SCALLOPS WITH ORANGES & ROSEMARY
Wanting a light main dish using my favorite scallops, I tried this recipe from a friend and was I WOWed! She later shared it came from a WW cookbook - 6 points.
Provided by CindiJ
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible.
- Remove peel & pith from oranges. With small knife, remove the sections over a bowl.
- Pat scallops dry on paper towels, set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute).
- Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side).
- Remove from heat & place in bowl.
- Repeat with remaining scallops.
- Add onion and garlic to skillet and cook till softened, about 2 minutes.
- Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper.
- Cook 2 minutes, stirring frequently.
- Discard rosemary & orange zest.
- Return scallops to skillet and heat through for 1-2 minutes.
- Arrange the salad greens on 4 plates and top with remaining orange sections.
- Spoon scallops & sauce over the top of the orange/salad.
- Garnish with reserved orange zest and fresh rosemary sprigs.
Nutrition Facts : Calories 250.3, Fat 4.8, SaturatedFat 0.6, Cholesterol 56.3, Sodium 420.7, Carbohydrate 21.5, Fiber 3.4, Sugar 13, Protein 30.1
BAY SCALLOPS WITH FENNEL, ENDIVE AND ROSEMARY-ORANGE CARAMEL GLAZE
Provided by Dorie Greenspan
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
- Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
- Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add 1/2 tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
- Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 567 milligrams, Sugar 11 grams, TransFat 0 grams
SCALLOPS L'ORANGE
Scallops delicately flavored with orange zest and white wine. I used an Italian Soave, you can sub with dry vermouth. Recipe from "Food and Wine"
Provided by Lorac
Categories Oranges
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a nonstick skillet over medium high heat until very hot.
- Season scallops with salt and pepper.
- Add half the scallops to the pan and cook 1 minute or until browned.
- Turn and cook 2 minutes or until browned and cooked through.
- Remove from pan and repeat with remaining scallops.
- Wipe out pan, add butter and melt over medium heat.
- Add wine, scallions and orange zest and cook 2 minutes.
- Add scallops, cook 1 minute remove to a serving plate.
- Sprinkle with remaining scallion and orange zest and serve.
Nutrition Facts : Calories 295.8, Fat 13.7, SaturatedFat 4.8, Cholesterol 69.8, Sodium 1235.7, Carbohydrate 8.9, Fiber 0.3, Sugar 0.5, Protein 27.7
ROSEMARY-GRILLED SCALLOPS
Provided by Steven Raichlen
Categories quick, main course, side dish
Time 30m
Yield 6 appetizer servings or 4 main course servings
Number Of Ingredients 6
Steps:
- Pull off and discard crescent-shaped muscle on side of each scallop that has one. Strip leaves off bottom 2 inches of rosemary sprigs (slide them off with your thumb and forefinger). Reserve leaves, and set sprigs aside. Cut prosciutto into strips just large enough to wrap around scallops (about 1 by 3 inches).
- Lay a scallop flat on a work surface. Wrap a piece of prosciutto around it. Skewer a rosemary sprig through prosciutto and scallop to other side. Repeat with remaining scallops. Arrange scallops in a baking dish. Drizzle olive oil and lemon juice on both sides, sprinkle with rosemary leaves and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Marinate for 15 minutes, while you light grill.
- Set up grill for direct grilling, and preheat to high. Brush and oil grate. Arrange scallops on grate, and grill until just cooked, about 2 minutes a side. Serve at once.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 833 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED ROSEMARY SCALLOPS
Steps:
- If using rosemary branches, remove leaves from all but top 3 inches of each branch. In a small bowl stir together chopped rosemary, paprika, and cayenne. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and sprinkle with rosemary mixture. Thread 4 scallops onto each rosemary branch or bamboo skewer.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until golden and just cooked through, 1 to 2 minutes on each side.
- Serve scallops with potato salad and mango salsa.
SCALLOPS WITH ORANGE-BUTTER SAUCE
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
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
SEARED ORANGE SCALLOPS
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
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.
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SAUTéED SCALLOPS WITH ROSEMARY AND LEMON - FOOD & WINE
From foodandwine.com
著者 Marcella Hazan
- Warm the oil and garlic together in a large nonreactive skillet over moderate heat. Cook, stirring occasionally, until the garlic is pale golden, about 4 minutes. Raise the heat to high and stir in the rosemary. Add the scallops in a single layer, season with salt and pepper and cook until opaque, 2 to 3 minutes. Using a slotted spoon, transfer the scallops to a bowl.
- Add the lemon juice to the skillet and simmer until the liquid is reduced to a syrupy glaze. Return the scallops and any accumulated juices to the skillet and toss to coat with the glaze; cook until just heated through.
SCALLOPS WITH ORANGE AND ROSEMARY | RECIPES | WW USA
From weightwatchers.com
料理 Americanカテゴリ Lunch,Dinner対象人数 4合計時間 20 分
- From 1 or 2 of the oranges, remove 5 (3-inch) strips of orange zest with a vegetable peeler. Slice 2 of the strips into the thinnest, longest strips possible. Leave the 3 remaining strips whole.
- Remove the peel and the pith from the oranges. With a small knife, remove the sections over a bowl.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the rosemary sprigs and the 3 whole strips of orange zest; cook, stirring frequently, until fragrant, about 1 minute. Add one-third of the scallops (about 8) and cook, turning with tongs, until golden brown, about 2 minutes on each side. Transfer to a medium bowl. Repeat two more times with the remaining scallops.
- Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 2 minutes. Increase the heat to high; add half of the orange sections, any liquid from the cooked scallops, the vinegar, salt, and pepper. Cook, stirring occasionally, about 2 minutes. Discard the orange zest and rosemary sprigs. Return the scallops to the skillet and cook, stirring frequently, until heated through, 1–2 minutes.
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