SCALLOPS WITH PESTO CREAM SAUCE
Steps:
- Season scallops with salt and pepper, then dredge in flour.
- Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g
GRILLED SEA SCALLOPS
I love scallops and got this recipe from the local grocery store, Dierbergs. I haven't tried it yet, but think it sounds great over rice.
Provided by karen
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
- In a small bowl, combine remaining ingredients and then rub onto scallops.
- TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
- TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.
SEARED SCALLOPS WITH JALAPENO VINAIGRETTE
Steps:
- Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
- Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g
GRILLED SEA SCALLOPS ON TORTILLA CHIPS WITH AVOCADO PUREE AND JALAPENO PESTO 2
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 40 appetizer servings
Number Of Ingredients 20
Steps:
- Heat a grill to high.
- Brush the scallops on both sides with the oil and sprinkle with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Remove from the grill and slice in half into 2 coins.
- Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto. Garnish with cilantro leaves.
- Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper.
- Combine the cilantro, pine nuts, jalapeno, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.
GRILLED SCALLOPS WITH AVOCADO CREAM AND SALSA
I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour.
Provided by Manami
Categories Lime
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
- Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
- In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
- Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
- Drain the wedges on paper towels.
- Peel, pit, and coarsely mash the avocados in another medium bowl.
- Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
- When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
- To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
- Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
- Repeat with the remaining ingredients.
Nutrition Facts : Calories 291.8, Fat 16.9, SaturatedFat 2.7, Cholesterol 20.3, Sodium 503.6, Carbohydrate 22.1, Fiber 4.6, Sugar 2.1, Protein 14
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