These are simple to make and delious! You can subtitute shrimp for the scallops.
Try to purchase dry scallops vs wet scallops. Wet scallops are treated with sodium tripolyphosphate to retain moisture. If all you can find is wet scallops, brine them for 30 minutes in a mixture of 1/4 cup cold water with 1/4 cup lemon juice and 2 Tbsp of table salt. Drain the scallops and do not rinse them before cooking. This brining will remove most of the chemical after taste.
For 4 Person(s)
- 1 lb(s) Sea Scallops, Bay Scallops or Shrimp
- 2 large Orange
- 1 Tbsp(s) Olive Oil
- 2 clove(s) Garlic, minced
- 1 tsp(s) Thyme, fresh
- 1 pinch(es) Salt
- 1 pinch(es) White Pepper
Orange Scallops Directions
- Wash and pat dry the scallops on paper towels and set-aside.
- Finely zest the orange peel. Cut the orange in half and squeeze the juice for about 1/2 cup.
- In a large skillet, cook the scallops in olive oil until slightly brown on each side, about 3 minutes. Remove, cover and keep warm.
- Add garlic to skillet and saute in oil. Add orange zest, orange juice and thyme to skillet. Bring to a boil, reduce heat and simmer uncovered for a few minutes until mixture begins to thicken. Lightly season with salt and pepper.
- Spoon over scallops and serve immediately.