Best Scallops In Orange Hollandaise Recipes

Orange Glazed Scallops image

Provided by Brazilianflavor in

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

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

Scallops with Blood Orange Gastrique image

Yield Makes 4 servings

Number Of Ingredients 12

Blood orange gastrique:
3 tablespoons sugar
1 tablespoon Sherry wine vinegar
1 cup fresh blood orange juice (from about 6 oranges)
1 1/2 cups low-salt chicken broth
Scallops and brussels sprouts:
2 blood oranges, peeled, separated into segments
1/4 cup each (lightly packed) fresh parsley leaves, fresh mint leaves, and fresh tarragon leaves
4 tablespoons olive oil, divided
Coarse kosher salt
8 ounces brussels sprouts, leaves removed from core, core discarded
20 large sea scallops, side muscles removed

Steps:

For blood orange gastrique:
Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
For scallops and brussels sprouts:
Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.

Scallops in Orange Hollandaise image

Provided by barbara lentz @blentz8

Number Of Ingredients 9

1/2 cup(s) butter
2 large egg yolks
2 teaspoon(s) lemon juice
3 tablespoon(s) fresh orange juice
1 teaspoon(s) orange zest
12 large sea scallops
2 tablespoon(s) olive oil
1 tablespoon(s) butter
salt

Steps:

For the sauce. Melt the butter on stove in saucepan. Set aside and keep it warm.
Whisk the egg yolks and place in a double boiler or bowl over boiling water whisking vigorously to keep it from becoming scrambled. Once thickened remove from heat and whisk in the lemon juice then drizzle the butter in slowly whisking constantly. Whisk in the orange juice and zest. Set aside and keep warm.
Pat the scallops dry and season with salt. Place a skillet over high heat and add the olive oil and butter. Turn the heat to medium and add the scallops sear 2 to 3 minutes per side.
To plate add some hollandaise to the plate and top with scallops.