Scallops With Orange Butter Sauce Food

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SCALLOPS WITH CITRUS GINGER SAUCE



Scallops with Citrus Ginger Sauce image

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

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange (zested and juiced)
1 lemon (juiced)
1 tbsp fresh ginger (grated)
2 tbsp butter (or ghee)
sea salt (to taste)
fresh thyme (for garnish)

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

SCALLOPS WITH ORANGE-BUTTER SAUCE



Scallops with Orange-Butter Sauce image

This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 teaspoon olive oil
1/4 pound sea scallops, patted dry, tough ligament on side removed
Salt and pepper
1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 tablespoon unsalted butter
2 tablespoons minced fresh chives
Cooked couscous, for serving

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.

Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g

BROILED SEA SCALLOPS WITH ORANGE-BUTTER SAUCE



Broiled Sea Scallops With Orange-Butter Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds sea scallops
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
2 teaspoons finely chopped garlic
1/8 teaspoon red pepper flakes
2 tablespoons lemon juice
1/2 cup freshly squeezed orange juice, pulp included
4 tablespoons butter at room temperature
3/4 cup diced and seeded ripe tomatoes
1/4 cup chopped fresh coriander or parsley

Steps:

  • Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well, and refrigerate for 1 hour.
  • If using wooden skewers, soak the skewers in water for at least 1/2 hour.
  • Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
  • Add the butter, tomatoes and coriander, and cook briefly until the combination is well blended. Season with salt and pepper. Keep warm.
  • Heat a broiler or a grill until it is quite hot.
  • Divide the scallops into four equal batches, and place them on 4 skewers. Brush with the marinade.
  • Place the skewers on the grill or under the broiler, and cook about 4 minutes. Turn the skewers, and cook for 4 more minutes on the other side.
  • Serve immediately with the orange-butter sauce.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 8 grams, Sodium 671 milligrams, Sugar 4 grams, TransFat 0 grams

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE



Scallops With Chipotle-Orange Sauce image

A delicious easy recipe, I prepared this as an appetizer. I used 6 large sea scallops and cut them into quarters. Great tasting sauce!

Provided by Elly in Canada

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter, divided
1 teaspoon olive oil
1 1/2 lbs large scallops, approx. 16
1/2 teaspoon paprika
1/4 teaspoon salt, divided
1/2 cup orange juice, freshly squeezed
1/2 teaspoon orange zest, finely grated
1 tablespoon chipotle chile in adobo, finely chopped
1/4 cup green onion, chopped

Steps:

  • Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
  • Season scallops with paprika and 1/8 teaspoon salt.
  • Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
  • Remove from pan and set aside, keep warm.
  • Add orange juice, zest and chile to pan, scraping to loosen browned bits.
  • Bring to a boil, cook about 2 minutes.
  • Add remaining butter and salt, stirring with a whisk until sauce is smooth.
  • Serve scallops with sauce, sprinkle with onions.
  • Recommend serving with rice and steamed broccoli florets.

Nutrition Facts : Calories 227.4, Fat 8.3, SaturatedFat 4, Cholesterol 71.4, Sodium 461.4, Carbohydrate 7.9, Fiber 0.3, Sugar 2.8, Protein 29

SEARED SCALLOPS WITH LEMON BUTTER SAUCE



Seared Scallops with Lemon Butter Sauce image

These pan-seared scallops with lemon butter sauce are delicious, elegant, and ready in less than 10 minutes!

Provided by Annalise

Categories     Main Course

Time 10m

Number Of Ingredients 5

1 lb large sea scallops
Salt and pepper
3 tablespoons butter
1 teaspoon fresh thyme
Juice of half a lemon

Steps:

  • Pat scallops dry with a paper towel and sprinkle generously with salt and pepper.
  • Melt butter in a large skillet set over medium high heat. Add thyme.
  • Add scallops seasoned side-down and cook without disturbing for 3-4 minutes, until well browned.
  • Flip scallops over and cook until browned, about 2-3 minutes. While scallops are cooking, spoon the butter over the tops to infuse more flavor.
  • Squeeze lemon juice over the scallops and serve.

Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN SEARED SCALLOPS WITH CITRUS SAUCE



Pan Seared Scallops with Citrus Sauce image

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

6 tablespoons olive oil
2 tablespoons orange juice plus 1 tablespoon zest
1 tablespoon lime juice
1 small shallot - finely chopped
1 tablespoon chopped cilantro ( or sub parsley)
⅛ teaspoon chili flakes or aleppo chili pepper
--
2-4 portions of scallops or fish ( try to find large "dry" scallops)
1-2 tablespoons olive oil
salt and pepper to taste
--
Optional- 2-4 portions Green beans or substitute asparagus

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

SEARED ORANGE SCALLOPS



seared orange scallops image

this was so quick i had dinner on in less than half an hour! from bon appetit, i served this over jasmati rice.

Provided by chia2160

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons peanut oil, divided
1 1/2 lbs sea scallops
2 teaspoons ground pepper, blend
salt
2 cloves garlic, minced
1/2 cup orange juice
1 tablespoon soy sauce
1/2 teaspoon grated orange zest

Steps:

  • heat 3 tbsp oil in a large skillet.
  • sprinkle scallops with pepper and salt.
  • saute until brown about 2 minutes per side.
  • transfer to a plate.
  • add garlic and remaining oil to skillet, stir for 1 minute.
  • add oj, soy and orange zest to skillet, stirring until sauce boils and thickens, about 2-3 minutes.
  • pour sauce over scallops and serve.

PAN FRIED SCALLOP RECIPE



Pan Fried Scallop Recipe image

Tender Pan Seared Scallops are cooked to perfection and smothered in a flavorful lemon garlic butter sauce.

Provided by Chef Kathy McDaniel

Categories     Appetizer     Main Course

Time 15m

Number Of Ingredients 11

1 to 1 1/4 pound dry sea scallops
Salt and ground black pepper
2 tablespoons olive oil
3 tablespoon butter (divided)
2 garlic cloves (finely minced)
1/4 cup white wine or broth
1/4 cup chicken broth
2 tablespoon fresh lemon juice
1 tablespoon capers (drained)
2 tablespoons parsley (chopped)
Lemon slices or lemon wedges for serving

Steps:

  • Remove the side muscle from the scallops (if still attached).
  • Pat dry the scallops thoroughly with paper towels.
  • Season the scallops with salt and pepper.
  • In a large sauté pan or skillet, heat the olive oil over medium-high heat until sizzling. Add the scallops in a single layer. You may need to do this in batches to not overcrowd the pan.
  • Lower the heat to medium and without moving them, allow the scallops to brown lightly and form a golden brown crust underneath. This should take about 2-3 minutes. Flip the scallops and brown lightly on the other side, about 2 minutes or until cooked through (they will look opaque with a golden crust). Remove scallops from the skillet and transfer them to a plate. Keep them warm.
  • Melt 2 tablespoons of butter in the same pan. Add the garlic and cook, stirring for about a minute, making sure the garlic doesn't get brown.
  • Add the wine and broth and with a wooden spoon scrape any browned bits from the bottom of the pan. Cook until the wine/broth mixture has reduced by half, about 2-3 minutes.
  • Stir in the remaining butter, lemon juice and capers and turn the heat to low.
  • Return the scallops to the pan and warm them up for about 2 minutes. Remove from the heat. Add the parsley and season to taste.
  • Serve immediately with lemon slices.

Nutrition Facts : Calories 228 kcal, Carbohydrate 5 g, Protein 15 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 52 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE



Scallops with Chipotle-Orange Sauce image

Kindle cozy conversation with these tender scallops in a spicy sauce. It's a surefire recipe for warming up a twosome in no time! -Jan Justice, Catlettsburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

3/4 pound sea scallops
1/4 teaspoon paprika
1/4 teaspoon salt, divided
2 teaspoons butter
1/4 cup orange juice
1/4 teaspoon ground chipotle pepper
Hot cooked linguine, optional
2 tablespoons thinly sliced green onion

Steps:

  • Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque. , Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper. , Serve over linguine if desired. Garnish with green onion.

Nutrition Facts : Calories 200 calories, Fat 5g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 608mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE



Sauteed Sea Scallops with Mustard Sauce image

Categories     Mustard     Shellfish     Sauté     Quick & Easy     Scallop     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 pound sea scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
Accompaniment: caraway rice cakes

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
  • In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
  • Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

SCALLOPS WITH ORANGE BUTTER SAUCE #SUNDAYSUPPER



Scallops with Orange Butter Sauce #SundaySupper image

Scallops with Orange Butter Sauce is buttery and delicious. Serve with steamed brown rice and a green salad for a complete and special meal.

Provided by Author: Cheri

Yield yield: 4

Number Of Ingredients 9

3 tablespoons canola or vegetable oil
Salt and pepper
1 pounds sea scallops, (10-20's)
1 orange, surpremed
1/2 cup orange juice
¼ cup white wine
1/2 teaspoon grated orange zest
2 tablespoons chives, minced
2 tablespoons butter

Steps:

  • In a large skillet over high heat add 3 tablespoons oil. Pat scallops dry with a paper towel then sprinkle with salt and pepper. Add scallops to skillet in a single layer; do not crowd the pan. Lower heat to medium-high. Sauté about 2 to 3 minutes per side. Transfer scallops to a plate and cover loosely, leaving drippings in pan.
  • Reduce heat to medium, add wine stirring constantly about 30 seconds. Add orange juice and zest. Boil until sauce thickens to syrup, stirring frequently, about 1 to 2 minutes, add butter to combine. Add orange segments. Remove from heat. Ready to serve.
  • Spoon sauce over scallops, garnish with chives and serve with brown rice.

SEARED SCALLOPS WITH ORANGE-BASIL SAUCE



Seared Scallops with Orange-Basil Sauce image

An elegant and excellent main dish when paired with fresh pasta.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 7

⅔ cup orange juice
1 teaspoon Dijon mustard
1 ½ teaspoons dried basil
1 ½ pounds sea scallops
2 tablespoons olive oil
1 pinch Salt and ground black pepper
2 tablespoons butter

Steps:

  • Heat a large skillet over high heat. Mix orange juice, mustard and basil in a glass measuring cup. Coat the scallops with oil and season both sides with salt and pepper. When pan is hot (if using a nonstick skillet, residual oils will send up wisps of smoke), add scallops; cook until golden brown, about 2 to 3 minutes on each side. Divide scallops among 4 dinner plates.
  • Add orange juice mixture to the hot skillet; simmer until reduced by half, 1 to 2 minutes. Stir in butter, pour over scallops and serve.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 12.8 g, Cholesterol 118.2 mg, Fat 14.2 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 4.6 g, Sodium 563.6 mg, Sugar 3.5 g

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From festfoods.com


SEA SCALLOPS WITH ORANGE SAUCE - ALL INFORMATION ABOUT ...
Scallops with Orange-Butter Sauce Recipe | Martha Stewart top www.marthastewart.com. Directions. 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 …
From therecipes.info


SCALLOPS WITH ORANGE SAUCE RECIPE - ALL INFORMATION ABOUT ...
Scallops With Caramel-Orange Sauce Recipe - Food.com hot www.food.com. large orange, juice of (generous 1/3 cup) 1 lb sea scallops (I use large shrimp) 1 ⁄ 2 - 1 tablespoon olive oil salt and fresh ground white pepper 1 tablespoon cold butter, cut into 3 pieces DIRECTIONS Sprinkle the sugar into a small saucepan.
From therecipes.info


SCALLOPS WITH ORANGE SAUCE RECIPES
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.
From tfrecipes.com


SCALLOPS WITH ORANGE-BUTTER SAUCE RECIPE | RECIPE ...
Mar 10, 2018 - This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous. Mar 10, 2018 - This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


SCALLOPS WITH ORANGE-BUTTER SAUCE - FOOD NEWS
Scallops with Orange-Butter Sauce. Do not overcook the scallops, as they go quickly from perfectly tender to overcooked and tough. Add the onion (including the vinegar), mint, a pinch of salt and a few grindings of pepper to the orange mixture and stir gently. Divide the orange salad among 4 dinner plates and top with the warm scallops. Serve immediately. Serves 4. …
From foodnewsnews.com


HOW TO COOK SCALLOPS - THESTAYATHOMECHEF.COM
Lemon Garlic Sauce. Melt 2 tablespoons of butter to a skillet over medium-high heat. You can use the same skillet used to cook the scallops without cleaning. Once melted, add in garlic and saute 1 minute. Pour in white wine and simmer 2-3 minutes. Stir in lemon juice.
From thestayathomechef.com


SCALLOPS L'ORANGE RECIPE | FISHEX SEAFOODS
Delicately drizzle your sauce over your scallops. Garnish with slivered green parts of a scallion and a slice of fresh orange. Serve with your favorite sumptuous steamed rice and various vegetables. Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of …
From fishex.com


SCALLOPS IN ORANGE BUTTER SAUCE - COOKEATSHARE
View top rated Scallops in orange butter sauce recipes with ratings and reviews. Ricotta Gnocchi in Lemon Butter Sauce, Moroccan Harissa …
From cookeatshare.com


SCALLOPS WITH ORANGE BUTTER SAUCE RECIPES
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.
From tfrecipes.com


SCALLOPS WITH ORANGE BUTTER - RECIPES LIST
In a pot, bring the orange juice to a boil. Reduce until only ½ cup (125 ml) of liquid remains, about 5 minutes. Add the mustard and vinegar. Set aside. In a large non-stick skillet over high heat, brown the scallops in the butter, about 2 minutes per side. Season with salt and pepper. Transfer the scallops to a plate and keep warm in the oven.
From recipes-list.com


SCALLOPS WITH ORANGE-BUTTER SAUCE RECIPE | MARTHA STEWART
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From marthastewart.netlify.app


BROILED SEA SCALLOPS WITH ORANGE-BUTTER SAUCE - RECIPE ...
Home > Recipes > Seafood > Broiled Sea Scallops with Orange-Butter Sauce. Printer-friendly version. BROILED SEA SCALLOPS WITH ORANGE-BUTTER SAUCE : 1 1/2 lbs. sea scallops Salt & freshly ground white pepper to taste 2 tbsp. olive oil 4 sprigs fresh thyme or 1 tsp. dried 1 tbsp. chopped fresh rosemary or 2 tsp. dried 2 tsp. finely chopped garlic 1/8 …
From cooks.com


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