Best Seared Scallops In A Blueberry Ginger Sauce Recipes

PAN-SEARED SCALLOPS WITH GINGER SAUCE

Pan-Seared Scallops With Ginger Sauce image

Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.

Provided by TXOLDHAM

Categories Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium carrot, peeled and quartered
1 shallot, quartered
fresh ginger, about 2 inches, peeled and thinly sliced
1 garlic clove, halved
1/4 cup white wine
1 cup chicken broth, reduced fat and reduced sodium
1 tablespoon vegetable oil
1 lb sea scallops
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
snipped chives (to garnish) (optional)

Steps:

Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
Put on a medium pot of salted water to boil for the greens.
Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

SEARED SCALLOPS WITH GINGER SAUCE

Seared Scallops with Ginger Sauce image

Provided by Katherine Anastasia

Categories Milk/Cream Ginger Scallop Summer Cilantro Bon Appétit Pasadena California

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion, finely chopped

Steps:

Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

SEARED SCALLOPS WITH GINGER-THYME PAN SAUCE

Seared Scallops With Ginger-Thyme Pan Sauce image

I saw this Ming Tai scallop recipe prepared on the Today show and I just had to try it. The pan seared scallops were definitely flavorful. These scallops were prepared for a dinner with great results.

Provided by CarolAT

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 large scallops, foot removed
2 tablespoons butter, divided
2 shallots, minced
1 tablespoon ginger, minced
1 cup carrot, thinly sliced
1 tablespoon fresh thyme, chopped
1/3 cup white wine
1 cup chicken stock
kosher salt, to taste
fresh ground pepper, to taste
canola oil, for cooking

Steps:

Have a saute pan over medium-hihg heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden brown. Set aside.
In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season with salt and pepper.
Deglaze the pan with wine and add thyme and stock. Simmer and reduce by half.
Whisk in butter, check for seasoning and adjust. Plate the scallops and sauce.

Nutrition Facts : Calories 138.9, Fat 6.9, SaturatedFat 3.9, Cholesterol 27, Sodium 196.6, Carbohydrate 8.8, Fiber 1, Sugar 2.4, Protein 7.3

SEARED SCALLOPS IN A BLUEBERRY GINGER SAUCE

Seared Scallops in a Blueberry Ginger Sauce image

Delicious

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 10

Ingredients

12 large sea scallops
salt and pepper
1/2 teaspoon(s) ground sumac (optional)
1/4 cup(s) olive oil
BLUEBERRY GINGE SAUCE
1/2 cup(s) fresh blueberries
2 teaspoon(s) grated ginger
1 teaspoon(s) sugar
1/4 teaspoon(s) coriander powder
microgreens for garnish

Steps:

Pat the scallops dry and season with salt, pepper and sumac. Set aside.
Preheat the oven 400 degrees. Mix the ingredients for the blueberry sauce together and place in a baking dish. Bake until the blueberries pop and form a bubbling sauce. About 10 minutes.
Add the olive oil to a large skillet. once the oil is smoking add the scallops and sear on each side for about 2 to 3 minutes.
Plate the blueberry sauce and top with scallops. Garnish with microgreens