SEA SCALLOPS WITH CARAMELIZED ONION
Provided by Aaron McCargo Jr.
Time 40m
Yield 2 servings
Number Of Ingredients 14
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.
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
From a magazine. Wish you could see the photo. Very pretty presentation. Serves 4 as a main course or makes 24 hors d'oeuvres. Grilled scallops' carmelized crust brings out their sweetness.
Provided by Oolala
Categories Onions
Time 45m
Yield 24 hors d'oeuves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Soak onion in 1 cup of water with 1/2 teaspoons salt for 15 minutes and then drain.
- Stir together the onion, tomato, vinegar, sugar and remaining 1/4 teaspoons salt and let stand for 20 minutes.
- Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook the scallops while the relish is standing by patting them dry with paper towels and adding salt and pepper to season.
- Grill in 2 batched on lightly oiled grill rack, turning once, until just cooked through, 4-5 minutes.
- Serve scallops with relish.
Nutrition Facts : Calories 100, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.7, Sodium 584, Carbohydrate 7, Fiber 0.8, Sugar 3.1, Protein 15.7
GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME
Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
- Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
- Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
- Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
- Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
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