CITRUS CEVICHE WITH SHRIMP AND SCALLOPS
This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.
Provided by januarybride
Categories Mexican
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
- Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
- Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
SOY CITRUS SCALLOPS WITH SOBA NOODLES
Steps:
- 1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side. 2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce. Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.
BACON WRAPPED CITRUS SCALLOPS
Make and share this Bacon Wrapped Citrus Scallops recipe from Food.com.
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut each bacon slice in half. Cook over medium heat 5-6 minutes.
- Wrap each scallop in a bacon piece.
- In a saucepan over medium-high heat, bring syrup to a boil. Cook, uncovered, about 5 minutes, until reduced to about 2/3 cup.
- Remove from heat. Add butter, orange juice, and orange peel and stir until butter is melted and mixture is combined.
- Coat grill rack with cooking spray. Heat grill to a medium-high heat (350-400 degrees).
- Using 6 skewers, thread 4 wrapped scallops onto each skewer (if using wooden, soak in water for about 30 minutes first). Brush syrup mixture over scallops.
- Grill scallops for 4-6 minutes, turning once or twice, until scallops are opaque and bacon is crisp.
SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD
Categories Citrus Shellfish Vegetable Appetizer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 17
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.
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.
Nutrition Facts : Calories 264 calories, Carbohydrate 28.3 g, Cholesterol 37.5 mg, Fat 8 g, Fiber 5.5 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 1059.2 mg, Sugar 18.9 g
CITRUS SCALLOPS
My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.
Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
SCALLOPS WITH CITRUS GLAZE
"These scallops are especially scrumptious when served on steamed rice with a green salad on the side." -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle scallops with pepper and salt. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm., In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce and orange zest. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with scallops.
Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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.
MELISSA'S AWESOME MUSSELS AND SCALLOPS IN CITRUS WINE BROTH
This is an easy and very flavorful recipe using white wine, scallops, mussels, and lemon. Great for an appetizer without the pasta or meal with it. Made it for the first time and we practically licked the pot clean! Goes great with a good white wine.
Provided by melissa505
Categories Seafood Shellfish Mussels
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.
- Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream.
- Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.
Nutrition Facts : Calories 737.2 calories, Carbohydrate 81.1 g, Cholesterol 96.5 mg, Fat 21.1 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 11.5 g, Sodium 602.4 mg, Sugar 5.5 g
SCALLOPS WITH CITRUS AND QUINOA
Steps:
- Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes.
- Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.
- Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.
- Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.
SEARED SCALLOPS, ORANGE RICE, AND CITRUS KEY LIME SAUCE
This is a very quick cooking dish with tons of flavor. Fresh sea scallops cook up so quick and I love to use some fragrant jasmine rice flavored with orange zest to compliment the flavors. Serve this sauteed snow peas or fresh roasted zucchini, something light and simple to compliment the light dish.
Provided by SarasotaCook
Categories Weeknight
Time 30m
Yield 6 Scallops per person, 4 serving(s)
Number Of Ingredients 19
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.
CITRUS SCALLOPS II
This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.
Provided by COTTER_NH
Categories Seafood Shellfish Scallops
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
- Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 12 g, Cholesterol 83.9 mg, Fat 15.4 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 4.8 g, Sodium 374.1 mg, Sugar 1 g
RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE
Steps:
- For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
- For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
- For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
- Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.
NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
- Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
- Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
- To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.
FRIED SCALLOPS WITH CITRUS GINGER SAUCE
Make and share this Fried Scallops With Citrus Ginger Sauce recipe from Food.com.
Provided by Denver cooks
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
- Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
- In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
- Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.
Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.6, Cholesterol 56.3, Sodium 1442.3, Carbohydrate 53, Fiber 0.6, Sugar 1.5, Protein 28.9
OOLONG-CRUSTED SCALLOPS WITH CITRUS SAUCE
Steps:
- Heat the juices in a saucepan to just below a simmer, then whisk in the butter, a few pieces at a time. Season with salt and keep warm.
- Place the ground tea on a plate. Season the scallops with salt and pepper, then press both sides into the ground tea.
- Heat the oil in a cast-iron skillet or saut� pan over medium heat. Sear the scallops until just warmed through and not yet fully opaque, 1 to 2 minutes per side. Place 3 scallops in each of 4 shallow bowls and spoon the sauce around them.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 16 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 1 gram
SEARED SCALLOPS WITH CITRUS GINGER SAUCE
Make and share this Seared Scallops With Citrus Ginger Sauce recipe from Food.com.
Provided by GibbyLou
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 169.2, Fat 4.3, SaturatedFat 0.7, Cholesterol 40.9, Sodium 1171.6, Carbohydrate 9.5, Fiber 0.1, Sugar 1.9, Protein 21.2
ASIAN STYLE CITRUS SAUCY SEA SCALLOPS
Love scallops any way I can get them.
Provided by barbara lentz @blentz8
Categories Seafood Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees. Remove the schallops from their shells as cleanly as possible and remove the veins. Wash the shells in warm water and set on a baking sheet. Alternately you can use frozen scallops and place them in a mini muffin pan.
- Mix the remaining ingredients together and spoon over the scallops. Bake the scallops for about 10 minutes and serve immediately.
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