Skewered Sea Scallops With Lemon Fennel Dressing Recipes

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LEMON GRASS SKEWERED SHRIMP



Lemon Grass Skewered Shrimp image

Provided by Food Network

Categories     appetizer

Time 4h14m

Yield 2 servings

Number Of Ingredients 8

6 shrimp, heads removed
6 pieces lemongrass, core only cut in 3-inch pieces
Metal or wooden skewers soaked in water for 20 minutes
1 clove garlic, chopped
10 Thai basil leaves, chopped
Pinch sea salt
Fresh ground black pepper
Chopped cilantro leaves

Steps:

  • Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.

SKEWERED SCALLOPS WITH ORANGE-SESAME DIPPING SAUCE



Skewered Scallops with Orange-Sesame Dipping Sauce image

Categories     Shellfish     Appetizer     Sauté     Cocktail Party     New Year's Eve     Orange     Seafood     Scallop     Party     Sesame     Bon Appétit

Yield Makes 6 appetizer servings

Number Of Ingredients 18

Sauce
1/4 cup honey
1/4 cup unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce*
1 teaspoon oriental sesame oil
1 teaspoon grated orange peel
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons toasted sesame seeds
Scallops
2 tablespoons peanut oil
1 tablespoon oriental sesame oil
18 medium-size sea scallops, side muscles trimmed
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
18 6-inch wooden skewers

Steps:

  • For sauce:
  • Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.
  • For scallops:
  • Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce.
  • Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.

SEARED SCALLOPS WITH FRESH FENNEL SALAD AND KUMQUAT-TARRAGON VINAIGRETTE



Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette image

Categories     Salad     Shellfish     Appetizer     Sauté     Quick & Easy     Scallop     Fennel     Fall     Winter     Kumquat     Tarragon     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 11

1 cup plus 2 tablespoons olive oil
10 kumquats, stemmed, quartered, seeded
3 tablespoons chopped fresh tarragon
1/4 cup white wine vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon Dijon mustard
3 medium fennel bulbs, thinly sliced (about 5 cups)
1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups)
4 green onions, thinly sliced (about 3/4 cup)
24 large sea scallops (about 1 3/4 pounds)
2 tablespoons butter, divided

Steps:

  • Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
  • Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.
  • Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.

PAN-SEARED SCALLOPS WITH LEMON



Pan-Seared Scallops with Lemon image

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Steps:

  • Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

GRILLED SEA SCALLOPS AND FENNEL



Grilled Sea Scallops and Fennel image

Use the grilled scallops to top our Mixed Fresh Herb Pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

2 1/2 tablespoons olive oil
4 to 5 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
1 tablespoon anise-flavored liqueur (optional)
24 sea scallops (about 1 1/4 pounds), tough muscles removed
Coarse salt and freshly ground pepper
1 bulb fennel, trimmed, reserving fronds for pasta sauce

Steps:

  • Heat grill to medium-high. In a large bowl, combine 2 tablespoons oil with the lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers (about 6 on each). Season with salt and pepper.
  • Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.
  • Cut fennel bulb in half lengthwise, and slice lengthwise again into 1/4-inch-thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Remove scallops from skewers. Serve warm.

SEARED SCALLOPS WITH FENNEL



Seared Scallops With Fennel image

Make and share this Seared Scallops With Fennel recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
16 sea scallops (1 1/2 lbs)
kosher salt
fresh ground black pepper
1 fennel bulb, trimmed of stalks (reserving 2 tablespoons of the fronds)
1 onion, thinly sliced
8 ounces clam juice
1/2 cup dry white wine
1 pint grape tomatoes
8 slices baguette
2 teaspoons extra virgin olive oil
1 garlic clove, peeled

Steps:

  • Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
  • Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
  • Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
  • Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
  • Return scallops, browned side up, and cook through, 2 to 3 minutes.
  • Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
  • Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4

SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD



Seared Scallops with Grapefruit-Fennel Salad image

Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.

Provided by The Herbalist & The Carnivore

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon butter
3 tablespoons olive oil, divided
16 large sea scallops
½ medium red grapefruit
½ bulb fennel
3 cups baby spinach leaves
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon diced shallot
1 teaspoon brown mustard
1 teaspoon honey
salt and ground black pepper to taste

Steps:

  • Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
  • While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
  • Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
  • Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g

GLAZED SEA SCALLOPS WITH BRAISED FENNEL



Glazed Sea Scallops With Braised Fennel image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 heads fennel
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds sea scallops
Juice of 1 orange (about 1/2 cup)
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)

Steps:

  • Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
  • Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
  • Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
  • Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 10 grams, TransFat 0 grams

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories     Seafood     Shellfish     Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Steps:

  • Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
  • Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
  • At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
  • Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

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