PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
- For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed.
- Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.
PAN-SEARED SCALLOPS WITH CABERNET RISOTTO AND LEMON BROTH
Provided by William Grimes
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small nonreactive saucepan, combine 1/2 cup lemon juice and the lemon zest. Place over high heat, and bring to a boil. Immediately remove from the heat. Strain into a clean pan, discarding the zest. Add 3 tablespoons butter to the pan, and place over low heat just until the butter is melted. Remove from heat, and season to taste with salt and pepper. Stir in the chives; keep warm.
- In a heavy-bottomed 4-quart saucepan over medium heat, warm 1 tablespoon olive oil. Add the leeks, onion and garlic. Cover the pan and allow the mixture to soften without browning, stirring occasionally, for about 4 minutes. Add the remaining tablespoon butter, and the rice. Saute until the rice is translucent, 2 to 3 minutes.
- Reduce the heat to medium-low. Add about 1/2 cup wine, stirring continuously until the wine is completely absorbed. Add another 1/2 cup wine, and again stir until it is absorbed. Repeat this process until all the wine is used, a total of 25 to 30 minutes. (The rice will be al dente. For a creamier consistency, add more wine and cook longer.) Add the Parmesan cheese, and salt and pepper to taste. Cover, and keep warm.
- In a large nonreactive saute pan over high heat, heat the remaining olive oil until sizzling. Season the scallops with salt and pepper to taste, and add to pan. Sear until golden brown on both sides, about 5 minutes. Remove from pan, and sprinkle with a little lemon juice.
- To serve, spoon or mold risotto in the center of 4 serving plates or soup bowls. Arrange scallops in the center of the risotto. Spoon 2 to 3 tablespoons of the lemon broth around the risotto. If desired, sprinkle each plate with 1/2 teaspoon toasted cracked mustard seeds.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
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
LANGOSTINO RISOTTO WITH SEARED SCALLOPS
Creamy risotto with langostino's, sun dried tomatoes, mushrooms topped with scallops and bacon. Langostinos look like a small, stubby lobster with a sweet delicate taste. In place of some of the water try shrimp stock and or clam broth. But really not needed because this if full of flavor. FYI defrost scallops completely and wrap in paper towels with a weight on it to remove excess water to brown instead of steaming the scallops.
Provided by Rita1652
Categories Short Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Fry bacon in a large heavy pot. Remove bacon leave bacon fat in pot. Crumble bacon when cool enough to handle.Set aside.
- Season scallops with creole seasoning or Old Bay. Brown scallops in the same pan bacon was fried in using (bacon fat, butter, or olive oil) pan. Do not crowd the scallops or they won`t brown. Remove and set aside.
- Place water in a separate pot and bring to boil and keep hot over low heat.
- To the same pot add 1-2 tablespoons bacon fat, or olive oil or butter if needed saute the mushrooms and saute until tender and liquid has evaporated. Season with fresh cracked pepper to taste add the sun dried tomatoes. Remove from pot and set aside. Leaving as much bacon fat and oil from the sun dried tomatoes in pan.
- Add a touch of butter if needed and saute the onions 3 minutes add garlic, saffron and rice stir to coat about one minute.
- Add white wine and cook until completely absorbed.
- Stir in 1/2 cup of the simmering hot water at a time until all the water is absorbed. Stirring to prevent sticking for about 30 minutes of adding water and stirring till creamy consistency and rice is tender but firm.
- Add to the rice the mushrooms, tomatoes, langostino, cheese, parsley and seasoning.
- Plate topping with 2 to 3 scallops and crumbled bacon.
- Take note I didn`t used any salt because the cheese, the creole seasoning and bacon lends alot of salt to the dish. But if desired go ahead and season to taste.
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
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