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Reviewed: Jun. 17, 2008

I used green pepper instead of red and that worked fine. I didn't have oranges but I added a few tablespoons of tequilla about half way through the cooking of the scallops. Cilantro gave it great flavor with the lime.

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Bonniebelle


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Reviewed: May 4, 2008

A local store that specializes in fresh seafood was having a sale and they had HUGE scallops, so I went on a search for a great scallop recipe and I FOUND IT!!!! Wow-really flavorful, I added about a 1/4 cup of Yellow Tail Reisling and it was just perfect. My husband is from Florida and he couldn't stop raving about it. I'm going to try shrimp next time.

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sol50luna


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Reviewed: Jan. 12, 2008

I really enjoyed this! I made this only for me, so I quartered the recipe. I didn't include any garlic, but instead sprinkled some paprika over the scallops when I first put them in the pan. I also included shrimp (with a 1:1 ratio to the scallops), adding them in right before putting in the orange slices. My only complaint is that there didn't seem to be enough of a sauce created with the ingredients. But this had great flavor and was easy to make! I also made sure to measure and chop everything up before hand so I could just throw the items into the pan right on time.

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Reviewer:

LEA724

	Cooking Level: Beginning Home Town: Merritt Island, Florida, USA Living In: Oviedo, Florida, USA
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Reviewed: Jun. 25, 2007

LOVED this!

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Reviewer:

JESSICA971

	Cooking Level: Expert Home Town: Redford, Michigan, USA Living In: Wesley Chapel, Florida, USA
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Reviewed: Apr. 15, 2005

My husband and I thought this was delicious. The kids wouldn't touch it though, even my brave one. I didn't have green onions or a red pepper so used some white onion and a green pepper. I only used 2 oranges. Very good flavor.

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MOM2JTX3


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Reviewed: Apr. 7, 2005

Great quick and easy recipe. I agree with other reviews that you can reduce the number of oranges. I used 2 small oranges and found it plenty. Boyfriend loved it!

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North Van Mommy


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Reviewed: Apr. 6, 2005

What a great recipe!!! The whole family (husband and 5yr son) always asks for 2nds & 3rds! Its a very easy recipe to adopt to what you have in your pantry. I used 8oz of mandarin oranges, orange zest, omitted the red pepper flakes (on account of my 5yr)and the cilantro... Added some garlic powder, Old Bay and Season Salt! This one is a real keeper...

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SHARON BANNER


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Reviewed: Jan. 2, 2004

Ok this was really good.. really really good! It was extremely quick and easy to make, too. I made a couple minor changes... i didn't have any cilantro (well ok i admit it, i *did*, but... it had spent too much time mashed in the back of my crisper *L*). So i used a big handful of baby spinach. Nice mild flavour and great color combination with the red pepper. I also had to used lemon zest/juice, and i tossed in a small minced garlic clove for extra zing. Some reviewers have commented on sourness... not a problem in my case.. i found the dish quite sweet, actually (probably depends a lot on the zippiness of the oranges used, and maybe lime juice would have been tarter than the lemon i used?). I was thinking a few pitted/chopped kalamata olives might have made a nice garnish.... i'll try that next time, and yes there will be a next time. Thanks for the great recipe... it's a keeper!

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Reviewer:

INCDEB


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Reviewed: Nov. 6, 2003

This dish was great! I took one of the reviewer's advice and omitted an orange, and I found that that was smart move. I served this with lo mein noodles and it was a big hit. I'd definitly make this again.

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Reviewer:

stacia


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Reviewed: Sep. 17, 2003

This was delicious. My boyfiend loved it. It's very easy and quick to make. I've also made it with tofu.

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Reviewer:

CLOWNEY02


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Reviewed: Jul. 14, 2003

The ingredients in this definitely intrigued me so I planned it as a Sunday night dinner for my husband and I. I cut down on the about of oil slightly and only used 2 oranges instead of the 4 and served it over noodles. I used small bay scallops and will try it with the large sized in the future. A real keeper and would be great to serve to company.

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COOKINGCLARE


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Reviewed: May 19, 2003

Yuck! These citrus flavors did not go well with the scallops at all!

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MISSWISS


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Reviewed: Jan. 18, 2003

I only used half the oil and served over angel hair pasta. A great, quick low-cal meal that my husband and daughter loved! Next time I will half the red pepper to make more mild.

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Reviewer:

BEMIKAS


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Reviewed: Jan. 18, 2003

Found the overall taste too sour for our liking. Great presentation and color, however we found the citrus overwhelmed the lighter taste of the scallops. If you love sour, then you'll love this recipe...

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CANUCK7530


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Reviewed: Jan. 18, 2003

This was a delightfully light yet satisfying way to fix scallops. The dish was quite colorful and the suggestion for preparing pasta was equally good. I think my orange slices were just way too large and too numerous though. I lost the scallops amongst all the oranges. I will cut back on those or cut them into smaller wedges the next time.

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Reviewer:

NOTFARGG


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Reviewed: Jan. 18, 2003

This was outstanding. My husband only eats beef or pork and he loved it-Thanks!

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Reviewer:

KHORSLUVR


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