Best Scallop Tartare With Strawberries Avocado Basil Recipes
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes 4 servings, 3 large scallops each
Number Of Ingredients 8
Steps:
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g
SCALLOP TARTARE
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.
Provided by Mark Bittman
Categories easy, quick, finger foods, seafood, appetizer
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Chop the scallops into small pieces then transfer to a medium bowl.
- Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.
SCALLOP TARTARE WITH STRAWBERRIES, AVOCADO & BASIL
Steps:
- Combine the vinegars and oil in a non reactive bowl, whisk to combine and season to taste with sea salt and white pepper. Heat the oil in a deep fryer or in a large pot only 1/3 full of oil. When the oil reached 355 degrees, fry the sweet potato slices in 3 batches until golden brown and crispy. Remove from the oil using a slotted spoon, drain on papper towels and season while still hot with sea salt. Dice the strawberries into .5cm cubes and place in a bowl. Combine with 2 tsp vinaigrette and set aside for 2 minutes Dice the scallops into .5cm cubes and place in second bowl. To assemble Place a small mound of the avocado mixture in the center of a plate. layer a sweet potato chip on it. On top of the chip, place a heaping tablespoon of the scallop/strawberry mixture. Layer another chip on top of the scallops. Place a small pile of the marinated radish on top of the second chip. Drizzle each plate with 1 tsp vinaigrette and garnish with espelette pimento and fleur de sel if desired.
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