Scallops with Anise-Orange Tapenade

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Added Dec 5th, 07 by
FoodConnect.com Test Kitchen


  • Categories: Appetizers, Seafood
  • Servings: 4 change
  • Calories per serving: 228
  • Prep Time: 10 mins
  • Cook Time: 6 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 22811%
Fat 11g16%
Cholesterol 47mg16%
Sodium 806mg 34%
Carbohydrates 7g11%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title] => scallops, mixed species, raw, lrg
                    [ingredientid] => 28813
                    [ingredientuuid] => 88ddd666-48c9-ee14-bd66-7abf4a27c032
                    [quantity] => 1.25
                    [measure] => pound
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                    [componentid] => 0
                    [method] => 
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            [328102ed-c023-6404-4955-6491ce4b4149] => Array
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                    [title] => olives, calamata, w/o pits
                    [ingredientid] => 22614
                    [ingredientuuid] => 328102ed-c023-6404-4955-6491ce4b4149
                    [quantity] => 0.33
                    [measure] => cup
                    [title_custom] => olives, kalamata
                    [componentid] => 0
                    [method] => coarsely chopped
                )

            [ddbeaaa5-9629-7ec4-f9a8-e4c6ff8d4acc] => Array
                (
                    [title] => onion, green, tops & bulb, fresh, med, 4 1/8" long
                    [ingredientid] => 22694
                    [ingredientuuid] => ddbeaaa5-9629-7ec4-f9a8-e4c6ff8d4acc
                    [quantity] => 1.00
                    [measure] => each
                    [title_custom] => green onion
                    [componentid] => 0
                    [method] => sliced
                )

            [02ab34be-0648-a474-9d45-84ab437fc3d5] => Array
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                    [title] => orange peel, fresh, grated
                    [ingredientid] => 22800
                    [ingredientuuid] => 02ab34be-0648-a474-9d45-84ab437fc3d5
                    [quantity] => 0.50
                    [measure] => teaspoon
                    [title_custom] => 
                    [componentid] => 0
                    [method] => 
                )

            [c0e6ba13-3f51-58a4-5d58-9caa1991ffa6] => Array
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                    [title] => orange juice, chilled
                    [ingredientid] => 22795
                    [ingredientuuid] => c0e6ba13-3f51-58a4-5d58-9caa1991ffa6
                    [quantity] => 2.00
                    [measure] => teaspoon
                    [title_custom] => 
                    [componentid] => 0
                    [method] => 
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            [b25285ea-72fe-2144-1941-43ea269ff83a] => Array
                (
                    [title] => anise seeds
                    [ingredientid] => 144
                    [ingredientuuid] => b25285ea-72fe-2144-1941-43ea269ff83a
                    [quantity] => 0.25
                    [measure] => teaspoon
                    [title_custom] => anise seeds
                    [componentid] => 0
                    [method] => crushed
                )

            [8e0f9faa-e3a5-0c64-a9c4-94bb28fdfda7] => Array
                (
                    [title] => pepper, red or cayenne
                    [ingredientid] => 23887
                    [ingredientuuid] => 8e0f9faa-e3a5-0c64-a9c4-94bb28fdfda7
                    [quantity] => 0.13
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                    [title_custom] => 
                    [componentid] => 0
                    [method] => 
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                    [title] => cooking spray, 1/3 sec spray
                    [ingredientid] => 9997
                    [ingredientuuid] => 9e69cbb6-739d-7a64-d991-e791858e588f
                    [quantity] => 1.00
                    [measure] => each
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  • 1 1/4 pound scallops, mixed species, raw, lrg
  • 1/3 cup olives, kalamata coarsely chopped
  • 1 green onion sliced
  • 1/2 tsp orange peel, fresh, grated
  • 2 tsp orange juice, chilled
  • 1/4 tsp anise seeds crushed
  • 1/8 tsp pepper, red or cayenne
  • 1 cooking spray, 1/3 sec spray

Recipe Method

1. Thaw scallops, if frozen. Rinse and pat dry with paper towels. Set aside.

2. For tapenade, in a small bowl, combine olives, green onion, the 1/2 tsp. orange peel, the orange juice, anise seeds and cayenne pepper.

3. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add scallops to pan; cook for 3 to 6 minutes or until they are opaque, turning once.

4. Serve scallops with tapenade. If desired, sprinkle with additional orange peel.

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