MAPLE GINGER SCALLOPS
This quick and easy recipe is so delicious and elegant.
Provided by Francine Lizotte
Categories Seafood
Time 20m
Number Of Ingredients 8
Steps:
- 1. Pat the scallops dry with paper towels and season one side with hot paprika; set aside.
- 2. In a large skillet over medium-high heat, add oil. When it gets hot, add scallops, seasoned side down, and cook 1 ½ to 2 minutes per side until golden. While one side is searing, season the top with hot paprika.
- 3. After a couple of minutes, flip them and sear for 1 ½ to 2 minutes. Transfer scallops to serving plates; set aside.
- 4. Reduce the heat to medium and add butter to the skillet, swirling it around. Add ginger and sauté for 1 to 1 ½ minutes. Add chicken broth and maple syrup; stir until thickened, about 2 minutes.
- 5. Spoon sauce over seared scallops and garnish with chopped chives. Serve with rice and steamed vegetables.
- 6. To view this recipe on YouTube, click on this link >>>> https://youtu.be/Q3_OGkUiK5M
SEARED SCALLOPS WITH GINGER SAUCE
Provided by Katherine Anastasia
Categories Milk/Cream Ginger Scallop Summer Cilantro Bon Appétit Pasadena California
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
BOURBON - MAPLE SCALLOPS
Make and share this Bourbon - Maple Scallops recipe from Food.com.
Provided by evelynathens
Categories Cajun
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly score the tops and bottoms of the scallops with a crosshatch pattern (a slanted tic-tac-toe board). Only let the knife go through the surface slightly.
- Whisk the liquids and seasonings together.
- Add the scallops and let them marinate in the liquid for 15-30 minutes.
- Saute on a medium-high heat for 2-3 minute per side.
- Try to only turn over once.
- Drizzle the pan juices over the top and serve.
Nutrition Facts : Calories 505.9, Fat 15.3, SaturatedFat 2.1, Cholesterol 74.8, Sodium 369.1, Carbohydrate 32.4, Sugar 24, Protein 38
SCALLOPS WITH GINGER
The scallops are seared before they are poached over hot water. The secret of this recipe is the making of the scallops with a few further ingredients to complement the flavour of the scallops. A wonderful and easy to make chinese appetizer.
Provided by Thorsten
Categories Chinese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the dipping mix soya sauce and sherry in a bowl.
- Sprinkle scallops with a little pepper.
- Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
- Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
- Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
- Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.
- Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
- Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.
- Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).
GINGER STIR FRIED SCALLOPS
Make and share this Ginger Stir Fried Scallops recipe from Food.com.
Provided by Recipe Reader
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
- Meanwhile combine the sauce ingredients and set aside.
- Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
- Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
- Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
- Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
- Season with pepper and serve.
Nutrition Facts : Calories 219.7, Fat 8, SaturatedFat 1, Cholesterol 37.5, Sodium 884.7, Carbohydrate 13.3, Fiber 1.2, Sugar 2.5, Protein 21.1
NEW ENGLAND MAPLE MUSTARD SCALLOPS
The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup!
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the bacon and pour off the fat.
- Cool and crumble; set aside.
- Melt the butter in the same skillet over medium high heat.
- Briefly sauté the scallops until heated through, about 3 minutes.
- Remove with a slotted spoon to a warm bowl.
- Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup.
- Keep an eye on the heat and lower to medium, maintaining a steady reduction.
- Add the mustard, maple syrup and pour in any juices collected in scallop bowl.
- Boil for another 3 to 4 minutes until reduced again to sauce consistency.
- Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.
Nutrition Facts : Calories 257.4, Fat 15.4, SaturatedFat 8.7, Cholesterol 67.7, Sodium 590.9, Carbohydrate 13.3, Fiber 0.2, Sugar 6.2, Protein 16.4
SOY-GLAZED SCALLOPS
Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.
Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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
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