Seared Scallops With Autumn Spice Recipes

SPICY PAN SEARED SCALLOPS RECIPE

Spicy Pan Seared Scallops Recipe image

This Spicy Pan Seared Scallops Recipe is super quick, easy and loaded with flavor! An easy scallops recipe with a little bit of heat and a whole lot of delicious.

Provided by WonkyWonderful

Time 15m

Number Of Ingredients 6

Ingredients

1 Lb Large Scallops
Oil
Salt
1/4 Cup Butter - melted
1 Tablespoon Chili Garlic Sauce
Parsley - chopped

Steps:

If frozen, thaw scallops overnight in the refrigerator. If the scallops have the mini muscle on the sides, go ahead and remove those. Don't worry, you will be able to see these little pieces of flesh on the sides of the scallops. Just use your fingers to pinch it and pull it off the scallop then discard. Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out. Salt scallops. Mix melted butter and chili sauce, set aside. Heat oil in cast iron pan over high heat 3-4 minutes. Place scallops flat side down in pan and cook 2 minutes to sear. Flip scallops and cook approximately 2 minutes or until just cooked through. Remove pan from heat then spoon chili butter mixture over the top of the scallops Serve topped with buttery chili sauce and fresh parsley.

Nutrition Facts : Calories 262 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1064 grams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SEARED SCALLOPS WITH AUTUMN SPICE RECIPE:

Seared Scallops with Autumn Spice Recipe: image

Provided by What's Cooking America

Categories Main Course

Time 35m

Number Of Ingredients 10

Ingredients

1 cup cranberries, (fresh)
1 cup water
1/4 to 1/3 cup honey ((depending on the sweetness you prefer))
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper, (coarsely-ground)
1/2 teaspoon coarse salt
Olive oil, (extra-virgin)
12 large sea scallops*

Steps:

In a medium-size saucepan over medium heat, bring cranberries, water, and honey to a boil. Reduce heat to low, cover, and simmer until cranberries are soft, approximately 15 minutes. Remove from heat; drain excess liquid from the cranberries (the consistency should be like jam); discard liquid. Store cranberries in refrigerator until ready to serve.
In a small dish, combine cinnamon, cloves, nutmeg, pepper, and salt. Lightly coat both sides of each scallop with the spice mixture; set aside.
In a large frying pan over medium-high heat, add olive oil to coat bottom of pan (I like to use my Cast Iron Pan for searing). Place scallops in the pan; sear each side for approximately 4 minutes or until an instant-read cooking or meat thermometer inserted into their centers reach 115 degrees F. Remove from heat. The carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees F. They should also have lost their translucence and turn opaque.
To serve, place a small amount of the prepared cranberry jam on each individual serving plate. Place 2 to 4 scallops on each plate. Garnish as desired.
Makes 4 to 6 servings.

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