CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE
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
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
Provided by Ingrid Hoffmann
Time 1h2m
Yield 8 tacos
Number Of Ingredients 19
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
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
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
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
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 10m
Yield Six or more servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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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