Best Orange Glazed Scallops Recipes

SPICY ORANGE-GLAZED SCALLOPS

Steps:

• Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
• Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
• Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.

ORANGE GLAZED SCALLOPS

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.

SCALLOPS AND SHRIMP, ORANGE-GLAZED FENNEL AND SPINACH, AND TARRAGON CREAM SAUCE

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir shallots until translucent, about 5 minutes. Pour in white wine; simmer until reduced by almost half. Strain out shallots; discard.
• Pour milk, heavy cream, and tarragon into the saucepan; simmer until slightly thickened, about 5 minutes. Season with salt. Reduce heat to low and cover to keep warm.
• Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir fennel until slightly softened, about 5 minutes. Pour in orange juice; simmer until slightly reduced, about 3 minutes. Stir in spinach. Reduce heat, cover skillet, and cook spinach until softened, about 5 minutes. Stir well. Remove from heat and keep covered.
• Season shrimp and scallops with salt and pepper.
• Melt 2 1/2 tablespoons of butter in a cast-iron skillet over medium heat. Add scallops; cook until browned, about 2 minutes. Flip and cook on the second side for 1 minute. Add remaining butter and shrimp to the skillet; cook until shrimp turns pink, 3 to 4 minutes.
• Spoon some of the cream sauce onto each serving dish. Divide fennel and spinach mixture evenly among dishes. Arrange 3 scallops and 3 shrimp in a spiral over the fennel and spinach mixture.

ORANGE SOY GLAZED SCALLOPS

Steps:

• Run the scallops under some cool water and then pat dry with a paper towel. Season them with a little sea salt. Zest the orange and then finely chop the zest. Squeeze the juice and remove the seeds. Combine the zest, concentrate and fresh juice with soy sauce and rice vinegar. Set aside. In a small, heavy-based pot, stir the water and sugar together. Bring to a boil and continue to cook until the sugar caramelizes. You will have to gradually turn the heat down as you cook. This process will take about 15 minutes. Every 3 minutes or so, dip a pastry brush in cool water and brush the insides of the pot. This helps to stop the sugar from hardening up the sides. Cook the mixture until just before burning point. You will see a little smoke. Remove pot from heat immediately. Place a sieve over the pot and pour the red wine into the caramel. Let it cool and add the zest, concentrate, fresh juice, soy sauce and vinegar. Stir to combine and then set aside. Heat the oil in a fry-pan over a medium-high heat until the oil starts to swirl and smoke very slightly. The pan has to be really hot to sear the scallops. Add the scallops and fry for 40 seconds on each side just once. Don't turn them multiple times. Place the scallops on a serving plate and then spoon on the orange soy sauce. Garnish with thin slivers of green onion.