Best 10 Citrus Scallops I Recipes

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Welcome to the world of culinary delight, where citrus scallops reign supreme! If you're seeking a tantalizing seafood dish that bursts with vibrant flavors, look no further. In this comprehensive guide, we'll embark on a journey to discover the secrets of creating perfect citrus scallops, a dish that will leave your taste buds dancing with joy. From selecting the freshest scallops to mastering the art of searing them to perfection, we'll guide you through every step of the cooking process. Along the way, you'll learn the essential techniques for balancing citrus flavors with the delicate sweetness of scallops, creating a symphony of flavors that will impress even the most discerning palate. So, get ready to dive into the world of citrus scallops, and let's embark on this culinary adventure together!

Here are our top 10 tried and tested recipes!

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

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

CITRUS SCALLOPS



Citrus Scallops image

My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 medium green or sweet red pepper, julienned
4 green onions, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons lime juice
1/2 teaspoon grated lime zest
4 medium navel oranges, peeled and sectioned
2 teaspoons minced fresh cilantro
Hot cooked rice or pasta

Steps:

  • In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.

Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

SEARED SCALLOPS WITH VANILLA CITRUS CONFIT



Seared Scallops with Vanilla Citrus Confit image

Provided by Aaron May

Time 20m

Yield 4 servings

Number Of Ingredients 14

12 large fresh diver scallops
1 grapefruit
1 lemon
1 lime
1 orange
8 ounces Champagne
4 ounces orange or grapefruit juice
2 tablespoons agave nectar
1 vanilla bean
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • Remove the adductor muscle from the scallops, rinse with cold water and thoroughly pat dry. Place the scallops on a towel-lined-platter and bring to room temp.
  • Using a paring knife, remove the citrus segments from the grapefruit, lemon, lime and orange. Place in a bowl, reserving the remaining portion of the fruit for juicing. Juice the remainders of the citrus into a small saucepot and add the Champagne, orange juice and agave nectar. Using a paring knife, split the vanilla bean down the center and add it to the saucepot. Bring to a boil over medium-high heat.
  • Combine the cornstarch with the water in a small bowl. Add the cornstarch slurry to the pot and bring to a boil. Remove from the heat and let cool to room temp. Pour the sauce over the citrus segments and reserve at room temp.
  • Add the butter and oil to a 12- to 14-inch saute pan over high heat. Carefully salt the scallops. Once the fat begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops until golden brown, about 2 minutes on each side. Place the scallops on a plate and carefully spoon the sauce and citrus segments over top.

CITRUS SCALLOPS I



Citrus Scallops I image

Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner.

Provided by Christine

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1 clove garlic, minced
1 pound scallops
½ tablespoon salt
¼ teaspoon crushed red pepper flakes
½ teaspoon grated lime zest
2 tablespoons fresh lime juice
4 large oranges, peeled and segmented
1 tablespoon chopped fresh cilantro

Steps:

  • In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
  • Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

Nutrition Facts : Calories 264 calories, Carbohydrate 28.3 g, Cholesterol 37.5 mg, Fat 8 g, Fiber 5.5 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 1059.2 mg, Sugar 18.9 g

SOY CITRUS MARINATED SCALLOPS



Soy Citrus Marinated Scallops image

Categories     Citrus     Shellfish     Soy     Appetizer     Marinate     Sauté     Low Fat     Dinner     Seafood     Scallop     Winter     Healthy     Soy Sauce     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 10

2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 tablespoons plus 1 teaspoon sugar
2 teaspoons finely grated peeled fresh ginger
2 teaspoons Asian sesame oil
2 lb large sea scallops (30), tough muscle removed from side of each if necessary
2 teaspoons vegetable oil
Garnish: 2 teaspoons sesame seeds (preferably black),toasted
Accompaniment: soba salad ;

Steps:

  • Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
  • Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
  • Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.

CITRUS SCALLOPS II



Citrus Scallops II image

This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.

Provided by COTTER_NH

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 11

2 ½ tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 ½ tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

Steps:

  • Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
  • Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 12 g, Cholesterol 83.9 mg, Fat 15.4 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 4.8 g, Sodium 374.1 mg, Sugar 1 g

BACON WRAPPED CITRUS SCALLOPS



Bacon Wrapped Citrus Scallops image

Make and share this Bacon Wrapped Citrus Scallops recipe from Food.com.

Provided by loof751

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

12 slices bacon
24 large sea scallops
3/4 cup maple syrup
2 tablespoons butter
3 tablespoons orange juice (fresh is best)
1 teaspoon grated orange peel

Steps:

  • Cut each bacon slice in half. Cook over medium heat 5-6 minutes.
  • Wrap each scallop in a bacon piece.
  • In a saucepan over medium-high heat, bring syrup to a boil. Cook, uncovered, about 5 minutes, until reduced to about 2/3 cup.
  • Remove from heat. Add butter, orange juice, and orange peel and stir until butter is melted and mixture is combined.
  • Coat grill rack with cooking spray. Heat grill to a medium-high heat (350-400 degrees).
  • Using 6 skewers, thread 4 wrapped scallops onto each skewer (if using wooden, soak in water for about 30 minutes first). Brush syrup mixture over scallops.
  • Grill scallops for 4-6 minutes, turning once or twice, until scallops are opaque and bacon is crisp.

FISH WITH CITRUS-CHILE SAUCE



Fish With Citrus-Chile Sauce image

This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.

Provided by Ligaya Mishan

Categories     dinner, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon Timur (Timut) peppercorns (see Tip)
1/4 teaspoon white peppercorns, preferably fermented (see Tip)
1 1/2 tablespoons Moscatel vinegar (see Tip)
2 teaspoons crushed Calabrian chiles (in oil)
1 1/2 teaspoons fresh marjoram leaves, finely chopped
1/2 teaspoon orange or tangerine juice
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
Salt
4 sturdy white fish fillets or steaks (about 6 ounces each), such as halibut, red snapper, sea bass or swordfish
Salt and pepper
Olive oil

Steps:

  • Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
  • In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
  • If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.

SEARED SCALLOPS WITH CITRUS HERB SAUCE



Seared Scallops with Citrus Herb Sauce image

Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

3/4 pound sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons dry sherry or chicken broth
1 tablespoon lemon juice
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh tarragon

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

CITRUS SCALLOPS



Citrus Scallops image

Make and share this Citrus Scallops recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs sea scallops
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon grated orange rind
1/2 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon chopped fresh parsley

Steps:

  • Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add scallop mixture; sauté 4 minutes or until scallops are done.
  • Top with 1 tablespoon parsley.

Nutrition Facts : Calories 185.4, Fat 4.7, SaturatedFat 0.6, Cholesterol 56.3, Sodium 566.8, Carbohydrate 5.5, Fiber 0.2, Sugar 0.2, Protein 28.8

Tips:

  • Use high-quality scallops. Look for scallops that are plump and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Sear the scallops properly. Searing the scallops creates a golden-brown crust that helps to lock in the flavor and prevent them from becoming tough.
  • Don't overcook the scallops. Scallops cook quickly, so it's important to not overcook them. Overcooked scallops will become tough and rubbery.
  • Use a variety of citrus fruits. You can use any type of citrus fruit in this recipe, such as oranges, lemons, limes, or grapefruits. Each type of citrus fruit will give the scallops a slightly different flavor.
  • Serve the scallops immediately. Scallops are best served immediately after they are cooked. This will help to ensure that they are still hot and juicy.

Conclusion:

Citrus scallops are a delicious and elegant dish that is perfect for a special occasion. They are easy to make and can be prepared in under 30 minutes. With a few simple ingredients, you can create a dish that is sure to impress your guests.

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