Crispy Scallops With Chipotle Tartar Sauce Recipes

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CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE



Crispy Scallops With Chipotle Tartar Sauce image

Make and share this Crispy Scallops With Chipotle Tartar Sauce recipe from Food.com.

Provided by Michelle_My_Belle

Categories     < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh sea scallop (or thawed frozen)
3 tablespoons yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon oil
1/2 cup tartar sauce
2 tablespoons chopped scallions
1 tablespoon orange juice
1 1/2 teaspoons chipotle hot pepper sauce

Steps:

  • Mix chipotle tartar sauce ingredients in a small bowl. let stand while cooking scallops.
  • Gently pat scallops dry between layers of paper towels. put scallops, cornmeal, salt, and paprika in a plastic food bag; shake to coat.
  • Heat oil in large non-stick skillet over medium high heat.
  • Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers.
  • Serve with sauce.

Nutrition Facts : Calories 154.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.4, Sodium 522.4, Carbohydrate 7.9, Fiber 0.6, Sugar 0.5, Protein 19.6

CRACKLING FISH TACOS WITH CHIPOTLE TARTAR SAUCE



Crackling Fish Tacos with Chipotle Tartar Sauce image

Provided by Ingrid Hoffmann

Time 1h2m

Yield 8 tacos

Number Of Ingredients 19

2 cloves garlic, finely chopped
1 to 2 chipotles in adobo sauce seeds removed, finely chopped
3/4 cup mayonnaise
1 scallion, white and light green parts only, finely chopped
1 tablespoon fresh lime juice
Salt
2 pounds skinless red snapper fillets (or other firm, flaky white fish)
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 teaspoon salt
teaspoon freshly ground pepper
1 cup all-purpose flour
3 cups vegetable oil, for frying
8 8-inch flour tortillas
1 cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2-inch pieces
2 cups arugula leaves
1 cup fresh cilantro
Zest of 2 oranges
Lime wedges, for serving

Steps:

  • Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.
  • Rinse the fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
  • Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. (To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
  • Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
  • Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.

CHIPOTLE TARTAR SAUCE



Chipotle Tartar Sauce image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup mayonnaise
2 tablespoons chopped pickles or cornichons
1 tablespoon capers
1 tablespoon white wine vinegar
1 teaspoon grain mustard
1 teaspoon chipotle powder
Salt and freshly ground black pepper

Steps:

  • Put the mayonnaise, pickles, capers, vinegar, mustard, chipotle and some salt and pepper in a food processor and process until smooth. Reserve for serving.

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE



Scallops with Chipotle-Orange Sauce image

Kindle cozy conversation with these tender scallops in a spicy sauce. It's a surefire recipe for warming up a twosome in no time! -Jan Justice, Catlettsburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

3/4 pound sea scallops
1/4 teaspoon paprika
1/4 teaspoon salt, divided
2 teaspoons butter
1/4 cup orange juice
1/4 teaspoon ground chipotle pepper
Hot cooked linguine, optional
2 tablespoons thinly sliced green onion

Steps:

  • Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque. , Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper. , Serve over linguine if desired. Garnish with green onion.

Nutrition Facts : Calories 200 calories, Fat 5g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 608mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SCALLOPS TARTARE



Scallops Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 10m

Yield Six or more servings

Number Of Ingredients 10

1 pound fresh bay or sea scallops, well drained
1/4 cup finely chopped onions
2 tablespoons chopped fresh coriander leaves
1/4 cup fresh lemon juice
1 teaspoon finely chopped drained, bottled jalapeno pepper
1/4 cup finely diced seeded fresh tomato
2 tablespoons unflavored oil such as safflower, corn or peanut
Salt to taste, if desired
Freshly ground pepper to taste
Buttered toast triangles (see instructions)

Steps:

  • Put the scallops on a flat surface and chop finely with a knife. Do not use a food processor or electric blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
  • Put the chopped scallops in a mixing bowl and add the onions, coriander, lemon juice, jalapeno pepper, tomato, oil, salt and pepper. Blend well. Serve in small portions with buttered toast triangles.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 1 gram, TransFat 0 grams

CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE



Crispy Scallops with Chipotle Tartar Sauce image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 8

0.5 cups tartar sauce
2 tablespoons scallions
1 tablespoons orange juice
1.5 teaspoons pepper sauce
1 pounds sea scallops
3 tablespoons yellow cornmeal
0.5 teaspoons salt and paprika
1 tablespoons oil

Steps:

  • Mix tartar sauce, scallions, orange juice and pepper sauce in a small bowl. Set aside. Put scallops in a plastic food bag with cornmeal, salt and paprika.
  • Heat oil in a large nonstick skillet over med.-high heat. Add scallops and cook 3 minutes, turning once until golden brown and just cooked through.
  • Serve with the sauce. Good with coleslaw and fries.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRISPY SCALLOPS WITH TARRAGON CREAM



Crispy Scallops with Tarragon Cream image

You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 large egg
2 teaspoons water
2/3 cup Italian-style panko bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Steps:

  • In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

Nutrition Facts : Calories 503 calories, Fat 40g fat (16g saturated fat), Cholesterol 166mg cholesterol, Sodium 544mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

SCALLOP TARTARE



Scallop Tartare image

Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.

Provided by Mark Bittman

Categories     easy, quick, finger foods, seafood, appetizer

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 9

8 large scallops
2 hard-boiled eggs, chopped
1/4 cup minced fresh parsley
2 tablespoons minced red onion
2 tablespoons capers
1 teaspoon Dijon mustard
Salt and pepper
Worcestershire sauce
Toast points, for serving

Steps:

  • Chop the scallops into small pieces then transfer to a medium bowl.
  • Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.

CRISPY SCALLOPS WITH SOY DIPPING SAUCE



Crispy Scallops with Soy Dipping Sauce image

Make and share this Crispy Scallops with Soy Dipping Sauce recipe from Food.com.

Provided by mielhollinger

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 lbs sea scallops, sliced in half horizontally and patted dry
1/2 cup fine dry breadcrumb
2 teaspoons sesame seeds
1/2 teaspoon ground ginger
1 large egg white
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon reduced sodium soy sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chopped scallion
1 teaspoon honey

Steps:

  • Preheat oven to 450*F.
  • Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside.
  • In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy.
  • In a shallow dish, stir together bread crumbs, sesame seeds and ginger.
  • Add the scallops to the egg white mixture, tossing to coat well.
  • Coat each scallop with the bread crumb mixture and place on prepared rack.
  • Bake for 10 minutes or until outsides are golden and centers are opaque.
  • Prepare dippins sauce by combining ingredients and serve along side of the scallops.

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