Best Champagne Poached Scallops With Red Pepper Pesto Recipes

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PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE



Pan Seared Scallops in Creamy Champagne Sauce image

If you have never paired tender, buttery, pan seared scallops with a creamy wine sauce, you are totally missing out! Toss the whole thing with some fresh linguine and crispy crumbled bacon, and you have a very special dinner for two for Valentine's Day.

Provided by Karen

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 slices thick-cut bacon (chopped)
8 ounces scallops (fresh or thawed if they were frozen)
salt and pepper
3 large shallots (sliced (about 1 and 1/2 cups))
salt and pepper
2 teaspoons flour
1 tablespoon champagne vinegar (optional)
1 cup white wine (or champagne, I used Sherry cooking wine)
1 & 3/4 cups chicken broth**
1/2 cup cream
2 teaspoons dijon mustard
2 teaspoons fresh thyme (or 3/4 teaspoon dried)
salted boiling water (large pot for pasta)
8 ounces linguine pasta
3-4 cups fresh spinach
1/4 cup parmesan cheese (shredded (to garnish))

Steps:

  • In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
  • While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
  • Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
  • Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
  • Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
  • Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
  • Remove the scallops to a plate and set aside.
  • Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
  • Add 2 teaspoons of flour and cook for 1 more minute.
  • Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
  • Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
  • Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
  • Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
  • Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
  • Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
  • Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
  • Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
  • Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
  • Microwave the bacon for about 20-30 seconds to warm it.
  • Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

Nutrition Facts : ServingSize 1 g, Calories 1224 kcal, Fat 71 g, SaturatedFat 31 g, Cholesterol 189 mg, Sodium 2263 mg, Carbohydrate 80 g, Fiber 9 g, Sugar 17 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 35 g

POACHED ACHIOTE SCALLOPS



Poached Achiote Scallops image

Provided by Food Network

Categories     main-dish

Yield 4 - 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 onion, sliced
1 teaspoon salt
4 garlic cloves, roughly chopped
3 ounces achiote paste
1/2 cup white vinegar
2 tablespoons tomato paste
2 cups fish stock or clam juice
1 1/2 teaspoons black peppercorns, crushed
2 pounds sea scallops, muscle removed, or rock shrimp
1/2 cup capers

Steps:

  • Melt the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat.
  • Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days
  • To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers.

LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO



Lori's Sea Scallops With Roasted Red Pepper Pesto image

Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy!

Provided by lhgolden

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 medium roasted red pepper
1/2-3/4 cup pine nuts, roasted
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 teaspoons lemon juice
1/2 cup parmesan cheese, grated (reserve about 2 tablespoons)
1/4 cup extra virgin olive oil
2 lbs sea scallops (Large to jumbo work best)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2-1 teaspoon kosher salt, to taste
1/2-3/4 cup white wine

Steps:

  • For pesto:.
  • Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
  • Turn oven down to 350 degrees.
  • Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
  • For Scallops:.
  • Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
  • Melt/heat butter and olive oil over medium high heat in medium pan.
  • place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
  • Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
  • Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
  • Remove from oven and serve.

Nutrition Facts : Calories 416.5, Fat 28.6, SaturatedFat 6.4, Cholesterol 67.5, Sodium 691.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.7, Protein 30.3

MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO



MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 10 side dish servings

Number Of Ingredients 12

1 cup drained, packed roasted red peppers
2 small cloves garlic
1 (3-ounce) jar pignoli/pine nuts
1/4 cup flat-leaf parsley leaves, a couple of handfuls
Salt and pepper
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, eyeball it
1 pound mini penne or gemelli pasta, cooked to al dente
1 cup drained marinated mushrooms, sliced
1/4 cup Italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped

Steps:

  • Place a large pot of water on to boil for pasta.
  • Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
  • Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.

SEA SCALLOPS WITH GUACAMOLE



Sea Scallops with Guacamole image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 11

1-ounce olive oil
6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off
Salt
Freshly ground black pepper
2 pieces white toast
1 California avocado, seeded and peeled
1/2 tablespoon lime juice
1/4 teaspoon crushed clove garlic
1/2-ounce finely chopped onion
1 teaspoon chopped cilantro leaves
Splash hot red pepper sauce

Steps:

  • Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.

LAVENDER HONEY SCENTED SCALLOPS



Lavender Honey Scented Scallops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 6 portions

Number Of Ingredients 8

2 cups grapeseed oil, for frying plus 2 tablespoons
1 leek, green stalk only, thinly sliced lengthwise
1/4 cup honey
1 teaspoon dried lavender
1 teaspoon sugar
1 lemon, juiced
18 diver (dry packed) scallops, 10 to 20 count
Salt and freshly cracked black pepper

Steps:

  • In small saucepan, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F.
  • Carefully drop the leeks into the oil and fry until golden brown. Remove them from oil to paper towels to dry and set aside until plating.
  • In a separate saucepan over low heat, blend the honey, lavender, sugar and lemon juice. Cook for 5 to 10 minutes, being careful not scorch.
  • In a large saute pan over high heat, add the remaining 2 tablespoons of grapeseed oil and heat to the verge of smoking. Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the grapeseed oil, in batches if necessary. Cook until golden brown on both sides, 2 to 3 minutes per side. Arrange the leeks on a serving platter and top with the scallops. Drizzle with lavender honey and serve.

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