SCALLOPS WITH MINT CHUTNEY
Provided by Claire Robinson
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth. Transfer to a bowl and season with salt and pepper. Chill until ready to use.
- Pat the scallops dry and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat until hot. Cook the scallops until a golden brown crust forms, are just cooked through and release easily from the pan, 2 to 3 minutes on each side. Serve the scallops topped with chutney.
- What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance. When in season, try to find bay scallops, you will be surprised how sweet they are.
- BYOC: You don't like mint? Try adding cilantro or your favorite herb. This chutney is also a wonderful accompaniment to lamb chops.
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
SCALLOPS WITH ZUCCHINI
Make and share this Scallops With Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
- Remove zucchini from pan.
- Add scallops to pan.
- Cook until no longer opaque (about 5 minutes).
- Put with zucchini.
- Add butter to skillet.
- Add garlic, green onions and tomato.
- Bring to a boil.
- boil 1 minute.
- Add zucchini and scallops.
- Heat through.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4
GRILLED SCALLOPS WITH CHIVE DILL CREAM
This recipe is originally from a May 1987 Bon Appetit in the "Cooking For Friends" section. Use the larger scallops for this recipe; bay scallops are too fragile to grill. The chive dill cream is also excellent over poached or grilled salmon.
Provided by Leslie in Texas
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak skewers in water to cover for 1 hour.
- Boil wine,stock,and shallots in heavy small saucepan until reduced to 3 tablespoons.
- Add cream and boil until sauce consistancy.
- Remove from heat and whisk in 2 tablespoons butter.
- Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat if drops of melted butter appear (if sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter).
- Season with salt and pepper to taste; transfer to double boiler or vacume bottle to keep warm.
- Prepare barbeque(high heat).
- Drain skewers and thread scallops onto skewers.
- Brush with melted butter; grill until opaque, turning once, 5 minutes.
- Stir minced dill and chives into sauce.
- Divide sauce among plates, top with scallops,garnish with dill sprigs and serve.
Nutrition Facts : Calories 458, Fat 31.7, SaturatedFat 19.1, Cholesterol 146.2, Sodium 428.2, Carbohydrate 8.3, Sugar 1.1, Protein 27.6
SEA SCALLOPS WITH SWEET RED PEPPERS AND ZUCCHINI
Provided by Pierre Franey
Categories dinner, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 minutes. Add the Tabasco and salt and pepper.
- When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil. Check for seasoning. Cook and stir about 2 or 3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 616 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
- Trim the ends of the zucchini, and cut them into 1/8-inch slices.
- Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
- In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
- Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams
SEARED CURRIED SCALLOPS WITH ZUCCHINI
Categories Shellfish Vegetable Sauté Dinner Seafood Scallop Curry Zucchini Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
- Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
- Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
PAN-SEARED SCALLOPS WITH MINT AND CHIVES
Categories Herb Appetizer Sauté Quick & Easy Lemon Scallop Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.
ZUCCHINI-WRAPPED SCALLOPS
Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes. , Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. , On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.
Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
More about "sea scallops with zucchini ribbons and mint chive oil recipes"
SEARED SCALLOPS WITH ROASTED CORN AND CHIVE BUTTER
From dashofsavory.com
SCALLOP SANDWICH WITH ZUCCHINI AND CHIVE LAVENDER PESTO
From thefoodinmybeard.com
BARBECUED SEA SCALLOPS AND ZUCCHINI WITH OLIVES, MINT AND …
From eatyourbooks.com
SEA BASS WITH ZUCCHINI RIBBONS AND TOMATO COMPOTE
From siliconvalleysousvide.blogspot.com
RECIPE: SEA SCALLOPS WITH ZUCCHINI AND RED PEPPER
From seattletimes.com
SCALLOPS AND CHIVES | RECIPE | COOKING, COOKING RECIPES, SEAFOOD …
From pinterest.com
PERFECT PAN SEARED SEA SCALLOPS RECIPE + LEMON CHIVE BUTTER
From foodiebadge.com
SEARED SEA SCALLOPS WITH ZUCCHINI - SEA SCALLOPS RECIPES - BD
From bdoutdoors.com
SEARED SCALLOPS WITH WHITE SOY CREAM & CHIVE OIL - YES TO YOLKS
From yestoyolks.com
SEARED SCALLOPS WITH CHIVE OIL RECIPE | BON APPéTIT
From bonappetit.com
SEA-EX RECIPE FOR SEA SCALLOPS WITH CAPSICUM AND ZUCCHINI
From sea-ex.com
SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL
From linda-wwwcooking45.blogspot.com
SEARED SEA SCALLOPS OVER ZUCCHINI RIBBONS WITH GOAT CHEESE RECIPE
From pinterest.com
PAN SEARED SCALLOPS AND ZUCCHINI NOODLE PASTA RECIPE - WALDER …
From walderwellness.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - THE DIZZY COOK
From thedizzycook.com
ALL ZUCCHINI RECIPES: ZUCCHINI RIBBONS WITH SHRIMPS AND MINT …
From recipeforzucchini.blogspot.com
SEARED SCALLOPS WITH CHIVE OIL | RECIPE | SCALLOPS SEARED, RECIPES, …
From pinterest.ca
PAN-SEARED ASIAN SCALLOPS WITH ZUCCHINI NOODLES
From asiancaucasian.com
10 BEST CHILI LIME SCALLOPS RECIPES - YUMMLY
From yummly.com
PAN-SEARED SCALLOPS WITH GARLIC CHIVE SAUCE - CANYON RANCH
From canyonranch.com
SIMPLE SCALLOPS RECIPE OVER ZUCCHINI NOODLES - DINE AND DISH
From dineanddish.net
RECIPE FOR SMOKED SCALLOPS WITH ZUCCHINI RIBBONS ♥
From aveggieventure.com
CITRUS AND MINT MARINATED SEA SCALLOPS RECIPE - COOKING INDEX
From cookingindex.com
SEA SCALLOPS AND ZUCCHINI PASTA - TASTYCOOKERY
From tastycookery.com
PERFECT PAN SEARED SEA SCALLOPS RECIPE + LEMON CHIVE BUTTER
From youtube.com
ZUCCHINI NOODLE SALAD WITH SEARED SCALLOPS RECIPE - WHAT'S FOR …
From whatsfordinner.com
SCALLOPS & ZUCCHINI IN GARLIC TOMATO SAUCE - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
PAN-SEARED SEA SCALLOPS WITH LEMON CHIVE BUTTER - CASCO BAY …
From cascobaycreamery.com
SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL
From recipenet.org
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