SCALLOPS WITH LEEKS
Steps:
- Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
- Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
- In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
- Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.
SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE
Steps:
- Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.
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.
SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER
Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests
Provided by Jane Hornby
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
- Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
- Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
- To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.
Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium
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
More about "scallops and leeks in star anise orange sauce recipes"
SCALLOPS RECIPE WITH ORANGE SAUCE - ONE DISH KITCHEN …
From zagleft.com
PAN-SEARED SCALLOPS WITH ORANGE GINGER SAUCE - DEL'S …
From delscookingtwist.com
SCALLOPS AND LEEKS IN STAR ANISE ORANGE SAUCE …
From friendseat.com
PAN SEARED SCALLOPS WITH CARAMEL ORANGE SAUCE | THAT …
From thatskinnychickcanbake.com
PAN-SEARED SCALLOPS WITH CITRUS SAUCE | FEASTING AT HOME
From feastingathome.com
ORANGE-STAR ANISE GLAZED SCALLOPS WITH SMOKED PEPPER POWDER …
From eatyourbooks.com
SCALLOPS AND LEEKS WITH STAR ANISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE - BON-AP - BIGOVEN
From bigoven.com
RECIPE: SEARED SCALLOPS WITH LEEKS AND ORANGE BUTTER
From dailymail.co.uk
PAN-SEARED SCALLOPS WITH MELTED LEEKS RECIPE - REAL SIMPLE
From realsimple.com
SEARED SCALLOPS RECIPE WITH ORANGE RUM SAUCE • CIAO FLORENTINA
From ciaoflorentina.com
SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE - BON-AP
From astray.com
SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE - PLAIN.RECIPES
From plain.recipes
SCALLOPS AND LEEKS IN STAR ANISE ORANGE SAUCE FOOD - HOME AND …
From homeandrecipe.com
SCALLOPS AND LEEKS IN STAR ANISE ORANGE SAUCE FOOD
From topnaturalrecipes.com
You'll also love