SEA SCALLOPS ALLA CAPRESE RECIPE - (4.6/5)
Provided by á-24269
Number Of Ingredients 8
Steps:
- Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat. Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside. Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minutes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons of the olive oil. While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season them all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat. Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked-they should be opaque almost all the way through. Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad. Sprinkle the tomatoes with the Maldon salt, squeeze the lemon halves over the scallops and tomatoes, and serve.
AWESOME BAKED SEA SCALLOPS
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
- In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
- Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
SEA SCALLOPS A LA NAGE WITH JULIENNED VEGETABLES
Steps:
- Cut the leeks in half lenghtwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
- Juluienne the carrots and turnip into 3- inch lenghts. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
- Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables.
- Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish.
PAN SEARED SEA SCALLOPS WITH PARSNIP PUREE, BABY CARROTS, ARUGULA AND BALSAMIC REDUCTION
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 small plates
Number Of Ingredients 13
Steps:
- For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume. Set aside to cool.
- For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil. Reduce the heat and simmer until the parsnips are cooked. Place in a blender and process until smooth. Season to taste with salt and pepper.
- Next, carefully remove the connective tissue found on the side of each scallop, if applicable. Pat dry with a paper towel and season both sides with salt and pepper. In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil. When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side. Add half of the carrots, half of the butter and half of the thyme to the pan. When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking. Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan.
- In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt.
- Serve the scallops on a warm plate over the parsnip puree. Garnish the plate with baby carrots, truffled arugula and the balsamic reduction.
CAPRESE SCALLOP STACKS
Scallops and zucchini put a creative and tasty twist on the traditional caprese recipe. The red and green colors make it perfect for the Christmas season. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Cut zucchini into 1/3-in.-thick slices; place in a steamer basket over 1 in. of water. Bring to a boil; cover and steam for 1-2 minutes or until crisp-tender., Meanwhile, cut scallops in half horizontally. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm., To serve, place zucchini slices on a serving plate. Layer each with a scallop half, some chopped roasted pepper and a scallop half. In a small bowl, combine the pine nuts, lemon juice, garlic, currants, capers, mustard, lemon zest and remaining oil; spoon over stacks. Garnish with watercress if desired.
Nutrition Facts : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Shellfish Sauté Cocktail Party Quick & Easy Oscars New Year's Eve Scallop Sour Cream Bon Appétit
Yield Makes 24
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
- Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.
More about "sea scallops alla caprese recipe 465"
10 BEST SEA SCALLOP ENTREE RECIPES | YUMMLY
From yummly.com
SEARED SEA SCALLOPS WITH GARLIC, SUN DRIED TOMATOES
From giangiskitchen.com
29 OF OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
SEARED SCALLOP CAPRESE - BLACKSTONE PRODUCTS
From blackstoneproducts.com
LEMON BUTTER SCALLOPS RECIPE - FOX AND BRIAR
From foxandbriar.com
10 BEST SEA SCALLOP APPETIZER RECIPES - YUMMLY
From yummly.com
SEA SCALLOPS ALLA CAPRESE - TODAY.COM
From today.com
- Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter.
SAVORING TIME IN THE KITCHEN: SCALLOPS ALLA CAPRESE ~ | HEALTHY …
From pinterest.ca
RECIPE: SCALLOPS CAPRESE | WHOLE FOODS MARKET
From wholefoodsmarket.com
SEA SCALLOP SALTIMBOCCA - EASY SCALLOP RECIPE - NORTH COAST …
From northcoastseafoods.com
PAN-SEARED SEA SCALLOPS ALLA CAPRESE – THE WEATHERED …
From theweatheredgreytable.com
SEA SCALLOPS ALLA CAPRESE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CAPRESE ARCHIVES - CHEF LOVERS
From cheflovers.com
THE KITCHEN SYNC: SEA SCALLOPS ALLA CAPRESE
From everythingandthekitchensync.blogspot.com
WHAT TO SERVE WITH SCALLOPS (33 BEST SIDE DISHES, APPETIZERS
From bakeitwithlove.com
RECIPE: SCALLOPS CAPRESE | WHOLE FOODS MARKET
From wholefoodsmarket.com
SEA SCALLOPS ALLA CAPRESE I’VE BEEN DOING A WHOLE...
From eatknitsew.tumblr.com
SEA SCALLOPS ALLA CAPRESE | FOOD, RECIPES, FOODIE
From pinterest.com
SEA SCALLOPS ALLA CAPRESE - GEAUX ASK ALICE!
From geauxaskalice.com
12 SCALLOP RECIPES WE LOVE - SERIOUS EATS
From seriouseats.com
SEA SCALLOPS ALLA CAPRESE - IHAVENET.COM
From ihavenet.com
SEA SCALLOPS A LA CAPRESE - BIGOVEN.COM
From bigoven.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
From seriouseats.com
SEA SCALLOPS WITH BROWNED BUTTER, CAPERS AND LEMON
From 177milkstreet.com
HOW TO PERFECTLY PAN SEAR SCALLOPS - HELL'S KITCHEN RECIPES
From hellskitchenrecipes.com
PAN-FRIED SEA SCALLOPS WITH CAPONATA RECIPE - FOOD & WINE
From foodandwine.com
SEA SCALLOPS ALLA CAPRESE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AMAZING CAPRESE SALAD WITH SCALLOPS - A RED SPATULA
From aredspatula.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER - WHOLESOME YUM
From wholesomeyum.com
DINNER TONIGHT: SEA SCALLOPS ALLA CAPRESE - GLUTEN FREE RECIPES
From fooddiez.com
SEA SCALLOPS ALLA CAPRESE | CAPRESE RECIPES, SEAFOOD RECIPES, BEST ...
From pinterest.co.uk
PAN SEARED SEA SCALLOPS - LIFE'S AMBROSIA
From lifesambrosia.com
MARIO BATALI’S SAVORY SEA SCALLOPS ALLA CAPRESE - TODAY.COM
From today.com
SCALLOPS ALLA VENEZIANA WITH PARMESAN TOASTS - A FAMILY FEAST®
From afamilyfeast.com
SEA-SCALLOPS-ALLA-CAPRESE - GEAUX ASK ALICE!
From geauxaskalice.com
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 »
You'll also love