SEARED SCALLOPS WITH DRAGON FRUIT SALSA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the dragon fruit in the fridge for a few hours and allow it to get very cold. This will allow you to dice it finely. Season the scallops with salt and pepper. Heat the olive oil in a skillet on medium high heat and pan sear the scallops until golden brown (about 2 to 3 minutes on each side).
- In a separate bowl, combine the dragon fruit, lemon juice, and chopped chives. Top the scallops with the dragon fruit salsa and serve
SCALLOPS WITH FRUIT SALSA
Nice summer dinner! This can also be served as an appetizer for 8 by splitting scallops up and serving on individual dishes.
Provided by Kim127
Categories Melons
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In bowl combine all salsa ingredients and mix well.
- The sweet vs tart balance can be adjusted to your taste by adding more sugar or lime juice.
- Sprinkle each side of the scallops with salt, pepper and sugar.
- In skillet, melt butter over medium high heat.
- Right when butter starts to turn color, add scallops and cook 1 1/2-2 minutes on each side or until they are lightly browned.
- (Make sure they do not overcook!) Transfer scallops to plate and serve with salsa.
SCALLOPS WITH MANGO SALSA ON FRESH SPINACH
This is such a simple recipe, but it tastes and looks like something you would get at a restaurant!
Provided by kitchgirl
Categories Scallop Recipes
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
- Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
- Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 18.4 g, Cholesterol 85.7 mg, Fat 9 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 3.2 g, Sodium 535 mg, Sugar 4.6 g
SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA
I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight - something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!
Provided by Seattle Food Geek
Categories Seafood Shellfish Scallops
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
- Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g
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