SEARED SCALLOPS WITH LEMON AND BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
- Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
- Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.
PAN-SEARED SEA SCALLOPS WITH LENTILS, BACON, AND CIDER REDUCTION
Steps:
- For mascarpone cream:
- Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.
- For cider reduction:
- Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.
- For lentils:
- Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.
- Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.
- Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
- For scallops:
- Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.
- Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.
- Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.
PAN-SEARED SCALLOPS WITH BACON AND SPINACH
Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
- Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
- Pat scallops dry with paper towels.
- Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
- Transfer to a plate; keep warm.
- Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
- Add half of spinach; cook 1 minute, stirring frequently.
- Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
- Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
- Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
- Serve immediately with lemon wedges, if desired.
Nutrition Facts : Calories 271.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 67.8, Sodium 594.5, Carbohydrate 12.8, Fiber 2.6, Sugar 2.1, Protein 33.7
SEARED SCALLOPS WITH BACON
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
- Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
- Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.
PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE
Make and share this Pan-Seared Sea Scallops on Red Onion Marmalade recipe from Food.com.
Provided by dojemi
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F
- Pat scallops until dry and toss with 2 tablespoons oil, lemon peel, and ginger in medium bowl.
- Heat large nonstick skillet over medium-high heat.
- Add scallops; sprinkle with salt and pepper.
- Cook until brown and just opaque in center, about 3 minutes per side.
- Transfer scallops to small baking sheet; place in oven to keep warm.
- Add 3 tablespoons oil to drippings in same skillet; place over high heat.
- Add onions; sprinkle with salt and pepper.
- Cover and cook until brown, stirring occasionally, about 10 minutes.
- Add wine, vinegar, and sugar.
- Cook until onion marmalade is thick, stirring often, about 2 minutes.
- Season with salt and pepper.
- Spoon marmalade onto plates.
- Top with scallops and any juices, then chives.
Nutrition Facts : Calories 281.2, Fat 17.4, SaturatedFat 2.4, Cholesterol 19.8, Sodium 103.2, Carbohydrate 17.5, Fiber 1.3, Sugar 10.4, Protein 10.9
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
PAN-SEARED SCALLOPS WITH APPLE-ONION MARMALADE & BACON
Steps:
- To make the marmalade, in a large fry pan over medium to medium-low heat, warm the olive oil. Add the onions and cook, stirring often, until they begin to soften, about 15 minutes. Stir in the apples and cumin seeds. Cook, stirring, until the onions are golden and the apples soften, about 30 minutes more. Add the cider vinegar, salt and pepper and remove from the heat. You should have about 3 cups. Set aside in the pan. In another large fry pan over medium-high heat, fry the bacon until crisp, 3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 Tbs. (a light coating) of the bacon drippings from the pan. Sprinkle the scallops lightly with salt and pepper. Return the fry pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from the heat. Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 Tbs. of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.
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SEARED SCALLOPS WITH BACON MARMALADE RECIPE - FOOD
From foodandwine.com
4/5 (1)Total Time 1 hr 15 mins
- In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm.
- In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat.
- Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.
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