Seared Sea Scallops With Lemongrass Sauce And Salad Recipes

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SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND SALAD



Seared Sea Scallops With Lemongrass Sauce and Salad image

Seafood is big on benefits: It's high in protein, low in calories and bursting with flavor. What's more, chef Anita Lo proves that preparation is simple! This came from SELF magazine website. 295 calories per serving. 5.8 g fat (0.6 g saturated). 17.1 g carbs. 2.6 g fiber. 33.2 g protein.

Provided by Mrs. Hughes

Categories     < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded, cut into 3-inch lengths
4 garlic cloves, finely chopped
3 red thai bird chilies, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 (28 ounce) can whole tomatoes, plus juice
1/2 cup Thai basil
1/2 cup of fresh mint
1/2 cup fresh cilantro stem
1/2 lime, juice of
2 teaspoons canola oil
24 jumbo sea scallops
1 tablespoon canola oil

Steps:

  • Heat oil in a large, nonstick pan over low heat.
  • Cook onion with a pinch of salt until translucent, about 12 minutes.
  • Stir in lemongrass, garlic and chiles.
  • Add wine.
  • Raise heat to high, then simmer 5 minutes.
  • Add tomatoes and juice; break apart tomatoes.
  • Simmer until sauce thickens, about 20 minutes.
  • Force sauce through a colander and discard solids.
  • Season with salt and pepper.
  • Salad:.
  • Toss all ingredients in a bowl; season with salt and pepper.
  • Scallops:.
  • Season with salt and pepper.
  • Heat a large nonstick pan over high heat 1 minute; add oil.
  • Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes.
  • Turn scallops over; cook 3 minutes more.
  • Remove from heat.
  • Repeat twice.
  • Divide scallops and sauce among 8 bowls and top with salad.

Nutrition Facts : Calories 161.8, Fat 4.7, SaturatedFat 0.4, Cholesterol 14.8, Sodium 84.9, Carbohydrate 11.1, Fiber 2.3, Sugar 4.9, Protein 9.4

STEAMED SEA SCALLOPS OVER LEMON GRASS NAGE



Steamed Sea Scallops Over Lemon Grass Nage image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

12 large sea scallops
1 quart fish fumet
3 (3-inch) pieces of lemon grass
2 leeks, white part only, cut into 1/2-inch slices
1/2 teaspoon crushed fennel seeds
1 fennel bulb cut into strips
1/2 cup Vermouth
Salt and pepper to taste
1/4 teaspoon turmeric
Rice noodles

Steps:

  • Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities.
  • Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare.
  • Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops.
  • The scallops can also be served as a warm salad over greens with a citrus vinaigrette.

SEARED SEA SCALLOPS



Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

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.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA



Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa image

I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight - something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!

Provided by Seattle Food Geek

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 2

Number Of Ingredients 16

1 shallot, sliced crosswise
1 teaspoon olive oil
1 pinch salt
¼ cup finely chopped pineapple
1 tablespoon freshly grated ginger
1 tablespoon lemon grass, finely chopped
1 teaspoon cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon sesame seeds
⅛ teaspoon red pepper flakes
4 teaspoons extra-virgin olive oil
salt, to taste
½ pound French style green beans, trimmed
2 tablespoons safflower oil
4 large sea scallops

Steps:

  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
  • Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g

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