Pan Seared Scallops With An Orange Soy Chili Reduction Recipe 445

SEARED ORANGE SCALLOPS

Steps:

• heat 3 tbsp oil in a large skillet.
• sprinkle scallops with pepper and salt.
• saute until brown about 2 minutes per side.
• transfer to a plate.
• add garlic and remaining oil to skillet, stir for 1 minute.
• add oj, soy and orange zest to skillet, stirring until sauce boils and thickens, about 2-3 minutes.
• pour sauce over scallops and serve.

PAN-SEARED SCALLOPS WITH GINGER SAUCE

Steps:

• Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
• Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
• Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
• To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE

Steps:

• in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
• mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
• serve scallops and sauce immediately.

PAN SEARED SCALLOPS WITH AN ORANGE-SOY CHILI REDUCTION RECIPE - (4.4/5)

Steps:

• Sauce preparation: Put the sesame oil in the bottle of a sauce pan on medium heat - then add ginger and garlic - let cook in the oil for a few minutes. Add the soy sauce, orange juice, Sriracha and honey - let reduce down by 2 thirds. Rice noodles: Prepare per package instructions Vegetables: Sauteé the carrots and zucchini in clarified butter or olive oil until tender and season with salt/pepper - set aside. Scallops: Pat-dry the scallops with a paper towel then season with salt/pepper. Place into a pan on medium-high heat with clarified butter or olive oil - sear on each side for approximately 90 seconds.