Blackened Scallops With Roasted Garlic Chili Sauce Recipes

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SCALLOPS WITH ROASTED GARLIC CREAM



Scallops With Roasted Garlic Cream image

This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.

Provided by PaulaG

Categories     Australian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

8 -12 large sea scallops
12 garlic cloves, peeled
2 tablespoons olive oil
1/4-1/2 teaspoon Hungarian paprika
1 tablespoon cider vinegar
white pepper
salt
2 cups heavy cream

Steps:

  • Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
  • Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
  • Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
  • Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
  • As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
  • To prepare the scallops, rinse and dry with paper towels.
  • Dust the top side of the scallops with paprika.
  • In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
  • Place scallops on serving plate and drizzle garlic sauce over.

Nutrition Facts : Calories 511.2, Fat 51.1, SaturatedFat 28.4, Cholesterol 172.9, Sodium 95.4, Carbohydrate 7.1, Fiber 0.2, Sugar 0.2, Protein 8.1

BLACKENED SEA SCALLOPS



Blackened Sea Scallops image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
  • It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
  • Mix well. Store in glass or plastic container with lid.

BLACKENED SCALLOPS OVER ANGEL HAIR PASTA



Blackened Scallops over Angel Hair Pasta image

A potently spicy seafood dish that will meet the expectations of any spicy seafood lover. Warning! As written, this recipe is too pepper-hot for many. Reduce pepper amounts unless you like it very spicy!

Provided by Divinity Turley

Categories     Seafood     Shellfish     Scallops

Time 3h45m

Yield 6

Number Of Ingredients 15

1 tablespoon ground black pepper
1 teaspoon ground white pepper
¼ tablespoon salt
¾ teaspoon dry mustard
¾ teaspoon cayenne pepper
½ teaspoon garlic powder
⅛ teaspoon dried thyme leaves
1 pound scallops
2 tablespoons butter, or as needed
½ onion, chopped
1 cup mushrooms, sliced
1 (12 ounce) package angel hair pasta
olive oil
½ tomato, chopped
1 tablespoon lemon juice

Steps:

  • Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
  • Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  • Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
  • Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 38.4 g, Cholesterol 55.8 mg, Fat 8.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 2.8 g, Sodium 652.1 mg, Sugar 2.5 g

BAKED SCALLOPS WITH GARLIC SAUCE



Baked Scallops With Garlic Sauce image

Make and share this Baked Scallops With Garlic Sauce recipe from Food.com.

Provided by Asha1126

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs bay scallops, cut in halves
3 garlic cloves, mashed
1/4 cup butter, melted
10 firm white mushrooms, sliced
onion salt, to taste
freshly grated black pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley

Steps:

  • Preheat oven to 375.
  • Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
  • Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
  • Sprinkle with bread crumbs, parsley and reserved garlic sauce.
  • Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 303.4, Fat 13.5, SaturatedFat 7.6, Cholesterol 86.9, Sodium 534.8, Carbohydrate 13.1, Fiber 1, Sugar 1.4, Protein 31.7

SCALLOPS WITH SPICY GARLIC SAUCE



Scallops with Spicy Garlic Sauce image

Categories     Garlic     Mushroom     Appetizer     Sauté     Low Cal     Scallop     Asparagus     Spring     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 10

6 fresh asparagus spears
4 tablespoons (1/2 stick) butter
6 fresh shiitake mushrooms, stemmed, caps sliced
1 tablespoon minced garlic
2 tablespoons grated onion
1/4 cup soy sauce
3 tablespoons sake
1 teaspoon hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets.
Pinch of cayenne pepper
10 sea scallops

Steps:

  • Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
  • Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
  • Divide between 2 plates and serve.

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