Oolong Crusted Scallops With Citrus Sauce Recipes

Steps:

• Remove the adductor muscle from the scallops, rinse with cold water and thoroughly pat dry. Place the scallops on a towel-lined-platter and bring to room temp.
• Using a paring knife, remove the citrus segments from the grapefruit, lemon, lime and orange. Place in a bowl, reserving the remaining portion of the fruit for juicing. Juice the remainders of the citrus into a small saucepot and add the Champagne, orange juice and agave nectar. Using a paring knife, split the vanilla bean down the center and add it to the saucepot. Bring to a boil over medium-high heat.
• Combine the cornstarch with the water in a small bowl. Add the cornstarch slurry to the pot and bring to a boil. Remove from the heat and let cool to room temp. Pour the sauce over the citrus segments and reserve at room temp.
• Add the butter and oil to a 12- to 14-inch saute pan over high heat. Carefully salt the scallops. Once the fat begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops until golden brown, about 2 minutes on each side. Place the scallops on a plate and carefully spoon the sauce and citrus segments over top.

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.

Steps:

• Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

Steps:

• Heat the juices in a saucepan to just below a simmer, then whisk in the butter, a few pieces at a time. Season with salt and keep warm.
• Place the ground tea on a plate. Season the scallops with salt and pepper, then press both sides into the ground tea.
• Heat the oil in a cast-iron skillet or saut� pan over medium heat. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them.

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.

Steps:

• Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well, and refrigerate for 1 hour.
• If using wooden skewers, soak the skewers in water for at least 1/2 hour.
• Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
• Add the butter, tomatoes and coriander, and cook briefly until the combination is well blended. Season with salt and pepper. Keep warm.
• Heat a broiler or a grill until it is quite hot.
• Divide the scallops into four equal batches, and place them on 4 skewers. Brush with the marinade.
• Place the skewers on the grill or under the broiler, and cook about 4 minutes. Turn the skewers, and cook for 4 more minutes on the other side.
• Serve immediately with the orange-butter sauce.