SEARED SCALLOPS WITH CHORIZO RECIPE
What a great combination - salty, spicy chorizo with fresh meaty scallops and a quick pan sauce
Provided by Jane Curran
Categories Dinner, Snack
Time 15m
Yield Serves: 6
Number Of Ingredients 0
Steps:
- Heat 1tsp of the oil in a heavy-based frying pan to medium, then fry the chorizo slices on both sides until they start to crisp. Remove from the pan and set aside.
- In a clean pan, heat the remaining olive oil over a medium-heat, add the scallops and cook for 1 or 2 minutes on both sides, or until almost cooked through. Remove from the pan and set aside. Add the sherry to the pan, bring to the boil and cook until reduced by half. Add the butter and continue to cook, stirring constantly. Season well and stir in the lemon juice.
- Return the scallops and chorizo to the pan, coat well in the sauce and stir in the chopped parsley. Serve 3 scallops per person, with salad leaves on the side.
Nutrition Facts : @context https
SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)
Provided by shethinksshecancook
Number Of Ingredients 13
Steps:
- Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.
PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE AND CHORIZO
Nici Wickes' scallop recipe is a harmony of flavours - caramelised scallops are perfect combined with silky sweet cauliflower purée and spicy chorizo
Provided by Nici Wickes
Categories Midweek Dinner
Time 20m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Bring a pot of water to the boil and drop in the cauliflower. Bring to the boil, then drain immediately. This gets rid of some of the unpleasant flavour and whiff from the stalks. Pour over the milk and simmer until the cauliflower is soft - about 10-15 minutes.
- Blitz the cauliflower and milk in a food processor until very smooth, adding the cream to get a smooth purée. Season with salt and pepper to taste. Set aside and keep warm.
- Sauté the chorizo until crispy and remove from the frying pan. Wipe the pan clean.
- Melt the butter in the pan on medium to high heat. When it bubbles and foams, add 12 scallops to the pan, placing them in a clockwise direction around the pan. The first ones will be almost ready to turn (i.e. golden brown) when you have laid the last one down. Turn and cook for another 30 seconds more, then repeat with the second dozen.
- Smear two large tablespoons of purée onto two plates. Add the scallops, then the chorizo. Drizzle on olive oil and sprinkle over parsley.
Nutrition Facts : ServingSize Serves 2
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS
Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
- Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
- Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
- Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.
Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g, Sodium 293 g
PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE
Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops
Provided by Maria Elia
Categories Dinner, Starter
Time 40m
Number Of Ingredients 10
Steps:
- Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
- Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
- Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.
Nutrition Facts : Calories 354 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.12 milligram of sodium
PAN-SEARED SCALLOPS WITH CHORIZO AND CORN
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Provided by Molly Baz
Categories Bon Appétit Seafood Shellfish Scallop Corn Chile Pepper Summer Green Onion/Scallion Sausage Pork Buttermilk Cilantro Lime Juice Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.
- Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
- Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
- Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
- Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.
SEARED SCALLOPS WITH CAULIFLOWER PURéE RECIPE - (4.9/5)
Provided by TPMay
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with ¼-teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. Pour cauliflower mixture in a blender. Add ½-teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.
SEARED SCALLOPS WITH CAULIFLOWER PUREE
This recipe is from Cooking Light magazine and I am posting it so that I can keep it in one of my cookbooks rather than lose the recipe after I've torn it out of the magazine! This is soooo fantastic! Easy to make if you are in a hurry and fancy enough to serve to company.
Provided by DebS 2
Categories Cauliflower
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
- Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side.
- Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
- Serve scallops over puree.
Nutrition Facts : Calories 275.7, Fat 16.7, SaturatedFat 6.3, Cholesterol 37.3, Sodium 1117.4, Carbohydrate 21, Fiber 4, Sugar 2.8, Protein 12.2
PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP
This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)
Provided by CCinSC
Categories Cauliflower
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
- Keep warm.
- Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
- Reserve one cup of the florets.
- Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
- Puree in a blender or push through a fine sieve and keep warm.
- Put 1 tablespoon of olive oil in a small sauté pan, and when heated add the scallops that have been seasoned with salt and pepper.
- Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
- In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
- Cook for one minute or two browning the cauliflower slightly.
- Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
- Season with salt and pepper.
- In the center of a plate, put half the cauliflower puree.
- Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
- Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
- Repeat with second plate.
Nutrition Facts : Calories 399.7, Fat 28.5, SaturatedFat 12.6, Cholesterol 63.3, Sodium 508, Carbohydrate 28.3, Fiber 3.7, Sugar 18.1, Protein 8.8
More about "seared scallops with chorizo cauliflower puree recipe 435"
SEARED SCALLOPS WITH CAULIFLOWER PUREE - SPRINKLES AND …
From sprinklesandsprouts.com
SEARED SCALLOPS WITH CHORIZO BUTTER, CAULIFLOWER PUREE …
From grokker.com
4.6/5 (5)Total Time 1 hr 25 mins
PAN-SEARED SCALLOPS, CAULIFLOWER PUREE & HICKORY SMOKED BACON
From temptationforfood.com
SEARED SCALLOPS WITH BEER AND CHORIZO • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
SEARED SCALLOPS WITH CAULIFLOWER PURéE - QUINLAN'S KERRY FISH
From kerryfish.com
HOW TO COOK SEARED SCALLOPS WITH CAULIFLOWER PUREE VIDEO
From myrecipes.com
SCALLOP RECIPE: SEARED SCALLOPS ON CAULIFLOWER PUREE WITH …
From bookscookslooks.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | MYRECIPES
From myrecipes.com
SCALLOPS, CAULIFLOWER PURéE AND CURRY OIL RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE AND CRISPY BACON RECIPE
From recipeland.com
PAN SEARED SCALLOPS WITH CHORIZO - UMAMI GIRL
From umamigirl.com
SEARED SCALLOPS WITH CAVIAR, CREAMY CAULIFLOWER PUREE AND DILL OIL
From more.ctv.ca
SCALLOPS WITH CHORIZO AND PEA PURéE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
SEARED SEA SCALLOPS AND CAULIFLOWER PURéE A RECIPE
From perfectlyprovence.co
SEARED SCALLOPS WITH CAULIFLOWER PUREE! SIMPLE, ELEGANT EXCELLENCE ...
From socialbuttercream.com
SEARED SCALLOPS WITH CHORIZO AND POTATOES RECIPE - JAMES BEARD
From jamesbeard.org
PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE AND FRIED CAPERS
From finecooking.com
SEARED SCALLOPS WITH CHORIZO BUTTER, CAULIFLOWER PUREE …
From youtube.com
10 BEST SCALLOPS WITH CHORIZO RECIPES | YUMMLY
From yummly.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE: A RECIPE
From yankeekitchenninja.com
SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE
From pinterest.ca
SCALLOPS WITH CAULIFLOWER PURéE RECIPE - CURIOUS PROVENCE
From curiousprovence.com
SCALLOPS WITH CHORIZO AND PEA PURéE RECIPE BY MELANIE MAY
From melaniemay.com
RECIPE OF THE WEEK: PAN-SEARED DIVER SCALLOPS WITH A CAULIFLOWER …
From aluxurytravelblog.com
PAN-SEARED SCALLOPS WITH CHORIZO AND CORN RECIPE - BON APPéTIT
From bonappetit.com
SEARED CHORIZO AND SCALLOPS - HONEST COOKING - RECIPES
From honestcooking.com
SEARED SCALLOPS ON CAULIFLOWER PUREE - EVERY LAST BITE
From everylastbite.com
CARAMELISED SCALLOPS ON CAULIFLOWER PURéE WITH PANCETTA RECIPE
From bbc.co.uk
SEARED SEA SCALLOPS & ROASTED CAULIFLOWER - THE PERFECT PUREE OF …
From perfectpuree.com
SEARED SCALLOPS WITH CAULIFLOWER, BROWN BUTTER, AND BASIL
From finecooking.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - THE DIZZY COOK
From thedizzycook.com
SEARED SCALLOP AND CHORIZO APPETISERS RECIPE - A FORK AND A PENCIL
From aforkandapencil.com
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS RECIPE
From foodandwine.com
PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE - TASTE LIFE
From tastelife.tv
SCALLOPS IN CORN PURÉE | SEAFOOD | EASY RECIPE
From charlottefashionplate.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE - SONOMA-CUTRER …
From sonomacutrer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love