PAN SEARED DIVER SCALLOPS
Steps:
- Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
- Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
- Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
- Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
- Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
- Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
- In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
PAN SEARED DAY BOAT SCALLOPS OVER SPROUT SALAD WITH CRANBERRY HORSERADISH DIPPING SAUCE
Steps:
- In a small bowl, combine cranberry sauce and horseradish. Refrigerate until ready to serve.
- Heat oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper. When oil is hot, add scallops and sear on both sides until browned. Remove from heat, but keep warm.
- Divide sprouts among 2 plates, and make a bird's nest on each plate with the sprouts. Spoon cranberry sauce mixture into the center of the bird's nest. Garnish with snow pea shoots. Place scallops around the bird's nest and serve immediately.
PAN SEARED SCALLOPS WITH CHILI-CRANBERRY VINAIGRET
Steps:
- 1. Preheat oven to 450 degrees. Prick sweet potatoes with a knife and bake in the center of the oven for 1 hour or until tender. When potatoes are cool enough to handle, scoop out flesh into a large bowl. Add melted butter, chipotle chili and the adobo sauce. Using an electric mixer, whip potatoes until smooth. Cover and keep warm while preparing scallops. 2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add enough scallops to fit in a single layer in the pan. Season to taste with the salt and pepper. Sauté, turning once, until lightly browned and cooked through, 3 to 4 minutes or more-being careful not to overcook. Remove to a platter to keep warm and continue cooking remaining scallops, adding more oil if necessary. 3. Remove pan from heat and add the 4 tablespoons of white wine to the pan. Return to heat and cook until reduced by half. Add the ½ cup of fresh cranberries and cook just until they pop. 4. In a medium bowl combine the cranberry mixture, the vegetable broth, chili powder, orange juice, cumin and 1 tablespoon of the cilantro. 5. To serve arrange the sweet potatoes in the center of a heated serving plate; surround potatoes with the scallops. Drizzle scallops with the vinaigrette and garnish with the fresh cilantro,sprinkling all over serving plate.
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
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