Lulus Pan Roasted Sea Scallops From Chef Karens Recipes

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QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

LULU’S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN’S KITCHEN



LULU’S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN’S KITCHEN image

Categories     Fish

Yield 4

Number Of Ingredients 17

12 large dry Sea scallops (about 2 oz. per scallop)
1 c. Red quinoa
3 c. shrimp stock*
¼ c. dried porcini mushrooms
¼ c. white wine
4 Tbsp cold unsalted butter
1/8 tsp Thai fish sauce
½ c. diced parsnips
1 1/2c. frisee coarsely chopped
12 chives
For Limonata sauce:
3 roasted garlic clove smashed and chopped fine
¾ c. fresh lemon juice
Zest of 1 lemon
1 ¼ tsp salt
4 oz. canola oil
4 oz. extra virgin olive oil

Steps:

  • Whisk all ingredients together Make limonata a head and refrigerate. To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm. Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine

LULU'S PAN ROASTED SEA SCALLOPS



LULU'S PAN ROASTED SEA SCALLOPS image

Categories     Bread     Fish     Shellfish     Bake     Roast     Valentine's Day     Dinner     Lemon     Healthy

Yield 4 12

Number Of Ingredients 17

12 large dry Sea scallops (about 2 oz. per scallop)
1 c. Red quinoa
3 c. shrimp stock*
¼ c. dried porcini mushrooms
¼ c. white wine
4 Tbsp cold unsalted butter
1/8 tsp Thai fish sauce
½ c. diced parsnips
1 1/2c. frisee coarsely chopped
12 chives
For Limonata sauce:
3 roasted garlic clove smashed and chopped fine
¾ c. fresh lemon juice
Zest of 1 lemon
1 ¼ tsp salt
4 oz. canola oil
4 oz. extra virgin olive oil

Steps:

  • For Limonata Sauce: Whisk all ingredients together Make limonata a head and refrigerate. To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm. Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

LULU'S PAN ROASTED SEA SCALLOPS



Lulu's Pan Roasted Sea Scallops image

A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine's Day four-course dinner menu on Friday, February 14, at LuLu & Me restaurant (253 Fifth Avenue, New York City). The restaurant's owners - Chef Karen Fohrhatz Miele and her husband/manager Michael Miele guarantee to get right to your lover's heart for just $55 per person. "The love of great food and drink is often the recipe to bring lovers together," say the Mieles, who have been married restaurateurs for more than three decades, and opened the eclectic, new world restaurant LuLu & Me in 2012. Here is Chef Karen's Sea Scallops - red quinoa, parsnips, limonata, which is one of the entrees on the menu. For reservations call 212-290-2460 or visit www.luluand.me.

Provided by Cirillo World

Categories     Thai

Time 50m

Yield 12 scallops, 4 serving(s)

Number Of Ingredients 16

12 large dry sea scallops (about 2 oz. per scallop)
1 cup red quinoa
3 cups shrimp stock (*)
1/4 cup dried porcini mushrooms
1/4 cup white wine
4 tablespoons cold unsalted butter
1/8 teaspoon Thai fish sauce
1/2 cup diced parsnip
1 1/2 cups frisee, coarsely chopped
12 chives
3 roasted garlic cloves, smashed and chopped fine
3/4 cup fresh lemon juice
1 lemon, zest of
1 1/4 teaspoons salt
4 ounces canola oil
4 ounces extra virgin olive oil

Steps:

  • To Prepare Quinoa:.
  • Reconstitute dried porcini mushrooms with 1/2c. hot water.
  • Set aside for 10 minutes. Strain off water. Reserve.
  • Chop porcini mushrooms. Set aside.
  • Rinse quinoa until water runs clear.
  • Place in medium saucepan:.
  • Bring 2 cups water, 2 cups shrimp stock & 1/4c.white wine to a boil.
  • Season lightly with salt.
  • Add quinoa.
  • Cook for about 10minutes.
  • Add chopped porcini mushrooms and the reserved porcini water to quinoa.
  • Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
  • Prepare Scallops:.
  • Season with salt and pepper.
  • Sear scallops on both sides.
  • Place in 400 degree oven for about 4 minutes.
  • Saute diced parsnips. Season with salt.
  • Add remaining cup of shrimp stock to parsnips.
  • Add quinoa and frisee to pan.
  • Add cold butter. Stir to blend in butter and heat the quinoa.
  • Add Thai fish sauce and 1 Tbsp limonata.
  • Add chives.(reserve a few for garnish).
  • Divide quinoa among 4 plates.
  • Place scallops on top of quinoa.
  • Dress each scallop with a splash of limonata .
  • Garnish with chives.
  • * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.

Nutrition Facts : Calories 834.2, Fat 71.2, SaturatedFat 13.7, Cholesterol 41.3, Sodium 926, Carbohydrate 37.3, Fiber 5, Sugar 2.1, Protein 12.4

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