Orange Lime Sauce From The Plaza Hotel Recipes

BBQ'D CHICKEN WITH ORANGE, LIME, AND GINGER SAUCE

Steps:

• Combine the first 4 ingredients.
• Coat the food rack with the cooking spray. Place food rack over medium-hot coals(350°to 400°).
• Place chicken on food rack, and brush with half of the marmalade mixture.
• Cook, covered with the grill lid, over medium-hot coals (350° to 400°) for 6 minutes.
• Turn and brush with remaining mixture; cook 6 minutes or until done.

SEARED SCALLOPS, ORANGE RICE, AND CITRUS KEY LIME SAUCE

Steps:

• Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
• Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
• Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
• Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
• Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
• Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.

SHRIMP WITH ORANGE-LIME SAUCE

Steps:

• Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
• Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
• Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

ORANGE-LIME SAUCE FROM THE PLAZA HOTEL

Steps:

• Peel the limes with a vegetable peeler and use scissors to shred the peel [or use a grater or zester to get zest].
• Cover shredded peel with cold water and boil for 5 minutes. Drain off water.
• Add the juice of the limes, marmalade and minced ginger.
• Bring to a boil and cook 3-4 minutes.
• Serve hot with chicken.
• Makes 1/2 cup.