Orange & Scallops Recipe for maximum flavor!

Scallops Recipe with orange!

This is a great, light appetizer that doesn’t not disappoint in flavor. 

Scallops are certainly rising to the occasion of delicious seafood fare, and winning the hearts and bellies of Americans all over the country.

Because scallops have a neutral flavor and texture, they’re incredibly versatile for seafood, and depending on its secondary ingredients can take on a completely varied flavor profile and character.

Just check out this one recipe for example!

Scallops Recipe: Ingredients List

The ingredients that we are going to need for this recipe are the following:

  • 1 pound of fresh scallops, medium to large, cleaned 
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of extra virgin olive oil
  • 1/2 cup of a dry European-style Rose (in our case that would be a Stony Brook Blush)
  • 2 teaspoons of finely chopped ginger 
  • 2 teaspoons of cumin 
  • 1/2 teaspoon of crushed hot peppers
  • orange peel of 1 orange
  • 1 pound of broccoli florets 
  • 1 sweet red pepper, seedless, finely chopped
  • 6 scallions, finely chopped
  • 1/2 cup of fresh orange juice
  • 1 tablespoon of soy sauce 
  • 1 tablespoon of corn flour, dissolved in a tablespoon of water
  • 1 teaspoon of sesame oil

Scallops Recipe: Cooking Steps

We wash our scallops under running water and dry them on a paper. In a cast iron frying pan, we warm up the pan without any olive oil, and we brown seasame seeds by stirring them continously not to stick or burn, to get a nice golden, crisp color, but no darker, for three to six minutes. Then we put them in a small bowl to the side. 

Now in the same frying pan, we pour the olive oil, and when it becomes warm, we add the ginger, the cumin, the crushed hot pepper, and the orange peel, and we stir all together for approximately one minute. 

We add the broccoli florets, and the red pepper slices, and we saute them for two minutes. Then we add the finely chopped scallions, the scallops, the orange juice, the soy sauce and the half glass of rose wine. We then cover the frying pan and cook altogether on a medium flame for approximately six to eight minutes, until the scallops change their color. 

We then pour the diluted corn flour, and the sesame oil, and we stir for thirty seconds to a minute, just to stiffen a bit the sauce. 

What pairs well with our flavorful scallops?

We garnish the scallops with sesame seeds on top, and now they’re ready to wow your guests. Serve with a glass of your favorite sparkling dry wine, like a Spumante Secco, or else a rose-style wine, like a Stony Brook Blush

› Scallops Recipe

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