Scallops With Zucchini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI-WRAPPED SCALLOPS



Zucchini-Wrapped Scallops image

Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange zest
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

Steps:

  • In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes. , Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. , On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.

Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SEARED CURRIED SCALLOPS WITH ZUCCHINI



Seared Curried Scallops with Zucchini image

Categories     Shellfish     Vegetable     Sauté     Dinner     Seafood     Scallop     Curry     Zucchini     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7

1 lb sea scallops
1 teaspoon curry powder
1 1/2 to 2 tablespoons vegetable oil
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, minced
2 medium zucchini (3/4 lb total), halved lengthwise and cut diagonally into 1/2-inch-thick slices
Garnish: fresh cilantro sprigs and lime wedges

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
  • Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
  • Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES



Pasta with Scallops, Zucchini, and Tomatoes image

My family's favorite summer meal!

Provided by Lisa Stinger

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 8

Number Of Ingredients 10

1 pound dry fettuccine pasta
¼ cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  • Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g

SCALLOPS WITH ZUCCHINI



Scallops With Zucchini image

Make and share this Scallops With Zucchini recipe from Food.com.

Provided by MizzNezz

Categories     Low Cholesterol

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium zucchini, cut into 2 inch strips
3 teaspoons olive oil
salt and pepper
1 1/2 lbs scallops
2 teaspoons butter
1 teaspoon minced garlic
2 green onions, sliced
1 large tomatoes, diced
grated fresh parmesan cheese

Steps:

  • In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
  • Remove zucchini from pan.
  • Add scallops to pan.
  • Cook until no longer opaque (about 5 minutes).
  • Put with zucchini.
  • Add butter to skillet.
  • Add garlic, green onions and tomato.
  • Bring to a boil.
  • boil 1 minute.
  • Add zucchini and scallops.
  • Heat through.
  • Sprinkle with parmesan cheese.

Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL



Sea Scallops with Zucchini Ribbons and Mint-Chive Oil image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h3m

Yield 4 servings

Number Of Ingredients 11

1 large zucchini
1 1/4 pounds large sea scallops, foot removed if necessary (about 12 to 14)
1/4 cup roughly chopped fresh mint
1/4 cup sliced fresh chives
3 tablespoons freshly squeezed orange juice
2 tablespoons canola or grapeseed oil, plus additional for brushing
1 tablespoon limoncello (see Cook's Note, right)
1 teaspoon kosher salt, plus additional for seasoning
Pinch cayenne pepper
2 large ripe tomatoes, preferably 1 red and 1 yellow
Freshly ground black pepper

Steps:

  • Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
  • For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
  • For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
  • Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
  • Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI



Sauteed Sea Scallops With Tomatoes and Zucchini image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds sea scallops
3 small zucchini, about 1/2 pound
4 small, ripe plum tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
4 tablespoons coarsely chopped basil or parsley

Steps:

  • Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
  • Trim the ends of the zucchini, and cut them into 1/8-inch slices.
  • Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
  • In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
  • Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams

SEA SCALLOPS WITH SWEET RED PEPPERS AND ZUCCHINI



Sea Scallops With Sweet Red Peppers and Zucchini image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
2 sweet red peppers, cored, seeded and cut into 1/2-inch cubes
1 cup sliced zucchini, cut into 1/8-inch slices
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste
1 1/4 pounds sea scallops; if too large, cut them in slices
1 teaspoon finely chopped garlic
2 sprigs fresh thyme or 1/2 teaspoon dried
2 tablespoons Ricard or Pernod liquor
2 tablespoons fresh lemon juice
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

  • In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 minutes. Add the Tabasco and salt and pepper.
  • When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil. Check for seasoning. Cook and stir about 2 or 3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 616 milligrams, Sugar 6 grams, TransFat 0 grams

SEARED SCALLOPS WITH ZUCCHINI AND CARROT CAKES



Seared Scallops With Zucchini and Carrot Cakes image

I got this from Cooks for Cause cookbook benefiting Susan G Komen foundation. This was contributed by the owners of the Savories Bistro in MN. This is really quite good!

Provided by kzbhansen

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup sour cream or 1/2 cup mascarpone cheese
1/4 cup heavy cream
3 tablespoons lemon juice
1 tablespoon minced lemon zest
2 tablespoons dill, fresh, chopped
2 tablespoons scallions or 2 tablespoons chives, minced
2 medium zucchini, shredded
2 medium carrots, shredded
3 tablespoons grated onions
1 cup sweet whole kernel corn
4 large eggs
3 tablespoons chopped fresh dill
1/2 cup flour, sifted
1 -2 tablespoon butter or 1 -2 tablespoon olive oil
salt and pepper
16 large scallops
finely chopped red and yellow tomatoes

Steps:

  • For the cream, combine sour cream, heavy cream, lemon juice, lemon zest, dill, scallions, salt and pepper in a bowl and mix well.
  • For the zucchini carrot cakes, twist the zucchini and carrots in a dry kitchen towel to remove excess moisture.
  • Mix with the onion, corn, eggs and dill in a bowl. Whisk in the flour, salt and pepper. Let stand for 20-30 minutes.
  • Heat the butter in a saute pan. Add the zucchini mixture by 1/4 cupfuls and saute until golden brown on both sides. Keep warm.
  • For the scallops, pat scallops with paper towel to dry well. Sear in a hot skillet until golden brown on both sides. Season to taste.
  • To assemble, place one vegetable cake on each plate and top each with 1 scallop. Top with the dill cream and finely chopped tomatoes.

Nutrition Facts : Calories 195.4, Fat 10.3, SaturatedFat 5.4, Cholesterol 136, Sodium 164.1, Carbohydrate 15.7, Fiber 1.8, Sugar 2.9, Protein 11

GRILLED SCALLOPS, ZUCCHINI, AND SCALLIONS WITH WHITE BEANS



Grilled Scallops, Zucchini, and Scallions with White Beans image

Categories     Bean     Backyard BBQ     Scallop     Zucchini     Summer     Grill     Grill/Barbecue     Gourmet

Number Of Ingredients 12

eight 10-inch wooden skewers
a 15 1/2-ounce can small white beans
1/2 cup packed fresh cilantro sprigs
1 lemon
1 teaspoon Dijon mustard
8 large scallions
2 medium zucchini
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
24 large sea scallops (about 1 1/4 pounds)
2 teaspoons olive oil
Garnish: fresh cilantro sprigs

Steps:

  • Prepare grill. Soak skewers in warm water 30 minutes.
  • In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
  • In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
  • In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
  • Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops-not on skewers-can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
  • Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

More about "scallops with zucchini recipes"

PAN-SEARED ASIAN SCALLOPS WITH ZUCCHINI NOODLES
pan-seared-asian-scallops-with-zucchini-noodles image
2020-07-20 Pat the noodles dry with paper towels to remove the moisture. Heat a cast iron pan or heavy sauté pan on medium-high heat and add oil. Sprinkle …
From asiancaucasian.com
5/5 (22)
Total Time 35 mins
Category Dinner
Calories 239 per serving
  • In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops to the bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
  • Meanwhile, using a spiral vegetable cutter, make spaghetti-like noodles with the zucchini. Pat the noodles dry with paper towels to remove the moisture.
  • Heat a cast iron pan or heavy sauté pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Flip and sear on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm.
  • Add the zucchini noodles to the pan and cook quickly until the sauce coats the zucchini noodles. It should be al dente. Serve immediately with the scallops on the side or on top of the zucchini.
See details


$5 AND 15 MINUTE SCALLOPS AND ZUCCHINI RECIPE - CAFE4111
5-and-15-minute-scallops-and-zucchini-recipe-cafe4111 image
2020-03-28 Instructions. Chop the zucchini into 1/4″ cubes and set aside in medium prep. Finely chop shallots and combine with sunflower seeds. Set …
From cafe4111.com
Cuisine American
Total Time 15 mins
Category Main Course
Calories 290 per serving
See details


STIR-FRIED SCALLOPS WITH ZUCCHINI RECIPE RECIPE | GOOD …
stir-fried-scallops-with-zucchini-recipe-recipe-good image
Add the zucchini and mushrooms to the wok and stir-fry for 2 minutes, then remove and set aside. Put remaining oil into the wok, then add the ginger, garlic and white shallot slices. Fry until fragrant (1-2 minutes). 3. Return the …
From goodfood.com.au
See details


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com
See details


SCALLOPS WITH BLACK BEANS AND ZUCCHINI | SARA MOULTON
scallops-with-black-beans-and-zucchini-sara-moulton image
2017-09-23 1. Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic and scallion whites. Season with salt and pepper and sauté until softened, about 1 minute. Add the …
From saramoulton.com
See details


ZUCCHINI NOODLES WITH SCALLOPS & BACON - MEATIFIED
zucchini-noodles-with-scallops-bacon-meatified image
In a large, high sided pan, add about 2 tsp of the reserved bacon fat. Bring to medium high heat and add the zucchini noodles and garlic powder. Season to taste with salt and pepper. Saute the zucchini noodles until just softened, …
From meatified.com
See details


PESTO ZUCCHINI NOODLES WITH PAN SEARED DIVER SCALLOPS
pesto-zucchini-noodles-with-pan-seared-diver-scallops image
2013-09-29 Put all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preference. Place the zucchini noodles in a bowl with the pesto and mix to combine thoroughly, coating all of …
From inspiralized.com
See details


SCALLOPS WITH ZUCCHINI COUSCOUS AND TARRAGON BUTTER SAUCE
scallops-with-zucchini-couscous-and-tarragon-butter-sauce image
Using slotted spoon, transfer to plate; keep warm. Tarragon Butter Sauce: In same pan, bring broth to boil over medium-high heat; cook until slightly thickened, about 2 minutes. Reduce heat to medium; stir in butter and tarragon. Cook, …
From canadianliving.com
See details


SCALLOP SCAMPI WITH ZUCCHINI NOODLES | GARDEN IN THE …
scallop-scampi-with-zucchini-noodles-garden-in-the image
2016-08-14 Than transfer the zucchini noodles on a large piece of paper towel and squeeze (or pat dry) to absorb the extra moisture. Add the zucchini noodles to the skillet, cover and cook for another 3 minutes. Uncover the skillet and stir …
From gardeninthekitchen.com
See details


SEARED SCALLOPS WITH ZUCCHINI “RAVIOLI” AND TOMATO …
seared-scallops-with-zucchini-ravioli-and-tomato image
2017-05-22 Flip and cook for 1 minute more, then remove the pan from the heat. To serve, place about 1 ⁄ 2 cup of the tomato water in each of 6–8 shallow soup bowls. Add 3–4 of the zucchini-feta ...
From saveur.com
See details


22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER …
2022-03-25 We thread scallops and zucchini rounds onto skewers before throwing everything onto the grill for 6 to 8 minutes. A make-ahead coconut-cilantro chutney takes this …
From foodnetwork.com
Reviews 600
Author By
See details


BLACK-BEAN SCALLOPS AND ZUCCHINI RECIPE BY MING TSAI
2011-03-01 Directions. Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic, and scallion whites. Season with salt and pepper and sauté until softened, about 1 minute. Add the scallops and zucchini and sauté until the scallops are just cooked through, 5-6 minutes.
From thedailymeal.com
See details


SCALLOPS WITH LEMON BUTTER AND ZUCCHINI NOODLES | CHEFSTEMP
2021-12-09 Blot them a few times with the paper towel to dry the scallops and remove extra water. Remove the paper towel and place just the scallops onto the plate. STEP 2: Season the scallops evenly with paprika, salt, and black pepper. STEP 3: In a large sauté pan heat the butter on high. Add the lemon slices and garlic and cook for about 3 minutes ...
From chefstemp.com
See details


ZUCCHINI SCALLOPS RECIPE - FOOD NEWS
Scallops With Zucchini Recipe. 1 pound medium (U-20) scallops, muscles removed, halved 2 cups 1/4-inch sliced zucchini 2 tablespoons unsalted butter. Directions 1. Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic and scallion whites. Season with salt and pepper and ...
From foodnewsnews.com
See details


BLACK-BEAN SCALLOPS AND ZUCCHINI | SARA MOULTON
2012-01-13 1. Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic and scallion whites. Season with salt and pepper and sauté until softened, about 1 minute. Add the scallops and zucchini and sauté until the scallops are just cooked through, 5 to 6 minutes. 2.
From saramoulton.com
See details


SCALLOPS & ZUCCHINI IN GARLIC TOMATO SAUCE - SUMPTUOUS SPOONFULS
2019-04-05 Instructions. Add the butter to a medium frying pan over medium heat and heat until melted and bubbly. Add the garlic and saute for 1 – 2 minutes (until fragrant), then add the zucchini and saute for a few more minutes. Stir in the mushrooms, cover and cook, uncovering frequently to stir, until the mushrooms and zucchini are tender.
From sumptuousspoonfuls.com
See details


ZUCCHINI NOODLES WITH BACON, GARLIC, AND SCALLOPS - GIRL PLUS FOOD
2021-03-05 Sprinkle scallops with salt and pepper. Then in the same pan with bacon fat, cook scallops until firm and golden brown. Transfer to plate when finished. Again, in the same pan, add whole garlic cloves and spinach and cook for about 2-3 minutes or until spinach is wilted. Add zucchini noodles into pan with garlic and spinach and toss to cook, 2 ...
From girlplusfood.com
See details


SCALLOPS WITH RED PEPPER, ZUCCHINI CREAM SAUCE - NICK STELLINO
Add the onion and garlic. Stir while cooking for 2 minutes. Add the sugar and salt. Stir and cook for 1 minute. Add the wine and stir for 2 more minutes until reduced by 1/2. Stir in the chicken stock and the whipping cream. After bringing to a boil, reduce heat to a simmer and cook 15 minutes. While the sauce simmers, prepare the scallops.
From nickstellino.com
See details


SCALLOP RECIPES | ALLRECIPES
Watch how to make Pasta with Scallops, Zucchini & Tomatoes. Seared Scallops with Jalapeno Vinaigrette. How To Put the Perfect Sear on Sea Scallops. risotto with shrimp and scallops on a white plate. 20 Shrimp and Scallop Recipes for Fancy Dinners . Pan-Seared Lemon and Garlic Scallops in a pan. 8 Scallop Dishes for Two. Savory Sea Scallops and Angel Hair Pasta. …
From allrecipes.com
See details


SEARED SEA SCALLOPS WITH ZUCCHINI - SEA SCALLOPS RECIPES - BD
2019-03-28 Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Place in Reveo and start marinating cycle. Place in Reveo and start marinating cycle. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 …
From bdoutdoors.com
See details


PAN SEARED SCALLOPS AND ZUCCHINI NOODLE PASTA RECIPE - WALDER …
2019-07-05 Luckily, this pan-seared scallops and zucchini noodle pasta recipe ticks all those boxes. It’s delicious, nutritionally-balanced, and a nice light pasta for the warmer months (or all year round). Dietitian-approved pasta? You got that right! Want more pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ...
From walderwellness.com
See details


SCALLOPS WITH ZUCCHINI SALAD! – DELLS DAILY DISH
2021-02-17 He came up with a Zucchini “salad” recipe by Fifteen Spatulas. Naturally he had to tweak it to make it his own. So, here is the recipe and then what we added. Zucchini Salad. 1 large zucchini sliced into very thin slivers (with the skin intact) then cut into thirds. ½ cup crumbled Feta Cheese. ½ cup chopped fresh parsley. 2 scallions sliced
From dellsdailydish.com
See details


SAUTEED SCALLOPS WITH ZUCCHINI COULIS | CUISINE TECHNIQUES
To prepare the scallops: Heat a little of the canola oil in a medium saute pan or skillet over high heat and brown the scallops, searing on all sides, a total of 4 to 5 minutes cooking time. Remove the scallops and set aside. Pour 1 inch of canola oil in a small saute pan and heat to 360 F. Fry the leeks, a few at a time, being careful of ...
From greatchefs.com
See details


SEARED SCALLOPS ON ZUCCHINI NOODLES WITH AVOCADO SAUCE
2017-08-06 Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired …
From asassyspoon.com
See details


RECIPE FOR SMOKED SCALLOPS WITH ZUCCHINI RIBBONS ♥
2007-10-03 SMOKED SCALLOPS 1 pound fresh scallops Good salt & pepper Place about a tablespoon of Cameron wood chips in the bottom of the smoker. Season the scallops. Insert a temperature probe through the sides of three or four scallops (the probe needs a couple of inches of coverage to work properly). Turn heat to medium, cook scallops to an internal ...
From aveggieventure.com
See details


RECIPE: SCALLOPS IN THEIR SHELL WITH NUOC CHAM - WESTERN LIVING
2020-10-28 Slice each scallop vertically into 8 to 10 slices. Lay strips in a long line, each overlapping the next by ¼ slice. Roll the line up into a rose and place back in the shell. (If this is too much work, cut scallops into 4 and place pieces back in shell.) Reserve in fridge. Finely chop chili, herbs and shallots. Set aside. Mix together liquid ...
From westernliving.ca
See details


GRILLED SCALLOPS WITH HERBED ZUCCHINI NOODLES AND CHARRED CORN
2018-07-10 Set scallop skewers over direct heat. Use a spatula to gently lift the scallops as they cook to prevent sticking. Cook 3 - 4 minutes or until cooked side is golden brown. Using both spatula and tongs, carefully scrape up scallops and flip. Cook 3 - 4 minutes more, or until scallops have a golden brown sear.
From brooklynsupper.com
See details


DATE NIGHT SEARED SCALLOPS WITH BACON ZUCCHINI NOODLES
2017-06-15 Once browned on both sides, remove them to a plate. Add zucchini noodles to the same skillet and season with salt & pepper. Let zucchini noodles cook for about 1 minute, flipping and stirring frequently. As zucchini noodles cook, add in the lemon juice and zest. Also, toss in tomatoes and crumbled bacon; continue to cook for about 2-3 more minutes.
From kimscravings.com
See details


SEARED CURRIED SCALLOPS WITH ZUCCHINI - GLUTEN FREE RECIPES
This recipe serves 2. One portion of this dish contains about 0g of protein, 11g of fat, and Head to the store and pick up curry powder, garlic clove, sea scallops, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.
From fooddiez.com
See details


LEMON GARLIC SCALLOPS WITH ZUCCHINI NOODLES - SIZZLEFISH
2019-06-20 Heat a sauté pan to medium heat. Spray with coconut oil spray then add the zucchini noodles and 1 teaspoon of sea salt. Toss the zucchini noodles to combine. Cook 4-5 minutes until desired tenderness. Remove from the pan then set aside while you cook the scallops. Add more coconut oil spray to the pan. Pat the scallops very dry with paper towel.
From sizzlefish.com
See details


SEARED CURRIED SCALLOPS WITH ZUCCHINI - GLUTEN FREE RECIPES
Seared Curried Scallops with Zucchini requires around 20 minutes from start to finish. This recipe serves 2. One portion of this dish contains roughly 0g of protein, 11g of fat, and a total of 99 calories. If you have sea scallops, garnish: cilantro sprigs and lime wedges, vegetable oil, and a few other ingredients on hand, you can make it. It ...
From fooddiez.com
See details


BEST SEARED SCALLOPS WITH ROASTED PEAR AND PICKLED ZUCCHINI …
2014-03-18 Step 8. Transfer scallops onto a paper towel to absorb any excess oil. Step 9. Dice the (now) pickled zucchini and place in a small bowl along with the lemon zest and juice. Mix together and season to taste with salt and pepper. Step 10. Remove pear from oven and let cool slightly before slicing thinly. Step 11.
From foodnetwork.ca
See details


SCALLOPS WITH ZUCCHINI PASTA - RAINSHADOW
Lay out scallops on a paper towel to dry out a bit. Salt and pepper both sides. Heat up a cast iron skillet on medium high heat (any skillet should suffice, but cast iron makes a gorgeous dramatic char). Blend all sauce ingredients until smooth and add to a separate wok or large skillet aside from the cast iron. Turn pan on to medium high heat.
From rainshadoworganics.com
See details


SIMPLE SCALLOPS RECIPE OVER ZUCCHINI NOODLES - DINE AND DISH
2017-03-27 In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm. Add chicken broth, lemon juice and garlic to same pan; bring to a boil. Place scallops over sautéed zucchini noodles and drizzle sauce over scallops; serve immediately.
From dineanddish.net
See details


ZUCCHINI NOODLES WITH FRIED SCALLOPS RECIPE | ORSARA RECIPES
Watch the video below to follow along as I cook this recipe in real time or keep scrolling for the written recipe. Ingredients: 4 zucchini, washed; 4 plum tomatoes, peeled and chopped, seeds removed; 2 cloves of garlic, sliced; pecorino cheese; 18 scallops, rinsed; 6-8 Tbsp. olive oil; 2 Tbsp. butter; black pepper, to taste; sea salt, to taste
From orsararecipes.net
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #seafood     #easy     #stove-top     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #scallops     #low-in-something     #shellfish     #equipment

Top Asked Questions

How to cook zucchini and scallops in a pan?
PER SERVING % DAILY VALUE In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes. Remove zucchini from pan. Add scallops to pan.
How to cook scallops on the stove?
Heat a cast iron pan or heavy sauté pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Flip and sear on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops.
How to cook zucchini and tomatoes for pasta?
Directions. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque. Pour sauce...
How do you cook zucchini and peppers in a wok?
In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 minutes.

Related Search