Seared Scallops With Sugar Snap Peas And Radishes Recipes

SEARED SCALLOPS WITH SUGAR SNAP PEAS AND RADISHES

Steps:

• Make the salad: In a large bowl, whisk to combine oil, vinegar, mustard, salt, and pepper. Add pepper cress, pea shoots, flowers, and beets, but do not toss to coat. Set aside.
• Prepare the peas and radishes: Bring a small saucepan of water to a boil. Add peas, and blanch for 2 minutes. With a slotted spoon, remove from pot, and set aside. Blanch radishes for 2 minutes, and add to snap peas. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 tablespoon water, the peas, and radishes. Cook until water evaporates and butter coats vegetables, about 2 1/2 minutes. Season with salt and pepper.
• Meanwhile, cook the scallops: Heat a large nonstick skillet over medium-high heat. Season scallops with salt. Working in batches if necessary so as not to crowd pan, sear scallops until golden brown, 2 to 3 minutes per side. Transfer to a platter to keep warm. Season second side with salt and pepper. To the hot pan, add remaining 2 tablespoons butter and the orange zest and juice. Cook until butter is melted and flavors are combined, about 1 minute. Pour sauce over scallops.
• Toss the salad. Arrange scallops, salad, and sauteed vegetables on dinner plates. Garnish with chive flowers, if desired. Serve immediately.

SEA SCALLOPS WITH SUGAR SNAP PEAS

Steps:

• Pluck off the ends of the peas and discard.
• Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside.
• In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for one minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately.

SEARED SCALLOPS WITH SPICED BACON AND SUMMER SALAD

Steps:

• HEAT grill to medium heat. GRILL corn 10 to 12 min. or until lightly charred, turning occasionally. Cool. CUT kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and 1 Tbsp. oil; mix lightly. Stir in cilantro, lime zest and juice. MEANWHILE, toss scallops with pepper and remaining oil until evenly coated. Grill 2 min. on each side or until opaque. Remove from grill. COMBINE brown sugar and A.1. in small bowl. Place bacon in single layer on 2 tacked large sheets heavy duty foil; brush with sugar mixture. Fold sides of foil to create rim and enclose bacon. Cook 6 min. or until crisp, turning occasionally. DRAIN bacon on paper towels, then break each piece into thirds. Serve scallops topped with bacon piece.

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS

Steps:

• Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
• Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
• Add the peas and cook for 1 minute.
• Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
• Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
• Serve with rice.

SCALLOPS AND SNAP PEAS

Steps:

• In a large nonstick skillet over high heat, warm oil, about 1 minute; swirl to evenly coat bottom of pan. Add scallops, flat side down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to plate.
• Reduce heat to medium; add onion, and cook, stirring, until browned, 1 to 2 minutes. Add ginger, snap peas, and 1/2 cup water; cook, stirring occasionally, until vegetables are crisp-tender and water has evaporated, about 3 minutes.
• Remove from heat; add scallops, lime juice, chili sauce, and cilantro leaves. Toss to evenly coat. Season with salt, if desired.

SEARED SCALLOPS RECIPE BY TASTY

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!

SUGAR-SEARED SCALLOPS

Steps:

• Mix together the sugar, salt, and curry powder.
• In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly.
• As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides.
• If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops!
• Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet.
• Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce.
• Put the scallops over rice.
• Drizzle sauce over scallops.
• Sprinkle chopped cilantro over entire dish.
• Bask in the compliments you'll get from your dinner guests.

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

Steps:

• Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
• While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
• Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Steps:

• Preheat the broiler or prepare a charcoal grill.
• Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
• Remove and discard the ends of the snap peas.
• Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

SEARED SCALLOPS WITH BACON & SUMMER SALAD

Steps:

• Heat grill to medium heat.
• Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
• Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated. Grill 2 min. on each side or until scallops are opaque. Remove from grill.
• Mix sugar and A.1. until blended. Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim. Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
• Cut kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly. Stir in cilantro, lime zest and juice.
• Break each bacon slice into thirds; place over scallops. Serve with vegetable mixture.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Steps:

• Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
• Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
• Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
• Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
• Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.