Citrus Scallops Ii Recipes

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CITRUS SCALLOPS I



Citrus Scallops I image

Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner.

Provided by Christine

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1 clove garlic, minced
1 pound scallops
½ tablespoon salt
¼ teaspoon crushed red pepper flakes
½ teaspoon grated lime zest
2 tablespoons fresh lime juice
4 large oranges, peeled and segmented
1 tablespoon chopped fresh cilantro

Steps:

  • In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
  • Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

Nutrition Facts : Calories 264 calories, Carbohydrate 28.3 g, Cholesterol 37.5 mg, Fat 8 g, Fiber 5.5 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 1059.2 mg, Sugar 18.9 g

CITRUS SCALLOPS



Citrus Scallops image

My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 medium green or sweet red pepper, julienned
4 green onions, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons lime juice
1/2 teaspoon grated lime zest
4 medium navel oranges, peeled and sectioned
2 teaspoons minced fresh cilantro
Hot cooked rice or pasta

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.

Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

CITRUS SCALLOPS II



Citrus Scallops II image

This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.

Provided by COTTER_NH

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 11

2 ½ tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 ½ tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

Steps:

  • Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
  • Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 12 g, Cholesterol 83.9 mg, Fat 15.4 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 4.8 g, Sodium 374.1 mg, Sugar 1 g

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