Scallops with orange and rosemary
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Colorful and fresh tasting, this simple preparation for scallops looks like something from a posh restaurant. Ready in just 20 minutes, this dish can be complete on its own as a quick lunchtime salad or the base for a larger dinner. Perfect for entertaining, the complex flavors of orange and rosemary are infused into the cooking oil of the scallops, allowing all the batches of scallops to get great flavor. Nothing is wasted as the juices from each step are incorporated into the dressing. Serve with an absorbent starch such as rice noodles or rice to make sure none of the flavor is wasted.
Ingredients
Orange
4 medium, Navel variety
Olive oil
1 Tbsp
Rosemary sprig
2 item(s), fresh
Uncooked scallops
1½ pound(s), sea variety, patted dry on paper towels
Red onion
1 small, thinly sliced
Garlic
1 clove(s), thinly sliced
Balsamic vinegar
1½ tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Mixed greens
6 cup(s), mesclun variety
Rosemary
⅛ tsp, sprigs, for garnish
Instructions
1
From 1 or 2 of the oranges, remove 5 (3-inch) strips of orange zest with a vegetable peeler. Slice 2 of the strips into the thinnest, longest strips possible. Leave the 3 remaining strips whole.
2
Remove the peel and the pith from the oranges. With a small knife, remove the sections over a bowl.
3
Heat the oil in a large nonstick skillet over medium-high heat. Add the rosemary sprigs and the 3 whole strips of orange zest; cook, stirring frequently, until fragrant, about 1 minute. Add one-third of the scallops (about 8) and cook, turning with tongs, until golden brown, about 2 minutes on each side. Transfer to a medium bowl. Repeat two more times with the remaining scallops.
4
Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 2 minutes. Increase the heat to high; add half of the orange sections, any liquid from the cooked scallops, the vinegar, salt, and pepper. Cook, stirring occasionally, about 2 minutes. Discard the orange zest and rosemary sprigs. Return the scallops to the skillet and cook, stirring frequently, until heated through, 1–2 minutes.
5
Arrange the greens on 4 plates and top with the remaining orange sections. Spoon the scallops and sauce over the oranges. Garnish with the thin strips of orange zest and fresh rosemary sprigs. Yields 1 1⁄2 cups greens with about 6 scallops and about 1 cup orange sections per serving.
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