SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA & GREMOLATA
This recipe may look fussy, but it's actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.
Provided by Annie Wayte
Categories First course
Yield 4 as an appetizer, 2 as a main course.
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 375°F. Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm. Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot. In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside. Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate. Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.
Nutrition Facts : ServingSize 4 as an appetizer, 2 as a main course., Calories 290 kcal, Fat 180 kcal, SaturatedFat 5 g, TransFat 20 g, Carbohydrate 15 g, Fiber 4 g, Protein 13 g, Cholesterol 30 mg, Sodium 630 mg, UnsaturatedFat 13 g
SCALLOPS WITH PEA PURéE
Provided by Nigella Lawson
Categories dinner, easy, quick, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
- Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
- Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
- To serve, divide pea puree between two plates and add scallops. Serve immediately.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 46 grams, Fat 38 grams, Fiber 13 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1054 milligrams, Sugar 13 grams, TransFat 0 grams
SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
- Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
- Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.
PAN ROASTED SCALLOPS W SWEET POTATO PUREE AND WALNUT VINAIGRETTE
I found this recipe from the website of the Hell's Kitchen TV show and made only one or two small changes. It's as fancy as anything they serve on the show and my boyfriend said it was the best thing I'd ever cooked for him! Of course fresh scallops are not cheap but this is an excellent dish for a special or romantic occasion where you want to impress. This is a small portion so be sure to supplement with a hearty side dish. Alternatively, this can be served as an appetizer.
Provided by Jess March
Categories < 4 Hours
Time 1h6m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- For the puree: Wash the yam and towel dry. Puncture it with a fork in several places, season it with salt and pepper, wrap it in a damp paper towel and microwave on high for approximately 3 minutes (until the center is cooked and soft). Cut the cooked yam in half long ways and scoop out the flesh. Puree in a food processor or with a blender. Season with butter, salt, and pepper to taste. Set aside.
- For the vinaigrette: Place walnuts on a baking sheet and cover with the granulated sugar. Bake at 350 for 7-8 minutes. Remove from oven and cool. Then, in a bowl, whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and shallots. Season with salt and pepper and set aside.
- For the scallops: Season the scallops with salt and pepper on both sides. Heat a non-stick pan on high heat (7 out of 10 on my stove) with the remaining 1 tsp of olive oil. Sauté the scallops a few minutes on each side until golden brown. Total sauté time should be about 6 minutes.
- Once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl.
- For assembly: Spread the puree onto each plate into a flat pancake (you can warm the puree in the microwave if it has become cold). Top the puree pancakes with a small pile of seasoned arugula leaves. Then place 3 sautéed scallops on top of the leaves. Finish each plate by drizzling the vinaigrette over the top, drizzling around the plates edge for a "gourmet" finish!
Nutrition Facts : Calories 465.8, Fat 43.3, SaturatedFat 7.7, Cholesterol 30.1, Sodium 120.2, Carbohydrate 10.8, Fiber 2.3, Sugar 5.4, Protein 12.7
CURRY-DUSTED SCALLOPS WITH PEA PURéE
Steps:
- Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
- Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
- Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.
SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
SCALLOP AND POTATO SAUTE
I make this special seafood dish for the holidays to treat myself.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.
Nutrition Facts : Calories 415 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 486mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
SAUTEED SCALLOPS ON POTATO GALETTES WITH PEA PUREE
Steps:
- Combine peas and 1 cup broth in blender; puree until smooth. Season puree to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Warm over medium heat before serving, thinning with more broth if too thick.) Saute bacon in heavy large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks and saute until beginning to soften, about 3 minutes. Add 1/2 cup water, cover, and simmer until leeks are very tender but not brown and liquid evaporates, stirring often, about 8 minutes. Sprinkle scallops with salt and pepper. Melt remaining 1 tablespoon butter with oil in another large nonstick skillet over high heat. Add scallops; saute until golden on both sides and just opaque in center, about 3 minutes total. Divide leeks among plates. Sprinkle with bacon. Top leeks on each plate with 1 galette, then 2 scallops. Spoon pea puree around galette.
More about "sauteed scallops on potato galettes with pea puree recipes"
SCALLOPS RECIPE WITH PEA PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 2 minsCategory Starter
SEARED SCALLOPS, PEA PURéE & CRISP PANCETTA RECIPE - WOOLWORTHS
From woolworths.com.au
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SEARED SCALLOPS WITH CRISPY PANCETTA - BELLY FULL
From bellyfull.net
SCALLOPS WITH PEA PUREE & CRISPY PANCETTA - CORNWALL GOOD …
From cornwallgoodseafoodguide.org.uk
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | MYRECIPES
From myrecipes.com
FRESH SCALLOPS RECIPE: SEARED SCALLOPS WITH PEA PUREE ... - FRESH …
From cameronsseafood.com
SCALLOPS ON POTATO GALETTES WITH LEEKS AND PEAS - SUNNY COVE CHEF
From sunnycovechef.com
SCALLOPS WITH PANCETTA AND PEA PUREE (GLUTEN & DAIRY FREE)
From freefromfavourites.com
SEARED SCALLOPS WITH PEA PUREE - PROUD ITALIAN COOK
From prouditaliancook.com
SCALLOPS ON PEA PURéE WITH PANCETTA - PRICELESS MAGAZINES
From priceless-magazines.com
SCALLOPS WITH PEA PURÉE | BCLIQUOR
From bcliquorstores.com
SEARED SCALLOPS WITH PEA PUREE — JILLIAN RAE COOKS
From jillianraecooks.com
SEARED SCALLOPS WITH PEA PUREE - THEMAPLECUTTINGBOARD.COM
From themaplecuttingboard.com
CANAPé RECIPES - SCALLOPS ON SAUTéED POTATOES * EATING COVENT …
From eatingcoventgarden.com
SEARED SCALLOPS IN ROAST SWEET POTATO PUREE RECIPE - EAT SIMPLE …
From eatsimplefood.com
SCALLOPS, FRIED SPIRAL POTATOES AND PEA PURéE – THE NOSEY CHEF
From noseychef.com
BEST SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE …
From foodnetwork.ca
SEARED SCALLOPS & POTATO CELERY ROOT PURéE | RECIPES
From barefootcontessa.com
PAN SEARED SCALLOPS WITH PEA PUREE - THYMEMACHINECUISINE.COM
From thymemachinecuisine.com
RECIPE SEARED SCALLOPS & PEA PURéE - A PERFECT APPETIZER
From cookingbites.com
SEARED SCALLOPS WITH PEA PURÉE | STARTER RECIPES | GOODTOKNOW
From goodto.com
SPICY SEARED SCALLOPS WITH PEA PUREE - IT IS A KEEPER
From itisakeeper.com
NIGELLA’S SCALLOPS WITH THAI SCENTED PEA PURéE | THE SECOND LUNCH
From thesecondlunch.com
SCALLOPS WITH LOADED POTATO PUREE - FEEDINGTHEFIYA
From feedingthefiya.com
SCALLOPS WITH PEA PUREE FROM THE CHEF AT FAIRMONT, SEATTLE (DAIRY ...
From littlebitesofbeauty.com
SEARED SCALLOPS WITH PEA PURéE RECIPE BY ANNE DOLCE
From thedailymeal.com
SEARED SCALLOPS WITH PEA PUREE & BUTTER SAUCE - LOST IN FOOD
From lostinfood.co.uk
SCALLOPS WITH PEA PUREE FROM THE CHEF AT FAIRMONT, SEATTLE
From honestcooking.com
SCALLOPS WITH MUSHROOM AND PEA PUREE - THERESCIPES.INFO
From therecipes.info
SCALLOPS AND PEA PUREE RECIPE - FEED YOUR SOLE
From feed-your-sole.com
SCALLOPS WITH CREAMY PEA SAUCE AND SHITAKE MUSHROOMS
From fromsophiawithgrace.com
SEARED SCALLOPS WITH PEA PUREE - LIME TREE KITCHEN
From limetreekitchen.com
SCALLOPS WITH CHORIZO AND PEA PURéE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
ANISE SCENTED SCALLOPS WITH PEA PURéE AND TOMATO RELISH - THE 5 …
From the5tastestable.com
HOW TO MAKE PEA PUREE | SCALLOPS & SHRIMP WITH PEA PUREE
From cookingclarified.com
PROSCIUTTO-WRAPPED SCALLOPS WITH PEA PURéE - EVER OPEN SAUCE
From everopensauce.com
SCALLOPS WITH CHICKPEA PUREE, CHORIZO OIL AND YOGURT RECIPE
From foodnewsnews.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