Scallops With Warm Ginger Vinaigrette Recipes

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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

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

SCALLOPS WITH GINGER



Scallops With Ginger image

The scallops are seared before they are poached over hot water. The secret of this recipe is the making of the scallops with a few further ingredients to complement the flavour of the scallops. A wonderful and easy to make chinese appetizer.

Provided by Thorsten

Categories     Chinese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

6 scallops
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon vegetable oil
1 piece fresh ginger (about 1.5 inches long)
1 green onion
white pepper

Steps:

  • For the dipping mix soya sauce and sherry in a bowl.
  • Sprinkle scallops with a little pepper.
  • Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
  • Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
  • Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
  • Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.
  • Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
  • Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.
  • Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).

SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE



Sesame-Scallop Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Leafy Green     Shellfish     Sauté     Dinner     Lunch     Scallop     Bell Pepper     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

3/4 cup all purpose flour
6 tablespoons sesame seeds
16 large sea scallops
2 large eggs, beaten to blend
4 tablespoons canola oil
2 tablespoons sesame oil
1 1/2 5-ounce packages mixed baby greens
2 red bell peppers, cut into matchstick-size strips
Ginger Vinaigrette

Steps:

  • Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
  • Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.

SAUTEED SCALLOPS WITH GINGER



Sauteed Scallops with Ginger image

Categories     Ginger     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
1 tablespoon unsalted butter
3/4 pound sea scallop, halved horizontally
2 teaspoons minced peeled fresh gingerroot
1 shallot, minced
2 tablespoons minced scallion greens
1 teaspoon fresh lemon juice, or to taste

Steps:

  • In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.

MOROCCAN SEA SCALLOPS WITH TOMATO-GINGER VINAIGRETTE



Moroccan Sea Scallops With Tomato-Ginger Vinaigrette image

Make and share this Moroccan Sea Scallops With Tomato-Ginger Vinaigrette recipe from Food.com.

Provided by Mitakola

Categories     One Dish Meal

Time 30m

Yield 12 Scallops

Number Of Ingredients 18

1/4 cup plain yogurt
2 teaspoons sugar
1/2 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon paprika
1/8 teaspoon cayenne
1/2 lemon, juice of
salt and pepper
12 sea scallops (about 1 lb.)
1/4 cup olive oil
1/4 cup shallot, minced
2 tablespoons fresh ginger, minced
12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved
2 tablespoons red wine vinegar
1 tablespoon honey
1 lemon, juice of
2 tablespoons fresh parsley, chopped

Steps:

  • Coat grill with nonstick spray; preheat to medium-high.
  • Whisk yogurt, sugar, spices, lemon juice, salt, and pepper together. Add scallops and toss to coat; marinate 15 minutes.
  • Heat oil in a small skillet over medium heat. Add shallots and fresh ginger, and saute for 3 minutes (do not brown).
  • Pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture. Transfer to a bowl and stir in parsley
  • and salt to taste; let stand at room temperature until ready to serve. Remove scallops from yogurt mixture (discard remaining marinade).
  • Grill scallops on one side until seared, 2 to 3 minutes. Turn scallops over and grill 3 to 5 minutes, or until cooked through. To serve, spoon vinaigrette onto plates, then top with scallops.

Nutrition Facts : Calories 76.8, Fat 5, SaturatedFat 0.8, Cholesterol 5.6, Sodium 30.6, Carbohydrate 6.4, Fiber 1.1, Sugar 2.4, Protein 3.2

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