Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream Recipes

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PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE



Pan Seared Scallops with Roasted Red Pepper Sauce image

These pan seared scallops are sweet and succulent, with a hint of a smoky kick from a mildly tangy roasted red pepper sauce!

Provided by Ingrid Beer

Categories     Entree

Time 24m

Yield 12

Number Of Ingredients 15

12 sea scallops, side muscle removed and patted completely dry
Pinch of sea salt
2 tablespoons avocado oil (or other high-heat oil)
2 tablespoons clarified butter (or regular unsalted butter)
Pinch of black pepper
1/4 cup toasted pine nuts, optional garnish
1/2 cup micro greens, optional garnish
1 (16 ounce) jar roasted red peppers, drained, patted dry and roughly chopped
1 tablespoon red wine vinegar
3 cloves garlic
2 tablespoons roughly chopped parsley
1/4 teaspoon (slightly heaping) sea salt
1/8 teaspoon black pepper
Pinch red pepper flakes
2 tablespoons olive oil

Steps:

  • To prepare the roasted red pepper sauce, place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
  • To sear the scallops, place a large cast-iron or other heavy bottom skillet over medium-high heat, and add in the avocado oil and the clarified (or regular) butter; once melted and the skillet it very hot and pretty much smoking, season the scallops with some sea salt, and working in batches if necessary, place the scallops larger flat-side down into the skillet.
  • Do not disturb the scallops for about 2 1/2 minutes, allowing that first side to get a nice, deep brown char; then, flip the scallops over and allow them to sear, undisturbed, on that second side for about 1 1/2 minutes, or until a golden crust forms on that side and the scallops are medium-rare and slightly firm yet tender when gently pressed.
  • Remove the scallops from the skillet and place onto a large platter to hold. Repeat with another batch, if necessary.
  • To serve, add a couple of generous spoonfuls of the roasted red pepper sauce to the bottom of a plate, and top with 3 scallops; sprinkle over a small amount of the toasted pine nuts as well as some pretty micro greens, and serve while hot. (Alternately, you can spoon or drizzle some of the sauce over top of the scallops, then top with pine nuts and micro greens.)

Nutrition Facts : Calories 265 calories (per 3 scallops, with about 1/3 cup of sauce)

SEARED DIVER SCALLOPS WITH CAPER-HONEY SAUCE



Seared Diver Scallops with Caper-Honey Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

1/4 cup sherry vinegar
2 tablespoons salt-packed Spanish capers, soaked in 2 changes of water, then chopped
2 tablespoons honey
1/2 cup fresh dill
1/2 cup fresh tarragon leaves
2/3 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
8 diver scallops (U10), washed and muscle removed
3 tablespoons canola oil
2 tablespoons butter

Steps:

  • In a blender, combine the vinegar, capers, honey and about half of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Reserve at room temperature for finishing.
  • Score the scallops by making 1/8-inch-deep crosshatches across the top side of each (like a checkerboard). Season with freshly cracked black pepper. Dry the scallops thoroughly on paper towels.
  • In a medium saute pan, heat the canola oil over medium-high heat until it just begins to show ripples. Place the scallops scored-side down into the oil for 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium rare. Season with salt.
  • Place the scallops on a serving plate and spoon some of the caper-honey sauce over the top. Top with the remaining tarragon and dill.

SAMBUCA SEARED DIVER SCALLOPS WITH ROASTED RED PEPPER BRIE CREAM



Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream image

Make and share this Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1/2 teaspoon fresh minced garlic
1 tablespoon shallot, roasted and diced
2 cups heavy cream
1/2 cup lobster stock
6 ounces brie round, with rind
1 tablespoon tomato paste
2 red peppers, roasted
1 tablespoon fresh thyme, chopped
salt and pepper
1/4 cup olive oil
20 jumbo deep sea scallops (diver scallops)
1/2 cup flour
1/4 cup sambuca romana

Steps:

  • Sauce:
  • Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
  • Scallops:.
  • Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.

Nutrition Facts : Calories 876.6, Fat 77, SaturatedFat 37.7, Cholesterol 230.3, Sodium 467.3, Carbohydrate 22.2, Fiber 1.9, Sugar 3.4, Protein 26.3

PAN SEARED DIVER SCALLOPS



Pan Seared Diver Scallops image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 18

4 ounces porcinis
3 cipollinis
2 tablespoons clarified butter, plus 2 tablespoons
2 tablespoons vegetable oil
6 ounces diver scallops
Salt
Freshly ground black pepper
1 bunch baby spinach
1 tablespoon butter
2 ounces fingerling potatoes
Hot Bacon Vinaigrette, recipe follows
1 ounces smoked slab bacon
1/4 cup sliced shallots
1/2 cup sherry vinegar
1/2 ounce demi-glace
1/4 pound butter, softened
Salt
Freshly ground pepper

Steps:

  • Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
  • Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
  • Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
  • Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
  • Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
  • Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
  • In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.

SEARED SEA SCALLOPS



Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

Steps:

  • In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  • Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
  • Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

JUMBO BAKED DIVER SCALLOPS



Jumbo Baked Diver Scallops image

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer.

Provided by BecR2400

Categories     Christmas

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

1 1/2 lbs jumbo deep sea scallops (diver's scallops)
1/2 cup fresh butter
1 garlic clove, minced
1 tablespoon white wine (optional)
3/4 cup fine plain breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh parsley, finely chopped
1/2 teaspoon fresh lemon thyme, finely chopped
1 fresh lemon, quartered

Steps:

  • Preheat oven to 400 degrees F.
  • Place the butter and garlic (and the white wine, if using) into an oven proof baking dish (I use a pyrex pie plate).
  • Microwave on high heat for 30 seconds to 1 minute, just until butter is melted (or, you may place the dish of butter into the hot oven for a few minutes, until butter melts).
  • Rinse scallops well under cold water. Arrange rinsed scallops (no need to dry them) in the dish of melted butter.
  • In a small bowl, whisk together the breadcrumbs, salt, pepper, parsley and lemon thyme. Sprinkle breadcrumb mixture evenly over scallops.
  • Squeeze the juice of one lemon quarter evenly over the scallops.
  • Bake at 400 degrees F for 18 to 20 minutes.
  • To Serve:.
  • Serve with additional fresh lemon wedges at the table.
  • A delicious meal served with a crisp green salad and pasta or French bread, plus a glass of white wine! Or, may be served as an appetizer.

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

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

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