Best Pan Stew Of Scallops Peas And Pearl Onions Recipes

Sea Scallops with Caramelized Onion image

Provided by Aaron McCargo Jr.

Time 40m

Yield 2 servings

Number Of Ingredients 14

1/4 cup olive oil
2 white onions, thinly sliced
1 leek, whites only, thinly sliced
Kosher salt and cracked black pepper
3 tablespoons minced garlic
1 cup thinly sliced shiitake mushrooms, stems removed
1 cup vegetable broth
1 1/2 cups frozen peas, thawed
Pinch red pepper flakes
3 tablespoons sliced scallion greens
Dash sherry vinegar
8 (U-10) dry sea scallops
1 tablespoon butter
Squeeze fresh lemon juice

Steps:

In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

Pan Stew of Scallops, Peas, and Pearl Onions image

Provided by Michael Chiarello

Yield Serves 4

Number Of Ingredients 13

1/2 pound dried pasta shells the same size as the scallops
2 tablespoons extra-virgin olive oil
1 generous cup pearl onions, peeled
1 pound scallops
1 1/2 teaspoons minced garlic
1 cup dry white wine
1 cup chicken stock or canned low-salt chicken broth
salt and freshly ground pepper
1 1/2 cups shelled English peas (about 1 1/4 pounds unshelled)
3 tablespoons coarsely chopped fresh basil
1 teaspoon freshly grated lemon zest
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter (optional)

Steps:

Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes.
While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large sauté pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve. Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1 1/2 minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping all over the bottom of the pan to loosen any browned bits. Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes. Add the peas and continue to cook until just tender, about 3 minutes.
Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
When the pasta is cooked, drain well and add to the saute pan with the pea mixture. Taste for seasoning and serve immediately.