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Dinner last night...Rec: Seared Peppered Scallops with Orange-Soy Glaze. Joe got me to thinking

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Joined: Dec 9, 2005


Posted to Thread #6105 at 12:54 pm on Mar 17, 2007

about scallops and I found this in my files, from Bon Appetit, to go with I made the orange couscous from a recipe in Cooking light. 'Twas all good. The couscous flavoring was very subtle. I've only made couscous once or twice before and dh didn't care much for it because it was too dry. Perhaps this one had a better liquid/couscous ratio, it came out really well and we both loved it. Made Brussels sprouts in garlic butter to go with, only because that's the last veggie, well except rutabagas and carrots, lol, that I had on hand. Also a green salad.


To save even more time, buy the peppercorn medley packaged in a pepper grinder in the spice section of the supermarket. Serve with: Curried rice and sautéed snow peas.

4 tablespoons peanut oil, divided
1 1/2 pounds sea scallops, patted dry with paper towels
2 teaspoons ground peppercorn blend, or ground black pepper
2 garlic cloves, finely chopped (about 2 teaspoons)
1/2 cup orange juice
1 tablespoon soy sauce
1/2 teaspoon (packed) grated orange peel

Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.

Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.

Pour sauce over scallops and serve.

Makes 4 servings.

Orange Couscous
(from Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce in Cooking Light Magazine)

1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.


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