SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
- Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
- Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.
SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor in seconds.
Provided by Anna Stockwell
Categories Scallop Ginger Kale Avocado Rice Dinner Spice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat scallops dry, then season on all sides with ½ tsp. salt.
- Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
- Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
- Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.
SEARED SEA SCALLOPS WITH SPICY CARROT COULIS
A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.
Provided by David Tanis
Categories seafood, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
- Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
- To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.
SPICY SCALLOP FETTUCCINE
This attractive savory stir-fry from Dot Christiansen of Bettendorf, Iowa stars succulent, quick-cooking scallops. "It may seem that timing is everything when you first try this recipe, but you'll soon realize you can pretty much just throw it together," she hints. "It's well worth it!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm., In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 741mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
More about "scallops with spice oil recipes"
29 SCALLOP RECIPES FOR RESTAURANT-WORTHY DINNERS AT …
From epicurious.com
Estimated Reading Time 7 mins
- Scallop Rice Bowls With Crunchy Spice Oil. In this quick, simple sea scallop recipe, the shellfish is drizzled with a crunchy, garlicky oil, then served atop a bed of rice along with kale and avocado.
- Truffled Bay Scallops with Celery Purée. Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region.
- Crispy Scallop Salad. For extra crispy scallops with a golden crust, dredge the shellfish in Old-Bay spiced cornmeal and shallow fry. Dressed in a bright olive oil and citrus dressing, this refreshing salad is an easy scallop meal and works equally well in smaller portions as a starter or side dish.
- Pan-Seared Scallops With Chorizo and Corn. For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor.
- Seared Scallops With Basil Risotto. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is a dinner recipe for you.
SPICY SEARED SCALLOPS RECIPE WITH CAJUN SEASONINGS
From thespruceeats.com
3.7/5 (26)Total Time 1 hr 11 minsCuisine Cajun, Southern, U.S. RegionalCalories 199 per serving
SPICE-CRUSTED SCALLOPS WITH CRISP CAPERS RECIPE - ROB …
From foodandwine.com
SPICY SCALLOPS WITH VEGETABLE-RICE PILAF | WILLIAMS …
From williams-sonoma.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
PAN-SEARED FIVE-SPICE SCALLOPS - BETTER HOMES
From bhg.com
SPICY SCALLOPS - SUPPER PLATE-DELICIOUS DINNERS ON A …
From supperplate.com
30 BEST SCALLOP RECIPES FOR LOVERS OF SEAFOOD - WHIMSY & SPICE
From whimsyandspice.com
Category SeafoodPublished Aug 15, 2022
- Seared Scallop Pasta With Burst Tomatoes And Herbs. Pasta with tomatoes and herbs is a bit of a simple yet mundane meal, but the moment you add scallops, it suddenly becomes a luxury dish that could be served at a restaurant.
- Coconut Curry Scallops. Virtually all seafood works beautifully in a curry, including scallops! It’s no secret that scallops perform best in a creamy sauce, which is why this coconut curry works so well.
- Special Scallop Salad. Scallops work brilliantly in a salad as a source of essential omega-3 fatty acids, plus they are a great source of lean protein!
- Creamy Lemon Garlic Scallop Pasta. Possibly the most popular way to cook scallops is in a creamy lemon pasta. Searing the scallops in a pan of a lemony creamy sauce is the best way to soak up the juicy flavors and ensure a delectable juicy texture.
- Brown Butter Scallops With Parmesan Risotto. If you really want to impress your significant other, here’s the perfect date night recipe. The buttery seared scallops work beautifully with the white wine creamy risotto, making for an effortlessly flavorful dish with a hint of luxury.
EASY SUMMER DINNER IDEAS - THE NEW YORK TIMES
From nytimes.com
GOCHUJANG BURGER WITH SPICY SLAW RECIPE - NYT COOKING
From cooking.nytimes.com
15 SAVORY SCALLOP RECIPES EVEN A BEGINNER COOK CAN MASTER
From bhg.com
OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
RECIPE: SOUTHERN-SPICED SCALLOPS & CORN SAUTé OVER SMOKED …
From
SCALLOP RECIPES
From allrecipes.com
10+ 20-MINUTE SCALLOP RECIPES - EATINGWELL
From eatingwell.com
SPICY PAN SEARED SCALLOPS RECIPE - WONKYWONDERFUL
From wonkywonderful.com
SPICE RUBBED SEARED SCALLOPS WITH ZESTY SNAP PEAS
From mccormick.com
SCALLOPS WITH SPICE OIL | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
HOW TO COOK SCALLOPS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
HOUSTON THAI RESTAURANT STREET TO KITCHEN CHEF WINS JAMES …
From houstonchronicle.com
THAI SCALLOP & VEGGIE SAUTé WITH SPICY PEANUT SAUCE | SAFEWAY
From
CHILI OIL NOODLES WITH STEAMED BOK CHOY RECIPE - THE …
From washingtonpost.com
SPICY SCALLOPS WITH CAPELLINI RECIPE - FOOD & WINE
From foodandwine.com
You'll also love