Best Seared Scallops With Pineapple Sweet Chili Sauce Recipes

SEARED SCALLOPS WITH PINEAPPLE

Seared Scallops With Pineapple image

Make and share this Seared Scallops With Pineapple recipe from Food.com.

Provided by Chef Hawgwild

Categories Low Cholesterol

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 lb sea scallops
1 cup chopped fresh pineapple
1 tablespoon olive oil
1 teaspoon red chili pepper flakes
1 cup white wine
1 tablespoon chopped garlic
salt and pepper

Steps:

Season scallops with salt, pepper and chili flakes.
In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
Sear the scallops until golden brown on both sides, but only flip once.
Remove and set aside on a plate.
Next add the chopped garlic and cook for just a minute or two, then add the wine.
The garlic and wine should start to simmer, continue this until its reduced.
Then add the pineapple and stir around to coat.
Pour it all over the scallops and garnish. Serve immediately.
For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE

10 Minute Pan Seared Thai Chili Scallop Recipe image

The Best 10 Minute Pan Seared Thai Chili Scallops Recipe is the secret to perfect pan seared scallops in a Thai chili sauce, bursting with lemon and Thai basil flavor for a Thai Restaurant quality scallop dinner in under 15 minutes - from fridge to plate! Scallops are a great low calorie and low fat choice that are packed with protein for dinner - especially during Lent.

Provided by Courtney ODell

Time 15m

Number Of Ingredients 8

Ingredients

3 tbsp butter, grass-fed
1 lb scallops, defrosted, patted dry
1 tsp salt, celtic sea salt
1 tsp pepper, freshly cracked
2 tbsp garlic, diced
1/4 cup thai basil, diced
1 tsp chili paste, add more as desired
1/2 lemon, sliced into half-wedges

Steps:

Heat butter in pan on high heat until melted and lightly foaming.
Pat scallops dry with paper towel and generously season scallops with salt and pepper.
Add scallops into pan, with space in between so they can crisp.
After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
Add lemon slices, chili paste, and stir.
When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.

Nutrition Facts : Calories 669 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fiber 2 grams fiber, Protein 57 grams protein, SaturatedFat 22 grams saturated fat, Sodium 4413 grams sodium, Sugar 2 grams sugar

SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA

Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa image

I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight - something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!

Provided by Seattle Food Geek

Categories Seafood Shellfish Scallops

Time 45m

Yield 2

Number Of Ingredients 16

Ingredients

1 shallot, sliced crosswise
1 teaspoon olive oil
1 pinch salt
¼ cup finely chopped pineapple
1 tablespoon freshly grated ginger
1 tablespoon lemon grass, finely chopped
1 teaspoon cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon sesame seeds
⅛ teaspoon red pepper flakes
4 teaspoons extra-virgin olive oil
salt, to taste
½ pound French style green beans, trimmed
2 tablespoons safflower oil
4 large sea scallops

Steps:

Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Seared Scallops with Asian Lime-chile Sauce image

Make and share this Seared Scallops with Asian Lime-chile Sauce recipe from Food.com.

Provided by Dawnab

Categories Asian

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 clove garlic, chopped
1 small hot chili pepper, chopped (2 1/2 inches long preferably red)
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 lb)
1 tablespoon olive oil
4 bamboo skewers (8-inch)

Steps:

Soak skewers in water 30 minutes.
Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
Stir paste together with vinegar, fish sauce, water, and lime juice.
(Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
Season scallops with salt and pepper.
Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
Sear scallops, turning over once, until just cooked through, about 6 minutes total.
Serve scallops with sauce spooned over.
Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
Bring to room temperature before serving.

SEARED SCALLOPS WITH PINEAPPLE SWEET CHILI SAUCE

Seared Scallops with Pineapple Sweet Chili Sauce image

Delicious. Sweet a little heat Perfect

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 9

Ingredients

1 pineapple peeled and chopped
1/2 cup(s) each water, rice vinegar and sugar
1 tablespoon(s) red chili flakes
3 clove(s) garlic minced
1 tablespoon(s) cornstarch
2 tablespoon(s) water
12 large sea scallops
salt and pepper
1/4 cup(s) olive oil

Steps:

Place the pineapple and water in a food processor and blend until smooth. Transfer to a saucepan. Add the sugar vinegar, chile flake and garlic. Bring to a boil and simmer for 5 minutes. Mix the cornstarch and water together and add to sauce and cook 5 more minutes to thicken. Set aside and keep warm.
Add the olive oil to a skillet. Pat the scallop dry and season with salt and pepper. Once the oil is smoking working in batches to not over crowd pan sear the scallops for 2 minutes each side.
Serve with the sauce.