SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
CHILI LIME SCALLOPS
A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.
Provided by Raxyl
Categories Australian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
- Add the scallops and sauté for one minute or until they turn from translucent to opaque.
- Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
- Garnish with fresh coriander and serve.
Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 163.1, Sodium 661.5, Carbohydrate 14.5, Fiber 0.8, Sugar 2, Protein 51.7
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
CHILE SCALLOPS
Make and share this Chile Scallops recipe from Food.com.
Provided by Jewelies
Categories New Zealand
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat half of the oil in a wok and stir-fry the scallops in batches, until they just change in colour. Remove from wok.
- Heat remaining oil in wok, stir-fry garlic, ginger, chilies and onion until onion is soft.
- Stir in combined sauces, sugar and stock and bring to a boil. Return scallops to wok, stir until heated through.
- Serve scallops sprinkled with coriander.
Nutrition Facts : Calories 134.4, Fat 5.1, SaturatedFat 1.1, Cholesterol 18.3, Sodium 378.4, Carbohydrate 11.7, Fiber 1.2, Sugar 3.7, Protein 10.5
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