July 21, 2016
Dinner, Lunch, Main Dish,
Salads, Shellfish, Scallops, Fruit, Orange, Appetizers, Carribbean, North American, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Refrigerator, Skillet, Stove Top, Heart Healthy, Low Calorie, No Eggs, Non-Dairy, Marinades & Brines, Spicy, Spring more
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"Very basic grocery ingredients, 30 minutes to marinate; and, then - they take only minutes to cook. These make an amazing appetizer, starter dish, salad; or, a main dish. You can pan saute these, use a grill pan; or, grill them as skewers on an outside grill - which is my favorite. I often serve the skewers over coconut rice; and, of course your favorite side dish. Perfect for entertaining or a quick weeknight dinner. A few scallops over mixed baby greens makes a delicious salad too. There are really so many ways to use these delicious scallops."
Orange Note: I used 3-4 tangerines for this recipe. Zest first, juice; then, dice for the topping. I like tangerines; but, any in season fresh orange will work. Depending on the orange you choose to use; it will take between 3-4 small oranges.
Scallops ... You want about 3 scallops each, if using for a appetizer, small skewer or salad. If making lunch; probably 4-5 scallops - and dinner; probably 5-6 scallops. Obviously, this really depends on the size of the scallop you use; as they can really vary in size.
NOTE: Fresh extra large 'DRY' scallops are the most pricey; but, also the best. But, if treated correctly, a large frozen scallop can work just as well.
First - Make sure the scallops are cleaned and well thawed. If frozen; thaw the scallops in a colander, over a bowl in the refrigerator - well covered with plastic wrap. You never want to thaw the scallops sitting in water; so, make sure they are out of the bag they came in.
Marinade and Scallops ... Add everything to a gallon ziploc bag; and toss to combine. Add the thawed scallops; and, close up the bag. Shake until everything is well coated. You can also marinate the scallops in a bowl as well. Then, refrigerate about 15-20 minutes; remove from the refrigerator; and, let them set on the counter for another 15 to take the chill off.
Remove the scallops from the marinade - discard the used marinade; and, set the scallops on a paper towel to drain or DRY off (a good 5 minutes). Once dry; set on a dry plate, and season with salt and pepper on both sides.
Orange Topping ... As the scallops rest, make your topping. Add diced oranges, olives, cilantro (or a mix of cilantro/mint, or parsley), scallions, pinch or red pepper flakes together; and toss to combine. Let it rest on the counter; I prefer it at room temperature.
Saute or Grill ... I like to use skewers on my outside grill; but, you can do this on an inside grill too. You can also use your favorite saute pan - I love my heavy cast iron pan.
Regardless how you cook the scallops; make sure to lightly oil the grill or pan with olive oil, or any neutral oil. For skewers; insert the skewer from one side to the other - horizontally, not through the center. You want them to lay flat so they will cook evenly.
Saute ... On a medium high to high heat grill or pan; add the skewers or individual scallops, and saute 2-3 minutes on each side, until you get a nice sear/char. Then, flip. The second side will only take 1-2 minutes, depending on the size. Scallops should be firm to the touch; and opaque, but ... be careful to not overcook.
Finish, Serve, and ENJOY! ... Add the scallops to a platter - maybe on a bed of baby spinach and/or coconut rice; then, top with the fresh orange topping. Maybe some grilled vegetables would be nice on the side.
As mentioned; this is a great served as an appetizer, salad, starter, lunch, or dinner. For an appetizer, you can serve 1 scallop on a small crostini and a little of the topping - perfect for a party.
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The orange with the Jerk spice give the scallops a smooth peppy tasteI I used a Hula orange cutting the recipe back to 2 servings. Unfortunately I thought I had some black olives but didn't. The good thing about that is I'll just have to make the recipe again.