Seared Sea Scallop Saganaki With Feta Recipes

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOPS

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

FETA SAGANAKI WITH A SESAME-SEED CRUST

Steps:

• The feta should be a rectangular, not triangular, piece.
• Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
• Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
• Heat the olive oil and butter in a large, heavy, nonstick skillet.
• Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
• As soon as the feta begins to soften, flip it over to brown on the other side.
• Remove and serve hot.
• Repeat with the remaining feta and sesame seeds.

SEARED SEA SCALLOP SAGANAKI WITH FETA

Steps:

• Preheat the oven to 350 degrees. In a medium nonreactive bowl, toss the tomatoes with 1/4 cup of the oil. Drain off the excess oil and reserve. Place the tomatoes, cut side up, on a parchment-paper-lined baking sheet spaced well apart. Sprinkle with salt and pepper and bake until almost dried, about 1 1/2 hours.
• Remove the tomatoes from the oven and transfer to a shallow dish, cut side up. Arrange the oregano, rosemary and mashed garlic over the tomatoes. Drizzle with the reserved oil from the tomatoes and season with salt and pepper. Cover with plastic wrap and set aside to marinate at room temperature for 3 hours.
• In a large skillet over high heat, heat 1/4 cup of the oil. Season the scallops with salt and pepper, place in the skillet and cook, turning once, until well browned and slightly firm to the touch, about 2 minutes per side. Transfer to a plate and cover with aluminum foil. Discard the oil, wipe out the skillet and return to the heat. Heat the remaining 1 tablespoon oil, add the thinly sliced garlic and cook until fragrant, about 30 seconds. Add the wine and cook until reduced by half, about 2 1/2 minutes. Add the broth, bring to a boil and cook until reduced to 3/4cup, about 5 minutes. Remove from the heat and stir in the lemon juice, scallions, mustard, chopped parsley and dill.
• Remove the herb sprigs from the tomatoes and discard. Divide the tomatoes among 12 small bowls. Top each tomato half with a scallop, spoon some sauce over, sprinkle with feta, garnish with the parsley sprigs and serve.

SEARED SEA SCALLOPS

Steps:

• In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
• In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
• Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
• Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
• Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

BAKED SEA SCALLOPS WITH FETA CHEESE

Steps:

• Preheat oven to 450 degrees.
• Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
• Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
• Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.
• Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.