Seared Scallops With Mandarins And Penja Pepper Food

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 SCALLOPS

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOPS WITH MANDARINS AND PENJA PEPPER

Steps:

• Pat scallops dry with paper towels and sprinkle both sides with salt and the Penja blend (or just ground Penja pepper).
• Heat oil over high heat in a large stainless or non-stick skillet until it just begins to smoke.
• Gently add the scallops in a single layer, ensuring they aren't touching each other.
• Sear until browned (1.5-2 minutes), then add the butter, flip the scallops using tongs or a spatula, tilt the pan slightly, and using a spoon baste the scallops with the butter/oil mixture until they are fully set (an additional 60-90 seconds). Do not overcook or they will be tough, err on the side of underdone. Remove cooked scallops to a warm plate. 
• Place the cut halves of the mandarins face-down in the pan and sear for 2-3 minutes or until lightly charred, remove to a plate and deglaze the pan with the juice of one of the halves.
• Serve scallops with 2 mandarin halves on each plate, some of the pan sauce, and salt to taste. 

SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW

Steps:

• Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
• Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
• Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
• Flip the scallops and cook until opaque, about 2 more minutes.
• Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE

Steps:

• Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.
• Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.
• Pour sauce over scallops and serve.

SCALLOPS WITH MANDARIN ORANGES

Steps:

• Cook couscous according to package directions, eliminating butter and salt.
• Melt half of the butter in a non-stick pan over Medium-High heat.
• Pat scallops dry with paper towels and season to taste with pepper.
• Add half of the scallops to the pan, cooking until opaque throughout and golden brown on the surfaces, about 2-3 minutes per side.
• Remove scallops, cover and keep warm.
• Heat remaining butter, cook the rest of the scallops and remove.
• Add orange juice to the pan and cook until reduced by about half.
• To serve, divide couscous among four plates.
• Pour orange juice equally over couscous on each plate.
• Top with scallops and garnish with orange segments and scallions.