Scallops With Oranges & Rosemary Recipe

Name: Scallops With Oranges & Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oranges; 1 tablespoon olive oil; 2 sprigs fresh rosemary; 1 1/2 lbs sea scallops; 1 small red onion, thinly sliced; 1 garlic clove, thinly sliced; 1 1/2 teaspoons balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 4 -6 cups fresh mesclun (salad greens)

Servings: persons

4 oranges
1 tablespoon olive oil
2 sprigs fresh rosemary
1 1/2 lbs sea scallops
1 small red onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 -6 cups fresh mesclun (salad greens)

1
Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible.
2
Remove peel & pith from oranges. With small knife, remove the sections over a bowl.
3
Pat scallops dry on paper towels, set aside.
4
Heat oil in large nonstick skillet over medium-high heat.
5
Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute).
6
Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side).
7
Remove from heat & place in bowl.
8
Repeat with remaining scallops.
9
Add onion and garlic to skillet and cook till softened, about 2 minutes.
10
Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper.
11
Cook 2 minutes, stirring frequently.
12
Discard rosemary & orange zest.
13
Return scallops to skillet and heat through for 1-2 minutes.
14
Arrange the salad greens on 4 plates and top with remaining orange sections.
15
Spoon scallops & sauce over the top of the orange/salad.
16
Garnish with reserved orange zest and fresh rosemary sprigs.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 oranges, 1 tablespoon olive oil, 2 sprigs fresh rosemary, 1 1/2 lbs sea scallops, and more.

Yes, Scallops With Oranges & Rosemary falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Oranges & Rosemary

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