Seared Scallops With Delicius Citrus Sauce Food

SEARED SCALLOPS WITH CITRUS HERB SAUCE

Steps:

• Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

PAN SEARED SCALLOPS WITH CITRUS SAUCE

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.

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.

SEARED SCALLOPS WITH CITRUS GINGER SAUCE

Steps:

• Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilted. Remove from pan; set aside.
• Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.
• Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.

SEARED SCALLOPS WITH VANILLA CITRUS CONFIT

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.

SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD

Steps:

• Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
• Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
• While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
• Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

CITRUS SCALLOPS I

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
• Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD

Steps:

• For glaze:
• Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• For salad:
• Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For scallops:
• Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
• Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
• *Sold in the Asian foods section of many supermarkets and at Asian markets.

SEARED SCALLOPS WITH DELICIUS CITRUS SAUCE

Steps:

• 1. To make sauce: In a sauce pan over high heat, bring juice, chili powder and lime zest and juice to a boil. Reduce heat and simmer for one hour or until mixture is thick and syrupy. 2. Remove from heat and whisk in butter until incorporated. 3. In a large skillet over high heat, heat 2 tbsp. olive oil until very hot. Season scallops with salt and pepper. Sear 1-2 minutes preside until golden brown. Serve with warm sauce reduction.

SEARED SCALLOPS, ORANGE RICE, AND CITRUS KEY LIME SAUCE

Steps:

• Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
• Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
• Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
• Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
• Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
• Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.

SEARED SCALLOPS WITH HERB BUTTER SAUCE

Steps:

• Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• Add 2 tablespoons olive oil and heat until quite hot.
• Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
• Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
• Let the pan cool for a minutes before you make the sauce.
• When pan has cooled somewhat, return it to medium heat.
• Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• Add wine and simmer until reduced by half, another 1-2 minutes.
• Add the herbs and lemon zest.
• Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
• Return the scallops and any accumulated juices to the pan.
• Gently roll the scallops in the sauce to warm them through.
• Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.