SCALLOPS WITH VEGETABLES
Make and share this Scallops With Vegetables recipe from Food.com.
Provided by breezermom
Categories One Dish Meal
Time 37m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
- Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
- Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
- Add the snow peas, and saute an additional 1 to 2 minutes.
- Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
- Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
- Serve immediately over rice.
SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.
SEA SCALLOPS WITH VEGETABLE RAGOûT
Steps:
- Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.
- Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.
SEA SCALLOPS WITH GUACAMOLE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.
SCALLOP RAGOUT WITH MUSHROOMS
Steps:
- Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 to 7 minutes.
- Add bacon, celery root, and shallot to the skillet; cook until shallot is tender, about 5 minutes. Add broth, cream, and wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, 8 to 10 minutes.
- Whisk butter into the skillet until melted. Stir in parsley and lemon juice. Season with salt and pepper. Transfer mixture to a bowl and keep warm.
- Sprinkle scallops lightly with salt and pepper. Wipe out the cast iron skillet and place over medium-high heat. Add remaining oil. Add scallops to hot oil and cook until slightly browned, firm, and opaque, about 2 minutes per side. Serve scallops and ragout together.
Nutrition Facts : Calories 656.2 calories, Carbohydrate 18.5 g, Cholesterol 155.7 mg, Fat 53.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 21.4 g, Sodium 720.9 mg, Sugar 2.2 g
SCALLOP AND SOLE RAGOUT
Provided by Regina Schrambling
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the stock in a small saucepan and boil until it is reduced by two-thirds. Hold in a warm spot.
- Cut the sole across the fillet into strips about three-quarters of an inch across. Slice the scallops in half horizontally. Set aside.
- Cut the carrot, leek and celeriac into julienne strips about one inch by an eighth of an inch. Remove the stems from the mushrooms and thinly slice the caps.
- Over medium-low heat, place the butter and half the Vouvray in a wide, shallow saucepan with a thick bottom or a skillet. When the butter is melted, add the carrot, leek and celeriac and cook until they're al dente, about five minutes. Add the mushrooms and season lightly with salt and pepper to taste.
- Lay the sole strips over the vegetables and sprinkle with the remaining Vouvray and the fish stock. Season lightly again. Cover the pan and cook over medium heat for two minutes. Add the scallops and cook two minutes longer. The seafood should just turn white. Using a slotted spoon, transfer the fish and scallops to a warm plate. Add the cream and basil to the pan and boil vigorously until the sauce thickens. With the slotted spoon, remove the vegetables to the plate. Taste and season with salt, pepper and lemon juice to taste.
- Serve on large plates, arranging the fish, scallops and vegetables attractively, then spooning the sauce over.
SKILLET SEA SCALLOPS
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , 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 wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
ALFRED'S DIVER SCALLOPS WITH VEGETABLE RAGOUT AND OSETRA CAVIAR
Alfred Portale, chef and part -- owner of the Gotham Bar and Grill in New York City, concocted this delicate dish that combines the sweet tenderness of scallops with the exquisite brine of osetra caviar, nestled in a bed of practically luminescent -- green brussels -- sprout leaves and potatoes.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 12
Steps:
- Bring a stockpot of water to a boil over high heat; add salt. Add the potatoes, and cook until tender, 15 to 20 minutes. Drain potatoes. Cut potatoes into 1/3-inch-thick rounds, and transfer to a bowl. Set aside.
- Bring a stockpot of lightly salted water to a boil over high heat; prepare an ice-water bath. Trim bottoms from brussels sprouts. Peel away the inner leaves, one by one. Add carrot to boiling water, and cook until tender, about 4 minutes. Using a slotted spoon, transfer carrot to bowl with the potatoes.
- Add the leaves of the brussels sprouts to the boiling water, and cook until just tender, about 3 minutes. Using a slotted spoon, transfer leaves to the ice-water bath to stop the cooking process. Drain in a colander, and add leaves to bowl with carrots and potatoes.
- In a medium saucepan, bring 1 cup water to a boil. Add cream, and return to a boil. Boil 2 minutes, reduce heat to low, and whisk in butter, piece by piece.
- Add the reserved potatoes, carrots, and brussels sprouts. Season with salt and pepper. Cook until the vegetables are heated through, and keep the vegetable ragout warm.
- In a 12-inch nonstick saute pan, heat oil over high heat until very hot but not smoking. Season scallops with salt and pepper. Cook scallops until golden brown on bottoms, about 3 minutes. Using kitchen tongs, turn scallops; reduce heat to medium. Cook scallops until other sides have browned, but are still rare inside, about 2 minutes.
- Reserving 1 cup vegetable ragout, divide equal amounts of the remaining ragout among four warm dinner plates. Arrange 3 scallops on top, then top each with 1/4 cup reserved ragout. Spoon the scallop-butter sauce around the plates, and sprinkle with chives. Garnish each dish with equal amounts of caviar, and serve immediately.
More about "sea scallops with vegetable ragoût recipes"
MAPLE-SEARED SCALLOPS WITH WARM CHORIZO AND KALAMATA OLIVE …
From foodnetwork.ca
SEARED SCALLOPS WITH WHITE BEAN RAGU & CHARRED LEMON RECIPE
From eatingwell.com
DIVER SCALLOPS WITH VEGETABLE RAGOUT AND CAVIAR RECIPE
From cookeatshare.com
SEARED DIVER SCALLOPS WITH ROOT VEGETABLE MASH - GARLIC & ZEST
From garlicandzest.com
10 BEST SAUTEED SCALLOPS WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
SEARED SCALLOPS WITH VEGETABLES AND PASTA - A FOODCENTRIC LIFE
From afoodcentriclife.com
SEA SCALLOPS WITH VEGETABLE RAGOûT RECIPE | KEEPRECIPES: …
From keeprecipes.com
PAN SEARED SCALLOPS WITH ROASTED VEGETABLES RECIPE
From puravidamoms.com
12 SCALLOP RECIPES WE LOVE - SERIOUS EATS
From seriouseats.com
SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
29 OF OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
SEARED SCALLOPS AND SPRING VEGETABLES - RACHAEL RAY IN SEASON
From rachaelraymag.com
10 BEST SAUTEED SCALLOPS WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
SEARED OCEAN WISE SCALLOPS WITH VEGETABLE RAGOUT
From pressreader.com
ASPARAGUS RAGOUT WITH SCALLOPS - BOSSKITCHEN.COM
From bosskitchen.com
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
From inspiredtaste.net
SEA SCALLOPS WITH FRESH CORN RAGOUT RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
ALFRED’S DIVER SCALLOPS WITH VEGETABLE RAGOUT AND OSETRA CAVIAR
From recipenet.org
DELICIOUS ORCHARDS » SEA SCALLOP WITH VEGETABLE RAGOUT
From deliciousorchardsnj.com
SEA SCALLOPS WITH FRESH CORN RAGOUT - BIGOVEN.COM
From bigoven.com
SEA SCALLOPS WITH VEGETABLE RAGOûT | RECIPE | RAGOUT, SEA SCALLOPS ...
From pinterest.com
35 SCALLOP RECIPES | MYRECIPES
From myrecipes.com
ASTRAY RECIPES: DIVER SCALLOPS WITH VEGETABLE RAGOUT AND CAVIAR
From astray.com
SEA SCALLOPS WITH FRESH CORN RAGOUT – SUNSHINE SWEET CORN
From sunshinesweetcorn.com
SEA SCALLOPS WITH CORN RAGU RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SEARED SCALLOPS & SUMMER VEGETABLES & BEURRE BLANC RECIPE - 1
From myrecipes.com
SEA SCALLOPS WITH FRESH CORN RAGOUT | HUGH BRANCH - SWEET CORN …
From hughbranch.com
DIVER SCALLOPS WITH VEGETABLE RAGOUT AND CAVIAR
From bigoven.com
SEA SCALLOPS WITH CORN RAGU - - RECIPE FROM BOSTONCHEFS.COM
From bostonchefs.com
GRILLED SEA SCALLOPS WILD MUSHROOM RAGOUT | CROWN VERITY
From pinterest.com
EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE
From themediterraneandish.com
WINTER VEGETABLE RAGOUT WITH MADEIRA RECIPE - FOOD NEWS
From foodnewsnews.com
SEA SCALLOPS AND VEGETABLES RECIPES - ALL INFORMATION ABOUT …
From therecipes.info
SEA SCALLOPS WITH A JALAPEñO AND GRAPEFRUIT MARINADE
From karenskitchenstories.com
MCCORMICK & SCHMICK'S SEARED SCALLOPS WITH MUSHROOM RAGOUT …
From secretcopycatrestaurantrecipes.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