Herb And Sesame Scallops With Orange And Fennel Salad Recipes

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FRIED SCALLOPS WITH BIBB AND FENNEL SALAD



Fried Scallops with Bibb and Fennel Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more for frying
1 small bulb fennel, thinly sliced, plus fronds for topping
1 1/4 pounds medium sea scallops, "foot" muscle removed
3/4 cup buttermilk
Kosher salt and freshly ground pepper
1/2 cup fresh parsley
1 tablespoon white balsamic vinegar
1/3 cup coarse cornmeal
1/3 cup self-rising flour
1 head Bibb lettuce
2 radishes, thinly sliced
1/4 cup chopped chives

Steps:

  • Heat 2 inches vegetable oil (about 3 1/2 cups) in a 10-inch cast-iron skillet until a deep-fry thermometer registers 375 degrees F. Soak the sliced fennel in a bowl of ice water; set aside.
  • Toss the scallops with 1/2 cup buttermilk and a pinch of salt and pepper in a bowl; set aside. Make the dressing: Puree the remaining 1/4 cup buttermilk and 2 tablespoons vegetable oil with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth; set aside. Mix the cornmeal, flour and 1/2 teaspoon salt in a shallow baking dish.
  • Drain the scallops from the buttermilk, dredge in the cornmeal mixture to coat and transfer to a plate. Fry the scallops in two batches until golden brown, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. Return the oil to 375 degrees F between batches.
  • Drain the fennel and pat dry with paper towels. Combine the fennel, lettuce, radishes and chives in a large bowl. Add the dressing and toss; season with salt and pepper. Divide the salad among bowls and top with the scallops and fennel fronds.

Nutrition Facts : Calories 320, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 864 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams

SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE



Sesame-Scallop Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Leafy Green     Shellfish     Sauté     Dinner     Lunch     Scallop     Bell Pepper     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

3/4 cup all purpose flour
6 tablespoons sesame seeds
16 large sea scallops
2 large eggs, beaten to blend
4 tablespoons canola oil
2 tablespoons sesame oil
1 1/2 5-ounce packages mixed baby greens
2 red bell peppers, cut into matchstick-size strips
Ginger Vinaigrette

Steps:

  • Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
  • Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.

SAUTEED SCALLOPS WITH ORANGE AND SESAME



Sauteed Scallops With Orange and Sesame image

Provided by Moira Hodgson

Categories     dinner, easy, one pot, appetizer, main course

Time 1h10m

Yield 2 to 3 servings

Number Of Ingredients 11

3/4 pound scallops
Juice of 1 orange
Juice of 1/2 lemon
2 tablespoons peanut or safflower oil
2 scallions, finely chopped
1 teaspoon minced fresh ginger
1/4 teaspoon hot red pepper flakes
1 teaspoon cornstarch mixed with 1 teaspoon dry sherry or water
1 teaspoon soy sauce
2 tablespoons chopped fresh coriander leaves
2 tablespoons toasted sesame seeds

Steps:

  • Marinate scallops for one hour in orange juice and lemon juice.
  • Heat oil in wok or large frying pan. Stir-fry scallions with the ginger and pepper flakes for one minute. Add scallops and stir-fry for two to three minutes. Remove with a slotted spoon and keep warm. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.
  • Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 5 grams, TransFat 0 grams

HERB AND SESAME SCALLOPS WITH ORANGE AND FENNEL SALAD



Herb and Sesame Scallops With Orange and Fennel Salad image

This is a light but very tasty dish I saw on Food Network, and very easy to make. Fantastic flavors and perfect for lunch or dinner, especially if you have someone to impress!

Provided by Momginerd

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
6 tablespoons toasted sesame seeds
1 tablespoon lemon zest
1 head fennel, thinly sliced plus fronds
12 sea scallops
2 teaspoons salt, separated
2 teaspoons fresh ground black pepper, separated
3 tablespoons extra virgin olive oil, separated
1 navel orange, supremed
1/2 lemon, zested and juiced

Steps:

  • On a flat dish, combine parsley, thyme, sesame seeds, 1 tablespoon of the lemon zest, and only the fronds from fennel. This will be your seasoning for the scallops.
  • Make sure to pat dry the scallops, then season to taste with salt and pepper.
  • Roll the sides (NOT the round-flat sides) of each scallop in the herb mix (like rolling a penny across the table), and set aside until pan is hot.
  • Heat up skillet (cast iron is best) and barely coat with olive oil. When skillet is nice and hot, sear flat sides of scallops for 2 minutes per side until opaque and slightly spongy, but not too firm. You want them to cut like soft butter with a fork.
  • Set scallops aside, keeping them warm with a foil-tent until salad is ready.
  • Time for salad -- Place sliced fennel in bottom of serving bowl and top with orange supremes.
  • Add remainder of the lemon zest and juice over the salad.
  • Season to taste with salt and pepper, and drizzle with olive oil.
  • Toss gently and place onto serving plates.
  • Place seared scallops on top, and serve immediately.

Nutrition Facts : Calories 292.8, Fat 21, SaturatedFat 2.9, Cholesterol 14.8, Sodium 1271.1, Carbohydrate 18, Fiber 6.9, Sugar 3.1, Protein 12.7

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