Seared Scallops With Pumpkin Broth And Roasted Hazelnuts Recipes

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PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS



Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes, washed and sliced lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper
1 pound asparagus, washed, tough ends removed
1 tablespoon extra-virgin olive oil
12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
Salt and freshly ground black pepper
9 tablespoons clarified butter
1 1/3 ounces hazelnuts, toasted and coarsely chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 or 2 drops white truffle oil, optional

Steps:

  • For the potatoes: Preheat oven to 400 degrees F.
  • In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
  • For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
  • For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
  • Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
  • Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

SCALLOPS WITH HAZELNUT BROWN BUTTER



Scallops with Hazelnut Brown Butter image

The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 6

6 tablespoons unsalted butter
1/4 cup hazelnuts, skins removed coarsely chopped
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
1 pound large sea scallops (about 12), muscles removed, cut in half horizontally
1 to 2 bunches (about 1/2 pound total) arugula (preferably baby), washed well and dried

Steps:

  • In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
  • Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.
  • Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.

SEARED SCALLOPS WITH ROASTED BRUSSELS SPROUTS AND HAZELNUT VINAIGRETTE



Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette image

Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

1 pound brussels sprouts, trimmed and thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
20 large sea scallops (about 1 pound), rinsed and patted dry, tough muscles removed
Hazelnut Vinaigrette
Garnish: hazelnuts, toasted and coarsely chopped

Steps:

  • Preheat oven to 450 degrees. Heat a rimmed baking sheet in oven for 15 minutes. Meanwhile, toss brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread onto heated baking sheet, and roast, stirring occasionally, until golden brown and crisp in spots, 12 to 15 minutes.
  • Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon oil and the scallops. Season with salt, and sear for 4 minutes. Flip scallops, season with salt, and cook until opaque, about 3 minutes. Serve brussels sprouts and scallops drizzled with Hazelnut Vinaigrette. Garnish with hazelnuts.

SEARED SCALLOPS WITH PUMPKIN SOUP



Seared Scallops With Pumpkin Soup image

Make and share this Seared Scallops With Pumpkin Soup recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

12 ounces fresh sea scallops
1 (15 ounce) can unflavored pumpkin puree
2 tablespoons roughly chopped hazelnuts, toasted
8 -10 chopped chives
1 cup chicken broth
1 tablespoon honey
1 tablespoon unsalted butter
1/2 tablespoon olive oil
salt and pepper

Steps:

  • Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm.
  • Preheat a cast iron skillet or saute pan over medium-high heat.
  • Pat scallops dry with a paper towel and season them with salt and pepper.
  • Add the oil to the pan, then scallops.
  • Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.
  • Pour soup into a wide-rimmed bowl.
  • Add scallops, hazelnuts, and chives.

Nutrition Facts : Calories 389.1, Fat 16.4, SaturatedFat 4.9, Cholesterol 71.4, Sodium 658.7, Carbohydrate 28.4, Fiber 1.9, Sugar 12.2, Protein 34.4

PAN-SEARED SCALLOPS WITH PUMPKIN RISOTTO



Pan-Seared Scallops with Pumpkin Risotto image

Yield Makes 4 servings

Number Of Ingredients 16

4 miniature pumpkins (preferably Jack-Be-Little; 3 1/2 to 4 inches in diameter)
For risotto
1 1/4 cups diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins)
2 cups chicken stock
2 cups water
1 small onion, finely chopped
1 tablespoon olive oil
3/4 cup Arborio rice
1 oz grated Parmigiano-Reggiano (1/3 cup)
1 tablespoon unsalted butter
For scallops
20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons thinly sliced fresh sage
2 tablespoons white truffle oil

Steps:

  • Roast miniature pumpkins:
  • Preheat oven to 350°F.
  • Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.
  • Make risotto while pumpkins roast:
  • Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.
  • Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
  • Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.
  • Prepare scallops:
  • Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).
  • Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute. Remove from heat and stir in truffle oil. Season with salt.
  • To serve:
  • Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops. Arrange scallops around pumpkin and drizzle with sage butter.

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