Seared Scallops With Almond Vinaigrette Recipes

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SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOPS WITH ALMOND VINAIGRETTE



SEARED SCALLOPS WITH ALMOND VINAIGRETTE image

Categories     Sauce     Shellfish     Appetizer     Sauté     Quick & Easy     Wedding     Healthy

Yield 4 People

Number Of Ingredients 10

1/4 cup roasted almonds, preferably Marcona
5 Tbsp. extra virgin olive oil
1 Tbsp. Champagne vinegar or white wine vinegar
1 Tbsp. fresh chopped chives
Kosher salt & fresh grnd Pepper
8 Large sea scallops (about 9 oz.)
1 Tbsp. unsalted butter
2 sprigs thyme
2 Tbsp. peach preserves
Fresh herbs, baby greens for garnish

Steps:

  • Finely chop almonds into small pieces. Mix almonds & 4 Tbsp. oil in medium bowl. Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with S&P and more vinegar if desired. Heat 1 Tbsp. oil in large non-stick skillet over medium-high heat. Season scallops with S&P. Add to skillet. Cook until deep golden and carmelized., 2-3 minutes. Turn scallop; add butterand thyme. Cook, frequently tilting skillet and spooning butter over, until scallops are deep golden and just cooked through. 2-3 minutes longer. Stir preserves and 1/2 tsp water in a small bowl to loosen. Smear about 1/2 Tbsp. preserve mixture in center of plate. Top with 2-4 scallops each. Drizzle some vinaigrette over Garnish with herbs

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS



Pan-Seared Scallops With Champagne Grapes and Almonds image

Make and share this Pan-Seared Scallops With Champagne Grapes and Almonds recipe from Food.com.

Provided by sandrasothere

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons shallots, minced
2/3 cup champagne grapes or 2/3 cup seedless black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons fresh Italian parsley, chopped

Steps:

  • Sprinkle scallops with salt and pepper.
  • Melt 2 tablespoons butter in very large skillet over medium-high heat.
  • Cook butter until beginning to brown, about 2 minutes.
  • Add scallops, cook 2 minutes per side.
  • Transfer scallops to plate, tent with foil.
  • Melt remaining butter in same skillet over miduim-high heat.
  • Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
  • Stir in lemon juice and any accumulated scallop juices.
  • Bring mixture to a boil, season with salt and pepper.
  • Stir in almonds and parsley.
  • Place 4 scallops on each of 4 plates.
  • Spoon sauce over and serve.

Nutrition Facts : Calories 234.5, Fat 18.5, SaturatedFat 9.5, Cholesterol 52.6, Sodium 239, Carbohydrate 9.2, Fiber 1.2, Sugar 4.4, Protein 9.3

SCALLOPS WITH ALMONDS



Scallops with Almonds image

Categories     Nut     Shellfish     Appetizer     Tree Nut     Almond     Seafood     Scallop     Winter     Gourmet     Sugar Conscious     Peanut Free     Soy Free

Yield Serves 2 (first course)

Number Of Ingredients 9

2 teaspoons minced onion
1 tablespoon unsalted butter
1 tablespoon brandy
1/2 cup heavy cream
3 tablespoons slivered almonds
1 teaspoon minced fresh flat-leaf parsley
1/2 teaspoon Worcestershire sauce
1/4 pound sea scallops (2 or 3), tough muscle removed from side of each if necessary and scallops sliced into 1/8-inch-thick rounds
Fine sea salt

Steps:

  • Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
  • Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

SEA SCALLOPS WITH ALMOND SAUCE



Sea Scallops With Almond Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons butter
About 1 1/2 pounds sea or bay scallops
Salt
Pinch cayenne pepper
1/3 cup roughly chopped almonds, skin on
3/4 cup dry white wine
Chopped parsley for garnish, optional

Steps:

  • Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you're using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)
  • Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 1 gram, TransFat 0 grams

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Provided by lutzflcat

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 10

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  • Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  • Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE



Seared Scallops with Jalapeno Vinaigrette image

This is an incredibly basic but extremely versatile dressing.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 10

1 large jalapeno pepper, seeded and membranes removed
¼ cup rice vinegar
¼ cup olive oil
¼ teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
12 large fresh sea scallops
1 pinch sea salt
1 pinch cayenne pepper
2 oranges, peeled and cut in between sections as segments

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.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g

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