Best Bay Scallops With Fennel Endive And Rosemary Orange Caramel Glaze Recipes

BAY SCALLOPS WITH FENNEL, ENDIVE AND ROSEMARY-ORANGE CARAMEL GLAZE

Bay Scallops With Fennel, Endive And Rosemary-Orange Caramel Glaze image

Provided by Dorie Greenspan

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons sugar
1 sprig rosemary, broken in half
2 tablespoons sherry vinegar
1/2 cup freshly squeezed blood orange juice (or 1/2 cup orange juice plus 1 tablespoon lemon juice)
Salt and freshly ground white pepper
1 pound bay scallops
2 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
1 1/2 tablespoons unsalted butter
1 bulb fennel, trimmed, cored and thinly sliced
1 endive, trimmed, cored and cut crosswise into 1/2-inch rounds

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

ORANGE GLAZED SCALLOPS

Orange Glazed Scallops image

One of my new inventions this dish is awesome! I invented on New Years Day that I was spending at Lake Norman, NC. with my boyfriend then I wanted to surprise him and make something different for dinner so I came up with the idea of making scallops. This orange glaze pairs up so well with scallops. So easy to make yet delicious. You must try!!!

Provided by Brazilianflavor in

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

12 jumbo sea scallops
1/2 cup orange juice
4 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon parsley flakes
1 tablespoon extra virgin olive oil

Steps:

In a small sauce pan add the 3 Tbsp of butter, orange juice, 1/2 tsp of salt, 1/2 tsp pepper and minced garlic then bring to boil for 2 minutes then reduce the heat and let it simmer for about 10 minutes stirring occasionally. Sit aside.
Wash and gently dry the scallops then season with the rest of the salt and pepper.
In a hot frying pan add the olive oil and 1 tbsp of butter to melt then add the scallops let it cook for about 3-4 minutes each side then add the orange glaze then flip one more time.
Serve with mashed potatoes or fresh steamed veggies.

Nutrition Facts : Calories 360.6, Fat 30.4, SaturatedFat 15.7, Cholesterol 82.7, Sodium 1723.2, Carbohydrate 10.9, Fiber 0.7, Sugar 5.3, Protein 11.9