SEARED SEA SCALLOPS OVER PESTO SAUCE
Sea scallops are pan-seared easily with olive oil, lemon juice, and soy sauce and served over a layer of basil pesto sauce, adding velvety and savory flavors to the scallops. Super easy, delicious and ready in less than 15 minutes!
Provided by 2 sisters recipes
Categories Seafood / Appetizer
Time 16m
Number Of Ingredients 8
Steps:
- In a non-stick skillet or frying pan, heat olive oil over moderately high heat until very hot.
- Season the scallops with toasted sesame ginger seasonings (or with salt and pepper).
- Add the scallops to the pan and cook for about 1 to 2 minutes, until the bottoms get browned.
- Drizzle on top with soy sauce. Then add the butter to the scallops.
- Turn and cook until browned on the other side, about 2 minutes. Add lemon juice on top while cooking. Then turn them over again to cook for about another minute or so. About 3 minutes per side.
- Arrange dinner plates with a tablespoon of warm basil pesto sauce in the center of each plate.
- Lay 3 or 4 scallops on each plate. Optional: Add fresh cracked pepper on top.
- Garnish with fresh basil leaves and serve.
- Serves 3 to 4 ( with 3 or 4 scallops per serving)
SCALLOPS WITH PESTO CREAM SAUCE
Steps:
- Season scallops with salt and pepper, then dredge in flour.
- Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
SCALLOPS WITH CREAMY PESTO
From Woman's Day. Quick and easy, nice with pasta or rice. Use your own pesto or refrigerated pesto sauce from the market. I think this would also make a nice first-course,
Provided by duonyte
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat.
- Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
- Remove skillet from heat, add pesto and cream and stir quickly to blend.
- Spoon the sauce onto serving plates and top with the scallops.
Nutrition Facts : Calories 158.5, Fat 5.3, SaturatedFat 2.2, Cholesterol 51.2, Sodium 671.4, Carbohydrate 5.6, Protein 20.7
SAUTEED SEA SCALLOPS WITH SHALLOTS
My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color.
Provided by Dawnab
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet.
- Season flour with salt and pepper and toss sliced scallops in it.
- Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
- Remove scallops to serving platter with slotted spoon.
- Sauté shallots in same oil 5-6 minutes.
- DO NOT BROWN.
- Remove shallots and sprinkle them over scallops.
- KEEP WARM.
- Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
- Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.
SCALLOPS WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
- Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
- When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 784 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED SALMON WITH PESTO CRUST
Start with the great taste of grilled salmon then finish under the broiler to form a crust of homemade pesto. This recipe is easy to make, but tastes and looks like a gourmet meal.
Provided by LAURAVC
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
- Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
- Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 1.8 g, Cholesterol 81.4 mg, Fat 25.6 g, Fiber 0.5 g, Protein 28.3 g, SaturatedFat 4.6 g, Sodium 174.3 mg, Sugar 0.3 g
More about "pesto salmon and sea scallops with shallot sauce recipes"
SEARED SCALLOP PESTO PASTA - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
RECIPESOURCE: PESTO SALMON AND SEA SCALLOPS WITH LEMON/GARL
From recipesource.com
SALMON WITH CREAMY PESTO SAUCE RECIPE - COOK WITH …
From cookwithcampbells.ca
SALMON AND SCALLOP RECIPES - SUPERCOOK
From supercook.com
SEARED SCALLOPS WITH ESCAROLE SALAD AND PESTO VINAIGRETTE
From goodhousekeeping.com
SALMON SCALLOPS RECIPES | RECIPELAND
From recipeland.com
PAN-SEARED SCALLOPS WITH CREAMY PESTO SAUCE - REAL …
From realhousemoms.com
SEARED SCALLOPS WITH PESTO CREAM SAUCE - BELLY FULL
From bellyfull.net
PESTO SALMON {HEALTHY ONE-POT MEAL!} – WELLPLATED.COM
From wellplated.com
EASY PESTO SALMON – A COUPLE COOKS
From acouplecooks.com
PERFECTLY SEARED SCALLOPS WITH BASIL PESTO
From simplesassyscrumptious.com
SIMPLE SEARED SCALLOPS WITH PESTO AND PASTA
From olympiaseafood.com
SEARED SCALLOPS WITH CREAMY BASIL PESTO SAUCE - DASH …
From dashofsavory.com
CREAMY PESTO PASTA WITH SEARED SCALLOPS - COOKING WITH WINE BLOG
From cookingwithwineblog.com
RECIPE: PESTO SALMON AND SEA SCALLOPS WITH SHALLOT SAUCE
From cooktime24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love