MOROCCAN SEA SCALLOPS
Found this in a cooking magazine I picked up, and it looks amazing (simple, too, because I can use the indoor grill)! Posting it so I don't lose it. Just in time for ZWT II, too.
Provided by Muffin Goddess
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Coat grill with nonstick spray and preheat to medium-high (I'm guessing about 350ºF on a Foreman grill).
- In a large mixing bowl, whisk together the first ten ingredients (from yogurt to fresh ground pepper). Add scallops and toss to coat. Set aside to marinate for 15 minutes.
- In a small skillet, heat olive oil over medium heat. Add shallots and fresh ginger. Saute for about 3 minutes, taking care not to brown it.
- In a food processor, pulse the tomatoes, vinegar, honey and lemon zest. While processor is running, drizzle in the warm shallot-ginger mixture. Once blended, transfer this to a mixing bowl and stir in parsley. Season with salt to taste. Set aside (at room temperature) until serving time.
- Remove scallops from marinade and discard remaining marinade. Place scallops on grill and sear for 2-3 minutes, then turn them over and grill for 3-5 minutes more (until cooked through. don't overcook or you will have little rubber scallops).
- Spoon approximately half a cup of vinaigrette onto each serving plate, and top with three scallops per plate.
MOROCCAN-SPICED SCALLOPS WITH LENTILS
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Scallop Lentil Healthy Cinnamon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
- Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.
MOROCCAN-SPICED SEARED SCALLOPS WITH GREEN GRAPE AND LEMON RELISH
A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal.
Provided by Jeanne Kelley
Categories Appetizers
Yield 4
Number Of Ingredients 14
Steps:
- Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.
- In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.
- Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.
- Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.
- Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.
Nutrition Facts : ServingSize 4, Calories 320 kcal, Fat 130 kcal, SaturatedFat 2 g, TransFat 15 g, Carbohydrate 17 g, Fiber 2 g, Protein 29 g, Cholesterol 55 mg, Sodium 560 mg, UnsaturatedFat 12 g
MEDITERRANEAN-STYLE SCALLOPS
Provided by Pierre Franey
Categories dinner, easy, quick, one pot, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Core and remove the seeds of the red pepper and cut into julienne strips about an inch long.
- Heat the oil in a large heavy skillet over high heat. Add the garlic and cook briefly; do not brown. Add the red pepper, tomatoes, olives, capers, thyme, and salt and pepper to taste. Cook, stirring, for about 5 minutes. Then, remove from heat and keep warm.
- In a large nonstick skillet melt the butter over high heat. When the butter is bubbling, add the scallops. Season with salt and pepper to taste, and cook, stirring, for about 3 minutes. Be careful not to overcook the scallops. Sprinkle the lemon juice and basil over them and cook and stir briefly.
- Spoon a portion of the tomato mixture onto each of 4 warmed serving plates. Distribute the scallops evenly over the mixture. Serve immediately.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 953 milligrams, Sugar 4 grams, TransFat 0 grams
CARAMELIZED SEA SCALLOPS
Make and share this Caramelized Sea Scallops recipe from Food.com.
Provided by ewilsonrd
Categories Healthy
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season scallops with salt, pepper and paprika.
- Place olive oil in a large skillet over high heat.
- Place scallops in skillet.
- Sear them two-three minutes per side, until caramelized (browned).
- Place scallops on platter, and cover loosely with foil.
- Sprinkle scallions over scallops and serve.
AWESOME BAKED SEA SCALLOPS
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
- In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
- Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g
SEA SCALLOPS WITH SHERRY AND SAFFRON COUSCOUS
Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
- Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.
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