Coriander Crusted Grilled Sea Scallops With Chickpea Salad Red Pepper Vinaigrette And Cilantro Oil Recipes

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CORIANDER-CRUSTED SCALLOPS WITH CHIVE POTATO HASH AND SWEET CORN SAUCE



Coriander-Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce image

Provided by Mary Nearn

Categories     Blender     Garlic     Herb     Onion     Potato     Shellfish     Vegetable     Sauté     Healthy

Yield Makes 4 servings

Number Of Ingredients 28

For chervil oil
1/2 cup canola oil
1/2 packed cup fresh chervil* leaves
For corn sauce
1 tablespoon canola oil
1 small white onion, chopped (about 1 1/2 cups)
1 carrot, chopped (about 3/4 cup)
1 celery stalk, chopped (about 1/2 cup)
2 garlic cloves, halved
6 cups chicken or vegetable stock or low-sodium broth, plus additional for thinning sauce
Kosher salt to taste
1/8 teaspoon freshly ground black pepper
3 cups fresh corn kernels (from 2 to 3 ears), cobs reserved
Chive potato hash
2 tablespoons canola oil
1 small russet potato, peeled and cut into 1/4-inch dice (about 1 cup)
1/2 small sweet potato, peeled and cut into 1/4-inch dice (about 3/4 cup)
1/8 teaspoon kosher salt
Scant 1/8 teaspoon freshly ground black pepper
1 tablespoon fresh chives, chopped
Scallops
2 tablespoons ground coriander
1 teaspoon kosher salt
1/4 teaspoon chile powder
8 large sea scallops
1 tablespoon canola oil
4 fresh chervil sprigs, for garnish
*If chervil is unavailable, fresh flat-leaf parsley leaves may be substituted. Extra chervil (or parsley) oil will keep, covered, at room temperature 3 days. Try it in salad dressings or drizzled over fish, chicken breasts, or steamed vegetables.

Steps:

  • Make chervil oil
  • In blender, purée oil and chervil until chervil pieces are very small, 2 to 3 minutes. Strain through fine-mesh sieve into small bowl, pressing on solids to extract all oil. Set aside.
  • Make corn sauce
  • In medium saucepan over moderate heat, warm oil. Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, about 7 minutes (adjust heat as necessary to keep vegetables from browning). Add stock and corn cobs, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 45 minutes, adding stock if most of the liquid evaporates. Remove from heat. Using slotted spoon, remove vegetables and corn cobs and discard. Add corn kernels to stock, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 15 minutes.
  • While sauce is simmering, make chive potato hash
  • In medium heavy skillet over moderate heat, heat oil until hot but not smoking. Add potatoes and sauté, scraping up browned bits every few minutes, until tender and golden brown, about 15 minutes. Remove from heat, stir in salt, pepper, and chives, and keep warm.
  • Finish sauce
  • Remove from heat and let cool slightly, then purée mixture in blender until very smooth, about 2 minutes. Strain through mesh sieve into large bowl, pressing on solids to extract all liquid. If sauce is too thick to pour, stir in a small amount of additional stock. Stir in salt and pepper and keep warm.
  • Make scallops
  • In small bowl, stir together coriander, salt, and chile powder. Rinse scallops and pat dry, then sprinkle both sides with coriander mix. In medium heavy skillet heat oil until hot but not smoking. Add scallops and sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium rare.
  • To serve, divide corn sauce among four plates. Top each pool of sauce with 1 tablespoon potato hash and 2 scallops. Drizzle with 1 teaspoon chervil oil and garnish with chervil sprigs.

PAN-FRIED SCALLOPS



Pan-fried scallops image

For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander

Provided by Jo Pratt

Categories     Dinner, Lunch, Side dish, Starter

Time 15m

Yield Serves 2 as a starter

Number Of Ingredients 7

6-8 scallops
1 tbsp olive oil
2 large chopped garlic cloves
1 tsp chopped fresh red chilli
juice of half a lime
roughly chopped coriander
salt and pepper

Steps:

  • Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
  • Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA



Grilled Sea Scallops With Corn and Pepper Salsa image

These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.

Provided by David Tanis

Categories     dinner, quick, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
1 jalapeño, seeds and veins removed to lessen heat if desired
2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
2 medium sweet red bell peppers, or a mixture of colors, finely diced
1 small red onion, finely diced
2 tablespoons lime juice
Salt to taste
12 large sea scallops (about 1 1/2 pounds)
Salt and pepper
2 tablespoons extra-virgin olive oil
Lime wedges, for garnish
Cilantro sprigs, for garnish

Steps:

  • Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
  • Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
  • Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
  • When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
  • Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams

PEPPER GRILLED SCALLOPS



Pepper Grilled Scallops image

Keep the heat out of the kitchen this summer! These pepper grilled scallops taste fantastic! Toss them on to a bed of salad greens and veggies and you have a nice light summer dish! They are surprisingly easy to make. Simply, throw some peppercorns on the grill -- and you will have interesting new aromas to sample. Revised recipe from Andrea Viestad's Food for Summer. Adjusted cooking time per recent review.

Provided by Mamas Kitchen Hope

Categories     Scandinavian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons white wine vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1/4 cup olive oil
24 large scallops
sea salt, fine
fresh ground black pepper
1 teaspoon dried thyme
1/2 cup black peppercorns
1 lemon, cut into 6 wedges (optional)
salad greens (optional)

Steps:

  • Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
  • Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
  • Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
  • Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
  • The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
  • Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
  • NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
  • One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!

Nutrition Facts : Calories 239.1, Fat 14.7, SaturatedFat 2.2, Cholesterol 21.6, Sodium 399.4, Carbohydrate 17.3, Fiber 4.7, Sugar 3, Protein 12.9

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS



Grilled Garlic Parmesan Crusted Scallops image

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Provided by Matt W.

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 7

½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Steps:

  • Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
  • Pour olive oil into a shallow bowl.
  • Rinse scallops under cold water, then dip into the olive oil.
  • Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
  • Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the scallops lightly with more olive oil.
  • Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g

GRILLED SCALLOPS WITH CORIANDER BUTTER SAUCE



Grilled Scallops with Coriander Butter Sauce image

Categories     Herb     Onion     Low/No Sugar     Scallop     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 8

2 tablespoons minced onion
1 tablespoon white-wine vinegar
1/4 cup water
1 teaspoon ground coriander
1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces
3/4 pound sea scallops
vegetable oil for brushing the scallops
2 tablespoons minced fresh coriander

Steps:

  • In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
  • Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.

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