Best 3 Coriander Scallops With Orange Ginger Dressing Recipes

Dive into a symphony of flavors with our tantalizing Coriander Scallops With Orange Ginger Dressing recipe, a culinary masterpiece that combines the delicate sweetness of scallops with the vibrant zest of an orange-ginger dressing. This delectable dish features plump scallops seared to perfection, retaining their tender texture and caramelized crust. The accompanying dressing, a harmonious blend of orange juice, ginger, rice vinegar, and a touch of honey, elevates the scallops with its tangy and refreshing flavors.

Complement your meal with our curated collection of side dishes, each carefully chosen to enhance the main course. Indulge in the creamy richness of our Avocado and Feta Salad, where ripe avocado slices, crumbled feta cheese, and cherry tomatoes unite in a refreshing medley. For a touch of warmth and spice, try our Spicy Green Beans, featuring crisp green beans sautéed with garlic, ginger, and chili peppers. And to satisfy your sweet cravings, our Orange and Almond Cake is a delightful treat, combining the citrusy burst of oranges with the nutty crunch of almonds.

These recipes are not only delectable but also versatile, catering to various dietary preferences. The Coriander Scallops With Orange Ginger Dressing can be easily adapted for gluten-free diets by using gluten-free tamari or soy sauce. The Avocado and Feta Salad offers a vegetarian option, while the Spicy Green Beans can be adjusted to suit your desired spice level. Our Orange and Almond Cake can be transformed into a vegan delight by using plant-based butter and milk alternatives.

So embark on a culinary journey with our Coriander Scallops With Orange Ginger Dressing recipe, accompanied by a trio of tantalizing side dishes. Experience a symphony of flavors that will leave your taste buds dancing with joy.

Let's cook with our recipes!

PAN-FRIED SCALLOPS

Pan-fried scallops image

For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander

Provided by Jo Pratt

Categories Dinner, Lunch, Side dish, Starter

Time 15m

Yield Serves 2 as a starter

Number Of Ingredients 7

Ingredients

6-8 scallops
1 tbsp olive oil
2 large chopped garlic cloves
1 tsp chopped fresh red chilli
juice of half a lime
roughly chopped coriander
salt and pepper

Steps:

Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE

Grilled Scallops with Vegetables and Hoisin-Orange Sauce image

Provided by Stan Frankenthaler

Categories Ginger Appetizer Orange Scallop Cucumber Carrot Summer Grill/Barbecue Watercress Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 appetizer servings

Number Of Ingredients 23

Ingredients

Sauce
1 8.5-ounce jar hoisin sauce sauce*
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange peel
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
Vegetables
3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon chili-garlic sauce*
1 teaspoon fish sauce (nam pla)*
1 bunch watercress, trimmed
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, cut into matchstick-size strips
3/4 cup cilantro leaves (from large bunch)
1/2 red onion, very thinly sliced
Scallops
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops
Vegetable oil

Steps:

For sauce:
Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
For vegetables:
Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.
For scallops:
Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour.
Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
Available at Asian markets and many supermarkets.

SCALLOPS WITH CORIANDER BUTTER SAUCE

Scallops With Coriander Butter Sauce image

An impressive dish for dinner parties - can be used as an appetizer or main course. This recipe is easily doubled or tripled.

Provided by MsKittyKat

Categories European

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons minced onions
1 tablespoon white wine vinegar
1/4 cup water
1 teaspoon ground coriander
1/4 cup cold unsalted butter, cut into 4 pieces
3/4 lb sea scallops
vegetable oil, for brushing scallops
2 tablespoons minced fresh cilantro

Steps:

In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely.
(The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise).
Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through.
Whisk the fresh cilantro into the butter sauce.
Serve the scallops with the warm butter sauce.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent scrambling during the cooking process.
Use Fresh Ingredients: Fresh scallops, coriander, and orange juice will give your dish the best flavor. If possible, try to buy organic produce.
Do Not Overcook the Scallops: Scallops are delicate seafood and can easily be overcooked. Cook them for just a few minutes per side, or until they are opaque and firm.
Make the Dressing Ahead of Time: The orange-ginger dressing can be made up to 2 days ahead of time. This will save you time on the day you want to serve the dish.
Serve Immediately: Coriander scallops with orange-ginger dressing are best served immediately after cooking. The scallops will start to toughen if they are left to sit for too long.

Conclusion:

This recipe for coriander scallops with orange-ginger dressing is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The scallops are tender and flavorful, and the orange-ginger dressing is a perfect complement. This dish is sure to impress your friends and family.