Sauteed Scallops With Sweet Garlic And Fried Spinach Recipes

SAUTéED SCALLOPS

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.

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 SCALLOPS WITH SWEET GARLIC AND FRIED SPINACH

Steps:

• Blanch garlic in saucepan of boiling water 2 minutes. Drain rinse and repeat blanching process. Heat 1 tablespoon corn oil in heavy medium skillet over medium heat. Add garlic and saute until golden brown, about 5 minutes. Transfer 10 garlic cloves to heavy medium saucepan (reserve remaining 30 cloves for later use) Add fish stock to saucepan and boil until reduced by half, about 8 minutes. Place scallops in medium bowl. Add enough milk to covewr. Season with salt and freshly ground pepper. Bring stock and garlic mixture to boil. Transfer to blender. Add 1 cup butter and mix until smooth. Meanwhile heat oil in deep fryer or heavy large saucepan to 375 degrees. Add spinach and fry until crisp about 3 minutes. Drain. Season with salt. Drain scallops, pat dry. Dredge in flour. Melt 2 tablespoons butter with remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add scallops and saute until golden brown, stirring occasionally about 3 minutes. Mound spinach in center of each plate. Surround with 8 scallop halves overlapping slightly. Spoon sauce around outer edges of plate. Set 5 garlic cloves equidistant in sauce. Garnish with tomato. Serve immediately.

BAY SCALLOPS WITH SPINACH AND GARLIC

Steps:

• Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
• Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

SCALLOPS SAUTéED WITH GARLIC

Steps:

• Dry scallops gently with paper towel.
• Heat oil in medium pan.
• Add butter.
• While butter melts, dredge each scallop in flour on both sides.
• When butter is starting to foam, add scallops to pan.
• Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.
• When both sides are browned slightly, add garlic.
• Lower heat a little.
• Season with salt and pepper as desired, and cook about 2 minutes more.
• Stir or shake the pan so the garlic is all around the scallops.
• Serve.

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.

SAUTEED SEA SCALLOPS WITH SHALLOTS

Steps:

• Heat butter and oil in a large skillet.
• Season flour with salt and pepper and toss sliced scallops in it.
• Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
• Remove scallops to serving platter with slotted spoon.
• Sauté shallots in same oil 5-6 minutes.
• DO NOT BROWN.
• Remove shallots and sprinkle them over scallops.
• KEEP WARM.
• Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
• Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.

SWEET-AND-SOUR SCALLOPS

Steps:

• Drain pineapple, reserving juice; set pineapple and juice aside. In a large skillet, saute scallops in oil until firm and opaque; drain. Remove from pan and keep warm. , In the same pan, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the sugar, cornstarch, ground mustard and salt. Whisk in the vinegar, soy sauce and reserved pineapple juice until smooth. , Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomatoes, scallops and reserved pineapple; heat through.