See Also: Appetizers · Fish and Seafood
Scallops with Orange Zest
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve on crispy crackers for a great appetizer.
fresh bay scallops
1-2 tablespoons extra virgin olive oil
1 teaspoon unsalted butter
zest from one small orange
salt and pepper
1-2 teaspoons orange juice
cilantro for garnish
crispy crackers
baby spinach leaves
Heat small heavy bottomed skillet with oil and butter. When butter is just beginning to turn brown, but not burned, add the scallops, orange zest, salt and pepper. Cook 1 minute on first side. Turn over, cook only 30-60 seconds more, or until they are done. DO NOT OVERCOOK! Place a spinach leaf on a cracker, and place cooked scallop on top of leaf. In pan, add orange juice and cook just to warm it and to blend any remaining juices in the pan. Drizzle over the scallops, garnish with cilantro and serve!
Recipe created 2006-03-23.
