Sauteed Scallops With Clementine Sauce And Toasted Beets Recipes

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MAINE SCALLOPS WITH ROASTED BABY RED BEET, PICKLED MUSTARD SEED AND PISTACHIO



Maine Scallops with Roasted Baby Red Beet, Pickled Mustard Seed and Pistachio image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 13

8-10 dry scallops
12 baby red beets
2 Tablespoon yellow mustard seed
4 Tablespoon crushed pistachio, toasted
3 Tablespoon olive oil
4 Tablespoon cider vinegar
1 Teaspoon sugar
1/2 Teaspoon kosher salt
1 Teaspoon sherry vinegar
2 Tablespoon canola oil
2 Tablespoon butter, unsalted
Salt & pepper, to taste
2 heads mache lettuce (optional)

Steps:

  • Preheat oven to 400 degrees Fahrenheit . Wash beets and remove stems. Toss cleaned beets with 1 Tablespoon of olive oil, salt, and pepper. Transfer beets to an oven safe dish and cover with aluminum foil. Roast beets for approximately 40 minutes until beets are tender. Remove from oven and working carefully rub skin from beets with a kitchen or paper towel. Set aside to cool. Place 4 of the peeled beets in a blender with the sherry vinegar and 2 Tablespoon of olive oil. Blend for 1 minute on high until smooth and emulsified. Season with salt and pepper and set aside.
  • In a small sauce pot combine cider vinegar, sugar, and the 1/2 teaspoon of salt. Bring mixture to a boil just until sugar and salt have dissolved. Pour hot vinegar mixture over mustard seed and set aside to cool.
  • Heat a large saute or cast iron pan over high heat. Add canola oil until it begins to smoke. Carefully place scallops in hot oil and sear on one side for 2 minutes until golden brown. Flip scallops, turn heat off and add butter. Baste scallops with butter for 1 minute while still in the pan. Remove scallops from pan.
  • To assemble, spoon equal parts of beet puree onto 4 serving plates. Cut remaining 8 beets into quarters, season with salt and pepper, and divide onto the four plates on top of the puree. Place 2 scallops on each plate and top with a spoon of the pickled mustard seeds. Finish each plate with a Tablespoon of the crushed pistachio. An optional garnish could be mache lettuce.

SAUTEED BEET GREENS



Sauteed Beet Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

SAUTEED SCALLOPS



Sauteed Scallops image

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

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound 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.

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

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

  • Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
  • Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

CLEMENTINE AND ROASTED BEET SALAD



Clementine and Roasted Beet Salad image

This beautiful roasted beet jeweled citrus and endive salad recipe has Christmas side dish written all over it!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 10

Number Of Ingredients 12

12 small beets (2 lb)
5 heads Belgian endive (1 1/4 lb), cut into bite-size pieces (5 cups)
5 clementines, peeled, sliced
1/2 cup coarsely chopped candied almonds
1/4 cup fresh clementine or orange juice
1 tablespoon rice vinegar
1 tablespoon finely chopped shallot
1 teaspoon grated clementine or orange peel
1 teaspoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil; place on cookie sheet. Roast 45 minutes to 1 hour or until tender. Let beets stand 30 minutes or until cool enough to handle; peel and cut into wedges (discard stem and root ends).
  • In small bowl, mix vinaigrette ingredients with wire whisk.
  • In large bowl, toss endive and half of the vinaigrette. Divide among 10 salad plates. Arrange roasted beets, clementines and almonds over endive. Drizzle with remaining vinaigrette. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Fat 1 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg

GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME



Grilled Sea Scallops With Yellow Beets, Cucumbers and Lime image

Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 medium yellow beets
1 1/2 pounds large dry-packed sea scallops (about 18 scallops)
Salt and pepper
Extra-virgin olive oil
1 cup finely diced red onion
4 tablespoons lime juice, plus more for finishing
1 teaspoon grated ginger
2 medium cucumbers, peeled and diced into 1/2 inch cubes
2 tablespoons roughly chopped dill
2 tablespoons roughly chopped mint
2 tablespoons finely cut chives

Steps:

  • Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
  • Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
  • Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
  • Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
  • Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED SCALLOPS WITH CUCUMBER AND KIWI



Sauteed Scallops with Cucumber and Kiwi image

Provided by Food Network

Yield 1 serving as a main, 2 serving

Number Of Ingredients 10

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons Bonito stock
1/2 teaspoon salt
1/2 teaspoon sugar
4 large scallops
Sichimi (Japanese red pepper blend)
2 kiwi fruit, peeled and mashed
1/2 cucumber, sliced thin
1/8 cup Tosazu, recipe above

Steps:

  • Combine sauce ingredients in a saucepan. Heat but do not bring to a boil. For variation, feel free to add orange juice, lemon or lime juice.
  • Before cooking, place scallops in salted ice water to renew; pat dry. Season with Sichimi and saute. Place scallops on a plate with the kiwi, cucumbers and the sauce.

SEARED SCALLOPS WITH SPICY CLEMENTINE DIPPING SAUCE



Seared Scallops With Spicy Clementine Dipping Sauce image

Make and share this Seared Scallops With Spicy Clementine Dipping Sauce recipe from Food.com.

Provided by rebecca684

Categories     For Large Groups

Time 1h10m

Yield 40 serving(s)

Number Of Ingredients 7

4 cups fresh squeezed clementine juice or 4 cups orange juice
2 teaspoons dried ancho chile powder
1 lime, juice and zest of
6 tablespoons butter, cut into 8 pieces
1/2 cup extra-virgin olive oil
40 large sea scallops, patted dry
salt & freshly ground black pepper

Steps:

  • 1. To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest to a boil. Reduce heat and simmer for 1 hour; mixture should be thickened and syrupy.
  • 2. Remove from heat and whisk in butter, one piece at a time, until incorporated.
  • 3. In a large skillet over high heat, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.

Nutrition Facts : Calories 64.2, Fat 4.6, SaturatedFat 1.5, Cholesterol 9.5, Sodium 38, Carbohydrate 3.1, Fiber 0.1, Sugar 2.1, Protein 2.7

SAUTEED SCALLOPS WITH VEGETABLES



Sauteed Scallops with Vegetables image

Provided by Andrea Webster

Categories     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Vinegar     Scallop     Carrot     Fall     Cilantro     Bon Appétit     Washington, D.C.

Yield Serves 2

Number Of Ingredients 9

4 tablespoons olive oil
2 green onions, thinly sliced
1 carrot, cut into matchstick-size strips
1 garlic clove, minced
10 large sea scallops
1 tomato, seeded, cut into strips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

SAUTEED SCALLOPS WITH GARLIC AND TOMATOES



Sauteed Scallops With Garlic and Tomatoes image

Make and share this Sauteed Scallops With Garlic and Tomatoes recipe from Food.com.

Provided by Oolala

Categories     Lemon

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 lbs scallops
flour, for dredging
3 tablespoons butter
3 tablespoons oil
3 garlic cloves, minced
salt
fresh ground pepper
1 large tomatoes, cut into small chunks
1/2 cup fresh parsley, minced
lemon wedge

Steps:

  • Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
  • Roll scallops in flour.
  • Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
  • Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
  • Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
  • Serve with lemon wedges.

Nutrition Facts : Calories 661.7, Fat 40.6, SaturatedFat 14.3, Cholesterol 158.3, Sodium 685.5, Carbohydrate 14.1, Fiber 1.7, Sugar 2.6, Protein 58.9

ROASTED BEETS WITH CLEMENTINES AND MINT



Roasted Beets with Clementines and Mint image

A colorful dish with fresh - and surprisingly compatible - flavors.

Yield Makes 12 servings

Number Of Ingredients 6

28 small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges
1/4 cup plus 1 tablespoon extra-virgin olive oil
Fine-grained sea salt
6 clementines, peeled, sectioned
2 tablespoons chopped fresh mint
1 teaspoon grated clementine peel

Steps:

  • Preheat oven to 400°F. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.
  • Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint and clementine peel. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper.

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