Best Seared Scallops With Pancetta Over Avocado And Wasabi Recipes

SEARED SCALLOPS RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

SEARED TUNA WITH TEMPURA AVOCADO AND WASABI SAUCE

Steps:

• Preheat a fryer to 360 degrees F. Begin by mixing the cumin and pepper in a small bowl. Dip and coat each tuna steak in the cumin mixture. In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side. Remove from the pan and set aside. The tuna should still be pink.
• In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes. Remove from wok and set aside.
• Prepare the tempura batter right before you are ready to fry. The avocados should be peeled and sliced into 1/2-inch thick slices. To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined. Dip each avocado piece into the batter and fry until golden, approximately 1 minute. Remove the fried avocado pieces and season.
• To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot. Bring the sauce to a boil and let reduce. Once the sauce has reduced you are ready to serve.
• To serve this dish, place the avocado tempura in the center of each plate. Top with tuna and surround with the seaweed. Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate.

SEARED SCALLOPS WITH POLENTA AND AVOCADO CREAM

Steps:

• In a large skillet, saute onions in half the butter until tender, 5-7 minutes. Add corn and peppers; cook 4-5 minutes longer. Stir in broth and 1/4 teaspoon salt, bring to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in cheese. Remove from heat; set aside and keep warm., Meanwhile, in a blender, combine the avocado, 1/4 cup water, cream and 1/4 teaspoon salt. Blend until smooth, 30 seconds. Add additional water as needed to reach desired consistency. Cover and refrigerate until serving., Sprinkle scallops with remaining salt and pepper. In a large skillet, saute scallops in remaining butter until firm and opaque, 1-2 minutes per side. Serve with polenta and avocado cream.

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.