Caramelized Sea Scallops Recipes

Steps:

• For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss to combine. Let sit at room temperature for 30 minutes to allow the flavors to meld.
• For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes.
• Flip and continue grilling until just cooked through, about 2 minutes.
• Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some of the chopped mint and parsley.

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

Steps:

• place oil in sautee pan and heat until light smoke.
• lightly season scallops w/salt and pepper.
• carefully add scallops to pan (do not crowd).
• lightly brown and turn scallops.
• add shallots garlic and peaches.
• shake and flip in pan to mix.
• add sugar and keep moving for 2 (two) minutes.
• place on plate.
• put peaches on top.
• squeeze fresh lemon just before serving.
• goes great with jasmine or basmati rice steamed.

Steps:

• Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.

Steps:

• To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
• Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
• To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
• To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
• To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.