PAN SEARED SCALLOPS WITH CRAB SALAD AND CARROT PUREE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.
- Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.
- For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.
- If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.
- For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.
- For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.
- On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.
SEARED SCALLOPS WITH SPICED BACON AND SUMMER SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- HEAT grill to medium heat. GRILL corn 10 to 12 min. or until lightly charred, turning occasionally. Cool. CUT kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and 1 Tbsp. oil; mix lightly. Stir in cilantro, lime zest and juice. MEANWHILE, toss scallops with pepper and remaining oil until evenly coated. Grill 2 min. on each side or until opaque. Remove from grill. COMBINE brown sugar and A.1. in small bowl. Place bacon in single layer on 2 tacked large sheets heavy duty foil; brush with sugar mixture. Fold sides of foil to create rim and enclose bacon. Cook 6 min. or until crisp, turning occasionally. DRAIN bacon on paper towels, then break each piece into thirds. Serve scallops topped with bacon piece.
SEARED SEA SCALLOPS, WASABI CAVIAR AND SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 as appetizers
Number Of Ingredients 9
Steps:
- Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
- Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.
SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE
Categories Food Processor Dairy Shellfish Vegetable Sauté Dinner Lunch Seafood Scallop Asparagus Sake Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.
- Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain. Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.
- Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus. Sprinkle with chives.
SEARED SCALLOP AND ASPARAGUS SALAD
Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!
Provided by ewilson11
Categories Seafood Salad
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
- Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 12.3 g, Cholesterol 34.2 mg, Fat 43.9 g, Fiber 4 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 517.3 mg, Sugar 4.6 g
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
SEARED SCALLOP AND ASPARAGUS SALAD
Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!
Provided by ewilson11
Categories Seafood Salad
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
- Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 12.3 g, Cholesterol 34.2 mg, Fat 43.9 g, Fiber 4 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 517.3 mg, Sugar 4.6 g
SEARED SCALLOP AND ASPARAGUS SALAD
Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!
Provided by ewilson11
Categories Seafood Salad
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
- Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 12.3 g, Cholesterol 34.2 mg, Fat 43.9 g, Fiber 4 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 517.3 mg, Sugar 4.6 g
SEARED SCALLOP AND ASPARAGUS SALAD
Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!
Provided by ewilson11
Categories Seafood Salad
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
- Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 12.3 g, Cholesterol 34.2 mg, Fat 43.9 g, Fiber 4 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 517.3 mg, Sugar 4.6 g
SCALLOP AND ASPARAGUS LINGUINE
This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!
Provided by juliepettus
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
- Boil Linguine acording to package directions.
- Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
- Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
- Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
- Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
- Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
- Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!
CARAMELIZED SCALLOPS ON WARM ASPARAGUS & TOMATO SALAD
Make and share this Caramelized Scallops On Warm Asparagus & Tomato Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Place the asparagus, carrot, onions and stock in a small pan.
- Season to taste with cracked pepper and bring to a boil.
- Cook 2 to 3 minutes or until vegetables are tender.
- Stir in the tomatoes and keep warm.
- Dissolve the sugar in the vinegar and set aside.
- Heat a frying pan with an ovenproof handle and add the oil.
- Season scallops on both sides with pepper and sear in hot pan for 1 minute.
- Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
- Turn the scallops over, then remove them from the pan.
- Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
- Surround with 6 scallops and serve the dressing on the side.
- To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
- Place in a blender and puree, gradually adding the oil and lemon juice.
Nutrition Facts : Calories 143.2, Fat 4.3, SaturatedFat 0.7, Cholesterol 22.2, Sodium 424.6, Carbohydrate 13.4, Fiber 3.7, Sugar 4.4, Protein 14
SAUTéED SCALLOPS WITH ASPARAGUS PURéE
This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
- Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
- Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
- Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
- When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
- Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
- Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SEARED SCALLOP AND ASPARAGUS SALAD
Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!
Provided by ewilson11
Categories Seafood Salad
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
- Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 12.3 g, Cholesterol 34.2 mg, Fat 43.9 g, Fiber 4 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 517.3 mg, Sugar 4.6 g
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- In a pot of boiling salted water, blanch the scallions just until tender, 3 minutes. Using a slotted spoon, transfer to paper towels. Repeat with the asparagus.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the scallions and asparagus and season with salt and pepper. Cook over moderately high heat, gently tossing occasionally, just until golden, about 5 minutes. Keep warm.
- Pat the scallops dry; season with salt and pepper. In another large skillet, heat 2 tablespoons of the oil until shimmering. Working in batches, sear the scallops over moderately high heat until golden, 2 minutes per side. Transfer to warmed plates. Wipe out the skillet.
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- Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan.
- Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.
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