Scallops with Anise-Orange Tapenade

Posted in Food, Low Calorie, Main Course, Seafood on December 10th, 2009 by Eileen Devlin

I made this for dinner tonight and absolutely fell in love!  I am also a kalamata olive lover so I actually made half more of the tapenade than this recipe calls for.  Once all the ingredients are ready, this dish does not take long at all to complete (that’s one of the great things about seafood).  Lots of flavor!  I will definitely be making this dish again.  Hope you enjoy as well!

What you will need:

12 fresh/frozen sea scallops (about 1 1/4 lbs total)
1/3 c kalamata olives, coarsely chopped
1 green onion, sliced
1/2 tsp finely shredded orange peel
2 tsp orange juice
1/4 tsp anise seeds, crushed
1/8 tsp cayenne pepper

1. Thaw scallops, rinse and pat dry

2. For tapenade, in a small bowl combine olives, green onions, orange peel, orange juice, anise seeds, and cayenne pepper

Tapenade

3. Coat unheated large nonstick skillet with nonstick cooking spray. Preheat over med-high heat. Add scallops and cook 3-6 mins or until scallops are opaque, turning once.

4. Serve with tapenade and if desired sprinkle with more orange peel.  Makes 4 servings.  (I served this with a parmesan rice side and a baby herb salad).

Scallops with Anise-Orange Tapenda

 

Nutritional Information:

Calories: 145

Total Fat: 3 g

Cholesterol: 47 mg

Protein: 24 g

Carbohydrate: 5 g

Fiber  1 g

Sodium: 353 mg

Related posts:

  1. Bacon Wrapped Scallops over Barley and Garbanzo beans
  2. Nantucket Bay Scallops and Eastham Turnip-Potato Gratin
  3. Blueberry Breakfast Scones (with Orange Glaze)
  4. Spaghetti alla puttanesca
  5. Variation on gourmet turkey meatloaf

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This entry was posted on Thursday, December 10th, 2009 at 11:28 pm and is filed under Food, Low Calorie, Main Course, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

  1. Wandering Coyote says:
    December 11, 2009 at 12:39 am

    This looks delicious, with lots of bright flavour!

  2. Van Santos says:
    December 11, 2009 at 10:46 am

    I find Scallops to be interesting – sometimes I love them, other times they are rubbery and blah.

    That said, the kalamata olives, orange peel and cayenne pepper mix is unique.

    Nice work!

  3. Bob says:
    December 11, 2009 at 2:10 pm

    You know, it’s weird. I’m not an olive fan but I like tapenade. I’ve never seen one with orange before, it sounds great!

  4. Eileen Devlin says:
    December 11, 2009 at 4:42 pm

    WC – thank you. For this being my first time making the dish I was very pleased with how it turned out!

    Van – I did fear the scallops turning out that way. But as long as they were not overdone, they were tender and not dry. The tapenade is an absolute must to give them the flavor it needed otherwise you’re left with that ‘seafood’ taste and smell.

    Bob – I think citrus goes well with most seafood anyway. But I agree tapenade with orange is definitely different! If I was to do the dish over again I would probably put a bit more orange peel. The olives are very strong (but I like that) and has the potential to drown out the citrus flavoring.

  5. Van Santos says:
    December 11, 2009 at 5:01 pm

    Did you do fresh or frozen scallops? I’ve seen (and tasted) a difference between the two…

  6. Eileen Devlin says:
    December 11, 2009 at 5:05 pm

    Actually I used frozen and it was still very good.

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