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.
Ok this was really good.. really really good! It was extremely quick and easy to make too. I made a couple minor changes... i didn't have any cilantro (well ok i admit it i did but... it had spent too much time mashed in the back of my crisper L ). So i used a big handful of baby spinach. Nice mild flavour and great color combination with the red pepper. I also had to used lemon zest/juice and i tossed in a small minced garlic clove for extra zing. Some reviewers have commented on sourness... not a problem in my case.. i found the dish quite sweet actually (probably depends a lot on the zippiness of the oranges used and maybe lime juice would have been tarter than the lemon i used?). I was thinking a few pitted/chopped kalamata olives might have made a nice garnish.... i'll try that next time and yes there will be a next time. Thanks for the great recipe... it's a keeper! Read More
Ok this was really good.. really really good! It was extremely quick and easy to make too. I made a couple minor changes... i didn't have any cilantro (well ok i admit it i did but... it had spent too much time mashed in the back of my crisper L ). So i used a big handful of baby spinach. Nice mild flavour and great color combination with the red pepper. I also had to used lemon zest/juice and i tossed in a small minced garlic clove for extra zing. Some reviewers have commented on sourness... not a problem in my case.. i found the dish quite sweet actually (probably depends a lot on the zippiness of the oranges used and maybe lime juice would have been tarter than the lemon i used?). I was thinking a few pitted/chopped kalamata olives might have made a nice garnish.... i'll try that next time and yes there will be a next time. Thanks for the great recipe... it's a keeper! Read More
This was a delightfully light yet satisfying way to fix scallops. The dish was quite colorful and the suggestion for preparing pasta was equally good. I think my orange slices were just way too large and too numerous though. I lost the scallops amongst all the oranges. I will cut back on those or cut them into smaller wedges the next time. Read More
This dish was great! I took one of the reviewer's advice and omitted an orange and I found that that was smart move. I served this with lo mein noodles and it was a big hit. I'd definitly make this again. Read More
I only used half the oil and served over angel hair pasta. A great quick low-cal meal that my husband and daughter loved! Next time I will half the red pepper to make more mild. Read More
The ingredients in this definitely intrigued me so I planned it as a Sunday night dinner for my husband and I. I cut down on the about of oil slightly and only used 2 oranges instead of the 4 and served it over noodles. I used small bay scallops and will try it with the large sized in the future. A real keeper and would be great to serve to company. Read More
A local store that specializes in fresh seafood was having a sale and they had HUGE scallops so I went on a search for a great scallop recipe and I FOUND IT!!!! Wow-really flavorful I added about a 1/4 cup of Yellow Tail Reisling and it was just perfect. My husband is from Florida and he couldn't stop raving about it. I'm going to try shrimp next time. Read More
What a great recipe!!! The whole family (husband and 5yr son) always asks for 2nds & 3rds! Its a very easy recipe to adopt to what you have in your pantry. I used 8oz of mandarin oranges orange zest omitted the red pepper flakes (on account of my 5yr)and the cilantro... Added some garlic powder Old Bay and Season Salt! This one is a real keeper... Read More
This was a refreshing starter that I made for my friend. It was pretty quick and very simple to make. My friend is not a fan of cilantro at all so I left it out- although I believe it would have made a nice addition. I made this recipe with 4 large scallops for 2 servings. I served it sans the pasta and it was perfect as an appetizer for us. The scallops I cooked separately than adding it to the peppers and green onions cause I wanted that nice crust on the top of the scallop. It was a good balance between the sweetness of the orange the tart of the lime and the hint of spice with the incorporation of the red pepper flakes. The red peppers sucked up the citrus from the orange and the lime. It added a slight crunch to the dish and complemented the scallops very well. The scallops were like butter! I will definitely make this again! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Ok this was really good.. really really good! It was extremely quick and easy to make too. I made a couple minor changes... i didn't have any cilantro (well ok i admit it i did but... it had spent too much time mashed in the back of my crisper L ). So i used a big handful of baby spinach. Nice mild flavour and great color combination with the red pepper. I also had to used lemon zest/juice and i tossed in a small minced garlic clove for extra zing. Some reviewers have commented on sourness... not a problem in my case.. i found the dish quite sweet actually (probably depends a lot on the zippiness of the oranges used and maybe lime juice would have been tarter than the lemon i used?). I was thinking a few pitted/chopped kalamata olives might have made a nice garnish.... i'll try that next time and yes there will be a next time. Thanks for the great recipe... it's a keeper!
This was a delightfully light yet satisfying way to fix scallops. The dish was quite colorful and the suggestion for preparing pasta was equally good. I think my orange slices were just way too large and too numerous though. I lost the scallops amongst all the oranges. I will cut back on those or cut them into smaller wedges the next time.
This dish was great! I took one of the reviewer's advice and omitted an orange and I found that that was smart move. I served this with lo mein noodles and it was a big hit. I'd definitly make this again.
I only used half the oil and served over angel hair pasta. A great quick low-cal meal that my husband and daughter loved! Next time I will half the red pepper to make more mild.
The ingredients in this definitely intrigued me so I planned it as a Sunday night dinner for my husband and I. I cut down on the about of oil slightly and only used 2 oranges instead of the 4 and served it over noodles. I used small bay scallops and will try it with the large sized in the future. A real keeper and would be great to serve to company.
A local store that specializes in fresh seafood was having a sale and they had HUGE scallops so I went on a search for a great scallop recipe and I FOUND IT!!!! Wow-really flavorful I added about a 1/4 cup of Yellow Tail Reisling and it was just perfect. My husband is from Florida and he couldn't stop raving about it. I'm going to try shrimp next time.
What a great recipe!!! The whole family (husband and 5yr son) always asks for 2nds & 3rds! Its a very easy recipe to adopt to what you have in your pantry. I used 8oz of mandarin oranges orange zest omitted the red pepper flakes (on account of my 5yr)and the cilantro... Added some garlic powder Old Bay and Season Salt! This one is a real keeper...
This was a refreshing starter that I made for my friend. It was pretty quick and very simple to make. My friend is not a fan of cilantro at all so I left it out- although I believe it would have made a nice addition. I made this recipe with 4 large scallops for 2 servings. I served it sans the pasta and it was perfect as an appetizer for us. The scallops I cooked separately than adding it to the peppers and green onions cause I wanted that nice crust on the top of the scallop. It was a good balance between the sweetness of the orange the tart of the lime and the hint of spice with the incorporation of the red pepper flakes. The red peppers sucked up the citrus from the orange and the lime. It added a slight crunch to the dish and complemented the scallops very well. The scallops were like butter! I will definitely make this again!
