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
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
SEARED SCALLOPS WITH VANILLA CITRUS CONFIT
Provided by Aaron May
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Remove the adductor muscle from the scallops, rinse with cold water and thoroughly pat dry. Place the scallops on a towel-lined-platter and bring to room temp.
- Using a paring knife, remove the citrus segments from the grapefruit, lemon, lime and orange. Place in a bowl, reserving the remaining portion of the fruit for juicing. Juice the remainders of the citrus into a small saucepot and add the Champagne, orange juice and agave nectar. Using a paring knife, split the vanilla bean down the center and add it to the saucepot. Bring to a boil over medium-high heat.
- Combine the cornstarch with the water in a small bowl. Add the cornstarch slurry to the pot and bring to a boil. Remove from the heat and let cool to room temp. Pour the sauce over the citrus segments and reserve at room temp.
- Add the butter and oil to a 12- to 14-inch saute pan over high heat. Carefully salt the scallops. Once the fat begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops until golden brown, about 2 minutes on each side. Place the scallops on a plate and carefully spoon the sauce and citrus segments over top.
SEA SCALLOP SANDWICHES WITH CITRUS JUICES
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Have all ingredients and utensils ready because it is important to work quickly. Finely shred the potatoes, using a grater, food processor or mandoline. Place in the center of a clean kitchen towel. Pull up the corners of the towel, and squeeze all of the water from the shredded potatoes. Fluff up the potatoes, and divide them in half.
- On a baking sheet divide half of the potatoes into 8 small mounds. Dust each mound with a bit of the flour. Place 2 slices of scallop on each mound. Season liberally with salt and pepper. Place the remaining potatoes evenly over the scallops to make 8 sandwiches. Season lightly with salt and pepper, and dust with a pinch of flour.
- Place 2 9- or 10-inch saute pans over medium heat, and add 1 cup of oil to each pan. Heat until almost smoking. Carefully place 4 sandwiches in each pan with a spatula, making sure they keep their shape. Reduce the heat slightly. Cook until golden brown and crisp on the bottom, 3 to 4 minutes. Carefully turn the sandwiches, using 2 spatulas. Brown the other side, about 3 minutes. Remove from the pans, and drain on paper towels.
- Swirl the sauce in circles onto each of 4 plates. Place 2 sandwiches on each plate, and serve immediately.
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
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