Lime Glazed Scallops On Creamy Wasabi Fettuccine Recipes

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SCALLOPS ON THE HALF SHELL WITH WASABI LIME VINAIGRETTE



Scallops on the Half Shell with Wasabi Lime Vinaigrette image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 5

12 shucked scallops (small or singing)
1 minced shallot
1 teaspoon minced ginger
1/4 cup fresh lime juice
1 tablespoon wasabi tobiko

Steps:

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

WASABI CRUSTED SCALLOPS



Wasabi Crusted Scallops image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 cup minced shallot
3 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons sesame oil
1 cup plum wine or dry sherry
2 cups lobster stock, fish stock, or chicken stock
20 ounces unsweetened coconut milk
2 tablespoons sweet chile sauce*
3 cups mango puree, or 5 very ripe mangos peeled and pureed
2 limes, juiced
Kosher salt
1/4 cup whole mustard seeds
3 tablespoons coriander seeds
1 tablespoon black peppercorns
3 cups wasabi peas*
Wasabi powder
Kosher salt
12 large sea scallops
Vegetable oil, for searing

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.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE



LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE image

Categories     Pasta     Shellfish

Yield 6 to 8 servings

Number Of Ingredients 12

12 oz. dried fettuccine
1/3 c. pickled ginger
2 lbs. large sea scallops
1 T. freshly grated lime peel
2 cloves garlic, minced
Salt and pepper
2 T. vegetable oil
1 T. wasabi powder
1-1/4 c. heavy cream
1/4 c. butter
1 cup grated parmesan cheese (optional)
Chopped chives

Steps:

  • Cook pasta according to package directions. Drain well. Chop 1/4 c. 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 oil in a large, heavy skillet over med-hi heat. Add the scallops about one third at a time and cook without disturbing, for about 2 minutes or until deep golden. Turn and cook the flip side a further 2 minutes or until cooked through and deeply golden. Remove from pan and repeat with remaining scallops. Blend wasabi with 2 T. of cream to make a paste. Pour remaining cream into the skillet 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 callops. Toss to coat in sauce. Adjust salt and pepper o taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and sprinkle with clives.

TARRAGON LIME BAY SCALLOPS OVER ANGEL-HAIR PASTA



Tarragon Lime Bay Scallops Over Angel-Hair Pasta image

Categories     Citrus     Pasta     Shellfish     Sauté     Quick & Easy     Summer     Gourmet

Yield Makes 4 generous servings

Number Of Ingredients 5

3/4 lb dried angel-hair pasta (capelli d'angelo)
1 1/2 lb bay scallops or quartered sea scallops, tough muscle removed from side of each if necessary
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons fresh lime juice, or to taste
2 tablespoons finely chopped fresh tarragon, or to taste

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
  • While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
  • Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.

SCALLOPS WITH LIME MAYONNAISE



Scallops With Lime Mayonnaise image

Broiled giant scallops with delicate lime mayonnaise and a touch of chile. Delicious winter (use frozen scallops) or summer. Serve with barbecue-roast veges.

Provided by jfowler

Categories     Low Cholesterol

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

8 large scallops (fresh or thawed frozen)
salt and pepper
4 tablespoons prepared mayonnaise (e.g. Western Family)
1/2 lime, juice of
1/4 teaspoon ground chili powder

Steps:

  • Mix mayonnaise, lime and chili pepper in small bowl.
  • Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
  • In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
  • Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.

Nutrition Facts : Calories 52.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 14.9, Sodium 253.8, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 7.3

SCALLOPS AND CREAMY PEA FETTUCCINE



Scallops and Creamy Pea Fettuccine image

Light and quick!

Provided by Michelle Lamb-Vera

Categories     Seafood     Shellfish     Scallops

Time 40m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package whole-wheat fettuccine
1 pound large dry sea scallops
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 (8 ounce) bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
¼ teaspoon ground white pepper
⅛ teaspoon salt
3 cups frozen green peas, thawed
¾ cup shredded Romano cheese, divided
⅓ cup chopped fresh chives
½ teaspoon lemon zest
1 teaspoon lemon juice

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
  • Season the scallops salt.
  • Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.
  • Pour the clam juice into the skillet.
  • Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.
  • Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
  • Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 64.4 g, Cholesterol 74.3 mg, Fat 13.7 g, Fiber 11.1 g, Protein 45.7 g, SaturatedFat 4.9 g, Sodium 1011.7 mg, Sugar 6.4 g

MAPLE-GLAZED SQUASH AND GREEN BEANS WITH WALNUTS



Maple-Glazed Squash and Green Beans with Walnuts image

With Canadian Thanksgiving so near, couldn't resist testing this for Thankgsgiving dinner.I made half a recipe and it is wonderful!! It will be a part of our Thanksgiving dinner. (Possibly for years to come!!) from Canadian living mag.

Provided by Derf2440

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 butternut squash or 1 acorn squash, about a pound (butternut squash is the easiest to peel and cut into finger sized sticks)
2 cups green beans, about 8 ounces
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons maple syrup
2 teaspoons soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup toasted walnuts, perferably whole halfs

Steps:

  • Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside.
  • In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes.
  • Drain and chill under cold water; drain well.
  • (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming.
  • Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes.
  • Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated.
  • Mix in walnuts.
  • Scrape into warmed serving dish.

WASABI SCALLOPS



Wasabi Scallops image

Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking.

Provided by Rita1652

Categories     Asian

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
3 teaspoons wasabi powder
1/2 teaspoon soy sauce
1/2 teaspoon honey
1/2 teaspoon ginger juice (fresh ginger grated and squeezed)
2 drops sesame oil
1/4 cup panko breadcrumbs
1 lb dry sea scallops, washed and dried
2 cups wakame seaweed, salad (prepared seaweed salad available in Asain markets or at the Sushi baror make it Seaweed Salad)

Steps:

  • Preheat oven to 450 degrees.
  • Lightly oil sheet pan.
  • Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
  • Place in oven for 2-3 minutes. Turn on broiler to low.
  • Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
  • Serve over seaweed salad with pickled ginger.

Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 1.1, Cholesterol 41.3, Sodium 378.8, Carbohydrate 11.8, Fiber 0.3, Sugar 2.1, Protein 20.2

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Provided by lutzflcat

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 10

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  • Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  • Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE



Lime Glazed Scallops on Creamy Wasabi Fettuccine image

This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

Provided by Derf2440

Categories     Canadian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles
1/3 cup pickled ginger
2 lbs large scallops
1 tablespoon freshly grated lime peel
2 garlic cloves, smashed
salt
pepper
2 tablespoons vegetable oil
1 tablespoon wasabi powder
1 1/4 cups 35% cream
1/4 cup butter
1 cup grated parmesan cheese (optional)
chopped chives

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.

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