PAN SEARED SCALLOPS WITH CITRUS SAUCE
A simple tasty recipe for Seared Scallops ( or fish) with Citrus Sauce. Serve with steamed green beans or roasted asparagus.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 20m
Number Of Ingredients 12
Steps:
- In a small bowl, mix dressing ingredients together and set aside.
- If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 - 3 minutes, or until bright green and just tender. Uncover.
- Heat oil in a large skillet over medium high heat until smoking.
- Season the oil with salt and pepper. Add the patted dry scallops ( or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven.
- Spoon flavorful dressing over the scallops and green beans.
Nutrition Facts : Calories 275 calories
SCALLOP SALAD WITH STRAWBERRIES, CUCUMBER AND GORGONZOLA IN CITRUS-DIJON VINAIGRETTE
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.
SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD
Steps:
- Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
- Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
- While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
- Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.
SCALLOPS WITH CITRUS GINGER SAUCE
Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!
Provided by Lisa Bryan
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Pat your scallops dry with a paper towel and sprinkle them with sea salt.
- Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
- Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
- Plate your scallops, drizzle more sauce on top and garnish with thyme.
Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRISPY SCALLOP SALAD
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Provided by Anna Stockwell
Categories Scallop Cornmeal Egg Orange Orange Juice Vinegar Garlic Endive Avocado Basil Salad Wheat/Gluten-Free Dairy Free Winter Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
- Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
- Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
- Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.
CITRUS SCALLOPS
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
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
SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD
Categories Citrus Shellfish Vegetable Appetizer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 17
Steps:
- For glaze:
- Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- For salad:
- Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For scallops:
- Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
- Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
- *Sold in the Asian foods section of many supermarkets and at Asian markets.
More about "citrus scallop salad recipes"
PAN SEARED SCALLOPS WITH BABY GREENS AND CITRUS …
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5/5 (4)Category Lunch, SaladCuisine AmericanCalories 212 per serving
- Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
GRILLED SCALLOP SALAD WITH CITRUS VINAIGRETTE RECIPE
From myrecipes.com
5/5 (1)Author LisajaneServings 4Total Time 30 mins
- Preheat grill to medium-high (about 450°F). Soak sliced onion in ice water to cover for 10 minutes; drain well.
- Place scallops, olive oil, salt, and pepper in a large bowl, and toss until scallops are evenly coated.
- Thread scallops onto the skewers (5 or 6 scallops per skewer). Grill the scallops until grill marks appear, 1 1/2 to 2 minutes on each side. (Overcooking the scallops will make them tough and rubbery.) Transfer skewers to a platter, and drizzle with 1/4 cup of the Citrus Vinaigrette.
- Toss together the lettuce, radishes, red onion, and remaining 1/4 cup Citrus Vinaigrette in a large bowl. Divide the salad among four plates, and top each salad with two skewers of the grilled scallops. Sprinkle with sea salt flakes, and serve with orange segments.
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