Best Seared Scallops With Red Chile Paste And Fennel Salad Recipes

Seared Scallops With Fennel image

Provided by threeovens

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
16 sea scallops (1 1/2 lbs)
kosher salt
fresh ground black pepper
1 fennel bulb, trimmed of stalks (reserving 2 tablespoons of the fronds)
1 onion, thinly sliced
8 ounces clam juice
1/2 cup dry white wine
1 pint grape tomatoes
8 slices baguette
2 teaspoons extra virgin olive oil
1 garlic clove, peeled

Steps:

Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
Return scallops, browned side up, and cook through, 2 to 3 minutes.
Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4

Seared Scallops with Asian Lime-chile Sauce image

Provided by Dawnab

Categories Asian

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

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 Red Chile Paste and Fennel Salad image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 9

2 small red chiles (such as Fresno or Holland), seeds removed, finely chopped
2 teaspoons finely grated grapefruit zest
1/4 teaspoon kosher salt, plus more
2 tablespoons vegetable oil
12 large sea scallops, side muscle removed, patted dry
1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus 1/3 cup fennel fronds
1 tablespoon white wine vinegar
1/4 cup fresh grapefruit juice
Olive oil (for drizzling)

Steps:

Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.
Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.