Cream Of Watercress Soup With Pan Seared Scallops Recipes

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SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

SCALLOPS WITH WATERCRESS SALAD



Scallops With Watercress Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 strips bacon
2 bunches watercress, thick stems trimmed
2 Kirby cucumbers, cut into spears
1 bunch radishes, quartered
1/3 cup instant flour (such as Wondra)
Kosher salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
1 1/3 pounds large sea scallops (about 16)
Juice of 1 lemon
1/3 cup chopped fresh chives
4 thick slices rustic bread, toasted

Steps:

  • Cook the bacon in a medium nonstick skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet.
  • Divide the watercress, cucumbers and radishes among plates.
  • Season the flour with salt and pepper in a shallow dish. Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat. Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes. Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary).
  • Arrange the scallops over the salads. Add the remaining 2 tablespoons olive oil and the lemon juice to the skillet, then remove from the heat and add 1 to 2 tablespoons water, swirling the pan to release the browned bits. Crumble the bacon and add to the skillet along with the chives, and salt and pepper to taste; swirl to combine, then pour over the salads. Serve with the bread.

Nutrition Facts : Calories 588, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 731 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 38 grams

COLD CREAM OF WATERCRESS SOUP



Cold Cream of Watercress Soup image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons olive oil
4 leeks, white parts only, thoroughly washed and chopped
3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped
6 cups chicken stock
5 medium baking potatoes, peeled and sliced
Salt
Freshly ground black pepper
1 cup creme fraiche or 1/2 cup each heavy cream and sour cream
1 teaspoon lemon juice

Steps:

  • Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes.
  • Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.
  • Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.
  • In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice.
  • Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.
  • Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.

CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS



Cream of Watercress Soup with Pan-Seared Scallops image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Sauté     Scallop     Winter     Watercress     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter
6 medium leeks (white and pale green parts only), chopped
2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups)
1 49-ounce can low-salt chicken broth
2 bunches watercress, trimmed, coarsely chopped (about 3 cups)
2/3 cup sour cream
1 cup (about) whole milk
1 tablespoon vegetable oil
10 jumbo sea scallops
Watercress sprigs (for garnish)

Steps:

  • Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
  • Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
  • Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
  • Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.

CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS



Creamy Asparagus Soup With Seared Scallops image

Make and share this Creamy Asparagus Soup With Seared Scallops recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 lb asparagus
4 tablespoons unsalted butter
3 shallots, minced
salt & freshly ground black pepper, to taste
1 cup heavy cream
1 cup chicken stock
2 cups firmly packed chopped spinach
4 ounces fresh sea scallops or 4 ounces bay scallops

Steps:

  • Snap off the tough stem ends from the asparagus spears.
  • Cut the tips, each about 2 inches long, off 4 spears.
  • Set the tips aside.
  • Chop the remaining asparagus into 1-inch pieces.
  • Bring a large pot two-thirds full of generously salted water to a boil over high heat.
  • Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
  • Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
  • When the asparagus is cool, drain and set aside.
  • In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
  • When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
  • Add the chopped asparagus and cook, stirring, about 5 minutes.
  • Season with salt and pepper, and stir in the cream and stock.
  • Bring to a boil and cook for 5 minutes.
  • Stir in the spinach and cook for 2 minutes more.
  • Transfer the soup to a blender and puree until smooth, about 2 minutes.
  • Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
  • Season the scallops with salt and pepper.
  • In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
  • When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
  • Divide the scallops among 2 warmed soup bowls.
  • Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
  • Taste the soup and adjust the seasonings with salt and pepper.
  • Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

Nutrition Facts : Calories 785.7, Fat 69.6, SaturatedFat 42.6, Cholesterol 246.4, Sodium 370.3, Carbohydrate 24.4, Fiber 5.2, Sugar 5.1, Protein 22.3

CREAM OF WATERCRESS SOUP



Cream of Watercress Soup image

Make and share this Cream of Watercress Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium onion, diced
1 small potato, diced
25 g butter
85 g watercress, rinsed
300 ml milk
300 ml vegetable stock
4 tablespoons double cream (heavy)

Steps:

  • Melt butter and sauté onion until transparent.
  • Add potato, watercress, milk and stock.
  • Bring to boil, cover and simmer for 20 minutes
  • Blend in a processor.
  • Add cream and seasoning. Heat if needed.

Nutrition Facts : Calories 189.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 44.1, Sodium 89.4, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 4.4

SCALLOPS WITH SAUTEED WATERCRESS AND GINGER



Scallops with Sauteed Watercress and Ginger image

The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

3 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon peeled minced fresh ginger
3 bunches watercress (about 5 ounces each), thick ends trimmed
1 tablespoon fresh lemon juice
1 tablespoon sesame seeds, toasted
Coarse salt and ground pepper
1 pound large sea scallops (about 12)

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden, 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted, 1 to 3 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.
  • Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. Turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.

Nutrition Facts : Calories 221 g, Fat 13 g, Protein 22 g

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

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