medium-high heat.
- Thread 3 scallops onto each of 4 skewers.
- Brush barbecue rack with oil to prevent sticking.
- Grill scallops until just opaque in center, about 3 minutes per side.
- Divide vegetables among 2 plates.
- Top each with scallops and serve, passing Hoisin-Orange sauce separately.
GRILLED SCALLOPS WITH ORANGE-CHIVE MAYONNAISE
Dill and orange flavors bring out the best in grilled scallops!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix all Orange-Chive Mayonnaise ingredients. Cover; refrigerate until serving but no longer than 24 hours.
- Heat gas or charcoal grill. Spray hinged wire grill basket with cooking spray or brush with vegetable oil.
- In medium bowl, mix butter, dill weed, liqueur and salt. Stir in scallops until well coated with butter mixture. Place scallops in basket.
- Place basket on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until scallops are white and opaque. Serve with Orange-Chive Mayonnaise.
Nutrition Facts : Calories 730, Carbohydrate 3 g, Cholesterol 140 mg, Fat 13, Fiber 0 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 1 1/2 g
SEARED SEA SCALLOPS ON SAUTéED SPINACH WITH HOISIN BUTTER SAUCE
Provided by Molly Stevens
Categories Sauté Low Cal High Fiber Dinner Scallop Spinach Spring Shallot Butter Green Onion/Scallion Bon Appétit Pescatarian Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk first 3 ingredients in small bowl to blend and reserve.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile. Sauté until shallot is soft, about 2 minutes. Increase heat to medium-high and add 1 bag spinach. Stir until beginning to wilt. Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper. Keep warm.
- Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.
- Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté until onions begin to soften, 1 to 2 minutes. Add mirin and simmer until reduced to glaze, 1 to 2 minutes. Whisk in hoisin mixture. Reduce heat to medium-low. Whisk in 2 tablespoons butter. Season to taste with salt and pepper.
- Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.
- Available in the Asian foods section of some supermarkets and at Asian markets.
MISO-GLAZED GRILLED SCALLOPS
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Provided by Mark Bittman
Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course
Time 15m
Yield Varies
Number Of Ingredients 6
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
- Whisk together the miso and mirin or sake; season to taste with pepper.
- Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
- When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
- Sprinkle with sesame seeds and scallions and serve immediately.
GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE
Provided by Stan Frankenthaler
Categories Ginger Appetizer Orange Scallop Cucumber Carrot Summer Grill/Barbecue Watercress Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 appetizer servings
Number Of Ingredients 23
Steps:
- For sauce:
- Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
- For vegetables:
- Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.
- For scallops:
- Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour.
- Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
- Available at Asian markets and many supermarkets.
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