Blazin Jalapeno Basil Glazed Salmon Scallops Recipes

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

ROASTED SALMON WITH JALAPEñO, HONEY AND LIME

Steps:

• Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
• Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
• Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
• Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.

BLAZIN' JALAPENO - BASIL GLAZED SALMON SCALLOPS

Steps:

• 1) Prepare Creamy Cilantro-Lime Sauce,(recipe below).Cover and refrigerate until ready to serve. 2) Prepare Salmon Scallops. Rinse fish and pat dry. Cut thickest parts of salmon fillet into rounds using a 1&1/2 to 2-inch round metal cookie cutter,(16-20 scallops). Place in large glass bowL,(freeze remaining salmon pieces for a later use). 3) Prepare the Rub. Combine oil,garlic,chili powder,salt, cumin and cayenne pepper in small bowl. Spoon rub evenly over salmon scallops gently rubbing with your fingers until well coated. Evenly thread salmon scallops through their sides onto each of 4-12 inch long metal or bamboo skewers,(if using bamboo,soak for 30 minutes in cold water). Let stand 30 minutes or overnight, if desired)). 4) Prepare Jalapeno-Basil Glaze. In small saucepan combine pepper jelly,basil, and lime juice. Cook and stir over low heat until jelly melted. Remove from heat. 5) Prepare couscous according to back of package directions. 6)If using charcoal grill, grill skewers on greased rack of an uncovered grill directly over medium coals for 8-12 minutes or until salmon scallops are opaque, turning once and brushing occasionally with some of the sauce. If using gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above. *To serve: Reheat glaze mixture. Divide warm couscous evenly between 4 large serving plates.Top couscous with a salmon skewer.Drizzle some of the remaining glaze over all.Artfully top with a dolop of creamy cilantro-lime sauce. Top each with a scatter of chopped yellow bell pepper.Garnish with fresh basil sprigs and or lime wedges for spritzing, if desired. Makes 4 servings. Creamy Cilantro-Lime Sauce. In small bowl,combine 1/4 cup mayonnaise,1/4 cup sour cream,1 tablespoon minced fresh cilantro leaves and 2 teaspoons fresh lime juice.

SEA SCALLOPS WITH TERIYAKI GLAZE

Steps:

• Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.;
• Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

BACON-WRAPPED SCALLOPS WITH JALAPENO-PAPAYA SAUCE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside.
• Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary.
• Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque).
• While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper.
• Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.

THAI SCALLOPS WITH SWEET BASIL ADAPTED FROM RECIPE BY VATCH BHUM

Steps:

• parboil scallops for 3 seconds (i often skip this part).
• heat well seasoned pan or wok over high heat and add the oil. when oil is hot add the garlic, stir fry until garlic turns light brown, being careful not to burn.
• add the scallops and chili peppers. stir fry several seconds. add the green onions, oyster sauce, and sugar.
• stir fry 2 minutes or until scallops are almost done. add the basil leaves and stir fry another 10 seconds, until the leaves are wilted. serve immediately with jasmine or brown rice and red bell pepper rings.

SOY-GLAZED SCALLOPS

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.