Tag Archives: orange

Tangelo Stir Fry with Scallops and Forbidden Rice

Tangelo is a tasty citrus fruit that is a cross between orange and tangerine, and pairs very nicely with “Ocean Candy” (my nickname name for scallops!)  If you cannot find tangelos, substitute with either fresh orange or tangerine zest and juice, or even combine the two.

Grape seed oil is excellent for use in high temperature cooking techniques like stir-fry. Forbidden rice is black rice and is usually pretty easy to find (see notes below).

INGREDIENTS:

1 dozen  Scallops, large, fresh, cleaned

.5 tsp Canola oil

1 tsp Grape seed oil

3 tb Tangelo juice, fresh squeezed

1 tb Vinegar, rice

1 tb Vinegar, red wine

1 tb Tamari or soy sauce, low sodium, gluten-free

1.5 tsp Sugar, brown

1 tb Tangelo zest

1 tsp Chile-garlic paste

2 cloves Garlic, minced

1tb Ginger, fresh, peeled and minced

3/4 cup Zucchini, with skin, cut in half then sliced on bias

3/4 cup Summer squash, cut in half, then sliced on bias

1 large Carrot, peeled, cut in half, then sliced on bias

4 each Water chestnuts, cubed

1/2 cup Forbidden rice (black rice)

1 cup Water

1 tb Green onion, chopped

PREPARATION:

In small bowl, mix the tangerine juice with the Hoisin sauce, vinegar, soy sauce, sugar, and chili-garlic paste. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.

Bring water to boil in small pot. Add black rice, stir briefly, cover and simmer until all water is absorbed, about 18-25 minutes. Stir in chopped green onion.

Lightly spray a large, heated pan with the canola oil. Add scallops in single layer and cook on high heat with out stirring until they are golden on bottom, about 2-3 minutes. Flip and cook until scallops are firm, about 1 ½ minutes longer. Transfer to a plate.

Add grape seed oil to a very hot wok along with Tangerine zest mixture cook until fragrant, about 20 seconds. Add the carrot and stir-fry for about 2 minutes. Add the zucchini, squash and water chestnuts  to carrot and stir-fry until crisp-tender, about 3 more minutes. Stir tangerine sauce and add to wok; cook sauce until slightly thickened, about 30 seconds. Add scallops to the wok, stirring just until heated through. Toss veggies and Scallops in Tangelo Sauce. Serve scallops and vegetables on top of forbidden rice.

TIP: Only use water, not vegetable stock, when cooking black rice- it will have a much better, lighter taste. Do not season black rice until after it has finished cooking. While rather easy to find it imported from China (where it originated), I recommend searching out for black rice from the United States or Italy (“Riso Bello” brand, “Venere” rice from Italy is my personal favorite).

YIELD: 4 servings


Carrot Soup with Orange and Tarragon

Sweet and savory, plus great for the waistline!

INGREDIENTS:

1 tablespoon  Olive oil

1 pound Carrots

¾ cup  Onion, chopped

¼ cup Ginger, chopped

3 medium Garlic cloves, chopped

3 cups Vegetable stock

1/4 cup Orange juice, fresh squeezed

2 tablespoons Wine, white, dry

2 teaspoons Tarragon, fresh, chopped

1 tseaspoon Thyme, fresh, chopped

Pinch Salt

Pinch Pepper, white

PREPARATION:

Add oil to medium pot and heat on medium-high flame.  Add carrot, onion, ginger and garlic and sauté until onion is soft.  Add stock; bring to boil. Reduce heat and simmer until carrots are tender.

Puree soup in batches in blender until very smooth.  Return to pot. Stir in orange juice, wine, chopped tarragon, thyme, salt and white pepper and simmer 5 minutes to blend flavors.

Garnish with sprigs of tarragon.

Soup can be served either hot or chilled.

YIELD: 8 servings

SERVING: 1 cup