Scallops With Zucchini Recipes

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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.

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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


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


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


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


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


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