Best 7 Scallops With Grand Marnier Recipes

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SPICY ORANGE-GLAZED SCALLOPS

Steps:

• Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
• Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
• Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.

GRAND MARNIER SOUFFLé

Steps:

• Preheat oven to 450 degrees.
• Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
• Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
• In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
• Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
• Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

GRAND MARNIER SEAFOOD CASSEROLE

Steps:

• WHITE SAUCE: Make white sauce by melting butter over low heat in sauce pan or skillet.
• Add and blend the flour over low heat 3-5 minutes.
• Slowly stir in milk, cooking till thickened and smooth, about 20 minutes.
• Add worcestershire sauce.
• Set aside.
• CASSEROLE: Preheat oven to 350.
• Melt butter in your largest skillet and saute the mushrooms, shallots, and onion tops lightly.
• Add the seafood, and sprinkle the lemon juice over it.
• Add seasonings and Grand Marnier.
• Simmer about 10 minutes.
• Add white sauce and combine.
• Layer half the rice in a 13x9 glass casserole dish.
• Add half the seafood mixture on top of the rice.
• Repeat.
• Top with cheese, and bake 30 minutes or until bubbly.

GRAND MARNIER® SCALLOPS APPETIZER WITH FOIS GRAS

Steps:

• Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
• Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
• Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
• Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
• Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
• To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

GRAND MARNIER SAUCE

Steps:

• Slice butter into 1/4-inch slices.
• In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
• Increase heat and bring to boil.
• The mixture will thicken and become syrupy.
• Whisk the mixture and add the butter, piece by piece.
• When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE

Steps:

• Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.
• Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.
• Pour sauce over scallops and serve.