Mexican Diver Scallops With Black Rice English Peas And Gingered Tangerines Recipes

MEXICAN DIVER SCALLOPS WITH BLACK RICE, ENGLISH PEAS, AND GINGERED TANGERINES

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil. Peel the carrots, leaving 1/2-inch of tops attached, and cut them in half. Blanch the carrots in the water for 1 minute. Set aside.
• Place the Black Rice in a pot in the oven to heat it up.
• Heat a large heavy-bottomed saute pan over medium-high heat. Season the scallops on all sides with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Pour the oil into the pan and let it heat for 30 seconds. Place the scallops in the pan on their flat round sides. Cook them for 3 to 4 minutes or until they are nicely caramelized. Turn them over and lower the heat. The scallops should be just barely cooked through.
• Meanwhile, heat a medium-sized heavy-bottomed saute pan over medium heat.Add the butter and then the shallots and blanched carrots. Season the shallots and carrots with salt and pepper and cook gently for about 2 minutes without getting any color on the carrots.
• Add the peas and then the pea shoots to the pan with the carrots, season with additional salt and pepper, and cook for 1 to 2 minutes until the peas are just cooked and the pea shoots have just wilted. Season the vegetables with a squeeze of the lemon. Plate the hot black rice at the center of 6 large plates. Scatter the vegetables over the rice. Place 3 scallops on top of the rice on each plate. Spoon the Tangerine Vinaigrette over the scallops and serve immediately.
• Heat the olive oil over medium heat in a medium saucepot. Add the black rice and toast slightly, stirring constantly for about 1 minute. Add the diced shallots and bay leaf and stir for 1 minute more. Add the water and salt. Simmer for about 45 minutes or until the rice is tender but slightly al dente. You will see the water turn a beautiful purple color. The idea is for the liquid to cook down to form a "sauce" which will coat the rice. If the water cooks away before the rice is done, add a little more water at a time. Ideally there will be no water to drain off. When the rice is done, pour it onto a sheet pan to cool.
• Section the tangerines into "supremes" (sections without the pith), and reserve the remainder of the tangerines. Set supremes aside. Squeeze the juice from the remainder of the tangerines and reserve.
• Place the shallots in a small bowl with the vinegar, 2 tablespoons of the tangerine juice, salt, and ginger. Let the mixture macerate for 5 minutes. Whisk in the honey and then the olive oil. Taste for seasoning and adjust. Stir in the reserved tangerine segments and parsley.

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS

Steps:

• Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
• Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
• Add the peas and cook for 1 minute.
• Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
• Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
• Serve with rice.

GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES

Steps:

• In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
• Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
• In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.

PAN-SEARED SCALLOPS WITH GINGER SAUCE

Steps:

• Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
• Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
• Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
• To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

FIESTA-STYLE SCALLOPS

Steps:

• Pat scallops dry
• Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.
• Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.
• While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno. Drizzle with lime juice and toss.
• Serve scallops atop rice and garnish with cilantro if desired.

GINGERED SCALLOP, SHRIMP & SNOW PEAS

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium high heat.
• Add ginger, garlic, scallops & shrimp and sauté just until firm and opaque in the center, 2-3 minutes.
• Transfer to a plate.
• Cook onions, peppers, sugar and snow peas in 1 tablespoon olive oil till tender crisp.
• Add scallops and shrimp back to pan for 2 more minutes.
• Season with sesame oil and soy sauce.
• Plate over jasmine rice and top with toasted almonds.
• Garnish with Cilantro.