Best Seared Scallops With Spicy Honey Citrus Glaze On Celery Salad Recipes

PAN SEARED SCALLOPS WITH CITRUS SAUCE

Pan Seared Scallops with Citrus Sauce image

A simple tasty recipe for Seared Scallops ( or fish) with Citrus Sauce. Serve with steamed green beans or roasted asparagus.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 20m

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
2 tablespoons orange juice plus 1 tablespoon zest
1 tablespoon lime juice
1 small shallot - finely chopped
1 tablespoon chopped cilantro ( or sub parsley)
⅛ teaspoon chili flakes or aleppo chili pepper
--
2-4 portions of scallops or fish ( try to find large "dry" scallops)
1-2 tablespoons olive oil
salt and pepper to taste
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Optional- 2-4 portions Green beans or substitute asparagus

Steps:

In a small bowl, mix dressing ingredients together and set aside.
If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 - 3 minutes, or until bright green and just tender. Uncover.
Heat oil in a large skillet over medium high heat until smoking.
Season the oil with salt and pepper. Add the patted dry scallops ( or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven.
Spoon flavorful dressing over the scallops and green beans.

Nutrition Facts : Calories 275 calories

SCALLOPS WITH CITRUS GINGER SAUCE

Scallops with Citrus Ginger Sauce image

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!

Provided by Lisa Bryan

Categories Main Course

Time 10m

Number Of Ingredients 8

Ingredients

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange (zested and juiced)
1 lemon (juiced)
1 tbsp fresh ginger (grated)
2 tbsp butter (or ghee)
sea salt (to taste)
fresh thyme (for garnish)

Steps:

Pat your scallops dry with a paper towel and sprinkle them with sea salt.
Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
Plate your scallops, drizzle more sauce on top and garnish with thyme.

Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving