SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
- Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
- Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
- Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
- Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
- Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.
SCALLOPS WITH CURRIED CAULIFLOWER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
- Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.
SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA
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
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 CUMIN SEA SCALLOPS WITH CAULIFLOWER AND LEEKS
Steps:
- Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.
- Toss scallops with cumin seeds and salt and pepper to taste. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs. Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes. Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes. Stir in cilantro and lemon juice and season with salt and pepper.
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS
Provided by Floyd Cardoz
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.
- For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.
- For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.
- For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.
- Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 27 grams, Carbohydrate 50 grams, Fat 31 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 1944 milligrams, Sugar 27 grams, TransFat 0 grams
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
More about "seared scallops with roasted cauliflower steaks recipes"
SEARED SCALLOPS WITH CAULIFLOWER, BROWN BUTTER, AND BASIL
From finecooking.com
4.3/5 (9)Category Main CourseCuisine FrenchCalories 300 per serving
SEARED SCALLOPS OVER SLOW-ROASTED CAULIFLOWER STEAK
From recipes.clubandresortchef.com
PAN-SEARED SCALLOPS WITH CAULIFLOWER | PALEO LEAP
From paleoleap.com
Estimated Reading Time 3 mins
SEARED SEA SCALLOPS & ROASTED CAULIFLOWER - PERFECT PUREE
From perfectpuree.com
Estimated Reading Time 50 secs
SEARED SCALLOPS WITH GARLIC BASIL BUTTER - INSPIREDTASTE.NET
From inspiredtaste.net
SCALLOPS, CAULIFLOWER PURéE AND CURRY OIL RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE: A RECIPE - FOOD NEWS
From foodnewsnews.cc
SEARED SCALLOPS WITH CAULIFLOWER RISOTTO - SIZZLEFISH
From sizzlefish.com
SEARED SEA SCALLOPS WITH FAVA BEAN PURéE | 101 EPIC DISHES - SHE …
From pinterest.com
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS RECIPE
From foodandwine.com
SEARED SEA SCALLOPS AND CAULIFLOWER PURéE A RECIPE
From perfectlyprovence.co
WHAT TO SERVE WITH SEARED SCALLOPS – 13 DELICIOUS IDEAS!
From pipandebby.com
SEARED SCALLOPS OVER MASHED CAULIFLOWER - DASH OF MANDI
From dashofmandi.com
PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE AND FRIED CAPERS
From finecooking.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | MYRECIPES
From myrecipes.com
PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE - TASTE LIFE
From m.tastelife.tv
SEARED SCALLOPS WITH CAULIFLOWER PUREE - SPRINKLES AND …
From sprinklesandsprouts.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - THE DIZZY COOK
From thedizzycook.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - ALL INFORMATION ABOUT …
From therecipes.info
SEARED SCALLOPS WITH SMOKY ORANGE VINAIGRETTE AND ROASTED …
From pinterest.ca
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
SEARED SCALLOPS AND CAULIFLOWER GRITS RECIPE | SUR LA TABLE
From surlatable.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC - WHOLESOME YUM
From wholesomeyum.com
SEARED STEAKS WITH ROASTED RED PEPPER AJVAR AND CAULIFLOWER
From sunbasket.com
SEARED STEAKS WITH ROASTED RED PEPPER AJVAR AND CAULIFLOWER
From sunbasket.com
PAN SEARED CAULIFLOWER RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GORDON RAMSAY CAULIFLOWER PUREE RECIPE - THERESCIPES.INFO
From therecipes.info
PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP RECIPE
From foodnewsnews.com
SEARED SCALLOPS WITH CAPONATA & MASCARPONE - THE ORIGINAL DISH
From theoriginaldish.com
GARLIC BUTTER STEAK & SCALLOP RECIPE - DAMN DELICIOUS
From damndelicious.net
KETO PAN SEARED BUTTER BASTED SCALLOPS WITH ROASTED CAULIFLOWER …
From carbmanager.com
RECIPE: SEARED SCALLOPS WITH BROWN BUTTER LEMON SAUCE AND …
From startribune.com
SEARED SCALLOPS WITH BUTTER AND OLIVE OIL - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SEARED SCALLOPS WITH ROASTED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
CAULIFLOWER RECIPES | COOKING LIGHT
From cookinglight.com
SCALLOPS WITH ROASTED CAULIFLOWER AND RAISINS RECIPE
From foodandwine.com
BEST VEGAN ROAST ALTERNATIVES FOR MEAT-FREE GUESTS RECIPES, …
From foodnetwork.ca
SEARED SCALLOPS AND CAULIFLOWER RICE RISOTTO - DR. DAVINAH'S EATS
From drdavinahseats.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