Seized Scallops With Broccoli Rabe Recipes

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SEIZED SCALLOPS WITH BROCCOLI RABE



Seized Scallops With Broccoli Rabe image

Provided by Jacques Pepin

Categories     dinner, main course

Time 25m

Yield Six servings

Number Of Ingredients 15

1 1/4 pounds broccoli rabe
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/4 teaspoon red pepper flakes
1/3 cup water
1/2 teaspoon salt
1 pound medium-size sea scallops (about 30 to the pound)
1 tablespoon virgin olive oil
1/8 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
4 tablespoons virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the broccoli rape: With a sharp knife peel off and discard the thick, fibrous skin covering the larger broccoli rabe stems. Cut the vegetable into 1 1/2-to-2-inch pieces. Rinse well and dry thoroughly.
  • No more than 30 minutes before serving time, heat the olive oil in a saucepan. Add the garlic and pepper flakes to the hot oil and stir for about 4 seconds, then add the broccoli, water and salt. Cover and cook for 5 minutes. By then, most of the liquid should be gone. Set the broccoli rabe aside while you prepare the scallops.
  • For the scallops: Remove the small sinew, which tends to be tough, from each scallop. Rinse the scallops in cool water to remove any sand and dry them thoroughly. In a bowl mix the scallops with the olive oil, salt, thyme and pepper.
  • At serving time, heat a skillet for about 3 minutes, until very hot. Add the scallops, spreading them to create one layer, and cook them over high heat for about 2 minutes, turning them occasionally so they brown well on all sides. Cover the skillet and set it aside off the heat for about 1 minute so the scallops continue to cook in the residual heat.
  • Meanwhile, in a small bowl mix together the sauce ingredients. Divide the broccoli rabe among six plates and arrange the scallops on top, about five per plate. Spoon some sauce over the scallops and serve immediately.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 1 gram, TransFat 0 grams

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

SPICY WHITE BEAN STEW WITH BROCCOLI RABE



Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories     weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

  • Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
  • Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
  • Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
  • Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
  • Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
  • Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
  • Serve with feta and parsley, and with eggs, if you like.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE



Seared Scallops with Jalapeno Vinaigrette image

This is an incredibly basic but extremely versatile dressing.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 10

1 large jalapeno pepper, seeded and membranes removed
¼ cup rice vinegar
¼ cup olive oil
¼ teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
12 large fresh sea scallops
1 pinch sea salt
1 pinch cayenne pepper
2 oranges, peeled and cut in between sections as segments

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

STIR-FRIED SCALLOPS WITH BROCCOLI



Stir-Fried Scallops with Broccoli image

This Asian-inspired dish is a quick fix for a delicious dinner. Sea scallops stir-fried with broccoli, mushroom and red pepper, served over white rice - a mild meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1/2 lb fresh broccoli
1/4 lb fresh mushrooms
1 lb uncooked sea scallops
1/4 cup roasted red bell peppers (from 7-oz jar)
1 cup uncooked regular long-grain white rice
2 cups water
2 tablespoons butter or margarine
3 tablespoons cornstarch
1 can (10 1/2 oz) condensed chicken broth
2 teaspoons soy sauce

Steps:

  • Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
  • If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
  • In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
  • In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
  • Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
  • Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 2 g, TransFat 0 g

LINGUINE WITH BROCCOLI AND BAY SCALLOPS



Linguine With Broccoli and Bay Scallops image

An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.

Provided by pattikay in L.A.

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups broccoli florets, and stems
1/2 lb dried linguine (or 3/4 lb fresh)
3/4 cup butter
2 teaspoons garlic, minced
1 lb bay scallop
1 teaspoon salt (or to taste)
1 teaspoon pepper
2/3 cup parmesan cheese (or more)

Steps:

  • Peel broccoli stems and cut into 1/4 inch thick slices.
  • Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
  • Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
  • Heat remaining 1/2 cup butter in a large skillet.
  • Add garlic and saute till softened.
  • Add scallops, salt and pepper.
  • Saute 3 minutes or till scallops are opaque.
  • Add broccoli and heat 1 minute.
  • Add pasta and heat through.
  • Add cheese and serve at once.

Nutrition Facts : Calories 711.9, Fat 41.3, SaturatedFat 25, Cholesterol 143.7, Sodium 1287, Carbohydrate 50.5, Fiber 2, Sugar 1.2, Protein 35.5

SCALLOPS WITH WILTED SPINACH AND ARUGULA



Scallops with Wilted Spinach and Arugula image

In just a few minutes, scallops are seared and served over garlicky arugula and spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 8

16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons safflower oil
2 garlic cloves, thinly sliced lengthwise
7 ounces baby spinach (about 10 cups)
7 ounces baby arugula (about 10 cups)
1/4 teaspoon crushed red-pepper flakes

Steps:

  • Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
  • Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.

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