SEARED SCALLOPS WITH QUAILS EGGS & ASPARAGUS
Seared Scallops with fried quails eggs and asparagus shoots. From a recipe available on the BBC food website. With the quails eggs, be prepared to suffer some causalities well breaking the shells.
Provided by samule83
Categories Vegetable
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
- Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.
- Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.
Nutrition Facts : Calories 414.1, Fat 40, SaturatedFat 17.4, Cholesterol 299.7, Sodium 427.8, Carbohydrate 4.6, Fiber 1.5, Sugar 1.1, Protein 11
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
SUMMER VEGETABLE & QUAIL'S EGG TART
A bread mix makes an easy cheat's base and is delicious topped with a creamy pea filling, broad beans, leeks, asparagus and cracked eggs
Provided by Sarah Cook
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 55m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Tip the bread mix into a large bowl and add the oil and 175ml lukewarm water. Knead for 5-10 mins until you have a smooth, elastic dough, then cover with cling film and leave to rise until doubled in size.
- Whizz the peas and cream cheese together in a blender or food processor until smooth, then stir in the soured cream, egg, shallots and sugar with some seasoning. Bring a medium pan of water to the boil. Add the broad beans for 30 secs, then lift them out with a slotted spoon into a bowl of cold water. Gently squeeze the bright green beans out of their thick skins and discard the skins. Meanwhile, add the leeks to the boiling water for 1 min 30 secs, then add the asparagus and boil for 1 min more. Drain well.
- Heat oven to 200C/180C fan/gas 6. Roll the dough out on a large baking sheet to a rectangle 14 x 40cm, pressing down the centre to create a thicker 'crust' around the edge. Spread the pea cream in the middle of the tart and bake for 20 mins. Scatter over the leeks, asparagus and broad beans, then carefully crack over the eggs - you can arrange the veg to create little pockets if it helps. Drizzle with rapeseed oil and bake for another 5-7 mins. Scatter a few pea shoots over and serve straightaway, cut into thin slices.
Nutrition Facts : Calories 215 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
SEARED SCALLOPS WITH ARTICHOKES AND SALAMI
New Year's Eve dinner is a bridge between old and new: you want to finish the past in style and greet the new with joy!! This recipe is a fantastic apppetizer to serve for your New Year's Eve Dinner - I know your guest will enjoy them - So elegant!!
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Season 16 scallops on both sides with salt and pepper (save the rest for another use).
- Heat 1 teaspoons oil in a medium nonstick pan over medium-high heat. When pan is hot add 8 scallops and sear without moving or touching them for about 2 minutes or until a golden crust forms. Flip scallops and sear about 2 minutes more. Remove to a paper-towel lined plate.
- Add 1 teaspoons more oil, as needed, and sear second batch of scallops. Remove to a plate.
- In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
- Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.
Nutrition Facts : Calories 62.4, Fat 2.3, SaturatedFat 0.6, Cholesterol 13.9, Sodium 194.3, Carbohydrate 4.1, Fiber 1.7, Protein 6.7
SEARED SCALLOPS WITH JALAPENO VINAIGRETTE
This is an incredibly basic but extremely versatile dressing.
Provided by Chef John
Categories Scallop Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
- Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g
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