SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Provided by Andy Baraghani
Categories Bon Appétit Scallop Fennel Chile Pepper Grapefruit Lunch Dinner Spring Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.
- Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
- Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
- Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.
SEARED SPICE-RUBBED SEA SCALLOPS
Steps:
- Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
- Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
- Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.
SPICY SEARED SCALLOP SALAD
Steps:
- Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
- In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
Provided by The Herbalist & The Carnivore
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
- While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
- Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
- Add seared scallops to the salad and mix to combine. Drizzle dressing over top.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g
SEARED SCALLOPS WITH SHAVED FENNEL, CUCUMBER, AND GRAPEFRUIT
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
- Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
- Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.
Nutrition Facts : Calories 374 g, Cholesterol 68 g, Fat 19 g, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, Sodium 584 g
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