Roasted Sea Scallops With Potato Gnocchi Peas And Mushrooms Recipes

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ROASTED SEA SCALLOPS



Roasted Sea Scallops image

"We like scallops because of their availability here year-round, and they're affordable compared to some seafood," notes Marguerite Shaeffer of Sewell, New Jersey. "These scallops are delicately seasoned with roasted tomatoes and can be served over rice or toasted garlic bread."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1 large tomato, chopped
1 medium onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
12 sea scallops (2 ounces each)
Hot cooked rice, optional

Steps:

  • In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 575mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

SEA SCALLOPS WITH MUSHROOMS AND SHERRY



Sea Scallops with Mushrooms and Sherry image

Categories     Mushroom     Shellfish     Sauté     Quick & Easy     Scallop     Sherry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb cremini mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
2/3 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Steps:

  • Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
  • Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
  • Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

AWESOME BAKED SEA SCALLOPS



Awesome Baked Sea Scallops image

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

Provided by Christine Laliberte

Categories     Seafood     Shellfish     Scallops

Time 24m

Yield 4

Number Of Ingredients 10

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1 lemon wedges for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
  • In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
  • Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

Steps:

  • Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
  • Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS



Roasted Sea Scallops With Potato Gnocchi, Peas and Mushrooms image

this is a cheap version of a restaurant dish from some place called Great Bay. The original dish calls for english peas and morel mushrooms but hey you buy what you can get cheap right! The dish is somewhat time consuming so you don't want it on a busy night. And this recipe seems to only make enough for 1 large serving or 2 smaller appetizer servings.

Provided by Shawn C

Categories     < 4 Hours

Time 2h15m

Yield 1-2 serving(s)

Number Of Ingredients 13

4 pieces large scallops
1 cup fresh shelling peas
1/2 cup mushroom
1 small russet potato
3 tablespoons canola oil
2 teaspoons melted butter
2 egg yolks
1 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons cold butter
1 tablespoon fresh lemon juice
1/2 cup cold water
salt and pepper, as needed

Steps:

  • Gnocchi:.
  • Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
  • Remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
  • While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
  • Spoon the potato mixture onto a cutting board dusted with flour.
  • Use your hands to knead the mixture, while adding more flour a small amount at a time. Add flour until the mixture in moist but not sticky.
  • Gently roll the dough into a long cylinder until in has the diameter of a nickel.
  • Cut the dough into 1-inch pieces with a butter knife.
  • Pinch the uncut side and place on a floured pan.
  • They should resemble a pillow in shape.
  • Cook the gnocchi in simmering salted water until they begin to float.
  • Gently transfer to ice water for two minutes.
  • Remove from the ice water and coat with the olive oil.
  • Gnocchi should be refrigerated until needed.
  • Sauce:.
  • Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
  • The peas should be soft but not mushy.
  • After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
  • Place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
  • The finished product should have the consistency of heavy cream.
  • Hold cold until needed.
  • Mushrooms:.
  • In a medium sauté pan, melt 1 tablespoons of the butter.
  • When the butter is fully melted, add the mushrooms and season with salt and pepper.
  • Cook until they begin to turn light brown.
  • Remove from the pan and cool on a paper towel.
  • Cooking and presentation:.
  • Put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
  • Warm the pea puree in a saucepan over a low heat.
  • Meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
  • Season the scallops with salt and pepper and place in the pan.
  • When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl.
  • Randomly place the peas, gnocchi and morels in the bowl.
  • Carefully place the scallops in the bowl, and serve immediately.

Nutrition Facts : Calories 1711, Fat 109.6, SaturatedFat 29.4, Cholesterol 458.8, Sodium 254.6, Carbohydrate 153.7, Fiber 16.3, Sugar 12.3, Protein 31.2

SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC



Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 shallots, finely diced
2 lemons, juiced
4 cups white wine, preferably Muscadet
4 fresh thyme sprigs
6 peppercorns
2 bay leaves
8 ounces roasted garlic
4 ounces heavy cream
32 ounces butter, cubed and cold
Kosher salt and freshly ground black pepper
Honey, optional
1/2 cup canola oil
24 ounces mixed mushrooms
4 tablespoons minced garlic
4 tablespoons minced shallots
4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil)
Kosher salt and freshly ground black pepper
12 jumbo sea scallops
1 cup canola oil, divided
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
  • Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
  • Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.

ROASTED SEA SCALLOPS WITH CHIVE POTATO PANCAKE AND CAVIAR-SABAYON SAUCE



Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce image

Provided by Food Network

Yield 5 servings

Number Of Ingredients 11

1 medium Idaho potato, shredded
Salt and pepper to taste
2 tablespoons chives, chopped
1 teaspoon flour
5 fresh scallops
4 tablespoons olive oil
2 egg yolks
2 tablespoons champagne vinegar
4 tablespoons champagne
1 teaspoon beluga caviar
salt and pepper to taste

Steps:

  • To prepare the scallops:
  • Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
  • In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
  • To prepare the caviar-sabayon sauce:
  • In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
  • Spoon sauce around scallops.

SCALLOPS AND MUSHROOMS (PAN SEARED)



Scallops and Mushrooms (Pan Seared) image

This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.

Provided by Alan Leonetti

Categories     < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

12 large sea scallops
6 tablespoons butter
1 bunch scallion (green onions, finely sliced white and green parts)
3/4 lb button mushroom (sliced)
1 tablespoon garlic (finely minced from jar)
1 tablespoon granulated garlic powder
1 teaspoon salt
2 teaspoons ground black pepper
4 tablespoons cream sherry

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.

Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22

SEARED SCALLOPS WITH MUSHROOMS



Seared Scallops with Mushrooms image

Categories     Mushroom     Appetizer     Sauté     Scallop     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 First-course servings

Number Of Ingredients 9

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
1 1/2 pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake)
1 tablespoon olive oil
12 large sea scallops
1/2 cup water
1 1/2 tablespoons fresh lemon juice
4 teaspoons soy sauce
1/8 teaspoon curry powder
Chopped fresh parsley

Steps:

  • Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
  • Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper.
  • Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.

SEA SCALLOPS WITH SUGAR SNAP PEAS



Sea Scallops With Sugar Snap Peas image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

3/4 pound sugar snap peas
Salt to taste
2 tablespoons olive oil
1 sweet large red pepper, cored, seeded and cut in strips about 1/4-inch wide
1 1/4 pounds sea scallops (if too large, cut them in half)
Freshly ground black pepper to taste
4 tablespoons finely chopped shallots or scallions
1 teaspoon finely chopped garlic
3 tablespoons vodka
2 tablespoons fresh lemon juice
1/4 cup heavy cream
4 tablespoons coarsely chopped fresh coriander

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.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 748 milligrams, Sugar 7 grams, TransFat 0 grams

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS



Sea Scallops With Sweet Roasted Red Peppers image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 large sweet red peppers
1 1/2 pounds sugar or snap peas
2 tablespoons olive oil
24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 sprigs fresh thyme or 1/2 teaspoon dried
1/4 teaspoon red hot-pepper flakes
2 tablespoons anise-flavored liqueur, like Ricard or Pernod
1 tablespoon butter
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
4 tablespoons finely chopped coriander or parsley

Steps:

  • Preheat the broiler or prepare a charcoal grill.
  • Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
  • Remove and discard the ends of the snap peas.
  • Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams

SEA SCALLOPS AND MUSHROOMS



Sea Scallops and Mushrooms image

"This is a foolproof yet elegant way to make sea scallops, which are somewhat tricky," Lynnae Neuberger of Marshfield, Wisconsin says of her no-fuss main dish. "And it couldn't be simpler because it uses the microwave."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 9

1 pound fresh or frozen sea scallops, thawed and rinsed
12 small fresh mushrooms, halved
1 tablespoon white wine or chicken broth
1-1/2 teaspoons lemon juice
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
2 teaspoons butter, melted

Steps:

  • Place the scallops and mushrooms in a 9-in. glass pie plate or dish. Combine the wine, lemon juice and seasonings; pour over scallop mixture. , Cover and microwave at 50% power for 2 minutes; stir. Cover and microwave at 50% power 4 to 4-1/2 minutes longer or until scallops turn opaque. Stir in melted butter.

Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

ROASTED SEA SCALLOPS



Roasted Sea Scallops image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1/2 cup Pistou Pine-Nut Pistou
1/2 cup homemade or low sodium canned chicken stock
Coarse salt and freshly ground pepper
6 tablespoons Indian rice flakes
2 large eggs, lightly beaten
1/4 cup all-purpose flour
16 large sea scallops, muscle removed
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Bean Fricassee

Steps:

  • In a small saucepan over medium-high heat, combine the pistou and stock. Bring to a boil. Season with salt and pepper. Reduce heat to very low, and keep warm.
  • Spread the rice flakes on a small plate; set aside. Place the flour on a second small plate; set aside. In a small bowl, combine the eggs and a pinch each of salt and pepper. Whisk to combine. Season scallops with salt and pepper. Dip one side of each scallop into the flour, then the egg mixture, and then into the rice flakes to coat; set aside.
  • In a medium nonstick skillet over medium heat, heat the oil. Add the scallops, rice flake side down, and cook for 2 minutes. Add the butter, and continue to cook until golden brown, about 2 minutes more. Be careful not to burn the rice flakes. Turn, and cook until just opaque, about 2 minutes more.
  • Divide the fricassee between 4 shallow soup bowls. Place scallops on top. Drizzle pistou sauce around the vegetables; serve immediately.

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From savorthebest.com


THE BEST ROASTED POTATOES AND MUSHROOMS RECIPE
Instructions. Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside. In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well. Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
From theseamanmom.com


MINI GNOCCHI WITH ROASTED TOMATOES & PEAS IN PARMESAN BLACK
Beans & Mushrooms. Garlic, Capers & Pine Nuts. Seafood. Breadsticks, Toasts & Breadcrumbs. Espresso, Sweets & Cookies . Espresso & Ladyfingers. Biscotti & Pizzelles. Cookies & Cannoli. Fruit and Nuts. View All. Italian Gift Baskets Top 12 Food Gifts. Build Your Own. Meat and Cheese Gifts. Sweets and Snacks Gifts. Shop by Price. Italian Gift Baskets Under $59. Italian …
From delallo.com


SEA BASS FILLET RECIPE WITH JERSEY SCALLOPS - GREAT BRITISH CHEFS
Mark Jordan pairs fresh shelled peas with seared scallops in this pan roasted sea bass fillet recipe, which makes for a magnificent summer meal.
From greatbritishchefs.com


SEA SCALLOPS WITH PEAS, BACON AND CARROTS RECIPE - FOOD & WINE
Directions. Step 1. In a large skillet, cook the bacon over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain ...
From foodandwine.com


PAN-SEARED SCALLOPS WITH ROASTED POTATOES AND LEMON | FOOD TO LOVE
2017-11-19 Toss the potatoes in olive oil and transfer, cut-side down, to a roasting dish. Sprinkle with salt. Bake for 30 minutes or until well caramelised on one side, then toss and continue baking until cooked through – about 10-15 more minutes.
From foodtolove.co.nz


SHERRIED SEA SCALLOPS W MUSHROOMS & PEPPERS | SUMPTUOUS …
2020-02-01 Set aside about 1 Tablespoon of the sherry in a cup or small bowl. Add the mushrooms to the pan and stir briefly, then a splash of the remaining sherry. Cook until the sherry is evaporated. Add the remaining sherry, then cover the pan and cook for a few minutes until the mushrooms are cooked through (uncovering to stir a few times). Stir in the ...
From sumptuousspoonfuls.com


ROASTED SEA SCALLOPS WITH MUSHROOMS RECIPE | EAT YOUR BOOKS
I was looking for a scallop recipe and in searching EYB I discovered that the next page after my absolutely favorite mushroom dish was this scallop dish that used the mushrooms recipe. ...
From eatyourbooks.com


SPRING DINNER—-SCALLOPS WITH MUSHROOM AND PEA RISOTTO
2018-04-17 Instructions. In a medium sized saucepan, bring chicken broth to a simmer. Pat scallops dry and season with salt and pepper. Dredge in flour and set aside. In a large skillet over medium heat add butter. When melted, add onions and saute until softened, 5 …
From tonjastable.com


ROASTED SEA SCALLOPS RECIPE: HOW TO MAKE IT
"We like scallops because of their availability here year-round, and they're affordable compared to some seafood," notes Marguerite Shaeffer of Sewell, New Jersey. "These scallops are delicately seasoned with roasted tomatoes and can be served over rice or toasted garlic bread."
From stage.tasteofhome.com


PAN SEARED SCALLOPS FETTUCCINE WITH ARTICHOKES, PEAS, AND …
2020-06-15 Instructions. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente and then drain. Melt butter in a large, cast iron over medium-high heat. Add garlic, and cook for 1 minute. Add scallops to pan, giving them enough room in between so they don’t touch each other.
From ohsnapletseat.com


ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, ENGLISH PEAS …
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From pinterest.co.uk


SEARED SCALLOPS WITH ROASTED TOMATOES RECIPE | MYRECIPES
Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally. Step 3. While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining 1/4 teaspoon salt and remaining ...
From myrecipes.com


ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS …
When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl. Randomly place the peas, gnocchi and morels in the bowl.
From recipenode.com


SEARED SCALLOPS IN ROAST SWEET POTATO PUREE RECIPE - EAT SIMPLE …
Bring a large nonstick pan to medium high heat and add the butter and olive oil. Add scallops in single layer - don't overcrowd the pan. Cook ~ 2 minutes on the first side or until golden brown, flip and cook 1 ½ - 2 minutes on the second side or until golden brown. Plate the puree and add scallops on top of puree.
From eatsimplefood.com


30 SCALLOPS RECIPES THAT MAKE THE MOST OF THOSE OCEAN JEWELS
2020-10-02 Grilled Scallops with Lemony Salsa Verde. Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small …
From bonappetit.com


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