Best Cilantro Scallops Recipes

SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC

Steps:

• Make gremolata:
• Stir together cilantro, garlic, and zest in a small bowl.
• Make beurre blanc:
• Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
• Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
• Sprinkle scallops with gremolata and serve with sauce.

CILANTRO SCALLOPS

Steps:

• In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
• Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Steps:

• Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
• Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
• Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND BASIL, MINT AND CILANTRO SALAD

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 lemon grass, 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.
• For Salad:
• Toss all ingredients in a bowl; season with salt and pepper.
• For 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. Divide scallops and sauce among 8 bowls and top with salad.

PAN SEARED SALMON AND SCALLOPS WITH MACADAMIA-CILANTRO PESTO

Steps:

• Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
• Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
• To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS

Steps:

• Preheat a grill or grill pan to medium-high.
• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
• Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
• Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
• Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
• Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
• Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.

SCALLOPS WITH CILANTRO AND LIME (JACK NICHOLSON)

Steps:

• Coat a large nonstick skillet with cooking spray.
• heat over medium-high and add garlic and cook, stirring, 30 seconds.
• Add scallops, scallions, and hot pepper sauce.
• Cook, stirring, over medium-high heat 2 minutes.
• Add wine and lime juice and continue cooking and stirring 3 minutes or until scallops are just cooked. DO NOT OVERCOOK or scallops will toughen.
• Use a slotted spoon to transfer scallops to a platter.
• Season with salt and pepper and garnish with cilantro and lime slices.

SCALLOPS WITH CILANTRO SAUCE AND ASIAN SLAW

Steps:

• Toss together carrot, radish, apple, scallion, vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Let stand, tossing occasionally, 15 minutes to soften.
• Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
• Pat scallops dry. Sprinkle with remaining 1/2 teaspoon salt. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, and sauté scallops, turning over once, until golden and just cooked through, about 4 minutes total.
• Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.

PAN-ROASTED DIVER SCALLOPS, WITH LIME AND CREME FRAICHE CREAMED CORN, AND CILANTRO SALAD

Steps:

• Heat the oil in a large skillet over high heat. Season both sides of the scallops with salt, to taste. Add the scallops to the hot pan, and don't touch! Let them caramelize until golden brown, about 3 minutes, and then flip. Add the butter and coriander and allow the butter to melt. Begin to baste the scallops, spooning the melted butter along the tops of the scallops, so the scallops barely cook through, about 2 to 3 minutes. Remove from the heat.
• Build your cilantro salad by adding cilantro leaves, pickled onions and pickled chiles to a medium mixing bowl. Add the lime juice and extra-virgin olive oil and mix to combine.
• Put a couple of spoonfuls of creamed corn down on each plate, then top it with 3 scallops. Finish with a heaping spoonful of cilantro salad. Drizzle with a little extra-virgin olive oil and serve immediately.
• In a medium-saucepan, add corn stock and bring to a simmer.
• Heat a large saucepan over medium heat and melt the butter. Add the shallots, a pinch of salt, and let sweat, cooking until the shallots are a bit translucent. Add the garlic, a bit more salt and cook about 1 minute more. Add the corn kernels and continue to cook for a few minutes, adding a touch more salt as you go. Keep stirring so the mixture combines together and nothing sticks to the bottom of the pan. Using a ladle, add some of the warmed corn stock, about 1 1/2 cups, adding more if it seems dry, and stir to combine. Season with a little cracked pepper. Let the corn mixture cook for about 5 to 7 minutes. Stir in the lime zest and fold in the creme fraiche. Taste for seasoning and adjust, if necessary.
• Corn Cob Stock: Cut the kernels from the cobs and reserve the kernels for another purpose. Toss the cobs into a large pot with the onion, garlic, thyme, coriander, stock and salt. Bring to a boil, over medium heat, then lower the heat and simmer for 45 minutes. Strain the liquid through a fine mesh strainer, discarding the solids. You should have about 4 cups.
• Put the sliced chiles in a medium mixing bowl.
• Add all the pickling liquids and spices to a medium saucepan and bring it to a boil over medium heat. Pour the hot liquid over the sliced chiles and set sit for about 20 minutes. Drain the chiles and discard the pickling juice and spices. Use right away or store in a covered container in the refrigerator for a couple weeks.
• Pack the onions into 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

ROASTED CORN, LIME AND CILANTRO SUCCOTASH, AND SCALLOPS

Steps:

• SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
• In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; sauté for 2 minutes. Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
• Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
• SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
• In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
• Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
• In a large skillet, heat half the oil over medium heat.
• Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.

GRILLED SCALLOPS AND VEGETABLES WITH CILANTRO SAUCE

Steps:

• Spray cold grid with nonstick cooking spray.
• Preheat grill to medium high heat.
• Heat chili oil and sesame oil in small saucepan over medium heat.
• Add green onion; cook about 15 seconds or just until fragrant.
• Add ginger; cook 1 minute.
• Add chicken broth; bring to a boil.
• Cook until liquid is reduced by half.
• Place mixture in blender with cilantro; blend until smooth.
• Set aside.
• Thread scallops and vegetables onto skewers.
• Grill about 8 minutes per side or until scallops turn opaque.
• Serve hot with cilantro sauce.

SCALLOPS WITH LIME AND CILANTRO

Steps:

• In a small saucepan heat a little olive oil and cook the garlic until golden, then add the white wine and cook for a couple minutes, until slightly reduced. Add the chicken broth and bring to a simmer. Squeeze in the lime juice, add the cilantro, and taste and adjust seasoning. Keep warm while you cook the scallops. Toss scallops in a bowl with a tablespoon of olive oil and a little salt and pepper. Heat a heavy frying pan over high heat. When the pan is very, very hot, add the scallops and cook very quickly, shaking and stirring, until they are barely golden on the outside and warm within. This will take one to two minutes - no more. Divide the scallops between two pasta bowls and pour the broth over them.

SCALLOPS IN A SOY GINGER, CILANTRO VINAIGRETTE

Steps:

• Place all the ingredients for the vinagrette in a jar with a lid. Shake vigorously to combine. Set aside.
• Season the scallops with salt and pepper. Add the olive oil to a large skillet. Once the oil is smoking sear the scallops about 3 minutes per side.
• Drizzle the vinagrette onto a serving dish and place the scallops on top.

CILANTRO SCALLOPS WITH AVOCADO SALSA

Steps:

• In a medium bowl, mix together 1/4 c olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
• Heat the remaining 1 T olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare.
• To make the avocado salsa, in a small bowl, whisk together the 2 T olive oil, 3 T of the lime juice, 2 T of the tequila, the chipotles and adobo sauce, the agave syrup, the 1 t salt and 1 t pepper.
• In a medium bowl, combine the avocados, white onion, red onion, tomatoes, jalapeño, pumpkin sees, cumin and cilantro. Pour the lime-tequila mixture over the top and gently stir to coat, being careful not to break up the avocado.

CILANTRO LIME BUTTER SCALLOPS

Steps:

• Season the scallops with salt and pepper. Add olive oil to a large skillet. Sear the scallops until browned. Remove to a plate and set aside.
• Add the butter to the skillet. Add the garlic and cook 1 minute. Add the stock, lime juice honey and cilantro. Bring to a boil and let reduce a bit.
• Add the scallops back to the pan for 30 seconds basting with the sauce. Serve immediately.

CILANTRO SCALLOPS

Steps:

• Light a grill. In a medium bowl, season the scallops with salt and pepper. Add the olive oil and cilantro along with the garlic, lime juice, soy sauce and crushed red pepper and toss to coat. Oil the grates and grill the scallops over moderate heat, basting with the marinade, until golden and just cooked through, 2 minutes per side. Serve the scallops with lime wedges, chopped avocado and tortilla chips.