Spanish Scallops With Garlic Cream Tomato Jam Recipes

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SPANISH SCALLOPS WITH GARLIC CREAM & TOMATO JAM



Spanish Scallops With Garlic Cream & Tomato Jam image

(Vieras Con Crema De Ajo Y Mermelada De Tomates) This modern Catalan way of preparing seafood is not only great for scallops; it's also fabulous for many different types of seafood, from shrimp to lobster to fish fillets, such as turbot or sea bass. The contrast of tastes - the smooth garlicky cream and olive oil emulsion and the sweetened roasted tomatoes - is truly attention grabbing. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     Spanish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

14 garlic cloves, 12 lightly mashed and 2 minced (medium-size)
1 cup heavy cream (whipping, or more)
1/3 cup bottled clam juice (or chicken stock)
6 tablespoons extra virgin olive oil
salt (kosher or sea)
24 large sea scallops
fresh ground black pepper
tomato jam (see my related recipe)

Steps:

  • Place the smashed garlic cloves, cream, and clam juice in a small, heavy saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, partially covered, until the garlic feels completely soft when poked with a skewer, 10 to 12 minutes. If the cream mixture has reduced in volume, add enough cream to make 1 cup. Let the garlic cream cool for a few minutes, then transfer it to a blender and puree until smooth.
  • Place 4 tablespoons of the olive oil and the minced garlic in a small deep skillet over medium-low heat. Stir until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the garlic cream and whisk until the sauce is emulsified. Continue cooking, stirring from time to time, until the sauce thickens a little, about 3 minutes. Season the sauce with salt to taste, remove it from heat and keep warm.
  • Pat the scallops dry with paper towels and seasono them with salt & pepper. Heat the remaining 2 tablespoons of olive oil in a very large skillet over high heat until almost smoking. Working in three batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm.
  • To serve, spread the garlic cream on 4 plates, and arrange 6 scallops on top of each. Dab the scallops with the Tomato Jam and serve at once.

Nutrition Facts : Calories 479.5, Fat 43, SaturatedFat 16.6, Cholesterol 111.8, Sodium 212.7, Carbohydrate 7.3, Fiber 0.2, Sugar 0.2, Protein 17.1

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SEA SCALLOPS WITH GARLIC AND TOMATOES



Sea Scallops With Garlic and Tomatoes image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds fresh sea scallops, cut in half if large
1/4 cup milk
1/4 cup flour for dredging
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 teaspoons finely chopped garlic
2 cups diced fresh, ripe tomatoes, peeled and seeded
2 tablespoons red-wine vinegar
2 tablespoons vegetable oil
1/2 cup coarsely chopped basil leaves or parsley

Steps:

  • Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
  • Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
  • Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
  • Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 618 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED SCALLOPS WITH GARLIC AND TOMATOES



Sauteed Scallops With Garlic and Tomatoes image

Make and share this Sauteed Scallops With Garlic and Tomatoes recipe from Food.com.

Provided by Oolala

Categories     Lemon

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 lbs scallops
flour, for dredging
3 tablespoons butter
3 tablespoons oil
3 garlic cloves, minced
salt
fresh ground pepper
1 large tomatoes, cut into small chunks
1/2 cup fresh parsley, minced
lemon wedge

Steps:

  • Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
  • Roll scallops in flour.
  • Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
  • Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
  • Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
  • Serve with lemon wedges.

Nutrition Facts : Calories 661.7, Fat 40.6, SaturatedFat 14.3, Cholesterol 158.3, Sodium 685.5, Carbohydrate 14.1, Fiber 1.7, Sugar 2.6, Protein 58.9

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