Sea Scallops With Yellow Pepper Sauce Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Steps:

• In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
• Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.
• In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.

Steps:

• Heat 2 tbsps of the oil in a saucepan; add onion& cook gently until soft, about 5 minutes.
• Add peppers, garlic& thyme and continue cooking for another 5 minutes.
• Add the stock, bring to a boil, reduce heat& simmer for 20 minutes or until the peppers are very soft.
• Puree the pepper mixture, return to a clean pan, add the cream& sugar and bring to a boil.
• Season to taste, reduce heat& simmer for 5 minutes.
• Meanwhile, season the scallops.
• Add remaining oil to a very hoy frying pan& sear the scallops for 2 minutes on the first side.
• Turn& cook for another minute or until just opaque in the center.
• Serve with sauce.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Sprinkle half the garlic in the pot. Arrange the potato slices in an overlapping pattern.
• Place the scallops on the potatoes and lightly season with salt and pepper. Scatter on the bell peppers.
• In a small bowl, mix the wine, vinegar, honey, broth, red pepper flakes, and the rest of the garlic. Pour over all.
• Fill up the rest of the pot with spinach.
• Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 314
• Protein: 32g
• Carbohydrates: 39g
• Fat: 2g
• Cholesterol: 58mg
• Sodium: 495mg
• Fiber: 3g

Steps:

• Heat the olive oil and butter in a large pan over medium-high heat.
• Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
• Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.

Steps:

• Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well, and refrigerate for 1 hour.
• If using wooden skewers, soak the skewers in water for at least 1/2 hour.
• Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
• Add the butter, tomatoes and coriander, and cook briefly until the combination is well blended. Season with salt and pepper. Keep warm.
• Heat a broiler or a grill until it is quite hot.
• Divide the scallops into four equal batches, and place them on 4 skewers. Brush with the marinade.
• Place the skewers on the grill or under the broiler, and cook about 4 minutes. Turn the skewers, and cook for 4 more minutes on the other side.
• Serve immediately with the orange-butter sauce.

Steps:

• Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
• Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
• Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
• Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
• Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Add the scallops to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. TO MAKE THE SAUCE: Grill the peppers over Direct Medium heat until the skin is black and blistered on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag close tightly. Let stand for 10 to 15 minutes to steam off the skins. Peel away the charred skins. Cut off the tops, remove the seeds, and finely chop. In a small sauté pan over medium-high heat, warm the olive oil. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and peppers and cook for 3 to 4 minutes more, stirring occasionally. Add the vinegar, green pepper sauce, and salt. Purée in a food processor until the consistency of ketchup. If the sauce seems too thick, add a bit of water. If it seems too thin, simmer for a few minutes more to reduce it. Set aside. Remove the scallops from the bowl and discard the marinade. Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Meanwhile, reheat the sauce. Remove the scallops from the grill and serve warm with the sauce drizzled on top.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.