Sea Scallops with Orange and Rosemary

Ingredients                                                                                                                                  200912-omag-food-orange-scallops-220x312
  • 3 Tbsp. olive oil
  • 2 Tbsp. finely chopped shallots
  • 16 dry-packed large large sea scallops (about 1 3/4 pounds)
  • Flour , for dredging
  • Sea salt and freshly ground pepper
  • 1/2 cup dry dry white wine , such as sauvignon blanc or Albariño
  • 1 Tbsp. fresh fresh lemon juice plus more lemon juice to taste
  • 1/2 cup fresh fresh orange juice (from about 1 large orange)
  • 1 Tbsp. julienned orange peel , preferably organic
  • 1 Tbsp. unsalted unsalted butter
  • 2 Tbsp. chopped fresh fresh rosemary
  • Cooked wild rice , for serving

 

Directions
Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

Original recipe from http://www.oprah.com
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Baked Coconut Shrimp with Tangy Orange Dipping Sauce

coconut-shrimp-5-190x190Ingredients

1 lb jumbo raw shrimp (peeled, de-veined with tails left on)
1/3 cup whole wheat flour (cornstarch can be substituted)
1 tsp salt
3 egg whites
1 cup unsweetened coconut flakes
1 cup Panko crumbs
For the dip
1/4 cup orange marmalade
2 tablespoons Thai sweet chili sauce
2 teaspoons lemon juice
Instructions
To make the sauce, add the marmalade and Thai sweet chili sauce to a small microwave-safe bowl. Microwave until bubbly (about 30 seconds), then stir in the lemon juice.
1. Preheat oven to 500F
2. Spray the baking sheet.
3. Mix flour and salt in small bowl.
4. Dredge shrimp in flour mixture and shake off excess.
5. Dip floured shrimp in egg whites.
6. Mix panko and coconut flakes in a large plastic storage bag.
7. Add shrimp to panko/coconut mixture and shake bag.
8. Place on baking sheet.
9. Repeat with the rest of the shrimp.
10. Once all the shrimp is placed on the sheet, spray more oil on top.
11. Bake in the oven for about 7 minutes on each side (total cooking time about 14 minutes).

Shrimp and Corn Chowder With Fennel

dinner-shrimp-chowder_300

Ingredients

Directions

  1. Heat the butter in a large saucepan over medium heat.
  2. Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
  3. Add the clam juice, milk, and potatoes and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, for 12 minutes.
  5. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.
  6. Stir in the parsley and lemon juice. Serve with the bread (if using).

Original recipe from RealSimple.com