Scallops With Mandarin Oranges Recipes

Steps:

• 1. For the sauce Bring the orange juice, ancho chile powder and zest and juice of 1 lime to a boil over high heat. Reduce heat to simmer and simmer for 1 hour until thicken and syrupy. Remove from heat and whisk in butter 1 slice at at time until melted. Set aside and keep warm.
• 2. In a large skillet add the oil and get it hot. Season the scallops with salt and pepper. Sear the scallops in batches until golden on outside. About 2 minutes each side.
• 3. Serve with sauce

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!

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.

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.

Steps:

• Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
• Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
• Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
• Broil scallops until cooked through, about 3 minutes.
• Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
• Place scallops atop spinach salad. Drizzle sauce over scallops and serve.