Scallops In Pineapple Sauce Recipes

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

Steps:

• 1. Preheat oven to 350°F. Lightly coat bottom of 9-inch baking dish with oil; set aside.
• 2. Place Pineapple-Rum Sauce ingredients in a food processor, and puree until smooth. Set aside.
• 3. Place flour in a shallow dish. Crack eggs into a separate shallow dish, and beat with a fork until smooth. Place grated coconut in a separate shallow dish.
• 4. Dredge scallops in the flour, turning 2 or 3 times until well coated. Then roll scallops in the beaten egg until coated on all sides. The roll scallops in coconut until well coated.
• 5. Placed coconut-covered scallops in baking sheet so they don't overlap. Bake for 15 to 18 minutes or until the coconut begins to turn a light golden brown (but don't let the coconut burn).
• 6. While the scallops are baking, warm the Pineapple-Rum Sauce (for about 3 to 4 minutes in a saucepan over medium heat on the stove, or about 30 to 45 seconds in a microwave oven).
• 7. For each serving, arrange 3 coconut-encrusted scallops on each plate, and spoon about 1/4 cup of the warm Pineapple-Rum Sauce over the scallops. Serve immediately while still warm.

Steps:

• Chop the chunk pineapple to about quarter inch bits, mix with crushed pineapple and set aside.
• Reduce rum and brown sugar. At the same time, reduce white wine and shallots by half. Then combine both parts and continue to reduce, adding cream. When mixture thickens, whip in chunks of butter. Add pineapple. Set sauce aside, keeping warm.
• Mix panko and nuts together in a bowl.
• Lightly beat egg in a bowl with a little added cream.
• Rinse scallops and pat dry with paper towels.
• Dip scallops in egg, dredge in panko/nut mixture, and saute in butter until golden - about two to four minutes.
• Spoon some sauce on a plate. Place cooked scallops on sauce, spoon some sauce over them and serve.
• This recipe makes enough sauce for two or three pounds of scallops, but saves quite well refrigerated.

Steps:

• In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
• Preheat oven to 400 degrees F.
• Roast shrimp shells until crispy brown. In food processer, coarsely chop.
• In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
• Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
• In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

Steps:

• Soak wooden skewers in water for 30 minutes.
• Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
• Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
• Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

Steps:

• In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing 8 of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half., Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper., Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque., Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
• Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.