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    Zippy Orange Scallops

    1 TBL olive oil
    1 pound large sea scallops
    1 c. fresh orange juice
    2 tsp. fresh lime juice
    1/2 tsp. dried red chile flakes
    1 tsp. dried cumin
    1/4 tsp. black pepper
    1/4 c. white wine
    coarse sea salt to taste
    1 TBL butter
    Orange rind for garnish
    Cooked Brown Rice (4 cups / servings)

    Rinse scallops and pat dry with paper towels ;
    In large skillet, heat olive oil on high until just beginning to smoke. Add scallops and cook for 3 minutes on each side. Transfer to a plate and set aside.

    To skillet, add orange juice, lime juice, red chile flakes, cumin and pepper. Bring to a boil, then reduce heat and simmer for about 5 minutes. Add wine, salt, and butter and cook for 2 to 3 minutes.

    Place 1 cup of mounded rice on each of 4 plates.
    Divide sallops among the four plates; arrange on and around the rice mound.
    Spoon sauce over scallops and rice.
    Using a vegetable peeler, peel orange rind away from white membrane. Garnish the scallops with the orange rind.

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