SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
SEARED SCALLOPS WITH BABY SPINACH
A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.
Provided by Chef Kate
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
- dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
- Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
- Add soy sauce, sesame seeds and pepper to taste; toss to combine.
- Cover skillet; keep warm while scallops cook.
- Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
- Sear scallops until dark golden, about 2 minutes per side.
- Serve scallops over the spinach.
- Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.
Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4
BAY SCALLOPS WITH SPINACH AND GARLIC
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams
SCALLOPS AND SPINACH OVER PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
- Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
- Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g
More about "lime seared scallops over baby spinach recipes"
20 EASY SPINACH AND SCALLOP RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Aug 8, 2022Category Recipe Roundup, Seafood
- Seared Sea Scallops Over Garlic Spinach. This dish is simple to prepare but looks and tastes like you spent hours in the kitchen. The key to success is to use fresh, high-quality ingredients.
- Alfredo Seared Scallops + Baby Spinach. Seared scallops are a delicious and easy way to impress your guests. After all, scallops are typically a restaurant-only treat!
- Seared Asian Scallops with Spinach. If you’re worried about overcooking scallops, give this recipe a whirl. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Hoisin-Glazed Scallops with Spinach & Cilantro. Elegant yet effortless, these scallops are delicately flavored with sweet and savory hoisin glaze. The spinach and cilantro add bright color and freshness, making this dish as beautiful to look at as it is to eat.
- Seared Scallops with White Bean Ragu & Charred Lemon. There are few things more impressive than a perfectly seared scallop. But why stop there? This recipe takes it to the next level by pairing succulent scallops with a flavorful white bean ragu and zingy charred lemon.
- Scallops and Spinach Pasta with Mushrooms (Instant Pot) This isn’t your typical scallops and pasta recipe. Between the tender scallops, mushrooms, and spinach, it’s sweet, earthy, and wonderfully fresh.
- Blackened Scallops with Dairy-Free Creamed Spinach. If you’re on the hunt for a dairy-free recipe that’s sure to impress, look no further than blackened scallops with creamed spinach.
- Sauteed Scallops and Spinach. Quick, jam-packed with flavor, and nutritious? Sign me up! Scallops are a fantastic source of protein, and their mild flavor pairs perfectly with the earthy taste of spinach.
- Pesto Spinach Cauliflower Alfredo Zoodles with Scallops. Pasta night just got a whole lot healthier, thanks to these pesto, spinach, cauliflower, and alfredo zoodles.
- Tuscan Shrimp and Scallops. Seafood lovers rejoice! This juicy recipe will blow your mind. Succulent shrimp, tender scallops, and a mouth-watering tomato garlic sauce come together to create a dish that’s both flavor-packed and easy to make.
SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO
From skinnytaste.com
Ratings 57Calories 481 per servingCategory Dinner
PAN SEARED SCALLOPS RECIPE WITH WILTED SPINACH - THE …
From dinner-mom.com
4.8/5 (4)Total Time 20 minsCategory Main CourseCalories 136 per serving
- Carefully place half the scallops in the pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan is lightly browned and has a light brown crust. The sides will be opaque when done.
PAN-SEARED SCALLOPS WITH CITRUS SAUCE | FEASTING AT …
From feastingathome.com
SEARED SEA SCALLOPS OVER GARLIC SPINACH - 2 COOKIN MAMAS
From 2cookinmamas.com
LIME SEARED SCALLOPS WITH SPINACH AND CARAMELIZED …
From wholefoodsmarket.com
Servings 6Calories 260 per servingTotal Time 55 mins
- Sprinkle them with sugar, and cook until they are shiny and brown, 4 to 5 minutes, shaking the pan continuously.
- For the scallops, whisk together 2 teaspoons of the oil, tarragon, zest, garlic, shallots, and half of the lime juice in a wide, shallow dish.
PAN-SEARED SCALLOPS WITH BACON AND SPINACH RECIPE | MYRECIPES
From myrecipes.com
SEARED SCALLOPS AND BABY SPINACH WITH SPICED POMEGRANATE GLAZE
From bhg.com
SEARED SCALLOPS WITH GREEN CURRY & SPINACH - ANDREW ZIMMERN
From andrewzimmern.com
PAN SEARED SCALLOPS WITH LIME INFUSED OLIVE OIL RECIPE
From sonomafarm.com
SEARED SCALLOPS WITH WHITE BEANS AND SPINACH RECIPE
From eatthis.com
SAUTéED SCALLOPS WITH LIME RECIPE - JAN NEWBERRY - FOOD …
From foodandwine.com
SEARED ASIAN SCALLOPS WITH SPINACH - JERSEY GIRL COOKS
From jerseygirlcooks.com
CILANTRO LIME PAN SEARED SCALLOPS RECIPE | GOOD DECISIONS
From gooddecisions.com
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
SEARED SCALLOPS WITH SPINACH RISOTTO RECIPE | RECIPES.NET
From recipes.net
CHEF JASON VAN MARTER SHARES RECIPES FOR SHRIMP N’ GRITS, SEARED …
From wjhl.com
You'll also love