Scallop Sauté

Name: Scallop Sauté
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 0 teaspoons crushed red pepper; 1 Tbsp dry white wine; 3 garlic cloves, minced; 1 green bell pepper, cut into strips; 1 medium onion, sliced; 4 servings Garnish: orange wedges; 3 Tbsps fresh orange juice; 1 teaspoon grated orange rind; 1 red bell pepper, cut into strips; 454 grams fresh sea scallops; 3 Tbsps lite soy sauce; 3 Tbsps vegetable oil, divided

Scallop Sauté requires approximately 45 minutes from start to finish. Watching your figure? This gluten free and vegetarian recipe has 230 calories, 3g of protein, and 17g of fat per serving. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. Not If you have butter, onion, bell pepper, and a few other ingredients on hand, you can make it.

Instructions

Saut first 4 ingredients in 2 tablespoons hot oil in a large skillet over medium-high heat until tender.

Ingredients you will need

Cooking Oil

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Frying Pan

Remove from pan, and keep warm.

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Frying Pan

Cook scallops in remaining 1 tablespoon oil in skillet over medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden brown.

Ingredients you will need

Scallops

Cooking Oil

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Frying Pan

Remove scallops from pan, and keep warm.

Ingredients you will need

Scallops

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Frying Pan

Add 2 tablespoons soy sauce, orange rind, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 tablespoon soy sauce until well blended.

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Orange Zest

Soy Sauce

Butter

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Frying Pan

Whisk

Serve immediately over vegetable mixture and scallops.

Ingredients you will need

Vegetable

Scallops

Garnish, if desired.

Equipment

Frying Pan

Whisk

Ingredients

Servings:

2Tbsps

butter or margarine 0teaspoons

crushed red pepper 1Tbsp

dry white wine 3

garlic cloves, minced 1

green bell pepper, cut into strips 1medium

onion, sliced 4servings

Garnish: orange wedges 3Tbsps

fresh orange juice 1teaspoon

grated orange rind 1

red bell pepper, cut into strips 454grams

fresh sea scallops 3Tbsps

lite soy sauce 3Tbsps

vegetable oil, divided

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir.

On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.