Pan Seared Scallops With Asian Dipping Sauce Recipes

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SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

Steps:

  • Soak skewers in water 30 minutes.
  • Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
  • Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
  • Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
  • Serve scallops with sauce spooned over.

SEARED SCALLOPS WITH PAN SAUCE



Seared Scallops With Pan Sauce image

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Provided by Mark Bittman

Categories     Seafood     Shellfish     Scallop     Butter     Quick & Easy     Dinner     Chive     White Wine

Yield Serves 4

Number Of Ingredients 8

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

Steps:

  • Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
  • Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
  • Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
  • Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
  • Variation:
  • Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
  • Cooks' Notes
  • Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
  • Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
  • Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
  • Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE



Pan Seared Scallops With Asian Dipping Sauce image

These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy

Provided by Shawn C

Categories     Asian

Time 9m

Yield 4 serving(s)

Number Of Ingredients 11

10 sea scallops (1 1/2 oz weight each at least)
olive oil
salt
pepper
6 large garlic cloves, sliced thin
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1/2-1 teaspoon red pepper flakes
2 tablespoons lemon juice
1 teaspoon dried cilantro (or 1 bunch fresh)

Steps:

  • in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
  • mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
  • serve scallops and sauce immediately.

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE



Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
1 tablespoon sake (only if an open bottle is nearby)
12 bite-sized sea scallops
Salt and pepper
1/2 cup sesame seeds

Steps:

  • In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
  • Place 1 teaspoon of vinaigrette in each soup spoon.
  • Season scallops with salt and pepper.
  • Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
  • In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
  • * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
  • Recommended beverage: cold sake

SIMPLE SCALLOPS WITH DIPPING SAUCE



Simple Scallops With Dipping Sauce image

Entry for Chef #200736 - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy.

Provided by Chef floWer

Categories     Broil/Grill

Time 15m

Yield 10 Canapes

Number Of Ingredients 12

olive oil flavored cooking spray
10 scallops
2 tablespoons cilantro leaves, for garnish (leaves only)
1 teaspoon sesame seeds
2 tablespoons fish sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
1 tablespoon brown sugar
2 teaspoons red onions, finely diced
2 teaspoons cucumbers, finely diced
2 teaspoons carrots, finely diced
1 teaspoon jalapeno pepper, fresh and finely diced (optional)

Steps:

  • Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
  • Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
  • Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
  • Serve with dipping sauce.

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