Seared Scallops With Chili Lime Butter Mint Pea Puree And Crispy Prosciutto Recipes

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SEARED SCALLOPS WITH MINT, PEAS, AND BACON



Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

Steps:

  • Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  • Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
  • Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO



Seared Scallops with Basil Creamed Corn and Crispy Prosciutto image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Handful fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 shallot, chopped
1 tablespoon butter
2 cups heavy cream
6 ears corn, kernels cut from the cob
Sugar
2 tablespoons chopped fresh basil
2 tablespoons canola oil
12 large (U-10) dry scallops
1 to 2 thin slices prosciutto, baked on a baking sheet until crispy

Steps:

  • For the basil oil: Place the basil into the oil and set aside to infuse.
  • For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
  • For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
  • To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA



Seared Scallops With Roasted Tomatoes, Crispy Prosciutto and Sma image

This is based on a Jamie Oliver recipe, had it the other day, really great. This will serve 4 as a starter, but we finished this off between 2 people as a main.

Provided by Latchy

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 large roma tomatoes, quartered
1 pinch dried oregano or 1 pinch italian seasoning
salt & freshly ground black pepper
olive oil
8 slices prosciutto
1 garlic clove, finely chopped
1 (400 g) can cannellini beans or 1 (400 g) can flageolet beans, drained
4 -6 anchovy fillets, chopped
1 -2 small dried chili, crumbled
extra virgin olive oil
16 scallops (trimmed with either roe on or off)
peppery rocket or watercress leaf, for garnish

Steps:

  • Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
  • Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
  • Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
  • In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
  • Add your beans and cook for a couple of minutes before adding a wine glass of water.
  • Bring to the boil, then lightly mash to a course puree.
  • Loosen the puree with a little more water if need be.
  • Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
  • Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
  • Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
  • Don't overcook them.
  • Remove to a bowl and coat with a mixture of olive oil and lemon juice.
  • Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.

Nutrition Facts : Calories 215.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 23.2, Sodium 253.3, Carbohydrate 29.8, Fiber 7.2, Sugar 2.4, Protein 21.7

SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL



Seared Scallops with Pea Purée, Crispy Bacon, and Mint Oil image

Categories     Blender     Shellfish     Mint     Bacon     Scallop     Pea     Spring     Honey

Yield Serves 6

Number Of Ingredients 20

For the pea purée
225 g (8 ounces) English garden peas, shelled weight
4 leaves of mint
salt and pepper
55 g (2 ounces) unsalted butter
For the scallops
6 slices good-quality streaky bacon, rind removed and cut into thirds
18 large king scallops (preferably Cornish), with muscle and roe removed
Maldon sea salt
Mild olive oil, for frying
For the mint oil
100 ml (3 1/2 fluid ounces) mild olive oil
3 large sprigs mint, stems removed
1.25 ml (1/4 teaspoon) caster (superfine) sugar
For the honey vinaigrette
100 ml (3 1/2 fluid ounces) light olive oil
15 ml (1 tablespoon) white wine vinegar
2.5 ml (1/2 teaspoon) runny honey
To serve
Salad leaves such as frisée or lamb's lettuce

Steps:

  • 1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.
  • 2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
  • 3. Purée the peas in a blender until very smooth, or push through a sieve.
  • 4. Grill the bacon, put it on kitchen paper and keep warm.
  • 5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
  • 6. Whisk all the honey vinaigrette ingredients together.
  • 7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.

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