Best Grilled Scallops With Coriander Butter Sauce Recipes

Grilled Scallops with Coriander Butter Sauce image

Yield Serves 2

Number Of Ingredients 8

2 tablespoons minced onion
1 tablespoon white-wine vinegar
1/4 cup water
1 teaspoon ground coriander
1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces
3/4 pound sea scallops
vegetable oil for brushing the scallops
2 tablespoons minced fresh coriander

Steps:

In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.

Pan-fried scallops image

Provided by Jo Pratt

Time 15m

Yield Serves 2 as a starter

Number Of Ingredients 7

Steps:

Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

Scallops With Coriander Butter Sauce image

Provided by MsKittyKat

Categories European

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons minced onions
1 tablespoon white wine vinegar
1/4 cup water
1 teaspoon ground coriander
1/4 cup cold unsalted butter, cut into 4 pieces
3/4 lb sea scallops
vegetable oil, for brushing scallops
2 tablespoons minced fresh cilantro

Steps:

In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely.
(The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise).
Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through.
Whisk the fresh cilantro into the butter sauce.
Serve the scallops with the warm butter sauce.