24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825
Fax: (361)578-5500

Nutrition
Resources
Basic InformationLatest News
Could a Switch to Skim Milk Add Years to Your Life?E. Coli Outbreak Over, CDC Lifts Advisory Against Certain Romaine LettuceHealth Tip: Apple Cider Vinegar Fast FactsCould Your Morning Coffee Be a Weight-Loss Tool?Green Tea Drinkers May Live LongerProcessed Foods Are Making Americans ObeseCalories Per Serving or the Whole Package? Many Food Labels Now Tell BothA Breakfast Fit for Making Your New Year's ResolutionsToast a Healthy New Year With These Holiday Cocktail RecipesBetter Choices for a Fast, Healthy LunchRecipes for Healthy Holiday Appetizers'Intermittent Fasting' Diet Could Boost Your HealthFatty Diets Tied to Leading Cause of Vision Loss in SeniorsRecipes for a Festive Holiday FeastDelicious Holiday Desserts With Fewer CaloriesAHA News: Own a Nutcracker? Turn Pecans Into a Festive TreatAHA News: Are You Drinking Enough During Winter Months?Unhealthy Eating Habits Cost U.S. $50 Billion a Year: StudyDo Processed Foods Up Your Type 2 Diabetes Risk?Could Carb-Heavy Meals Keep You From Good Sleep?What If 'Exercise Needed to Burn Off Calories' Was Included on Food Labeling?E. Coli Outbreak Spurs Packaged Salad WarningMore Than 100 E. Coli Illnesses Now Linked to Romaine LettuceAHA News: Vegan Diet May Decrease Heart Disease, Stroke Risk in African AmericansHealth Tip: Five Exercise and Nutrition MythsMore E. coli Illnesses Linked to Tainted Romaine LettucePlay It Safe With Holiday FoodsAHA News: Sweet Potatoes Are a Holiday Dish to Be Thankful ForAHA News: Regular Fasting Could Lead to Longer, Healthier LifeDon't Eat Romaine Lettuce Grown in Salinas, Calif., Due to E. Coli: FDADon't Let Salmonella Make Your Thanksgiving a TurkeyPackaged Caesar Salad Suspected as Possible Source in E. coli OutbreakMore U.S. Kids Are Shunning Sweetened DrinksHealth Tip: Thanksgiving and Your Heart HealthHealth Tip: Eat for Now, and the FutureHealth Tip: How to Safely Roast a Turkey'Meatless Monday' Can Help Change Diets for GoodExperimental Injection May Protect Against Peanut AllergyUltra-Processed Foods May Fast Track You to Heart TroubleA Tasty and Nutritious Way to Prepare FishThe Healthiest Condiment You've Never Heard OfHow to Make a Lighter Layer CakeAHA News: Your Eating-On-The-Job Problems, SolvedOne Dead, 8 Hospitalized in Salmonella Outbreak Tied to Ground BeefWhen You Eat May Matter More Than What You Eat: StudyMake a Plan for Gardening Next Spring With Your KidsTry This Easy Pumpkin Dessert for HalloweenConsumers' Orders Changed Slightly After Calorie Counts Added to MenusTry This Healthy Autumn Apple DessertFast-Food Outlet in Neighborhood Could Mean Heavier Kids: Study
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Get Cooking With Elegant, Flavorful Scallops

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Aug 26th 2019

new article illustration

MONDAY, Aug. 26, 2019 (HealthDay News) -- Do you love restaurant-style scallops but feel nervous about making them at home? Here's the 101 to cooking the perfect scallop every time.

The trick to creating tasty scallop dishes is to choose "dry" scallops -- these aren't treated with phosphates, which can give them an off-taste and make them stringy when cooked. Scallops pair deliciously with citrus, such as oranges. If available, choose blood oranges for their beautiful color and tart flavor. Note: For sustainability, choose sea scallops over bay scallops.

Scallops in Citrus Sauce

  • 2 blood or navel oranges
  • 1 pound dry sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour or 1 tablespoon coconut flour
  • 2 tablespoons coconut or grapeseed oil
  • 1/2 cup vegetable or chicken broth
  • 2 tablespoons drained capers
  • 1 tablespoon unsalted butter

Peel the oranges and then section them over a bowl to catch the juices, which will make part of the base for the sauce. Set both aside.

Season the scallops with the salt and black pepper. Dust them with the flour. Note: Use coconut flour for a gluten-free option -- its texture means you can use less.

Heat a large skillet over high heat and add the oil. Add the scallops and sear them without moving for two to three minutes to allow a thick crust to form. Flip and cook two minutes more. The scallops should be still slightly translucent inside. Transfer to a plate.

To the same skillet, add the reserved orange juice, the broth and capers. Bring to a simmer and cook three to four minutes to thicken, and then stir in the butter. Arrange the scallops on a plate, top with the sauce and the reserved orange sections and serve.

Yield: 4 servings

More information

Learn more about scallops at Seafood Health Facts.