PAN-SEARED SCALLOPS WITH GINGER SAUCE
Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.
Provided by TXOLDHAM
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
- Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
- Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
- To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.
Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3
ASIAN GINGER SCALLOP STIR-FRY
Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.
Provided by Daydream
Categories Asian
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
- Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to cook in the lime juice.
- Meanwhile grate the ginger, cut the spring onions diagonally into ½ lengths, slice the mushrooms, and dice the red pepper.
- Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
- Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
- Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
- Add the soy sauce and mix thoroughly with all the other ingredients.
- Season to taste with freshly ground black pepper.
- Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
- Serve immediately with steamed white rice.
GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE
Provided by Stan Frankenthaler
Categories Ginger Appetizer Orange Scallop Cucumber Carrot Summer Grill/Barbecue Watercress Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 appetizer servings
Number Of Ingredients 23
Steps:
- For sauce:
- Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
- For vegetables:
- Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.
- For scallops:
- Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour.
- Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
- Available at Asian markets and many supermarkets.
STEAMED SCALLOPS WITH GINGER, SOY AND SESAME & SCALLIONS
Classic oriental ingredients - ginger, scallions and soy sauce add a delicious flavour to simple steamed scallops - a great dinner party appetizer.
Provided by English_Rose
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fill the base of a steamer with water and bring to the boil.
- Sprinkle the scallops with the ginger. Place in the steamer and steam for about 4 minutes until only just set.
- Put the sesame oil and soy sauce in a small pan and warm through.
- Arrange the scallops on four plates and pour over the sesame oil and soy sauce. Sprinkle on the cilantro and sliced scallions then serve.
Nutrition Facts : Calories 272.6, Fat 24.3, SaturatedFat 3.4, Cholesterol 19.8, Sodium 601.3, Carbohydrate 2.8, Fiber 0.4, Sugar 0.4, Protein 11.2
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