SEARED SEA SCALLOPS
Steps:
- In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
- Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.
- In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.
27 EASY SCALLOPS FOR SEAFOOD LOVERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a scallop recipe in 30 minutes or less!
Nutrition Facts :
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO
Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy!
Provided by lhgolden
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For pesto:.
- Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
- Turn oven down to 350 degrees.
- Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
- For Scallops:.
- Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
- Melt/heat butter and olive oil over medium high heat in medium pan.
- place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
- Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
- Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
- Remove from oven and serve.
Nutrition Facts : Calories 416.5, Fat 28.6, SaturatedFat 6.4, Cholesterol 67.5, Sodium 691.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.7, Protein 30.3
SEA SCALLOPS WITH GARLIC AND TOMATOES
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
- Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
- Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
- Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 618 milligrams, Sugar 3 grams, TransFat 0 grams
PISTACHIO-CRUSTED SCALLOPS
Provided by Viet Pham
Categories Nut Shellfish Sauté Dinner Tree Nut Pistachio Seafood Scallop Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, and 1 tablespoon chopped fresh thyme. Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon grapeseed oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.
SEARED SEA SCALLOPS WITH PISTACHIO DRESSING
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel. Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size. In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust.
Provided by Florence Fabricant
Categories quick, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground. Add anise mixture, oil, sherry and lemon juice. Process to a thick paste. Transfer to a small saucepan. Whisk in stock or water. Heat on low until tepid. Turn off heat.
- Heat a cast iron skillet or a griddle to very hot. Dry scallops. Brush a slick of oil on the pan, lower heat a bit and place scallops in the pan. Sear on medium-high until handsomely browned, 2 to 3 minutes. You'll know when the scallops have browned enough when they can be lifted with your spatula without ruinous sticking. Lightly dust scallops with salt, then turn them. Reduce heat to medium-low and continue cooking until scallops are browned on the bottom and just cooked through, another 6 to 8 minutes. Meanwhile, gently warm the sauce. Whisk and add a smidgen of salt if needed.
- Spoon some of the sauce in the center of each of 4 warm dinner plates. Poise 3 to 4 of the scallops around the edges of the sauce pool and garnish with tarragon.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 0 grams
LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS
This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
- In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
- Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
- Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
- In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
- Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
- Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1
ROASTED SEA SCALLOPS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- In a small saucepan over medium-high heat, combine the pistou and stock. Bring to a boil. Season with salt and pepper. Reduce heat to very low, and keep warm.
- Spread the rice flakes on a small plate; set aside. Place the flour on a second small plate; set aside. In a small bowl, combine the eggs and a pinch each of salt and pepper. Whisk to combine. Season scallops with salt and pepper. Dip one side of each scallop into the flour, then the egg mixture, and then into the rice flakes to coat; set aside.
- In a medium nonstick skillet over medium heat, heat the oil. Add the scallops, rice flake side down, and cook for 2 minutes. Add the butter, and continue to cook until golden brown, about 2 minutes more. Be careful not to burn the rice flakes. Turn, and cook until just opaque, about 2 minutes more.
- Divide the fricassee between 4 shallow soup bowls. Place scallops on top. Drizzle pistou sauce around the vegetables; serve immediately.
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
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