Best Oolong Crusted Scallops With Citrus Sauce Recipes

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CITRUS SCALLOPS II



Citrus Scallops II image

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

2 ½ tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 ½ tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

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

SEARED SCALLOPS WITH CITRUS HERB SAUCE



Seared Scallops with Citrus Herb Sauce image

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

3/4 pound sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons dry sherry or chicken broth
1 tablespoon lemon juice
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh tarragon

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.

OOLONG-CRUSTED SCALLOPS WITH CITRUS SAUCE



Oolong-Crusted Scallops With Citrus Sauce image

Provided by Daniel Patterson

Categories     appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 8

Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/2 lime
8 tablespoons butter, cut into small pieces
Salt and pepper
1 tablespoon plus 1 teaspoon oolong tea leaves, finely ground in a coffee grinder
12 sea scallops, tough muscle removed and patted dry
2 tablespoons olive oil

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

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