Best Scallops In Blood Orange Mustard Viniagrette Recipes
ORANGE GLAZED SCALLOPS
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
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
SCALLOPS IN BLOOD ORANGE SAUCE
Steps:
- All all the ingredients for the sauce together in a saucepan. Bring to a boil lower the heat and simmer until reduced by about 1/2 about 7 minutes.
- Meanwhile get a skillet on the stove and get it hot. Pat the scallops dry and season with salt. Add the olive oil and butter to the skillet.
- Sear the scallops 2 to 3 minutes per side to get a brown crust.
- To serve ladle some sauce on the plate and top with the scallops.
SCALLOPS IN BLOOD ORANGE MUSTARD VINIAGRETTE
If you can't find blood orange olive oil you can use regular olive oil and add a little blood orange juice
Provided by barbara lentz @blentz8
Categories Seafood
Number Of Ingredients 10
Steps:
- Pat the scallops dry and season with salt. Set aside.
- Mix the blood orange olive oil, red wine vinegar, mustard, garlic and sugar together. Add salt to taste. Shake well and set aside
- Add the olive oil and butter in a non stick skillet. Once hot sear the scallops for 2 minutes each side. Remove from pan to a paper towel. Arrange on plate and drizzle the viniagrette over top and add a cilantro leaf for garnish
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