Seared Scallops With Artichokes And Salami Recipes

BAKED SCALLOPS AND SEARED TOURNEDOS WITH ARTICHOKE HEARTS AND ASPARAGUS TIPS

Steps:

• Preheat oven to 425 degrees F.
• Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
• Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.
• Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.
• To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish.

SEA SCALLOPS WITH VERMOUTH

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 AND FETTUCCINE

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

SEARED SEA SCALLOPS WITH PISTACHIO DRESSING

Steps:

• In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground. Add anise mixture, oil, sherry and lemon juice. Process to a thick paste. Transfer to a small saucepan. Whisk in stock or water. Heat on low until tepid. Turn off heat.
• Heat a cast iron skillet or a griddle to very hot. Dry scallops. Brush a slick of oil on the pan, lower heat a bit and place scallops in the pan. Sear on medium-high until handsomely browned, 2 to 3 minutes. You'll know when the scallops have browned enough when they can be lifted with your spatula without ruinous sticking. Lightly dust scallops with salt, then turn them. Reduce heat to medium-low and continue cooking until scallops are browned on the bottom and just cooked through, another 6 to 8 minutes. Meanwhile, gently warm the sauce. Whisk and add a smidgen of salt if needed.
• Spoon some of the sauce in the center of each of 4 warm dinner plates. Poise 3 to 4 of the scallops around the edges of the sauce pool and garnish with tarragon.

SEARED SCALLOPS RECIPE BY TASTY

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!

BAY SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach.
• Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
• Sprinkle with lemon juice.
• Great served on a bed of angel hair pasta!

SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES

Steps:

• Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
• Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
• Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
• Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
• Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.

SEARED SCALLOPS WITH ARTICHOKES AND SALAMI

Steps:

• Season 16 scallops on both sides with salt and pepper (save the rest for another use).
• Heat 1 teaspoons oil in a medium nonstick pan over medium-high heat. When pan is hot add 8 scallops and sear without moving or touching them for about 2 minutes or until a golden crust forms. Flip scallops and sear about 2 minutes more. Remove to a paper-towel lined plate.
• Add 1 teaspoons more oil, as needed, and sear second batch of scallops. Remove to a plate.
• In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
• Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.