Pan Stew Of Scallops Peas And Pearl Onions Recipes

SEA SCALLOPS WITH CARAMELIZED ONION

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

PAN STEW OF SCALLOPS, PEAS AND PEARL ONIONS

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 11 minutes.
• While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large saute pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve.
• Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1½ minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
• Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping allover the bottom of the pan to loosen any browned bits. Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes.
• Add the peas and continue to cook until just tender, about 3 minutes.
• Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
• When the pasta is cooked, drain well and add to the sauté pan with the pea mixture. Taste for seasoning and serve immediately.

PAN STEW OF SCALLOPS, PEAS, AND PEARL ONIONS

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes.
• While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large sauté pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve. Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1 1/2 minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
• Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping all over the bottom of the pan to loosen any browned bits. Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes. Add the peas and continue to cook until just tender, about 3 minutes.
• Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
• When the pasta is cooked, drain well and add to the saute pan with the pea mixture. Taste for seasoning and serve immediately.

SCALLOPS AND MUSHROOMS (PAN SEARED)

Steps:

• In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
• When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
• Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
• Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
• Cover again and continue to sauté another 1 or 2 minutes.
• Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
• Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
• Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

QUICK PAN-SEARED SCALLOPS

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.

BLANQUETTE OF SCALLOPS

Steps:

• Melt butter over medium heat in a 12-inch sauté pan or skillet that has a cover. Increase heat to medium-high, add scallops and sauté no more than a minute until very lightly browned, then turn them once with tongs to color the other side. They will be undercooked. Remove to a bowl and cover loosely with foil.
• Reduce heat to low, add onions and sauté a couple of minutes, until soft but not brown. Stir in wine, scraping bottom of pan, and add 3/4 cup of the stock. Add potatoes, season with salt and pepper, cover and cook on medium-low 10 to 12 minutes, until just tender when pierced with a paring knife.
• Stir ingredients in the pan. Add asparagus and remaining stock. Cook uncovered about 3 minutes, until asparagus are just tender. If liquid in the pan is reducing too much - there should be a saucelike amount - add a little more stock. Stir in crème fraîche, cook briefly until sauce thickens to a creamy consistency.
• Return scallops and any juices they release to the pan, cook another 2 minutes, basting scallops and potatoes with sauce. Add lemon juice. Taste sauce for seasoning. Transfer blanquette to a serving dish, shower with dill and serve.

SCALLOPS AND CREAMY PEA FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
• Season the scallops salt.
• Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.
• Pour the clam juice into the skillet.
• Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.
• Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
• Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.

PEAS AND PEARL ONIONS

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

SCALLOPS WITH SNOW PEAS

Steps:

• Mix cornstarch, soy sauce and water. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry scallops until firm and opaque, 1-2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry snow peas, leeks and ginger until peas are just crisp-tender, 4-6 minutes. Stir cornstarch mixture; add to pan. Cook and stir until sauce is thickened, about 1 minute. Add scallops; heat through. Serve with rice.

SEA SCALLOPS WITH SUGAR SNAP PEAS

Steps:

• Pluck off the ends of the peas and discard.
• Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside.
• In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for one minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately.