Orange Ginger Scallops Over Steamed Asian Vegetables Food

SCALLOPS WITH CITRUS GINGER SAUCE

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.

SPICY KUNG PAO SCALLOPS AND ORANGE RICE

Steps:

• In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes.
• In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce.
• In a large skillet or wok, heat the vegetable oil.
• Add ginger, garlic and stir fry for 30 seconds.
• Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque.
• Stir the sauce mixture.
• Add it to the pan and cook, stirring constantly until the sauce thickens.
• Add peanuts and cook 2 minutes.
• Stir in sesame oil.
• Serve hot over orange rice.
• Makes 4 servings.
• RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes.
• Makes 4 servings.

SCALLOPS WITH ORANGE-BUTTER SAUCE

Steps:

• In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
• Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.

STEAMED SCALLOPS WITH GINGER, SOY AND SESAME & SCALLIONS

Steps:

• Fill the base of a steamer with water and bring to the boil.
• Sprinkle the scallops with the ginger. Place in the steamer and steam for about 4 minutes until only just set.
• Put the sesame oil and soy sauce in a small pan and warm through.
• Arrange the scallops on four plates and pour over the sesame oil and soy sauce. Sprinkle on the cilantro and sliced scallions then serve.

QUICK STEAMED SCALLOPS

Steps:

• In a small bowl mix together the scallops, lemon juice, garlic and chili power if desired along with any other seasonings you like with scallops.
• Prepare a a small steamer with 2 cups of water and bring it to the boil until steaming well.
• Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top.
• Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Steam for 8-10 minutes.
• Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.

ASIAN GINGER SCALLOP STIR-FRY

Steps:

• Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
• Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
• Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
• Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
• Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
• Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
• Add the soy sauce and mix thoroughly with all the other ingredients.
• Season to taste with freshly ground black pepper.
• Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
• Serve immediately with steamed white rice.

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE

Steps:

• Mix all sauce ingredients in a bowl.
• Mix first 4 vegetable ingredients in a large bowl.
• Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
• Season with salt and pepper.
• Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
• Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
• Transfer seeds to a plastic bag.
• Using mallet or hammer, coarsely crack seeds.
• Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
• Let stand at least 30 minutes or chill up to 1 hour.
• Prepare barbecue to medium-high heat.
• Thread 3 scallops onto each of 4 skewers.
• Brush barbecue rack with oil to prevent sticking.
• Grill scallops until just opaque in center, about 3 minutes per side.
• Divide vegetables among 2 plates.
• Top each with scallops and serve, passing Hoisin-Orange sauce separately.

CORIANDER SCALLOPS WITH ORANGE-GINGER DRESSING

Steps:

• Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
• Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.
• Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.

ORANGE-GINGER SCALLOPS OVER STEAMED ASIAN VEGETABLES

Steps:

• 1. Place bok choy, carrot and mushrooms in a vegetable steamer basket. Bring the water to a boil, cover and steam until tender, about 8 minutes. Keep warm. 2. Combine orange juice, soy sauce and cornstarch or other thickener in a small bowl; set aside. 3. Heat a large sauté pan over high heat. Add oil, followed by scallops, shallots and ginger. Cook, shaking the pan often, until the scallops are cooked through, 2 to 4 minutes. 4. Transfer the scallops to a bowl and keep warm. Add the orange juice mixture to the pan and cook until it thickens slightly. 5. Distribute the steamed vegetables among 4 dinner plates. Top with the scallops and sauce.