Sauted Scallops With Lime Recipes

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

LIME SCALLOPS

Steps:

• Mix the scallops, lime juice, oil, and seasonings together in a glass bowl and let marinate for at least 2 hours.
• When you're ready to cook, thread the lime wedges and scallops on skewers-1 lime wedge, then 3 scallops, etc.
• Cook under the broiler or over a charcoal grill for 5 or 6 minutes, turning once.
• Serve the skewers sprinkled with the cilantro.

SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS

Steps:

• Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
• Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
• Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
• Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
• Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
• Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

BAKED SCALLOPS WITH LIME

Steps:

• Preheat over to 400 degrees.
• Rinse the scallops and pat dry.
• Remove and discard each "foot" (tough piece on the side of each scallop).
• Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
• Place scallops in a baking dish.
• Sprinkle the wine over the top.
• Lightly cover the scallops with bread crumbs.
• Drizzle olive oil over the top.
• Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.

SKILLET SEA SCALLOPS

Steps:

• Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
• Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
• Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

SAUTéED SCALLOPS WITH LIME

Steps:

• Heat the oil in a large nonstick skillet until almost smoking. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes.
• Turn the scallops and cook until just opaque throughout, about 2 minutes longer.
• Add the cilantro, garlic and lime juice, season with salt and pepper and toss to combine. Serve with bread.

CRISP SCALLOPS WITH HORSERADISH LIME SAUCE

Steps:

• Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are coarse. In a bowl stir together crumbs and salt. Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.
• In a 4-quart heavy saucepan or heavy kettle heat 1 1/2 inches oil to 365°F. on a deep-fat thermometer. Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture. Fry scallops, stirring gently, 2 minutes, or until browned and cooked through. Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.
• Serve scallops on a platter with sauce.