Seared Sea Scallops In Mandarin Sauce Recipes

SEARED SEA SCALLOPS IN MANDARIN SAUCE

Steps:

• Start on the rice, prepare as standard.
• Heat up olive oil in medium sauté pan at a medium flame.
• Sear scallops on both sides until lightly browned.
• Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes.
• Then add sweet vermouth and reduce to a low flame.
• Add mandarin juice, shallots, and wedge of lemon and let stand for 1 minute.
• Add cold butter and stir for 2 minutes.
• Add a touch of Salt, Pepper and Parsley to taste.
• Serve and Enjoy!

SEARED SEA SCALLOPS IN SPICY MANDARIN ORANGE SAUCE

Steps:

• 1. For the sauce Bring the orange juice, ancho chile powder and zest and juice of 1 lime to a boil over high heat. Reduce heat to simmer and simmer for 1 hour until thicken and syrupy. Remove from heat and whisk in butter 1 slice at at time until melted. Set aside and keep warm.
• 2. In a large skillet add the oil and get it hot. Season the scallops with salt and pepper. Sear the scallops in batches until golden on outside. About 2 minutes each side.
• 3. Serve with sauce

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
• Stir paste together with vinegar, fish sauce, water, and lime juice.
• (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
• Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
• Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
• Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.
• Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.

PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE

Steps:

• in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
• mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
• serve scallops and sauce immediately.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
• Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.