Best Spicy Seared Scallops Tapas Recipes

TAPAS - SCALLOPS IN SAFFRON & RIOJA WINE SAUCE

Tapas - Scallops in Saffron & Rioja Wine Sauce image

Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine.

Provided by CountryLady

Categories Spanish

Time 3m

Yield 1 tapas

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 shallot, chopped
1 teaspoon butter
1 pinch saffron
2 ounces rioja wine
5 scallops
salt and pepper, to taste

Steps:

In a saute pan over medium high heat, add olive oil and butter.
When butter melts, add the shallots, saute for 30 seconds.
Add the scallops and wine.
Turn scallops and add saffron.
Season with salt.
Cook until scallops are golden brown, about 30 seconds to 1 minute.
Remove from heat and serve hot.

Nutrition Facts : Calories 458.3, Fat 44.7, SaturatedFat 8.1, Cholesterol 28.1, Sodium 330.9, Carbohydrate 5.9, Protein 9.6

SEARED SPICE-RUBBED SEA SCALLOPS

Seared Spice-Rubbed Sea Scallops image

Provided by Bobby Flay

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 cup finely chopped mustard greens
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1/2 cup fresh tarragon, chopped
2 tablespoons capers, chopped
4 anchovies in oil, finely chopped
2 cloves garlic, finely chopped
Grated zest of 2 lemons
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon Spanish smoked paprika
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
Kosher salt
12 large sea scallops, patted dry (about 1 pound 2 ounces)
Freshly ground pepper
1 tablespoon canola oil
1/4 cup grated Cotija cheese
Thinly sliced Fresno chiles, rocoto or ajì panca chile paste, and microgreens, for garnish

Steps:

Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.

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