Scallops With Corn Zucchini And Tomatoes Recipes

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PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES



Pasta with Scallops, Zucchini, and Tomatoes image

My family's favorite summer meal!

Provided by Lisa Stinger

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 8

Number Of Ingredients 10

1 pound dry fettuccine pasta
¼ cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  • Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI



Sauteed Sea Scallops With Tomatoes and Zucchini image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds sea scallops
3 small zucchini, about 1/2 pound
4 small, ripe plum tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
4 tablespoons coarsely chopped basil or parsley

Steps:

  • Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
  • Trim the ends of the zucchini, and cut them into 1/8-inch slices.
  • Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
  • In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
  • Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-SEARED SCALLOPS, CORN, AND TOMATOES



Pan-Seared Scallops, Corn, and Tomatoes image

Categories     Tomato     Sauté     Quick & Easy     Scallop     Corn     Gourmet

Yield Serves 2

Number Of Ingredients 8

3/4 pound sea scallops
3/4 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1 slice bacon, chopped
1 tablespoon olive oil
2 scallions, sliced thin
1 cup fresh corn (cut from about 2 ears) or thawed frozen corn
1 cup cherry tomatoes, halved

Steps:

  • Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
  • In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
  • Serve scallops sprinkled with bacon.

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL



Sea Scallops with Zucchini Ribbons and Mint-Chive Oil image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h3m

Yield 4 servings

Number Of Ingredients 11

1 large zucchini
1 1/4 pounds large sea scallops, foot removed if necessary (about 12 to 14)
1/4 cup roughly chopped fresh mint
1/4 cup sliced fresh chives
3 tablespoons freshly squeezed orange juice
2 tablespoons canola or grapeseed oil, plus additional for brushing
1 tablespoon limoncello (see Cook's Note, right)
1 teaspoon kosher salt, plus additional for seasoning
Pinch cayenne pepper
2 large ripe tomatoes, preferably 1 red and 1 yellow
Freshly ground black pepper

Steps:

  • Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
  • For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
  • For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
  • Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
  • Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

SCALLOPS WITH ZUCCHINI



Scallops With Zucchini image

Make and share this Scallops With Zucchini recipe from Food.com.

Provided by MizzNezz

Categories     Low Cholesterol

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium zucchini, cut into 2 inch strips
3 teaspoons olive oil
salt and pepper
1 1/2 lbs scallops
2 teaspoons butter
1 teaspoon minced garlic
2 green onions, sliced
1 large tomatoes, diced
grated fresh parmesan cheese

Steps:

  • In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
  • Remove zucchini from pan.
  • Add scallops to pan.
  • Cook until no longer opaque (about 5 minutes).
  • Put with zucchini.
  • Add butter to skillet.
  • Add garlic, green onions and tomato.
  • Bring to a boil.
  • boil 1 minute.
  • Add zucchini and scallops.
  • Heat through.
  • Sprinkle with parmesan cheese.

Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4

SEARED SCALLOPS WITH ZUCCHINI AND CARROT CAKES



Seared Scallops With Zucchini and Carrot Cakes image

I got this from Cooks for Cause cookbook benefiting Susan G Komen foundation. This was contributed by the owners of the Savories Bistro in MN. This is really quite good!

Provided by kzbhansen

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup sour cream or 1/2 cup mascarpone cheese
1/4 cup heavy cream
3 tablespoons lemon juice
1 tablespoon minced lemon zest
2 tablespoons dill, fresh, chopped
2 tablespoons scallions or 2 tablespoons chives, minced
2 medium zucchini, shredded
2 medium carrots, shredded
3 tablespoons grated onions
1 cup sweet whole kernel corn
4 large eggs
3 tablespoons chopped fresh dill
1/2 cup flour, sifted
1 -2 tablespoon butter or 1 -2 tablespoon olive oil
salt and pepper
16 large scallops
finely chopped red and yellow tomatoes

Steps:

  • For the cream, combine sour cream, heavy cream, lemon juice, lemon zest, dill, scallions, salt and pepper in a bowl and mix well.
  • For the zucchini carrot cakes, twist the zucchini and carrots in a dry kitchen towel to remove excess moisture.
  • Mix with the onion, corn, eggs and dill in a bowl. Whisk in the flour, salt and pepper. Let stand for 20-30 minutes.
  • Heat the butter in a saute pan. Add the zucchini mixture by 1/4 cupfuls and saute until golden brown on both sides. Keep warm.
  • For the scallops, pat scallops with paper towel to dry well. Sear in a hot skillet until golden brown on both sides. Season to taste.
  • To assemble, place one vegetable cake on each plate and top each with 1 scallop. Top with the dill cream and finely chopped tomatoes.

Nutrition Facts : Calories 195.4, Fat 10.3, SaturatedFat 5.4, Cholesterol 136, Sodium 164.1, Carbohydrate 15.7, Fiber 1.8, Sugar 2.9, Protein 11

SEA SCALLOPS WITH CORN COULIS AND TOMATOES



Sea Scallops with Corn Coulis and Tomatoes image

Categories     Tomato     Sauté     Low Fat     Quick & Easy     Scallop     Corn     Summer     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon finely chopped shallot
1/4 teaspoon finely chopped garlic
4 teaspoons olive oil
3/4 cup corn (from 2 large ears)
1 teaspoon finely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup 1% milk
1/2 lb plum tomatoes, seeded and cut into 1/4-inch dice (1 cup)
1 tablespoon chopped fresh flat-leaf parsley
30 large sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary

Steps:

  • Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
  • Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.
  • Toss tomatoes with parsley and salt and pepper to taste in a bowl.
  • Pat scallops dry and season with salt and pepper. Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.
  • Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES



Grilled Scallops With Peaches, Corn and Tomatoes image

The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they're fully opaque.

Provided by Mark Bittman

Categories     dinner, easy, quick, seafood, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Olive oil, as needed
2 ears corn
2 peaches, halved and pitted
Salt and pepper
8 large scallops
1 cup chopped fresh tomatoes
Chopped parsley, basil or chives

Steps:

  • Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
  • Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
  • Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
  • Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 11 grams, TransFat 0 grams

SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

SCALLOPS WITH CORN, ZUCCHINI, AND TOMATOES



Scallops with Corn, Zucchini, and Tomatoes image

Number Of Ingredients 4

1 pound sea scallops (26 to 30)
1/2 teaspoon salt, or to taste
2 tablespoons unsalted butter
lime wedges

Steps:

  • 1. Prepare the vegetable mixture. Reserve in the pan off heat. Then, season the scallops with salt and pepper. Heat the butter in a large skillet over medium-high heat and cook the scallops 1 to 2 minutes per side or until golden on the outside and opaque but still moist inside. 2. Reheat the vegetables and spoon evenly in the center of 4 serving plates. Place a portion of scallops on top of the vegetables on each plate. Garnish with lime wedges. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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From spectrumlocalnews.com


CREAMED SCALLOPS, CORN, AND TOMATOES RECIPE
Learn how to cook great Creamed scallops, corn, and tomatoes . Crecipe.com deliver fine selection of quality Creamed scallops, corn, and tomatoes recipes equipped with ratings, reviews and mixing tips. Get one of our Creamed scallops, corn, and tomatoes recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
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