Pan Seared Scallops With Pepper And Onions In Anchovy Oil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL



Pan-Seared Scallops with Pepper and Onions in Anchovy Oil image

Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.

Provided by Roderic Rinehart

Categories     Fish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅓ cup extra virgin olive oil
1 (2 ounce) can anchovy fillets, minced
1 pound large sea scallops
1 large red bell pepper, coarsely chopped
1 large orange bell pepper, coarsely chopped
1 red onion, coarsely chopped
2 cloves garlic, thinly sliced
1 teaspoon minced lime zest
1 ½ teaspoons minced lemon zest
1 pinch kosher salt and pepper to taste
8 sprigs fresh parsley, for garnish

Steps:

  • Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
  • Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 14.4 g, Cholesterol 45 mg, Fat 23.9 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 3.6 g, Sodium 752.1 mg, Sugar 4.4 g

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE



Pan-Seared Sea Scallops on Red Onion Marmalade image

Provided by Cynthia Thomas

Categories     Citrus     Ginger     Herb     Onion     Shellfish     Quick & Easy     Scallop     Party     Bon Appétit

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 9

16 large sea scallops (about 1 3/4 pounds)
5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger
3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
Chopped fresh chives

Steps:

  • Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
  • Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.

SEARED SEA SCALLOPS WITH FRIED ONIONS



Seared Sea Scallops With Fried Onions image

Provided by Moira Hodgson

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons salted capers
1 medium red onion
Peanut or vegetable oil for deep frying
Flour for dredging
16 large sea scallops (about 1 1/2 pounds)
Coarse salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
4 to 5 large ripe tomatoes, sliced 1/4-inch thick
1 clove garlic, minced (green part removed)
1 to 2 tablespoons balsamic vinegar (to taste)
1/4 cup fresh basil leaves

Steps:

  • Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
  • Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
  • Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
  • To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

PAN SEARED SEA SCALLOPS WITH ORANGE BRAISED SHALLOTS



Pan Seared Sea Scallops with Orange Braised Shallots image

From the Chef at Citrine, Disney's Grand Floridian Resort, Orlando. These are absolutely scrumptious.

Provided by CCinSC

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop
1 1/2 ounces olive oil
salt and pepper
1 cup orange juice
2/3 cup orange juice concentrate
2 tablespoons olive oil
12 large shallots, peeled
1 1/2 ounces sherry wine vinegar
2 cups chicken stock
1 tablespoon butter

Steps:

  • Dry scallops well and season with salt and pepper.
  • Heat olive oil in large saute pan until smoking then add the scallops.
  • Don't overcrowd them.
  • Brown well.
  • Let cook over medium high heat until done, about 5-8 minutes.
  • Keep Warm.
  • In non-aluminum pan bring orange juice and concentrate to boil.
  • Lower heat and simmer for 5 minutes.
  • Set aside.
  • In a saute pan, heat olive oil until almost smoking.
  • Add the shallots, browning them well on all sides.
  • Add orange juice mixture and chicken stock, cover.
  • Let simmer over moderate heat until shallots are nearly cooked through.
  • Remove shallots and let the remaining liquid reduce uncovered to about one cup.
  • Swirl in butter and serve immediately over shallots and scallops.

More about "pan seared scallops with pepper and onions in anchovy oil recipes"

PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
2017-03-09 Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on …
From recipeler.com
Estimated Reading Time 40 secs
Calories 368 per serving


TASTY PAN-SEARED SCALLOPS - MEALPLANME.COM
Stir as the oil heats to dissolve the anchovies. Once sizzling, put in the scallops. Do not move the scallops when cooking for 2 minutes. Meanwhile, combine the red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest together in a bowl; sprinkle with salt and pepper. Mix. Place pepper mixture over the scallops ...
From mealplanme.com


SEARED SCALLOPS WITH BASIL, ANCHOVY AND SWEET CORN PUDDING
Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 …
From foodandwine.com


RED PEPPER RECIPES AND COOKING WITH RED PEPPER - PAGE 165
Pan Seared Scallops With Pepper And Onions In Anchovy Oil is a gluten free, dairy free, and primal… 45 min. Normal Another of My Friend Vicky's …
From fooddiez.com


PAN SEARED SCALLOPS (BROWNED BUTTER & GARLIC ... - DINNER, THEN …
2019-06-14 Add the butter and olive oil to a large skillet on high heat. Add the salt and pepper to your scallops. Sear the scallops for 1 minute then flip, and sear the second side for 1 minute. Lower the heat to medium, add the garlic and cook for an additional 20 seconds then remove from heat and serve.
From dinnerthendessert.com


PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
2019-02-18 Remove the scallops from the refrigerator, arrange on a plate in a single layer and blot them gently with a paper towel. Set aside. Prepare the seasoning blend by combining the paprika, 1/2 teaspoon salt, a few grinds of black pepper and onion powder in a small bowl. Spread the mixture on a flat plate and set aside.
From mygourmetconnection.com


PAN-SEARED SCALLOPS WITH CITRUS SAUCE - FEASTING AT HOME
2017-03-23 Uncover. Heat oil in a large skillet over medium high heat until smoking. Season the oil with salt and pepper. Add the patted dry scallops ( or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven. Spoon flavorful dressing over the scallops and green beans.
From feastingathome.com


PAN SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
Meanwhile, toss the bell peppers, onion, garlic, lime zest and lemon zest in a bowl; season to taste with salt and pepper. Sprinkle the pepper mixture onto the scallops, and continue cooking a few more minutes until the scallops have browned on one side. Flip the scallops over, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to …
From chinesemenu.com


PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL .. RECIPE
Crecipe.com deliver fine selection of quality Pan-seared scallops with pepper and onions in anchovy oil .. recipes equipped with ratings, reviews and mixing tips. Get one of our Pan-seared scallops with pepper and onions in anchovy oil .. recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


PAN SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL .. RECIPE
Crecipe.com deliver fine selection of quality Pan seared scallops with pepper and onions in anchovy oil .. recipes equipped with ratings, reviews and mixing tips. Get one of our Pan seared scallops with pepper and onions in anchovy oil .. recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
1/3 cup extra virgin olive oil ; 1 (2 ounce) can anchovy fillets, minced ; 1 pound large sea scallops ; 1 large red bell pepper, coarsely chopped ; 1 large orange bell pepper, coarsely chopped ; 1 red onion, coarsely chopped ; 2 cloves garlic, thinly sliced ; 1 teaspoon minced lime zest ; 1 1/2 teaspoons minced lemon zest ; 1 pinch kosher salt ...
From worldbestfilletrecipes.blogspot.com


PAN-SEARED SCALLOPS WITH PEPPER, ONIONS AND ANCHOVY
Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 …
From maine-lydrizzle.com


PAN SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
2008-06-04 1 pinch salt and pepper 4 taste 8 sprigs fresh parsley, for garnish Heat the oil and sliced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
From mingle2.com


PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
Nov 1, 2017 - Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal. Serve with couscous or rice for a delicious meal.
From pinterest.ca


PERFECT PAN SEARED SCALLOPS | RECIPE WITH VIDEO | KITCHEN STORIES
Crush the garlic cloves and add to pan. Add the rosemary into the pan. Season with salt and pepper. Add the butter and scallop corals to the pan. Cook for approx. 1 - 2 minutes per side. Baste scallops with pan drippings. Season again with salt and drizzle the lime juice on top. Transfer to a plate for serving.
From kitchenstories.com


PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL THE …
Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 …
From recipesenak.blogspot.com


PAN-SEARED SCALLOPS WITH SWEET PEPPERS - CHATELAINE
Slice peppers into matchstick-size pieces. Thinly slice onions. Slice scallops in half horizontally. In a large bowl, stir curry powder or 1/2 teaspoon (2 mL) curry paste with salt and 1 ...
From chatelaine.com


PAN SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
Pan Seared Scallops With Pepper And Onions In Anchovy Oil is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 222 calories, 5g of protein, and 20g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have kosher salt and pepper, lemon zest, lime zest, and a few other ...
From fooddiez.com


PERFECT PAN SEARED SCALLOPS - THE ART OF FOOD AND WINE
2021-02-21 Instructions. Prepare scallops by removing side muscle, rinsing and patting dry. Resting for 15 minutes on paper towels. Once dry, sprinkle with salt and pepper. Heat a heavy bottom pan and add olive oil. Heat until very hot but not smoking. Carefully add dry scallops in a single layer and do not crowd.
From theartoffoodandwine.com


PAN SEARED SCALLOPS - HOW TO MAKE THEM PERFECT
2020-09-17 Heat a large heavy-bottom skillet over high heat with enough canola oil to coat the bottom. Season the scallops on all sides with kosher salt and freshly ground pepper. When the oil just starts to smoke, place the scallops in the skillet. 2. Cook on the first side for about 2 minutes, or until they are golden brown.
From saltpepperskillet.com


PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
2020-07-18 These pan seared scallops are sweet and succulent, with a hint of a smoky kick from a mildly tangy roasted red pepper sauce! Category: Entree. Cuisine: American. Yield: 12 (3 scallops per serving) Nutrition Info: 265 calories (per 3 scallops, with about ⅓ cup of sauce) Prep Time: 20 minutes. Cook time: 4 minutes. Total time: 24 minutes.
From thecozyapron.com


HOW TO PERFECTLY PAN SEAR SCALLOPS - HELL’S KITCHEN RECIPES
Rinse scallops with cold water and thoroughly pat dry. Step 2. Place the pan on the stovetop on high heat, then add the butter and avocado oil. Salt and pepper the scallops. Heat for 2 minutes (make sure oil is hot); carefully add the scallops; they should not touch each other. Step 3.
From hellskitchenrecipes.com


RECIPES - PAN SEARED SCALLOPS
Put 1/2 lb dry sea scallops, salt pepper,1 tbsp avocado oil or other high smoke points oil, 2 tablespoon butter preheat, and a cast-iron skillet over medium-high heat. Sprinkle the sea scallops with salt and pepper, to season. When the pan is hot, include the grapeseed oil, then drop in your scallops, providing adequate space in between so they ...
From pansearedscallops.com


PAN-SEARED SCALLOPS WITH RED-PEPPER SAUCE - PREVENTION
2016-03-03 Add the onion and garlic and cook, stirring, about 5 minutes, or until the onion has softened. Transfer the onion and garlic to the bowl of a …
From prevention.com


PAN SEARED SCALLOPS (TIPS & TRICKS!) – A COUPLE COOKS
2020-07-04 Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes. Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat.
From acouplecooks.com


Related Search