QUICK PAN-SEARED SCALLOPS
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
PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA
Quick and easy pan seared scallops with fresh tomato caper salsa. All ingredients are easily assessable at your grocery store. Recipe submitted for RSC #10
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
- Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
- Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
- Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
- Place two cooked scallops on each plate, and top with fresh tomato caper salsa.
Nutrition Facts : Calories 58.7, Fat 2.4, SaturatedFat 0.8, Cholesterol 9.7, Sodium 339.1, Carbohydrate 5.3, Fiber 1, Sugar 2.8, Protein 4.4
SCALLOPS WITH SUN-DRIED TOMATOES
A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
- Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
- Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
- In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
- Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
SUN-DRIED TOMATO SEARED SCALLOPS
Found this recipe in America's Most Wanted Recipes by Ron Douglas...from the Brooklyn Cafe (copycat). It sounded delicious and easy to do.
Provided by mama smurf
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- If the sun-dried tomatoes are moist, dry in a 200 degree oven for about 15 minutes, until dry.
- Grind the sun-dried tomatoes in a blender until they became a smooth powder; remove from the blender and set aside.
- Add the basil (reserve 2 sprigs for garnish), orange juice, and lemon juice to the blender. Blend on medium speed while drizzling 1/4 cup of the olive oil into the mixture.
- Heat a nonstick skillet over medium heat; add 1 tablespoon olive oil and the garlic. Saute the garlic for 15 seconds (do not burn), then add the zucchini. Cook, stirring frequently, for 2 minutes or until the zucchini softens. Season with salt and pepper. Add the tomato, then take off the heat.
- Heat another nonstick skillet over medium-high heat. Season the scallops with salt and pepper and all but 1 teaspoon of the reserved sun-dried tomato powder. Add the remaining 1 tablespoon olive oil to the pan and add the scallops slowly to prevent spattering.
- Cook for about 3 minutes, then flip to the other side. Let cook for another 2 minutes; transfer to a paper towel-lined plate.
- To serve, mound the zucchini mixture in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle the vinaigrette around the dish. Garnish with basil sprig and a sprinkling of tomato powder.
Nutrition Facts : Calories 544.9, Fat 42.1, SaturatedFat 5.8, Cholesterol 24.8, Sodium 297.1, Carbohydrate 28.4, Fiber 5.1, Sugar 16.4, Protein 18.5
PAN-SEARED POLENTA WITH SPICY TOMATO-BASIL SAUCE
Provided by Kate Fogarty
Categories Tomato Bake Vegetarian High Fiber Dinner Pan-Fry Low Cholesterol Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
- Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.
- Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
- Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.
- What to drink:
- A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavors and vanilla notes.
PAN-SEARED SCALLOPS, CORN, AND TOMATOES
Steps:
- Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
- In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
- Serve scallops sprinkled with bacon.
More about "pan seared scallop polenta rounds with a sun dried tomato artichoke pesto recipes"
MORE F'N SCALLOPS... | SEARED SCALLOP POLENTA STACK WITH SUN… | FLICKR
From flickr.com
Views 338
PAN-SEARED SCALLOPS ON POLENTA CHEESE WITH SUN DRIED TOMATOES
From alamy.com
SEARED SEA SCALLOPS WITH SUN DRIED TOMATO-BELL PEPPER RELISH
From pinterest.com
RECIPES - BELLA SUN LUCI
From bellasunluci.com
SCALLOP TOPPED GARLIC-ROSEMARY POLENTA CAKE WITH SUN-DRIED …
From pinterest.ca
SEARED SEA SCALLOP WITH COLLARDS, ROSEMARY-GARLIC POLENTA AND …
From pinterest.com
HOW TO PERFECTLY PAN SEAR SCALLOPS - HELL’S KITCHEN RECIPES
From hellskitchenrecipes.com
PAN SEARED SCALLOPS WITH POLENTA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUART O'KEEFFE | FOOD NETWORK
From foodnetwork.com
PAN-SEARED SCALLOPS WITH PESTO AND TOMATO - RACHAEL RAY IN SEASON
From rachaelraymag.com
10 BEST SCALLOPS WITH POLENTA RECIPES | YUMMLY
From yummly.com
PAN SEARED SCALLOPS ON PARMESAN POLENTA - KITCHEN DREAMING
From kitchendreaming.com
HONEY BUTTER BLACKENED SCALLOPS WITH HERBY POLENTA.
From halfbakedharvest.com
HOW TO COOK SCALLOPS: EASY PAN-SEARED SCALLOPS RECIPE
From masterclass.com
SHRIMP ON POLENTA ROUNDS WITH SUN-DRIED TOMATO RELISH - THE …
From pinterest.ca
BROWN BUTTER SCALLOPS WITH POLENTA - GASTROSENSES
From gastrosenses.com
PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ...
From crecipe.com
PAN SEARED POLENTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PAN SEARED SHRIMP AND POLENTA WITH SUN-DRIED TOMATO PISTOU
From inte.cuisinart.com
PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL
From eatingwell.com
SEARED SCALLOPS WITH POLENTA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SEARED SCALLOPS ON PARMESAN POLENTA CAKES WITH TOMATO BUTTER …
From southernboydishes.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | THE RECIPE CRITIC
From therecipecritic.com
PAN-SEARED POLENTA WITH SPICY TOMATO-BASIL SAUCE - BON APPéTIT
From bonappetit.com
10 BEST SEA SCALLOP WITH PASTA RECIPES - YUMMLY
From yummly.com
HOW TO COOK PAN-SEARED SCALLOPS & TOMATOES & PESTO VIDEO
From myrecipes.com
PAN-SEARED SCALLOPS WITH PESTO AND TOMATO RECIPE
From crecipe.com
PAN SEARED SCALLOPS WITH PASTA - FEELGOODFOODIE
From feelgoodfoodie.net
SEARED SCALLOPS AND PECAN PESTO OVER POLENTA - REAL FOOD BY DAD
From realfoodbydad.com
SEARED SCALLOPS WITH POLENTA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN SEARED SCALLOPS WITH POLENTA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
[HOMEMADE] SEARED SCALLOPS AND SPAGHETTI WITH A LEMON, GARLIC, …
From reddit.com
HOW TO MAKE PAN-SEARED SCALLOPS WITH TOMATO AND PESTO
From cookinglight.com
SUN-DRIED TOMATO POLENTA ROUNDS - COLAVITA RECIPES
From colavitarecipes.com
PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO …
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love