Sarasotas Seared Scallops With Spinach And A Curry Sauce Recipes

PAN-SEARED SCALLOPS WITH SPINACH

Steps:

• In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
• Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
• Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
• Remove scallops from skillet. Deglaze skillet with white wine.
• Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
• Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

SCALLOPS AND SPINACH WITH PARMESAN SAUCE

Steps:

• Preheat broiler.
• Divide spinach among four individual plates.
• Arrange tomatoes on top of spinach, set aside.
• Arrange scallops on the unheated rack of a broiler pan, set aside.
• Melt butter or margarine in a small saucepan, stir in garlic and pepper.
• Remove from heat.
• Brush half of the butter mixture on scallops.
• Broil scallops 4 inches from heat for 8 minutes or till opaque, turning once.
• It desired, for easier turning, thread scallops on metal skewers before broiling.
• Meanwhile, return saucepan to heat, whisk flour into remaining butter mixture.
• Add half and half or light cream and cheese, cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Arrange scallops on top of tomatoes and spinach on plates, drizzle with sauce.
• Serve at once.

SEARED SCALLOPS ON LEMON AND SPINACH RISOTTO

Steps:

• To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
• Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
• Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
• To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.

SCALLOPS WITH WILTED SPINACH

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

SEARED SCALLOPS WITH BABY SPINACH

Steps:

• Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
• dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
• Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
• Add soy sauce, sesame seeds and pepper to taste; toss to combine.
• Cover skillet; keep warm while scallops cook.
• Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
• Sear scallops until dark golden, about 2 minutes per side.
• Serve scallops over the spinach.
• Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.

SEARED SEA SCALLOPS ON SAUTéED SPINACH WITH HOISIN BUTTER SAUCE

Steps:

• Whisk first 3 ingredients in small bowl to blend and reserve.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile. Sauté until shallot is soft, about 2 minutes. Increase heat to medium-high and add 1 bag spinach. Stir until beginning to wilt. Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper. Keep warm.
• Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.
• Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté until onions begin to soften, 1 to 2 minutes. Add mirin and simmer until reduced to glaze, 1 to 2 minutes. Whisk in hoisin mixture. Reduce heat to medium-low. Whisk in 2 tablespoons butter. Season to taste with salt and pepper.
• Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.
• Available in the Asian foods section of some supermarkets and at Asian markets.

SARASOTA'S SEARED SCALLOPS WITH SPINACH AND A CURRY SAUCE

Steps:

• Couscous -- How easy - just heat up the liquid (I use chicken broth, vegetable would work too, or just water) in a bowl in the microwave to a boil. Follow package direction for the amount of liquid needed. Once the water comes to a boil, remove, add the couscous, stir, cover with plastic wrap, and 5 minutes later - it is done. Just set off to the side as the scallops and sauce don't take long to cook. Before serving, I fluff the couscous with a fork and add in the thin sliced scallions, cilantro, salt and pepper.
• Scallops -- As the couscous rests, start the sauce and scallops. In a large sauce pan, heat to medium high and add 2 teaspoons of butter and 1 teaspoon olive oil. Season the scallops with salt and pepper on each side. And don't forget -- room temperature, you don't want them cold and right out of the refrigerator. Sear the scallops on 1 side until golden brown (it will only take a couple of minutes), and don't move them around - just let them cook. Turn them over and cook another minute until brown, but DON'T over cook, they will continue to cook when you reheat them in the sauce. Transfer to a plate and cover with foil to keep warm as you make the sauce.
• Sauce -- In the same pan you cooked the scallops, add 1 teaspoon more butter and cook the garlic and onions for 3-4 minutes until tender on medium. Stir in the curry powder and cook another minute until everything is combined and the flavor is absorbed by the onions.
• Puree -- Transfer the curried onions to a blender and add the broth, tomato paste and half and half and pulse a few times until good and creamy. Then return the sauce to the pan and back on medium heat. Not too high because you don't want the cream to curdle. Add in the spinach and toss well, then the scallops and simply cook another minute to let the scallops reheat and the spinach wilts. Check for seasoning one last time. It is done!
• Serve -- Add one (1) cup of couscous to each plate and top with the curried scallops and spinach. Now, I happen to like some roasted grape tomatoes with this, but use your favorite vegetable. ENJOY!
• They are mild but flavorful! ENJOY.