Sea Scallops With Sherry And Saffron Couscous Recipes

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SEA SCALLOPS WITH SHERRY AND SAFFRON COUSCOUS



Sea Scallops with Sherry and Saffron Couscous image

Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 pound sea scallops, muscles removed and discarded
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
1/4 cup dry sherry
2 1/2 cups homemade or low-sodium canned chicken stock
3 tablespoons unsalted butter, cut into small pieces
Pinch of saffron
1 tablespoon fresh thyme
2 cups couscous

Steps:

  • Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
  • Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.

SEA SCALLOPS WITH MUSHROOMS AND SHERRY



Sea Scallops with Mushrooms and Sherry image

Categories     Mushroom     Shellfish     Sauté     Quick & Easy     Scallop     Sherry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb cremini mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
2/3 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Steps:

  • Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
  • Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
  • Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

SEA SCALLOPS WITH SAFFRON AIOLI



Sea Scallops with Saffron Aioli image

Provided by Claire Robinson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
1/8 teaspoon (pinch) saffron threads
1/2 cup best-quality mayonnaise
Kosher salt
2 tablespoons olive oil
12 to 16 large sea scallops
Freshly cracked black pepper

Steps:

  • Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
  • Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.

SHRIMP AND SCALLOP COUSCOUS



Shrimp and Scallop Couscous image

This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. -Marvin Meuser Jr., Princeton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 medium zucchini, julienned
1 medium green pepper, julienned
2 tablespoons olive oil
3 plum tomatoes, chopped
4 green onions, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked couscous
Thinly sliced fresh basil leaves, optional

Steps:

  • In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

Nutrition Facts : Calories 201 calories, Fat 9g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

SEA SCALLOPS WITH SHERRY CREAM SAUCE RECIPE - (4.2/5)



Sea Scallops with Sherry Cream Sauce Recipe - (4.2/5) image

Provided by á-830

Number Of Ingredients 8

For sauce:
1/4 cup sherry
1 cup heavy cream
Salt
Ground white pepper
For scallops:
1/4 cup unsalted butter
1 pound sea scallops, preferably dry-packed

Steps:

  • Make the sauce. In a heavy skillet, heat sherry on medium high heat. Add cream and salt and white pepper to taste. Let cook, stirring often, until reduced by half. Sauce will be velvety and mahogany-colored. Keep warm while cooking the scallops. Cook the scallops. Heat a second heavy skillet until very hot. Add butter and let melt. Drop in scallops; let cook undisturbed for about 1 1/2 minutes, then turn them over and cook the other side. The scallops are done when the surfaces are golden and slightly crispy but the interiors remain plump and juicy. To serve, pool sauce on two plates: top with scallops.

SCALLOPS AND SAFFRON COUSCOUS STRUDEL



Scallops and Saffron Couscous Strudel image

Categories     Pepper     Appetizer     Bake     Scallop     Saffron     Pea     Couscous     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 15

1 1/4 cups water
3/4 couscous
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon crumbled saffron threads
1 cup mayonnaise
2 large garlic cloves, crushed
lemon juice to taste
1 small red bell pepper, chopped
1 small green bell pepper, chopped
6 ounces sea scallops, quartered
1/2 cup thawed frozen peas
six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
5 tablespoons unsalted butter, melted
10 teaspoons fine dry bread crumbs

Steps:

  • In a saucepan bring the water to a boil, stir in the couscous, 1 tablespoon of the oil, and the salt, and remove the pan from the heat. Let the couscous stand, covered, for 5 minutes. Set a rack over another saucepan of boiling water, put the saffron in a heatproof saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. In a blender or small food processor blend the mayonnaise, the saffron, the garlic, and lemon juice. In a non-stick skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the bell peppers, stirring, until they begin to brown. Add the scallops and sauté the mixture, stirring once or twice, for 1 minute, or until the scallops are just cooked through. Remove the skillet from the heat and stir in the peas and salt and pepper to taste. In a large bowl fluff the couscous with a fork, stir in well the scallop mixture and 1/2 cup of the saffron-garlic mayonnaise, and let the filling cool.
  • Preheat the oven to 425°F. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of the_phyllo_ on top.
  • Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the remaining saffron-garlic mayonnaise.

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