Scallops With Sun Dried Tomatoes Recipes

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SCALLOPS WITH SUN-DRIED TOMATOES



Scallops with Sun-Dried Tomatoes image

A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked penne pasta
1/4 cup chopped sun-dried tomatoes (not packed in oil)
3/4 cup hot water
4 cups fresh broccoli florets
1/2 cup reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons olive oil
1 pound bay scallops
1 teaspoon lime juice
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

SCALLOPS WITH SUN-DRIED TOMATOES



Scallops With Sun-Dried Tomatoes image

Time 29m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic
1 teaspoon lemon peel
12 sea scallops
2 tablespoons sun-dried tomatoes in oil
1 tablespoon capers
2 tablespoons fresh lemon juice
1/4 teaspoon thyme
4 tablespoons butter
cooked rice, for serving

Steps:

  • Heat oil over medium high. Add garlic and lemon peel and saute for 30 seconds. Add scallops and saute for 3-5 minutes. Remove scallops, add tomato, capers, lemon juice and thyme. Thicken for about 2 minutes. Add butter and whisk until melted. Add salt. Return scallops until heated. This is great served over rice.

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES



Scallops with Capers and Sun-Dried Tomatoes image

Categories     Shellfish     Tomato     Sauté     Scallop     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

2 tablespoons olive oil
3 large garlic cloves, pressed
1 teaspoon minced lemon peel (yellow part only)
12 sea scallops
2 tablespoons minced drained oil-packed sun-dried tomatoes
1 tablespoon drained capers
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES



Linguine with Seafood and Sundried Tomatoes image

A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 12

1 pound linguine pasta
½ cup olive oil
½ cup butter
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp - peeled and deveined
1 (8 ounce) jar clam juice
⅓ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
  • Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
  • To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g

SUN-DRIED TOMATO SEARED SCALLOPS



Sun-Dried Tomato Seared Scallops image

Found this recipe in America's Most Wanted Recipes by Ron Douglas...from the Brooklyn Cafe (copycat). It sounded delicious and easy to do.

Provided by mama smurf

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup sun-dried tomato, chopped dry-packed
1 bunch fresh basil
2/3 cup orange juice
1 tablespoon lemon juice
6 tablespoons olive oil
1 tablespoon garlic, minced
3 zucchini, cut into thin strips
1 tomatoes, diced
salt and pepper
10 sea scallops

Steps:

  • If the sun-dried tomatoes are moist, dry in a 200 degree oven for about 15 minutes, until dry.
  • Grind the sun-dried tomatoes in a blender until they became a smooth powder; remove from the blender and set aside.
  • Add the basil (reserve 2 sprigs for garnish), orange juice, and lemon juice to the blender. Blend on medium speed while drizzling 1/4 cup of the olive oil into the mixture.
  • Heat a nonstick skillet over medium heat; add 1 tablespoon olive oil and the garlic. Saute the garlic for 15 seconds (do not burn), then add the zucchini. Cook, stirring frequently, for 2 minutes or until the zucchini softens. Season with salt and pepper. Add the tomato, then take off the heat.
  • Heat another nonstick skillet over medium-high heat. Season the scallops with salt and pepper and all but 1 teaspoon of the reserved sun-dried tomato powder. Add the remaining 1 tablespoon olive oil to the pan and add the scallops slowly to prevent spattering.
  • Cook for about 3 minutes, then flip to the other side. Let cook for another 2 minutes; transfer to a paper towel-lined plate.
  • To serve, mound the zucchini mixture in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle the vinaigrette around the dish. Garnish with basil sprig and a sprinkling of tomato powder.

Nutrition Facts : Calories 544.9, Fat 42.1, SaturatedFat 5.8, Cholesterol 24.8, Sodium 297.1, Carbohydrate 28.4, Fiber 5.1, Sugar 16.4, Protein 18.5

SEARED SCALLOPS WITH TOMATO BEURRE BLANC



Seared Scallops with Tomato Beurre Blanc image

Categories     Tomato     Sauté     Christmas     Scallop     White Wine     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

For beurre blanc
1/4 cup packed soft dried tomatoes (not packed in oil; 1 1/4 oz)
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/8 teaspoon salt
1/3 cup minced shallot
2/3 cup dry white wine
3 tablespoons water
1 teaspoon fresh lemon juice
For scallops
2 lb large sea scallops (30), tough muscle removed from side of each if necessary
About 2 tablespoons vegetable oil

Steps:

  • Make beurre blanc:
  • Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
  • Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
  • Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
  • Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
  • Sauté scallops:
  • Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
  • Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

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