Lime Glazed Scallops On Creamy Wasabi Fettuccine Recipes

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Bring a large pot of salted water to boil.
• Add pasta and cook until al dente, 10 to 12 minutes.
• Drain well.
• Chop 1/4 cup of the ginger and reserve.
• Remove connective muscle from each scallop and discard.
• Pat dry.
• Toss scallops with lime peel, garlic and a little salt and pepper.
• Heat veggie oil in a large, heavy frypan set over medium high heat.
• Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
• they may stick at first but will then release as they become brown.
• Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
• Remove from pan and repeat as necessary to cook all remaining scallops.
• Blend wasabi with 2 tablespoon of cream to make a paste.
• Pour remaining cream into frypan used to cook the scallops.
• Add butter and bring to a boil.
• Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
• Add noodles and cooked scallops.
• Toss to coat in sauce.
• Taste and adjust salt and pepper to taste.
• Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

CHILI LIME SCALLOPS

Steps:

• sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
• Add the scallops and sauté for one minute or until they turn from translucent to opaque.
• Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
• Garnish with fresh coriander and serve.

WASABI CRUSTED SCALLOPS

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

BALSAMIC-GLAZED SCALLOPS

Steps:

• Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
• Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
• Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.

LIME SCALLOPS AND ORZO

Steps:

• Fill a large pot 3/4 with water and bring to a boil. Add orzo and dill sprigs and cook until orzo is al dente (about 10 minutes), or according to package directions. Remove 1 cup cooking water. Drain orzo. Remove and discard dill sprigs.
• Coat a wok with cooking spray, add the oil, and place over medium-high heat. When hot, add carrot and stir-fry for 1 minute.
• Add scallops, orzo and reserved cooking water and cook, stirring frequently, until most of the liquid has been evaporated and scallops are opaque throughout (4 - 5 minutes).
• Stir in pepper, chopped dill, lime juice, lime zest, and garlic.

ORANGE GLAZED SCALLOPS

Steps:

• In a small sauce pan add the 3 Tbsp of butter, orange juice, 1/2 tsp of salt, 1/2 tsp pepper and minced garlic then bring to boil for 2 minutes then reduce the heat and let it simmer for about 10 minutes stirring occasionally. Sit aside.
• Wash and gently dry the scallops then season with the rest of the salt and pepper.
• In a hot frying pan add the olive oil and 1 tbsp of butter to melt then add the scallops let it cook for about 3-4 minutes each side then add the orange glaze then flip one more time.
• Serve with mashed potatoes or fresh steamed veggies.

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE COLESLAW

Steps:

• In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
• In a bowl, toss the cabbage, carrot, and scallion with 2 tablespoons of the soy sauce mixture.
• Remove tough muscles from side of each scallop if necessary.
• Pat scallops dry with paper towels and season with salt and pepper.
• In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side.
• Transfer scallops to a bowl and add remaining soy sauce mixture to skillet and boil until reduced to a glaze.
• Add glaze to scallops and toss to coat well.
• Remove scallops and keep warm then add the slaw to the skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes.
• Season slaw with salt and pepper.
• Serve slaw topped with scallops and garnished with scallion greens.

SCALLOPS ON THE HALF SHELL WITH WASABI LIME VINAIGRETTE

Steps:

• Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt.