Best Scallops With Crumb Topping Herb Butter And Arugula Recipes

Scallops With Arugula image

Provided by Oolala

Categories Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
3 red bell peppers, can use yellow
2 tablespoons butter
1 garlic clove, minced
4 cups arugula, torn
1/2 cup whipping cream
2 tablespoons tomato paste
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Rinse scallops, pat dry and set aside.
Slice peppers lengthwise inot 1/2 inch wide strips.
In a large skillet, melt the butter over medium-high heat.
Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
Add arugula; stir fry for 30 seconds or until just wilted.
Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
To the same skillet, add cream and tomato paste.
Bring mixture to a boil and add scallops.
Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
Remove scallops with a slotted spoon; arrange alongside vegetables.
Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
Add lime juice, salt and pepper.
Spoon cream mixture over scallops.

Nutrition Facts : Calories 291.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 93.5, Sodium 451.5, Carbohydrate 12.1, Fiber 2.5, Sugar 5.3, Protein 21.6

Baked Scallops with Herbed Breadcrumb Topping image

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
12 ounces bay scallops
1 cup fresh breadcrumbs made from crustless French bread
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Lemon wedges

Steps:

Preheat oven to 450°F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.
Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.

Scallops With Crumb Topping, Herb Butter, and Arugula image

Provided by Papa D 1946-2012

Categories European

Time 18m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons yellow cornmeal
2 tablespoons breadcrumbs
1 tablespoon pine nuts, toasted
1 garlic clove
1 1/2 teaspoons grated lemon peel (divided)
3 tablespoons butter, room temperature
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
12 large sea scallops
12 slices plum tomatoes, 1/4 inch thick
1/4 cup olive oil
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon lime zest
4 cups arugula (about 4 ounces)
1/4 cup packed fresh mint leaves, sliced

Steps:

Finely grind first 4 ingredients and 1 teaspoon lemon peel in processor; set crumb mixture aside. mix butter, cilantro, parsley, lemon juice, and remaining 1/2 teaspoon lemon peel in small bowl. Season this herb butter to taste with salt and pepper.
Preheat oven to 450°F Brush rimmed baking sheet with oil; place scallops on sheet. Sprinkle with salt and pepper. Top each with tomato slice, then crumb mixture, dividing equally. Top each with 1 teaspoon herb butter. Bake until scallops are just opaque in center, about 8 minutes.
Meanwhile, whisk 1/4 cup oil, lime juice, honey, and lime peel in small bowl. Season dressing with salt and pepper. Toss arugula and mint in bowl, adding dressing to taste.
Divide greens among 4 salad plates. Top with scallops and serve.

Nutrition Facts : Calories 308.2, Fat 24.6, SaturatedFat 7.6, Cholesterol 33.7, Sodium 315.8, Carbohydrate 15.4, Fiber 2, Sugar 4.1, Protein 8.3