Best Sauteed Scallops With A Spicy Piquillo Pepper Puree Recipes

SPICY MANGO SCALLOPS

Steps:

• Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

SEA SCALLOPS WITH PIQUILLO PEPPERS

Steps:

• Turn the oven to 200 degrees. Warm the olive oil over medium-low heat in a skillet and add the garlic. When it sizzles, add the peppers and cook, turning only once, until they shrivel a bit, about 5 minutes. Season, transfer to a serving platter, and put in the oven.
• Wipe out the skillet or use another one; preheat it for a couple of minutes over high heat. Add a not-too-thin film of oil and add the scallops one at a time; brown them well on the first side for as long as 5 minutes, adjusting the heat so they don't burn (which on my stove translates as "leave the heat on high"), then turn and brown lightly on the second. They should be firm but still quite moist in the middle. Season with salt and pepper and put on top of the piquillos. Return to the oven.
• Lower the heat a bit, add the wine (it will spatter) and cook, stirring with a wooden spoon to release any brown bits. Taste that sauce and add salt and pepper, if necessary, then spoon over the scallops and piquillos, garnish with herbs and serve with a spoon.