Scallops With Spicy Garlic Sauce Recipes
SCALLOPS WITH SPICY GARLIC SAUCE
Categories Garlic Mushroom Appetizer Sauté Low Cal Scallop Asparagus Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
- Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
- Divide between 2 plates and serve.
BAKED SCALLOPS WITH GARLIC SAUCE
Make and share this Baked Scallops With Garlic Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
- Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
- Sprinkle with bread crumbs, parsley and reserved garlic sauce.
- Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
- Enjoy!
Nutrition Facts : Calories 303.4, Fat 13.5, SaturatedFat 7.6, Cholesterol 86.9, Sodium 534.8, Carbohydrate 13.1, Fiber 1, Sugar 1.4, Protein 31.7
SCALLOPS WITH SPICY GARLIC SAUCE
Matsuhisa in Beverly Hills is as famous for its cooked Japanese fish dishes as it is for its stellar sushi. This scallop dish is a perfect example.
Provided by lazyme
Categories Japanese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Note: Japanese bonito-type soup stock granules; sold at Asian markets.
- Cook asparagus in medium saucepan of boiling salted water 1 minute.
- Drain.
- Melt 2 tablespoons butter in heavy large skillet over medium heat.
- Add mushrooms and garlic; saute until mushrooms are tender, about 5 minutes.
- Add onion; stir 1 minute.
- Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes.
- Remove pan from heat.
- Melt remaining 2 tablespoons butter in heavy medium skillet over high heat.
- Season scallops with salt and pepper.
- Add scallops to skillet and saute until almost cooked through, about 3 minutes.
- Add asparagus and toss until heated through, about 1 minute.
- Add sauce and simmer 1 minute.
- Divide between 2 plates and serve.
Nutrition Facts : Calories 356.8, Fat 23.7, SaturatedFat 14.8, Cholesterol 79.1, Sodium 2517.8, Carbohydrate 17.5, Fiber 2.6, Sugar 3.8, Protein 15.5
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
BAKED SCALLOPS WITH CREAMY SPICY SAUCE
Provided by Julia Moskin
Categories appetizer
Time 25m
Yield 4 first-course servings
Number Of Ingredients 6
Steps:
- For scallops: Preheat oven to 475 degrees. Cut each scallop horizontally into 4 equal slices. Cut off roots of mushrooms and divide mushrooms into four equal portions, arranging them on a pie plate or other shallow baking dish. Spread scallops evenly over them, overlapping them if necessary. Bake until about half-cooked, 3 to 4 minutes. Meanwhile, prepare sauce.
- For creamy spicy sauce: In a small bowl, combine mayonnaise, lime juice, sugar and sriracha or sambal. Mix well.
- To finish and serve: Remove scallops from oven and spread evenly with sauce. Return scallops to oven and bake until surface is lightly browned in places, about 6 more minutes. Place equal portions of mushrooms and scallops on each of four plates; serve hot.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
SPICY MANGO SCALLOPS
This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.
Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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