Seared Scallops With New Potatoes And Greens Recipes

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SCALLOP AND POTATO SAUTE



Scallop and Potato Saute image

I make this special seafood dish for the holidays to treat myself.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 9

2 small red potatoes, sliced 1/4 inch thick
2 tablespoons olive oil, divided
1/4 pound bay scallops
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
Lemon slice or wedge, optional

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Steps:

  • In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.

Nutrition Facts : Calories 415 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 486mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE



Seared Scallops with Truffled Potato Celery Root Puree image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 11

2 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry
2 cups (3/4-inch) diced peeled Yukon Gold potatoes (3/4 pound)
2 cups (3/4-inch) diced peeled celery root (1 pound)
2 cups heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon white truffle butter
12 to 14 large "dry" sea scallops
2 to 3 tablespoons grapeseed oil
Basil-infused olive oil, for serving
Minced fresh chives, for serving

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Steps:

  • Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
  • In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
  • If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
  • Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

SEARED SCALLOPS WITH FLAVOURED GREENS



Seared scallops with flavoured greens image

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

Provided by Tom Kerridge

Categories     Canapes, Dinner

Time 25m

Yield Serves 6

Number Of Ingredients 8

2 tbsp rapeseed oil
3 shallots , diced
2 garlic cloves , crushed
zest and juice 2 lemons
300g dark greens , such as cavalo nero or kale, stalks removed then shredded
50g anchovies , chopped
9 large scallops , roe removed and halved horizontally
knob of butter

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Steps:

  • Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
  • Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium

SEARED SCALLOPS WITH NEW POTATOES AND GREENS



Seared Scallops With New Potatoes and Greens image

This warm salad makes for a quick, light supper. Be careful not to overcook the scallops, or they'll lose their subtle texture. If you can, make the lemon dressing earlier in the day to allow flavors to blend.

Provided by Dancer

Categories     Potato

Time 43m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup silken tofu or 1 cup soft tofu
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 lb yukon gold potatoes or 1 lb red-skinned new potato
1 1/4 lbs sea scallops
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
8 cups mixed salad greens, such as baby lettuces sorrel, and tatsoi
6 tablespoons chopped fresh chives
2 teaspoons cracked black pepper

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Steps:

  • To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
  • Process until smooth.
  • With the motor running, slowly add the extra-virgin olive oil.
  • Cover and refrigerate until needed.
  • Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
  • Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
  • Drain and let stand until just cool enough to handle.
  • Cut each potato in half or quarters, if the potatoes are large.
  • In a bowl, toss the potatoes gently with half of the dressing.
  • Set aside and keep warm.
  • Season the scallops with the salt and black pepper.
  • In a large frying pan, heat the olive oil over medium-high heat.
  • Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
  • Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
  • Remove from the heat.
  • To serve, toss the greens with the remaining dressing and divide among individual plates.
  • Scatter the potatoes and scallops over the greens.
  • Sprinkle with the chives and cracked pepper.
  • Serve immediately.

Nutrition Facts : Calories 323.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 47.8, Sodium 582.8, Carbohydrate 28, Fiber 2.6, Sugar 1.2, Protein 26.7

SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE



Scallops with Mashed Potatoes with Tarragon Sauce image

Categories     Potato     Shellfish     Sauté     Dinner     Seafood     Scallop     Winter     Anniversary     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
1 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon butter, room temperature
2/3 cup (or more) whole milk
12 sea scallops, side muscles trimmed
1/3 cup dry white wine
2 tablespoons chopped shallot
2 tablespoons whipping cream
1 1/2 tablespoons plus 1/4 cup chopped fresh tarragon

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Steps:

  • Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
  • Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet.
  • Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
  • Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.

SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE



Scallop Salad with New Potatoes in Creamy Vinaigrette image

Categories     Salad     Herb     Potato     Shellfish     Appetizer     Sauté     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon prepared hot English mustard
1 teaspoon Dijon mustard
1/2 cup mayonnaise
1 tablespoon whipping cream
2 tablespoons finely chopped fresh chives
8 small red-skinned potatoes
16 medium sea scallops (about 1 pound), halved horizontally
5 ounces mixed baby greens
Additional chopped fresh chives

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Steps:

  • Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend. Whisk in mayonnaise, then cream. Mix in 2 tablespoons chives. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes; pat dry with paper towels. Cool completely. Cut each potato crosswise into 4 slices.
  • Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add potatoes and sauté until golden, about 2 minutes per side. Using slotted spoon, transfer potatoes to plate. Add scallops to same skillet and sauté until just cooked through, about 1 minute per side.
  • Toss mixed greens in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Spoon salad onto center of plates. Arrange scallops and potatoes atop salad. Drizzle remaining vinaigrette around scallops and potatoes. Sprinkle with additional chopped chives and serve.

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