SEARED SCALLOPS WITH ORANGE SAUCE RECIPES

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SEARED ORANGE SCALLOPS RECIPE - FOOD.COM



seared orange scallops Recipe - Food.com image

this was so quick i had dinner on in less than half an hour! from bon appetit, i served this over jasmati rice.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons peanut oil, divided
1 1/2 lbs sea scallops
2 teaspoons ground pepper, blend
salt
2 cloves garlic, minced
1/2 cup orange juice
1 tablespoon soy sauce
1/2 teaspoon grated orange zest

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.

Nutrition Facts : Calories 291.2, FatContent 14.9, SaturatedFatContent 2.4, CholesterolContent 56.3, SodiumContent 527, CarbohydrateContent 8.7, FiberContent 0.4, SugarContent 2.7, ProteinContent 29.5

SEARED SCALLOPS RECIPE WITH ORANGE RUM SAUCE • CIAOFLORENTINA



Seared Scallops Recipe with Orange Rum Sauce • CiaoFlorentina image

Quick and easy seared scallops recipe with a silky orange rum and butter sauce.

Provided by Florentina

Categories     Appetizer

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 14

1 lb wild scallops
3 cloves garlic (peeled and gently smashed)
2 tsp olive oil
1.5 tbsp salted butter
1 large orange (juiced)
2 shots of rum
zest from 1/2 orange
1/4 c flat leaf parsley (roughly chopped)
3/4 tsp sea salt or to taste
1/2 tsp red pepper flakes
1/2 tsp chile powder
freshly cracked black pepper (to taste)
1/2 lemon
1 small orange (sliced)

Steps:

  • Pat the scallops dry on paper towels.
  • Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
  • Preheat a cast iron skillet on medium flame until hot. Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
  • Using a pair of tongues add the scallops to the hot skillet without touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they will become rubbery.
  • Transfer the scallops to a plate and keep warm.
  • Take a step back and pour the rum into the pan. Use a silicone spatula to scrape all the brown bits from the bottom of the pan and pour in the orange juice. Bring to a simmer and allow the sauce to reduce by half, about a minute or so. Remove from flame and stir in the cold butter until melted.
  • Taste the orange sauce and adjust seasonings with more sea salt. Add the roasted garlic cloves to the sauce if desired.
  • Transfer the scallops back into the orange rum sauce and squeeze the lemon all over the top.
  • Sprinkle with the parsley, some orange zest and serve over a bed of polenta or butternut squash puree garnished with the orange slices.

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