Pan Seared Scallops With Pumpkin Risotto Recipes

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PAN-SEARED SCALLOPS OVER LOBSTER-PROSCIUTTO RISOTTO



Pan-Seared Scallops over Lobster-Prosciutto Risotto image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 1/4 cups arborio rice
1/2 cup white wine
2 cups lobster stock
1/4 cup tomato paste
1/4 cup sherry
One 8-ounce warm-water lobster tail
1 tablespoon butter, melted
Vegetable oil, for deep-frying
4 ounces thinly sliced prosciutto, julienned
2 pounds dry sea scallops (U-10)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup shredded Parmesan
1/4 cup fresh cilantro leaves
Citrus Butter Sauce, for drizzling, recipe follows
Scallion Oil, for drizzling, recipe follows
1/2 lemon, juiced
1/2 lime, juiced
1/2 orange, juiced
1/4 cup white wine
4 tablespoons butter, cold
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
12 green onions, trimmed
Salt and freshly ground black pepper

Steps:

  • For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium.
  • In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm.
  • Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside.
  • Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish.
  • For the scallops: Preheat the oven to 450 degrees F.
  • Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through.
  • To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine.
  • For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves.
  • Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper.
  • Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth.

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

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

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

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

PAN-SEARED SCALLOPS WITH CABERNET RISOTTO AND LEMON BROTH



Pan-Seared Scallops With Cabernet Risotto And Lemon Broth image

Provided by William Grimes

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/2 cup lemon juice, plus extra for sprinkling
2 teaspoons grated lemon zest
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons chopped chives
1/4 cup olive oil
1/4 cup diced leeks, white part only
1 small yellow Spanish onion, peeled and diced
2 cloves garlic, minced
1 cup Calriso or other Arborio rice
3 cups (or more if desired) cabernet sauvignon
3 tablespoons grated Parmesan cheese
1 pound diver scallops, or sea scallops, tough muscles removed
2 teaspoons toasted cracked mustard seeds, for garnish (optional)

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

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

PAN-SEARED SCALLOPS WITH PUMPKIN RISOTTO



Pan-Seared Scallops with Pumpkin Risotto image

Yield Makes 4 servings

Number Of Ingredients 16

4 miniature pumpkins (preferably Jack-Be-Little; 3 1/2 to 4 inches in diameter)
For risotto
1 1/4 cups diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins)
2 cups chicken stock
2 cups water
1 small onion, finely chopped
1 tablespoon olive oil
3/4 cup Arborio rice
1 oz grated Parmigiano-Reggiano (1/3 cup)
1 tablespoon unsalted butter
For scallops
20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons thinly sliced fresh sage
2 tablespoons white truffle oil

Steps:

  • Roast miniature pumpkins:
  • Preheat oven to 350°F.
  • Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.
  • Make risotto while pumpkins roast:
  • Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.
  • Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
  • Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.
  • Prepare scallops:
  • Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).
  • Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute. Remove from heat and stir in truffle oil. Season with salt.
  • To serve:
  • Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops. Arrange scallops around pumpkin and drizzle with sage butter.

SCALLOP RISOTTO



Scallop Risotto image

Provided by Wanna Make This?

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

6 cups fish stock
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1/3 cup dry white wine
8 ounces pencil (thin) asparagus
1/4 cup finely grated Parmesan, plus more for serving
Zest and juice of 1 lemon
10 sea scallops, "foot" muscles removed, scallops patted dry
2 tablespoons chopped fresh chives

Steps:

  • Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
  • Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
  • While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
  • Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
  • Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
  • Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

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From therecipes.info


SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE
2021-12-09 Remove from the pan and set aside on a warm plate. Add addition 1 tsp butter and cook remaining scallops. Set aside. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes. Serve scallops with spinach over risotto.
From skinnytaste.com


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