Cumin Seared Scallop Tacos Recipes

SEARED SCALLOPS

Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED CUMIN SEA SCALLOPS WITH CAULIFLOWER AND LEEKS

Seared Cumin Sea Scallops with Cauliflower and Leeks image

Categories Shellfish Vegetable Sauté Seafood Scallop Cauliflower Leek Winter Gourmet

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 leeks, cut crosswise into 1/2-inch-thick slices
1 1/4 pounds sea scallops, halved horizontally and patted dry
1 teaspoon cumin seeds
2 tablespoons olive oil
1/2 medium head cauliflower, cut into 1 1/2-inch florets
3 tablespoons dry white wine
1/4 cup water
1/2 cup heavy cream
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lemon juice

Steps:

Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.
Toss scallops with cumin seeds and salt and pepper to taste. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs. Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes. Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes. Stir in cilantro and lemon juice and season with salt and pepper.

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