Sea Scallops And Minced Vegetables With Parsley Pesto And Garlic Broth Recipes

SEARED SEA SCALLOPS OVER PESTO SAUCE

Steps:

• In a non-stick skillet or frying pan, heat olive oil over moderately high heat until very hot.
• Season the scallops with toasted sesame ginger seasonings (or with salt and pepper).
• Add the scallops to the pan and cook for about 1 to 2 minutes, until the bottoms get browned.
• Drizzle on top with soy sauce. Then add the butter to the scallops.
• Turn and cook until browned on the other side, about 2 minutes. Add lemon juice on top while cooking. Then turn them over again to cook for about another minute or so. About 3 minutes per side.
• Arrange dinner plates with a tablespoon of warm basil pesto sauce in the center of each plate.
• Lay 3 or 4 scallops on each plate. Optional: Add fresh cracked pepper on top.
• Garnish with fresh basil leaves and serve.
• Serves 3 to 4 ( with 3 or 4 scallops per serving)

SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO

Steps:

• Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
• Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
• Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
• Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
• Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
• Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.

SEA SCALLOPS AND MINCED VEGETABLES WITH PARSLEY PESTO AND GARLIC BROTH

Steps:

• Using a non stick pan, add the 2 ounces of corn oil and heat until very hot. Add the seasoned scallops to the pan and allow to cook until golden brown. Add the butter to the pan halfway through cooking to achieve a nutty flavor on the scallops. In a saucepan saute the shallots, 2 teaspoons garlic until translucent. Next, add the diced peppers and the sliced green beans and cook for 3 to 5 minutes over medium high heat. Next, add the chicken stock and the lemon zest. Allow to cook for 15 minutes at a simmer.
• Using a blender, add the parsley and the oil. Blend this until smooth. Add the Parmesan cheese and 2 tablespoons garlic and season with salt and pepper.
• In a soup bowl add about 5 to 6 tablespoons of minced vegetables and 3 to 4 ounces of the garlic broth. Place 3 jumbo scallops in the center of each bowl and put 2 tablespoons of pesto in the center. Serve hot and garnish the dish with a few parsley sprigs.