SEARED DIVER SCALLOPS WITH CAPER-HONEY SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, capers, honey and about half of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Reserve at room temperature for finishing.
- Score the scallops by making 1/8-inch-deep crosshatches across the top side of each (like a checkerboard). Season with freshly cracked black pepper. Dry the scallops thoroughly on paper towels.
- In a medium saute pan, heat the canola oil over medium-high heat until it just begins to show ripples. Place the scallops scored-side down into the oil for 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium rare. Season with salt.
- Place the scallops on a serving plate and spoon some of the caper-honey sauce over the top. Top with the remaining tarragon and dill.
PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
These pan seared scallops are sweet and succulent, with a hint of a smoky kick from a mildly tangy roasted red pepper sauce!
Provided by Ingrid Beer
Categories Entree
Time 24m
Yield 12
Number Of Ingredients 15
Steps:
- To prepare the roasted red pepper sauce, place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
- To sear the scallops, place a large cast-iron or other heavy bottom skillet over medium-high heat, and add in the avocado oil and the clarified (or regular) butter; once melted and the skillet it very hot and pretty much smoking, season the scallops with some sea salt, and working in batches if necessary, place the scallops larger flat-side down into the skillet.
- Do not disturb the scallops for about 2 1/2 minutes, allowing that first side to get a nice, deep brown char; then, flip the scallops over and allow them to sear, undisturbed, on that second side for about 1 1/2 minutes, or until a golden crust forms on that side and the scallops are medium-rare and slightly firm yet tender when gently pressed.
- Remove the scallops from the skillet and place onto a large platter to hold. Repeat with another batch, if necessary.
- To serve, add a couple of generous spoonfuls of the roasted red pepper sauce to the bottom of a plate, and top with 3 scallops; sprinkle over a small amount of the toasted pine nuts as well as some pretty micro greens, and serve while hot. (Alternately, you can spoon or drizzle some of the sauce over top of the scallops, then top with pine nuts and micro greens.)
Nutrition Facts : Calories 265 calories (per 3 scallops, with about 1/3 cup of sauce)
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
SCALLOPS WITH RED PEPPER SAUCE
When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.
Nutrition Facts : Calories 348 calories, Fat 10g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 335mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler or prepare a charcoal grill.
- Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
- Remove and discard the ends of the snap peas.
- Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEA SCALLOPS WITH SWEET PEPPERS AND SNOW PEAS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper.
- When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
SEA SCALLOPS IN SWEET PEPPER SAUCE
Make and share this Sea Scallops in Sweet Pepper Sauce recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
- Remove and keep warm.
- In same skillet, add pepper, onion and garlic.
- Cook 2 minutes.
- Add wine, stir 1 minute.
- Add broth, milk, and parsley.
- Bring to a boil.
- Reduce heat and simmer until sauce thickens, 1-2 minutes.
- Add scallops and heat through.
Nutrition Facts : Calories 223.5, Fat 8.1, SaturatedFat 4.7, Cholesterol 60.5, Sodium 877.4, Carbohydrate 11.4, Fiber 1, Sugar 2.3, Protein 23.2
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