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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Orange-Flavored Scallops Recipe

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This recipe for Orange-Flavored Scallops is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound sea scallops
3/4 cup freshly squeezed orange juice (about 3 oranges)
1 Tbsp grated ginger plus 3 Tbsp julienned ginger
1-1/2 Tbsp rice wine vinegar
4 sections orange peel, each 1 by 1-1/2 inches, cut in half
1 Tbsp. canola oil
2 cloves garlic, thinly sliced
2 small leeks, white and light green parts only, cut into 3-inch long matchsticks
6 medium carrots, peeled and cut into 3-inch long matchsticks
1-3/4 cups low-sodium canned chicken stock
2 Tbsp. cilantroleaves
Directions:
Directions:
In a medium bowl, combine the scallops, orange juice, grated ginger, and vinegar; set aside.

Bring a small saucepan of water to boil. Add orange peel, and blanch 2 minutes. Remove from heat, and julienne peel. Set aside.

Set a large, straight-sided skillet over high heat until very hot. Add oil; swirl to cover the bottom. Remove scallops from marinade; pat dry. Reserve marinade. Cook scallops 2 minutes. Add julienned ginger and garlic; cook until scallops have cooked through, about 2 minutes. Transfer scallops to a covered bowl.

Add leeks, carrots, and orange peel. Season with salt. Cook 1 minute. Add stock and marinade; cover. Cook until carrots are tender, about 10 minutes. remove lid; reduce liquid by half about 5 minutes. Return scallops to pan; cook 1 minute. Garnish with cilantro.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Calories; 164
Protein 15g
Carbs: 16g
Fat: 4g

 

 

 

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