SEARED SEA SCALLOPS WITH FRESH FAVA BEAN PUREE AND SHIITAKE MUSHROOMS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
- Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
- Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
- Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 23 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 1028 milligrams, Sugar 28 grams, TransFat 0 grams
SEARED SCALLOPS WITH CAPER, SHIITAKE AND GREEN ONION RELISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h5m
Yield 1 serving
Number Of Ingredients 20
Steps:
- For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, chile flakes, mirin and sesame oil in a bowl and refrigerate overnight.
- When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper.
- For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides.
- Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side.
- Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.
- Place the relish on a plate and arrange the scallops around it.
- For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine.
- Place the salad in the center of the scallops. Serve immediately
GRILLED SEA SCALLOP AND SHIITAKE SKEWERS
Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Scallops
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
- Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
- Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 10.7 g, Cholesterol 68.5 mg, Fat 14.6 g, Fiber 1 g, Protein 30.4 g, SaturatedFat 1.9 g, Sodium 736.7 mg, Sugar 1 g
SCALLOPS WITH SHIITAKE AND OYSTER MUSHROOMS RECIPE - (3.9/5)
Provided by á-25087
Number Of Ingredients 12
Steps:
- Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel. Remove stems from shiitakes [they can be tough] and slice mushroom caps into halves or thirds, depending on size. Carefully pull apart oyster mushrooms into individual petals. Slice the largest ones in half lengthwise. Melt 3 tablespoons of butter in a large nonstick lidded skillet over medium heat. Sauté the shiitake and oyster mushrooms for 5 minutes, or until they are browned, stirring occasionally and sprinkling them lightly with salt and pepper as they cook. Add the scallions, ginger and wine. Cook the mixture, tossing or stirring, until the wine is almost evaporated. Add the broth. Reduce heat to medium low, cover the pan and let the mushrooms stew until they are soft, about 10 to 15 minutes. Uncover the pan and remove the ginger slices. This can be done up to four hours in advance. Reheat before proceeding. Prepare scallops. Rinse scallops carefully to remove any grit. If your scallops have white, sinewy looking pieces on the side, trim them off with a sharp knife; this is the foot that attached it to the shell. Blot scallops dry with paper towels and arrange on plate with flat sides up. Season with salt and pepper. Immediately before plopping them in the skillet to brown, dredge the flat tops and bottoms lightly in flour. In a nonstick skillet, brown the scallops in a mix of canola oil and butter over high heat, about 2 minutes. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan, turn off the heat and let the scallops finish cooking in the residual heat of the pan, 2 minutes or so. Divide the scallops on two plates. Spoon the mushroom mixture around the scallops and sprinkle with chopped parsley and serve.
SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY
Provided by Molly O'Neill
Categories lunch, one pot, main course
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Melt 3 teaspoons of butter in a large nonstick skillet over medium heat. Add the shiitakes and saute until soft, about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, about 1 minute per side. Add 1 teaspoon of butter and toss to coat. Stir in the lemon juice, salt, pepper and parsley. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 3 grams, TransFat 0 grams
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