orange scallops

Sweet Chili, Ginger And Orange Scallops

Sea scallops are a great choice for a fast weeknight meal. The original doesn't have orange juice or zest, but I really love the flavor combination of Thai sweet chili sauce and pungent citrus.



Sweet Chili, Ginger And Orange Scallops
Ingredients ~
4 tablespoons orange juice, divided 1 tablespoon fish sauce 1 teaspoon grated ginger 1 lb sea scallops 1 tablespoon vegetable oil 3 tablespoons Thai sweet chili sauce 1 tablespoon lime juice 2 teaspoons freshly grated orange zest 2 tablespoons green onion, chopped 2 tablespoons fresh cilantro, chopped
Preparation ~
In a small bowl, whisk together 2 tablespoons of the orange juice, fish sauce and grated ginger. Add the scallops and stir to coat. Marinate for no more than 10 minutes, stirring several times.
In a small bowl, whisk together the chili sauce, remaining orange juice, lime juice and orange zest and set aside.
Remove the scallops from the marinade with a slotted spoon and pat dry with paper towels.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer and cook 2 minutes on the first side and turn with tongs. Cook 1 minute on the second side and add the chili sauce mixture to the pan. Toss the scallops to coat with the sauce, top with green onions and fresh cilantro and serve immediately.
Serves 4
Recipe Notes ~ Scallops are delicate, and it's easy for them to get mushy or rubbery. Two important things to remember: make sure they don't marinate longer than 10 minutes and be sure not to overcook them ~ 4 minutes total should be plenty.

Steamed Scallops with Fermented Black Beans Recipe

For today’s cooking, I picked scallops as I found some succulent ones in the market today. I paired the scallops with fresh enoki mushrooms and heaped in some fermented black beans. After a few minutes of steaming, the scallops and enoki mushrooms were bathed in a lightly flavored broth bursting with natural sweetness of the scallops and enoki mushrooms. The fermented black beans were simply icing on the cake. Yum…

Recipe:

Steamed Scallops with Fermented Black Beanspicture savedIngredients:6 diver scallops1 stalk scallion (cut into threads)1 inch young ginger (shredded)1 pack enoki mushrooms (cut off the roots)1 teaspoon soy sauce1/8 teaspoon sugar1 tablespoon rice wine or sake1 teaspoon fermented black beans (rinsed with water and mashed)

Method:

Spread the enoki mushrooms evenly on a plate. Arrange the scallops on top of the enoki mushrooms. Top the scallops with shredded ginger and mashed fermented black beans. Sprinkle rice wine, soy sauce, and sugar over the scallops. Steam for 5 minutes. Garnish with scallions and serve hot.

scalloped potatoes recipe

Ingredients:

4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese

Preparation:
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

Scallops l'Orange | scallop recipes

recipesIngredients:
1 1/2 lbs Alaska ScallopsJuice from 2 small Oranges (about 1/2 cup, or so)2 Tbsp Grand Marnier Liqueur (Hey, you deserve it!)1 clove Garlic minced (alright, make it 2 cloves…what the heck)2 Tbsp Olive Oil2 Tbsp melted Butter1 tsp dried ParsleyWhite Pepper, to taste

Directions:
Lightly dust the scallops on all sides with the pepper. Heat a large skillet to medium high. Add your oil. Now, feel free to drop in your scallops, flat side down and sauté until golden brown (about 2 minutes, or so). (You may have to do this in two batches, since you don't want to crowd the scallops like a box of saltine crackers). Turn your scallops to sauté on the other side (until you see that golden browness thing again).
If need be, reduce the heat so as to not burn any of your pan juices.Get that skillet off the heat and, using tongs (the idea here is to keep the juices in the pan), pluck your scallops aside into a warm bowl.Reheat the pan to medium low. Toss in the garlic and sauté for about 15 seconds, or so. Pour in the orange juice. Add the melted butter and while you're at it. splash in the grand marnier and lob in the parsley. Using extreme vigilance here 'allow' your sauce to simmer for about 4 minutes, or so, to slightly thicken.Partitively place your scallops onto individual plates. Delicately drizzle your sauce over your scallops.Garnish with slivered green parts of a scallion and a slice of fresh orange.Serve with your favorite sumptuous steamed rice and various vegetables. Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.

Spicy Seared Scallops

Spicy Seared Scallops

Serve these flavorful scallops as a main dish or make them an appetizer with a tasty sauce or dressing.
Ingredients:
2 pounds large sea scallops, about 18 to 20
2 teaspoons Cajun seasoning
2 teaspoons olive oil
1/2 teaspoon salt
Dash freshly ground pepper
.
1 tablespoon olive oil
2 teaspoons unsalted butter

Preparation:
In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.
Serve as a first course salad with Mimosa Dressing or serve with rice and steamed veggies for a delicious meal.Serves 4 as a main dish or about 6 as a first course.

Scallops with Garlic

Scallops with Garlic

Ingredients:
1 1/2 pounds bay scallops
1/2 cup all-purpose flour
3 to 4 tablespoons olive oil
2 garlic cloves, minced
salt and pepper to taste
lemon wedges
sprigs of parsley for garnish, optional

Preparation:
Wash scallops and pat dry. Put flour in a shallow bowl; roll scallops in flour.Heat olive oil over medium low heat; add scallops and cook for 3 to 4 minutes, stirring occasionally. Halfway through cooking, stir in minced garlic. Stir in parsley and serve with lemon wedges. Garnish with parsley if desired. Serve with pasta or rice.Serves 4.