Pan Seared Scallops With Fresh Tomato Caper Salsa Recipes

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PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO



Pan Seared Scallops with a Light Plum Tomato Sauce and a Basil Pesto image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

4 shallots, diced
6 cloves garlic
1 cup white wine
Juice of 3 lemons
1/4 pound (or 1 stick) butter cubed
4 ounces of fresh pasta of choice (linguine, fettuccine)
1 bunch of basil, stems removed
1 bunch of parsley, stems removed
1 bunch of watercress, stems removed
1 cup extra virgin olive oil plus 3 tablespoons
Kosher salt and freshly ground black pepper
16 (10 to 20 dry pack) sea scallops
1 cup grated Parmesan cheese
Sprig of fresh purple basil
Olive oil
12 plum tomatoes, diced

Steps:

  • In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
  • In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
  • In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
  • Place 1 saute pan over high heat until it smokes.
  • In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
  • In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.

QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

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

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY



Scallops With Caper Pan Sauce Recipe by Tasty image

Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.

Provided by Betsy Carter

Categories     Dinner

Time 14m

Yield 2 servings

Number Of Ingredients 9

12 large sea scallops
kosher salt, to taste
freshly ground black pepper, to taste
½ stick unsalted butter, divided
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
¼ cup caper, drained and rinsed
½ cup white wine, such as Sauvignon Blanc

Steps:

  • Season the scallops on both sides with salt and pepper.
  • In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
  • Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
  • Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
  • Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams

PAN-SEARED SCALLOPS, CORN, AND TOMATOES



Pan-Seared Scallops, Corn, and Tomatoes image

Categories     Tomato     Sauté     Quick & Easy     Scallop     Corn     Gourmet

Yield Serves 2

Number Of Ingredients 8

3/4 pound sea scallops
3/4 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1 slice bacon, chopped
1 tablespoon olive oil
2 scallions, sliced thin
1 cup fresh corn (cut from about 2 ears) or thawed frozen corn
1 cup cherry tomatoes, halved

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.

SEARED SCALLOPS WITH TOMATO SALSA, SPINACH, AND MUSHROOMS



Seared Scallops with Tomato Salsa, Spinach, and Mushrooms image

Google staffers Jennifer Thorsen, Eric Adelson, and Mark Wilson impressed Martha with this delicious scallops recipe during a cooking contest benefiting City Harvest.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

20 grape or cherry tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1 cup chanterelle mushrooms, cut into 1/2-inch pieces
1/4 teaspoon sugar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
3 cups packed spinach leaves, stemmed
4 large sea scallops
2 tablespoons salted butter
1 lemon, cut into quarters

Steps:

  • Cut each tomato into quarters and cut each quarter in half again; transfer to a medium bowl. Add extra-virgin olive oil and vinegar; season with salt and pepper. Toss to combine and set salsa aside.
  • Melt unsalted butter in a medium skillet over medium-high heat. Add mushrooms and season with sugar, salt, and pepper. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Remove from heat and stir in thyme and rosemary. Set aside and keep warm.
  • Heat olive oil in a large skillet over medium-high heat. Add spinach and cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt and pepper; remove from heat, set aside, and keep warm.
  • Score each side of scallops in a crosshatch pattern; season with salt and pepper, rubbing into scored surface. Heat 1 tablespoon salted butter in a medium nonstick pan. Add scallops and cook, without stirring, 3 to 4 minutes. Add remaining tablespoon salted butter to skillet and turn scallops. Cook without stirring, 3 to 4 minutes. Remove scallops from heat and squeeze lemon over scallops.
  • To serve, divide spinach evenly between 4 plates; top each with a scallop. Garnish with tomato salsa and mushrooms.

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES



Seared Scallops With Jammy Cherry Tomatoes image

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
1/4 cup dry white wine, such as muscadet or sauvignon blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Steps:

  • Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
  • Add the wine and cook until about half the liquid has evaporated.
  • Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
  • Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
  • Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

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Top Asked Questions

How do you cook pan seared scallops with lemon caper?
Pan seared scallops with lemon caper pasta is a gourmet recipe for any occasion! Light angel hair pasta is tossed in a citrus white wine sauce and tomatoes. Dry the scallops very well with a piece of paper towel. Season both sides with salt. Heat a stainless steel pan over medium-high heat.
How to cook scallops and tomatoes in a pan?
Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm. Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes.
How to make Gordon Ramsay Pan sear scallops?
How to Make Gordon Ramsay Pan Sear Scallops 1 Rinse scallops with cold water and thoroughly and pat dry. 2 Salt and pepper the scallops. Heat for 2 minutes (make sure oil is hot); carefully add the scallops; they should not touch each other. 3 Pan Sear Scallops for 1 1/2 minutes on each side until brown. ... More items...
How long do you cook scallops on each side?
When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned. Increase heat to medium-high and add wine.

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