Tag: scallops

Orange scallops (creamy and very soft) Recipe in 8 minutes! – Gordon Ramsay’s version

The Orange scallops I’m a second course of meat amazing and fast! chicken slices or calf first flouredThen pan-seared with butter and Orange juice which will make them creamy, very soft, scented; Like this good for competition to the classic lemon scallops! alone 8 minutes!

You know by now my love for these quick second courses: from meat to pizzaiola , to Saltimbocca , from scallops to wine or mushrooms ; they solve dinner in no time time, I am exquisite and they like it even to children! No sooner said than done, I made the Scallops with fresh seasonal oranges. Needless to say, it’s one very easy preparation And super fast. You can use whatever meat you prefer, however important it is thin slices . Listen to me filtered orange juice to have the right creaminess.

Pair it with a good seasonal side dish and they will ask you to do them again all winter It’s autumn! not just for dinner or for daily lunch ; they are also amazing in middle of the sandwich! Try it and let me know!

Scaloppine with orange recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	3 minutes	8 minutes


Bass	Italian	321 Kcal

Ingredients

Quantity for 4 people
4 slices of thin chicken breast or veal 1 tablespoon butter juice of 1 orange about 1 tablespoon flour (or potato starch) salt

Quantity for 4 people

4 slices of thin chicken breast or veal

1 tablespoon butter

juice of 1 orange

about 1 tablespoon flour (or potato starch)

salt

Method

How to make orange scallops

First of all, flour your slices very well on all sides.

Then place the filtered orange juice, 1/2 cup of water and 1 teaspoon of flour or starch in a small pan.

Finally, stir with a hand whisk and place on the heat for 30 seconds to dissolve the lumps:

how to make scallops with orange - Recipe by Tavolartegusto

Then heat a fairly large pan with the butter, swirl to make it melt completely and finally add the floured slices.

Sear for 40/50 seconds on each side, then add the orange cream. Stir in the pan for another 30 seconds, if you see that it is too thick, add 2 – 3 tablespoons of hot water

Finally add the salt and if you like a sprinkling of freshly ground pepper

Here are yours ready Orange scallops

scallops with orange recipe - Recipe by Tavolartegusto

storage

excellent hot and steaming, you can keep them in the fridge for the following day, they are excellent, you can heat them in a pan with a few spoons of water and they will be as creamy as they were freshly made!

Also discover many other second courses perfect for lunch and dinner!

Seared Scallops with Pan Sauce by Gordon Ramsay

This is a simple recipe for scallops that takes

just a few minutes to prepare. Have the rest

of your dinner ready to serve and kept warm.

The most important thing to know about searing
scallops is to make sure they are completely dry.
You may go through a lot of paper towels. Then
dry again before searing. Also, make sure your
pan is hot. I like to use my cast iron pan.

Simply season scallops well with salt and pepper.
Add olive oil and when it’s hot, set the scallops

into the pan and sear for about 2 minutes per side

until golden brown and crusty. Do not overcook or

they’ll become rubbery. They cook fast and will

continue to cook after you remove them from

the pan. Set them on your warm dinner plates

or a platter; then make the sauce.

The sticky mess at the bottom of the pan is loaded
with flavor and makes a wonderful pan sauce.
Deglaze the pan with wine, it will bubble and steam.
Use a whisk to stir it around and get up the bottom
browned bits. Once reduced to the right
consistency, whisk in butter. Spoon the pan sauce
over the scallops and sprinkle with fresh chopped
parsley. Serve immediately.

Seared Scallops with Pan Sauce
1 lb scallops
salt and pepper
2 T olive oil
1/2 C white wine
2 T butter
chopped fresh parsley

Make sure the scallops are completely dry.
Season well with salt and pepper.
Heat the pan on high and add the oil.
When the oil is rippling hot add the scallops;
sear for 2-3 minutes, depending on their size,
until golden and a bit crusty on the bottom.
Flip and sear the other side for another 1-2
minutes until golden. Remove to a warm platter.
Pan Sauce:
Add the wine to the pan and deglaze, scraping up
the botton bits. Simmer to reduce the sauce
then whisk in the butter 1 T at a time until the
sauce coats the back of a spoon.
Drizzle the sauce over the scallops on the platter.
Sprinkle with fresh chopped parsley.

Enjoy!

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Peanut Butter Stuffed Ritz Dipped in Chocolate

ritz dipped

Chocolate, peanut butter and buttery crackers come together in this adorable little treat. You are basically stuffing two crackers with a scrumptious, sweet, peanut butter filling. Then you dip them in a river of chocolate and drizzle on some white chocolate. You can use a piping bag for the perfect lines or just use the tines of a fork. Either way will taste amazing! Special thanks to my favorite chocolate company, Chocoley! You can check out the Chocoley Disks HERE on their website! ritz chocolate crackers

ritz chocolate

ritz dipped crackers

ritz pb crackers ritz ritz dipped

You will also need:

Wax Paper

Cookie Sheet

Piping Bag

Peanut Butter Stuffed Ritz Dipped in Chocolate

Ingredients

½ cup creamy peanut butter
¼ cup powdered sugar, sifted
32 Ritz crackers
Chocoley Bada bing milk chocolates (or 2 cups chips)
Chocoley white chocolates, optional for drizzling

Instructions

Mix peanut butter and powdered sugar.
Spread some on a cracker and top with a second to form a sandwich.
Melt chocolate in a double boiler and dip each sandwich.
Let on a wax paper lined sheet and chill 5 mins until set.
Drizzle with white chocolate if desired.

3.2.2807

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