Scallops With Maui Onion Rings Recipes

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SEA SCALLOPS WITH CARAMELIZED ONION



Sea Scallops with Caramelized Onion image

Provided by Aaron McCargo Jr.

Time 40m

Yield 2 servings

Number Of Ingredients 14

1/4 cup olive oil
2 white onions, thinly sliced
1 leek, whites only, thinly sliced
Kosher salt and cracked black pepper
3 tablespoons minced garlic
1 cup thinly sliced shiitake mushrooms, stems removed
1 cup vegetable broth
1 1/2 cups frozen peas, thawed
Pinch red pepper flakes
3 tablespoons sliced scallion greens
Dash sherry vinegar
8 (U-10) dry sea scallops
1 tablespoon butter
Squeeze fresh lemon juice

Steps:

  • In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
  • Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

SEARED SCALLOPS WITH CAPER, SHIITAKE AND GREEN ONION RELISH



Seared Scallops with Caper, Shiitake and Green Onion Relish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 9h5m

Yield 1 serving

Number Of Ingredients 20

1 ounce shiitakes, sliced
1 tablespoon thinly sliced green onion
1 tablespoon minced mixed olives
1 teaspoon thinly sliced shallots
1 teaspoon soy sauce
1/3 teaspoon chopped capers
1/3 teaspoon minced garlic
1/3 teaspoon red pepper chile flakes
1/3 teaspoon mirin
1/3 teaspoon sesame oil
Kosher salt and freshly ground black pepper
6 ounces scallops (U/10 or 16/20), cleaned
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
2 tablespoons alfalfa or broccoli sprouts
1 tablespoon thinly sliced green onion
1/3 teaspoon lemon
1/3 teaspoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, chile flakes, mirin and sesame oil in a bowl and refrigerate overnight.
  • When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper.
  • For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides.
  • Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side.
  • Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.
  • Place the relish on a plate and arrange the scallops around it.
  • For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine.
  • Place the salad in the center of the scallops. Serve immediately

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE



Seared Scallops with Jalapeno Vinaigrette image

This is an incredibly basic but extremely versatile dressing.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 10

1 large jalapeno pepper, seeded and membranes removed
¼ cup rice vinegar
¼ cup olive oil
¼ teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
12 large fresh sea scallops
1 pinch sea salt
1 pinch cayenne pepper
2 oranges, peeled and cut in between sections as segments

Steps:

  • Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
  • Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g

SCALLOPS ON A BED OF RED ONIONS



Scallops on a Bed Of Red Onions image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 35m

Yield 3 servings

Number Of Ingredients 9

1 1/2 pounds red onions
1 tablespoon olive oil
1/3 cup water
2 teaspoons sugar
2 teaspoons lemon juice
Freshly ground black pepper to taste
1 pound bay or calico scallops
1 clove garlic, chopped, or 1/2 teaspoon minced garlic in oil
2 tablespoons dry vermouth

Steps:

  • Peel and slice onions very thin.
  • Saute onions in nonstick pan in hot oil over medium-high heat until they soften, 10 to 12 minutes.
  • Add water and sugar. Cover and cook over low heat until water evaporates, about 12 to 15 minutes longer. Sprinkle with lemon juice and pepper.
  • Wash and drain scallops. Add scallops and garlic to onions and cook for 2 or 3 minutes, depending on size of scallops.
  • Stir in vermouth; raise heat and cook quickly for 30 seconds.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 604 milligrams, Sugar 13 grams, TransFat 0 grams

SEARED SEA SCALLOPS WITH FRIED ONIONS



Seared Sea Scallops With Fried Onions image

Provided by Moira Hodgson

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons salted capers
1 medium red onion
Peanut or vegetable oil for deep frying
Flour for dredging
16 large sea scallops (about 1 1/2 pounds)
Coarse salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
4 to 5 large ripe tomatoes, sliced 1/4-inch thick
1 clove garlic, minced (green part removed)
1 to 2 tablespoons balsamic vinegar (to taste)
1/4 cup fresh basil leaves

Steps:

  • Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
  • Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
  • Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
  • To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

SCALLOPS WITH MAUI ONION RINGS



Scallops With Maui Onion Rings image

Provided by Florence Fabricant

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 8

2 medium-sized Maui onions or other sweet onions, such as Vidalia
1/2 cup flour
3 to 3 1/2 cups vegetable oil for deep-frying
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 basil leaves, cut into thin slivers
1 large clove garlic, finely chopped

Steps:

  • Preheat the oven to 150 degrees.
  • Peel and slice the onions, paper thin, then separate them into rings. Toss with the flour to coat them.
  • Heat the vegetable oil to 375 degrees in a deep saucepan or wok, and deep-fry the onion rings in several batches until they are golden. Drain them well, transfer to a baking sheet lined with parchment paper and place in the oven to keep warm.
  • Season the scallops with salt and pepper. Heat half the olive oil until very hot in a 10-inch nonstick skillet. Add half the scallops and saute, turning them, for about 30 seconds until they are lightly seared. During the last few seconds of cooking, toss with half the basil and half the garlic. Remove the scallops to a warm dish and repeat with the remaining oil, scallops, basil and garlic.
  • Divide the scallops among four warm plates, top each with a generous portion of the onion rings and serve at once.

MING'S SEARED SCALLOPS WITH SPICY THAI RICE NOODLE SOUP



Ming's Seared Scallops with Spicy Thai Rice Noodle Soup image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

4 slices peeled galangal or ginger
1 sliced red onion
4 Thai bird chiles, de-stemmed, halved
3 stalks lemon grass, white part only, large slices, cut on the bias
6 kaffir lime leaves, sliced
2 cups shiitake mushrooms, sliced
1/3 cup 3 Crab fish sauce
8 cups chicken stock
3 limes, juiced
1 teaspoon ground white pepper
1 pound rice stick noodles, soaked in cold water for 1 hour
1/2 cup Thai basil leaves, 4 tops for garnish
1/4 cup sliced scallions
12 large (U-8) dayboat scallops
1 tablespoon ancho chile powder
Canola oil, to cook
Salt and white pepper, to taste

Steps:

  • Coat a saute pan with canola oil and saute galangal, onion, chiles, lemon grass and kaffir until soft about 5 minutes. Add shiitakes and cook 3 minutes. Season and deglaze with fish sauce. Let reduce by 50 percent then add chicken stock. Simmer and reduce by 20 percent. Add juice and check for seasoning. Add noodles, basil and scallions to heat. Meanwhile, preheat skillet and coat with oil. Season scallops with salt and chile powder. Pan sear both sides brown, about 3 minutes a side.
  • PLATING Ladle broth (lemon grass, kaffir and all) and top with 3 scallops. Garnish

MAUI ONION RINGS



Maui Onion Rings image

Make and share this Maui Onion Rings recipe from Food.com.

Provided by Dancer

Categories     Onions

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/4 cups flour
12 ounces Killians red (or other ale)
1 tablespoon cornstarch
3 maui onions
to taste salt
to taste oil (for deep frying)

Steps:

  • Combine flour, cornstarch and salt and pepper to taste in large bowl.
  • Whisk in ale until smooth.
  • Cut onions into 1/4- to 1/3-inch-thick slices.
  • Heat oil in deep fryer to 400F.
  • Coat onion rings with batter.
  • Gently add to hot oil without crowding pan and cook until golden brown.
  • Remove with slotted spoon and drain on paper towels.

Nutrition Facts : Calories 187.5, Fat 0.5, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 40.2, Fiber 2.2, Sugar 3.6, Protein 4.8

GINGERED CUCUMBER SALAD WITH SCALLOPS



Gingered Cucumber Salad With Scallops image

from today's ny times, this is light and very easy to make. cooking and prep times do not reflect the 1 hour marinating time. if you're using rice wine vinegar do not add the water.

Provided by chia2160

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4-1 1/2 lbs cucumbers (preferably english or hothouse)
1/2 cup rice vinegar or 1/2 cup white vinegar, diluted with
1/4 cup water
2 inches fresh ginger, peeled and grated
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
1 lb sea scallops, cut in half (or shrimp, peeled)
1 large onion, sliced
1/2 teaspoon ground turmeric (optional)
2 tablespoons sesame seeds

Steps:

  • With English cucumbers slice thinly, preferably with a mandoline.
  • With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
  • Mix vinegar, ginger, sugar and salt, and toss with cucumbers.
  • Let stand for 30 to 60 minutes.
  • (Refrigerate if marinating for more than an hour in warm weather.).
  • Just before serving, drain excess liquid.
  • Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat.
  • Wait a minute, then add scallops or shrimp.
  • Sear for about 2 minutes to a side, then remove to a plate.
  • Turn heat to medium, add remaining oil, onions and turmeric, if you are using it.
  • Cook until onion softens, about 5 minutes.
  • Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
  • Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.

Nutrition Facts : Calories 277.4, Fat 13.5, SaturatedFat 1.4, Cholesterol 37.5, Sodium 769.2, Carbohydrate 19, Fiber 1.8, Sugar 10.3, Protein 21.1

GRILLED SCALLOPS WITH TOMATO-ONION RELISH



Grilled Scallops With Tomato-Onion Relish image

From a magazine. Wish you could see the photo. Very pretty presentation. Serves 4 as a main course or makes 24 hors d'oeuvres. Grilled scallops' carmelized crust brings out their sweetness.

Provided by Oolala

Categories     Onions

Time 45m

Yield 24 hors d'oeuves, 4 serving(s)

Number Of Ingredients 8

1/2 cup red onion, finely chopped
3/4 teaspoon salt
1 large tomatoes, seeded, chopped
4 teaspoons red wine vinegar
1 teaspoon sugar
2 tablespoons fresh dill, chopped
24 sea scallops, about 1 1/2 lbs
vegetable oil, to brush grill

Steps:

  • Prepare grill.
  • Soak onion in 1 cup of water with 1/2 teaspoons salt for 15 minutes and then drain.
  • Stir together the onion, tomato, vinegar, sugar and remaining 1/4 teaspoons salt and let stand for 20 minutes.
  • Drain relish in a sieve, discarding liquid, then stir in dill.
  • Cook the scallops while the relish is standing by patting them dry with paper towels and adding salt and pepper to season.
  • Grill in 2 batched on lightly oiled grill rack, turning once, until just cooked through, 4-5 minutes.
  • Serve scallops with relish.

Nutrition Facts : Calories 100, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.7, Sodium 584, Carbohydrate 7, Fiber 0.8, Sugar 3.1, Protein 15.7

GARLIC SCALLOPS



Garlic Scallops image

You can use either bay scallops or sea scallops for this recipe. They are served in a rich and creamy garlic sauce. Serve over rice pilaf. This recipe comes from Western Fisheries in Western Australia.

Provided by threeovens

Categories     Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped into small dice
4 -6 garlic cloves, minced
1 lb scallops (bay scallops or sea scallops)
1/4 cup dry white wine
1/2 cup half-and-half
4 green onions, thinly sliced on the diagonal
1 tablespoon fresh chives or 1 tablespoon fresh parsley, minced for garnish

Steps:

  • In a skillet, heat oil over medium high heat, and cook the onions and garlic just to soften (don't let color), for about 2 minutes; add the scallops and lightly cook on one side for about 20 seconds, turn, let cook another 20 seconds, then remove and set aside.
  • Add wine to skillet and let reduce 1 minute; stir in half and half and let that reduce so that it is a nice sauce consistency.
  • Return scallops and add green onions, stirring until heated through.
  • Serve scallops over rice pilaf, if desired, pouring sauce over all; garnish with chives or parsley.

Nutrition Facts : Calories 180.2, Fat 7.5, SaturatedFat 2.8, Cholesterol 38.5, Sodium 462.9, Carbohydrate 10, Fiber 0.9, Sugar 1.8, Protein 15.4

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