Scallops To Die For Recipes

SCALLOPS TO DIE FOR

SCALLOPS TO DIE FOR image

Categories Pasta Shellfish Appetizer Sauté Quick & Easy

Yield 6

Number Of Ingredients 17

Ingredients

Gremolata:
1 1/2 tbsp finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 lime
Beurre Blanc:
2 tbsp minced shallot
1 tbsp finely grated peeled fresh ginger
3 tbsp fresh lime juice
1/4 c dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tbsp pieces
White pepper
24 sea scallops
1 tbsp cornstarch
salt and pepper
1 tbsp olive oil
1 pkg (approx 400 gr) black squid pasta
Red tobiko (flying fish roe) to garnish

Steps:

Make gremolata: Stir together cilantro, garlic and zest in a small bowl. Make beurre blanc: Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp at a time, adding each new piece before previous one has completed melted, and occasionally lifting pan to cool mixture. If sauce gets too hot, it will separate. Pour sauce through a fine sieve into a bowl, discard solids, and return to clean pan. Season with salt and white pepper and keep warm while cooking scallops. Pasta: Cook pasta according to package instructions. Drain and keep warm. Saute scallops: Pat scallops dry. Place cornstarch in plastic bag, add salt and pepper, and toss scallops to coat evenly. Heat oil in a non-stick pan, over moderately high heat until hot but not smoking, then saute scallops, turning once, until golden and just cooked through, 4 to 5 minutes total. Place a mound of pasta on each plate. Top with scallops, drizzle with sauce, sprinkle with gremolata and top with tobiko.

SEARED SCALLOPS

Seared Scallops image

Make and share this Seared Scallops recipe from Food.com.

Provided by Lori 13

Categories Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 large plum tomatoes (quartered)
salt & fresh ground pepper (to taste)
1 pinch dried oregano
olive oil (as needed)
8 slices prosciutto (torn)
2 garlic cloves (minced)
4 dried red chilies (ground)
12 anchovies (drained, chopped)
2 (16 ounce) cans cannellini beans (drained, rinsed)
16 large sea scallops (dried well)
lemon vinaigrette (as needed)
arugula (torn)

Steps:

Preheat oven to 475°.
Sprinkle tomatoes with salt, pepper and oregano.
Place skin side down on a sprayed baking sheet. Roast 10 minutes.
Scatter on prosciutto. Roast 10 more minutes.
Meanwhile, heat a little oil in a skillet.
Add garlic and chilies. Saute 2 minutes.
Add anchovies and beans. Saute 2 more minutes.
Add a little water to loosen, the mash with more oil to desired consistancy. Keep warm.
Heat a little oil in a large skillet until very hot.
Season scallops. Sear 2 minutes each side.
Toss with a litttle vinaigrette.
Place beans on plates. Arrange scallops, tomatoes and prosciutto on top.
Scatter on arugula.

Nutrition Facts : Calories 424.7, Fat 2.7, SaturatedFat 0.6, Cholesterol 30, Sodium 557.8, Carbohydrate 65.2, Fiber 15.7, Sugar 4.8, Protein 37.1

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