Best Southwestern Scallops Recipes

SOUTHWEST SAUTéED SCALLOPS

Steps:

• Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
• Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
• Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
• Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.

BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW

Steps:

• PREPARE SWEET POTATOES:.
• Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
• Bake sweet potatoes until tender, about 45 minutes.
• Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
• Stir in the milk, ginger, salt and pepper.
• Beat with an electric mixer at low speed until blended and smooth; keep warm.
• PREPARE SCALLOPS:.
• Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
• Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
• Sprinkle with the scallions and serve with the potatoes.

SOUTHWEST SCALLOPS IN LETTUCE CUPS

Steps:

• Heat a 12 inch saute pan over high heat. Whaen very hot, add oil and garlic.
• Saute for a few seconds and add scallops.
• Stir scallops until they turn white, about 1 minute,.
• Pour scallops into a pan and refrigerate until chilled.
• Separate the lettuce leaves and break into small lettuce cups.
• Place ancho chile in a small bowl and cover with boiling water.
• Let it sit for 30 minutes.
• Remove seeds and finely chop chile.
• Comine chile, green onion, cilantro, lime juice and sugar.
• Add scallops.
• Serve in lettuce cups or serve in a bowl with lettuce cups surrounding it. Your guests can serve themselves.
• Enjoy!

SKILLET SEA SCALLOPS

Steps:

• In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.