Scallops L Orange Recipes

SCALLOPS WITH ORANGE-BUTTER SAUCE

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.

SCALLOPS L'ORANGE

Steps:

• Heat oil in a nonstick skillet over medium high heat until very hot.
• Season scallops with salt and pepper.
• Add half the scallops to the pan and cook 1 minute or until browned.
• Turn and cook 2 minutes or until browned and cooked through.
• Remove from pan and repeat with remaining scallops.
• Wipe out pan, add butter and melt over medium heat.
• Add wine, scallions and orange zest and cook 2 minutes.
• Add scallops, cook 1 minute remove to a serving plate.
• Sprinkle with remaining scallion and orange zest and serve.

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.

SPICY ORANGE-GLAZED SCALLOPS

Steps:

• Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
• Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
• Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE

Steps:

• Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque. , Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper. , Serve over linguine if desired. Garnish with green onion.

SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE

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.

SCALLOPS WITH BLOOD ORANGE GASTRIQUE

Steps:

• For blood orange gastrique:
• Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
• For scallops and brussels sprouts:
• Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
• Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.