SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
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.
SEARED SCALLOPS WITH SWEET POTATO RISOTTO AND CHANTERELLES
Yield 4 servings
Number Of Ingredients 24
Steps:
- It is important that the sweet potato risotto dice are all the same size. Traditional risotto cooking technique is used. In a 2-quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed. Continue adding stock until the risotto gets creamy, but not mushy. The individual grains of risotto should remain distinct. Season the scallops with salt and pepper. In very hot saute pan, coat with oil and sear the scallops until brown. Flip scallops and brown other side. Total cooking time should be about 8 minutes. Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft. Add chanterelles and season. Cook for about 6 to 8 minutes. For the Haricorts Verts Salad: In a stainless steel bowl, mix lemon juice, truffle oil and olive oil. Season with salt and pepper. Toss vinaigrette with the haricots verts. Check for seasoning. Garnish with chives. For the Funky Sweet Potato Garnish: Wrap the sweet potato hair around a slice of purple potato. In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes. Salt to taste and drain well. For Plating: Using a ring mold or pvc pipe, fill bottom third with the hot chanterelles, then cover with risotto. Place in the center of a plate. Surround with scallops and top with haricot verts salad. Garnish with truffle oil, chive batons and funky garnish.
SEARED SCALLOPS WITH SWEET POTATO SOUP
I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- 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 sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
- Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
- While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
- Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 39.4 g, Cholesterol 82.3 mg, Fat 14.4 g, Fiber 5.4 g, Protein 25.6 g, SaturatedFat 8.3 g, Sodium 1073.4 mg, Sugar 13.4 g
SWEET POTATO RISOTTO WITH SEARED SCALLOPS
Categories Shellfish
Number Of Ingredients 16
Steps:
- Risotto Saute onion and ginger in oil until lightly browned. Add rice and suate a few minutes more. Add wine and cook until most of the liquid is absorbed. Add stock 1/2C at a time until rice is firm but tender (Al dente). Cook sweet potato 5-7 minutes in microwave bag until soft. Peel and put through ricer. Stir in cream, cheese, parsley, salt and pepper. Stir potato mixture into risotto on heat until combined. Add 1 T butter if desired. Scallops Dry scallops and lightly season with salt and pepper. Heat oil in fry pan until hot. Saute scallops a few minutes on each side (split into batches depending on size of pan). should have a bit of brown on each side. set scallops aside and cover to keep warm. Heat butter and rosemary in the same pan until butter is lightly browned To Serve place serving of risotto in shallow bowl. Top with 3-4 scallops and drizzle with butter mixture. top with more grated cheese and chopped parsley
SEARED SEA SCALLOPS
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.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
More about "seared scallops with sweet potato risotto and chanterelles recipes"
SEARED SCALLOPS WITH SWEET POTATO GRITS AND …
From southernboydishes.com
PAN SEARED SCALLOPS WITH BOILED PEANUT SUCCOTASH RECIPE - FOOD …
From foodnetwork.com
Author Sundae CafeSteps 9Difficulty Intermediate
SEARED SCALLOPS WITH SWEET POTATO RISOTTO AND CHANTERELLES …
From findrecipes.info
SEARED SCALLOPS WITH SWEET POTATO RISOTTO AND CHANTERELLES RECIPES
From findrecipes.info
SEARED SCALLOPS WITH SWEET POTATO 'RISOTTO' AND CHANTERELLES …
From cookeatshare.com
RISOTTO WITH CHANTERELLES AND PAN SEARED SCALLOPS
From homemadehome.com
SEARED SCALLOPS WITH SWEET POTATO RISOTTO - COOKING FOR REAL PEOPLE
From cookingforrealpeople.com
SEARED SCALLOPS WITH SWEET POTATO 'RISOTTO' AND CHANTERELLES
From astray.com
SEARED SCALLOPS WITH SWEET POTATO RISOTTO AND CHANTERELLES …
From recipert.com
BEST EVER SEARED SCALLOPS RECIPE - HOW TO COOK SCALLOPS - JZ EATS
From jz-eats.com
SEARED SCALLOPS WITH SWEET POTATO 'RISOTTO' AND CHANTERELLES AND ...
From cookeatshare.com
PAN-ROASTED SCALLOPS WITH ROASTED SWEET POTATOES RECIPE - BON …
From bonappetit.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
From seriouseats.com
CHANTERELLE & SAFFRON RISOTTO WITH SEARED SCALLOPS - MINCOFF CAFé
From mincoffcafe.com
SEARED SCALLOPS WITH SWEET POTATO RISOTTO AND CHANTERELLES
From bigoven.com
You'll also love