Sea Scallops With Yellow Pepper Sauce Recipes

GRILLED SCALLOPS WITH YELLOW PEPPER SAUCE

Steps:

• Heat 2 tbsps of the oil in a saucepan; add onion& cook gently until soft, about 5 minutes.
• Add peppers, garlic& thyme and continue cooking for another 5 minutes.
• Add the stock, bring to a boil, reduce heat& simmer for 20 minutes or until the peppers are very soft.
• Puree the pepper mixture, return to a clean pan, add the cream& sugar and bring to a boil.
• Season to taste, reduce heat& simmer for 5 minutes.
• Meanwhile, season the scallops.
• Add remaining oil to a very hoy frying pan& sear the scallops for 2 minutes on the first side.
• Turn& cook for another minute or until just opaque in the center.
• Serve with sauce.

SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
• Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
• Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
• Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
• With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Steps:

• Heat your grill to high.
• Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
• Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
• Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
• Steep saffron in a hot water for 5 minutes to bloom.
• Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

SKILLET SEA SCALLOPS

Steps:

• Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
• Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
• Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Steps:

• Preheat the broiler or prepare a charcoal grill.
• Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
• Remove and discard the ends of the snap peas.
• Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

SCALLOPS WITH RED PEPPER SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

SEA SCALLOPS IN SWEET PEPPER SAUCE

Steps:

• In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
• Remove and keep warm.
• In same skillet, add pepper, onion and garlic.
• Cook 2 minutes.
• Add wine, stir 1 minute.
• Add broth, milk, and parsley.
• Bring to a boil.
• Reduce heat and simmer until sauce thickens, 1-2 minutes.
• Add scallops and heat through.

SEA SCALLOPS WITH YELLOW PEPPER SAUCE

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Add the scallops to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. TO MAKE THE SAUCE: Grill the peppers over Direct Medium heat until the skin is black and blistered on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag close tightly. Let stand for 10 to 15 minutes to steam off the skins. Peel away the charred skins. Cut off the tops, remove the seeds, and finely chop. In a small sauté pan over medium-high heat, warm the olive oil. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and peppers and cook for 3 to 4 minutes more, stirring occasionally. Add the vinegar, green pepper sauce, and salt. Purée in a food processor until the consistency of ketchup. If the sauce seems too thick, add a bit of water. If it seems too thin, simmer for a few minutes more to reduce it. Set aside. Remove the scallops from the bowl and discard the marinade. Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Meanwhile, reheat the sauce. Remove the scallops from the grill and serve warm with the sauce drizzled on top.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS

Steps:

• Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
• Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
• Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
• Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
• Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.