Seared Sea Scallops With Carrot Marjoram Sauce Recipes

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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



Seared Sea Scallops With Spicy Carrot Coulis image

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.

1 1/2 cups sliced young carrots
6 large garlic cloves, peeled
1 cup chopped sweet onion
2 tablespoons white wine vinegar or sherry vinegar
Generous pinch of ground cayenne
1 teaspoon kosher salt
1 tablespoon honey or granulated sugar
2 cups chicken broth, light vegetable stock or water
2 tablespoons extra-virgin olive oil
18 large dry-packed sea scallops, cleaned and patted dry (about 1 1/2 pounds)
Kosher salt and black pepper
1 cup roughly chopped cilantro, leaves and tender stems (from 1 small bunch)
2 tablespoons finely cut chives or green scallion tops
2 tablespoons thinly sliced Fresno, serrano or jalapeño chiles
Lime wedges, for serving

SEARED SEA SCALLOPS WITH CARROT MARJORAM SAUCE

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10



Seared Sea Scallops with Carrot Marjoram Sauce image

Steps:

  • In a medium saucepan, combine carrot juice, 1/4 cup wine, lemon juice, shallot, and salt. Bring to a boil over high heat. Reduce heat just enough to maintain a steady boil. Cook until slightly thickened (it should resemble the consistency of pulpy orange juice) and reduced to about 1/2 cup, 20 to 30 minutes.
  • Reduce heat, and very gently simmer the carrot reduction. Whisk in butter one piece at a time, waiting until each piece is melted and incorporated before adding another. The sauce should be thickened enough to lightly coat the back of a spoon. Return the sauce to a simmer, whisking constantly. Submerge the bundle of marjoram in the sauce, and remove from heat. Let marjoram infuse sauce while you cook the scallops.
  • Heat oven to 175 degrees. Turn off the oven, and place a platter in it to warm. If the scallops have small, loosely attached, rectangular pieces of white muscle on their sides, pull them off, and discard. Pat the scallops dry with paper towels, and season all sides lightly with salt and pepper. Heat the oil in a large heavy-bottomed sauté pan over high heat until it is very hot and smoking. Using tongs, carefully place the scallops flat side down in the pan. Let the scallops cook undisturbed until they are golden brown, 2 to 3 minutes. Turn, and cook until the other side is browned, 1 to 2 minutes. Transfer scallops to warmed platter. Reduce heat to medium, and pour in remaining 1/4 cup wine. Scrape up browned bits, then add liquid to carrot mixture.
  • Remove marjoram bundle from carrot sauce, squeeze it dry, and discard. Reheat sauce over medium heat, whisking constantly. Taste, and adjust seasoning. For a very smooth texture, pass sauce through a very fine strainer. If the sauce begins to separate or the butter comes to surface in droplets, blend the sauce for a few seconds using an immersion blender. Divide scallops among warmed dinner plates, and pour carrot sauce around them. Serve.

2 cups carrot juice
1/2 cup dry white wine, or dry vermouth
3 tablespoons freshly squeezed lemon juice
1 medium shallot
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons vegetable or olive oil
4 tablespoons chilled unsalted butter, cut into 8 pieces
8 three inch sprigs fresh marjoram, tied together with kitchen twine
1 1/2 pounds (about 12) large sea scallops

SIMPLY SEARED SCALLOPS

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Provided by Stephanie Karek

Categories     Seafood     Shellfish     Scallops

Time 9m

Yield 3

Number Of Ingredients 6



Simply Seared Scallops image

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

12 sea scallops, tough muscles removed
½ lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

SEARED SCALLOPS WITH PAN SAUCE

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Provided by Mark Bittman

Categories     Seafood     Shellfish     Scallop     Butter     Quick & Easy     Dinner     Chive     White Wine

Yield Serves 4

Number Of Ingredients 8



Seared Scallops With Pan Sauce image

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.

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

SEARED SCALLOPS WITH MOREL CREAM SAUCE

Provided by Food Network

Categories     appetizer

Time 1h26m

Yield 1 1/4 cups

Number Of Ingredients 19



Seared Scallops with Morel Cream Sauce image

Steps:

  • Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
  • Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley.
  • 4 servings
  • In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately.
  • In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.)

12 large diver scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
5 teaspoons chopped fresh parsley leaves
Morel Cream Sauce, recipe follows
1/2-ounce dried morels
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons finely minced shallots
1/2 teaspoon minced garlic
1/4 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 1/2 cups heavy cream

SEARED SEA SCALLOPS

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Categories     appetizer

Time 1h21m

Yield 2 servings

Number Of Ingredients 29



Seared Sea Scallops image

Steps:

  • In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
  • In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
  • Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
  • Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
  • Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

2 tablespoons olive oil
6 U-10 scallops
Salt and pepper
10 leaves spinach
2 tablespoon garlic
4 tablespoons white wine
Corn flapjacks, recipe follows
Orange honey butter, recipe follows
2 teaspoons cooked and crumbled pancetta
2 teaspoons chopped chives
Sweet potato curls, recipe follows
4 ounces pureed corn
1/4 cup corn kernels
1/2 cup flour
1/3 cup milk
1 teaspoons sugar
3/4 teaspoons salt
1 teaspoons baking powder
1/3 teaspoon baking soda
1/2 cup white wine
1/2 cup orange juice
1 tablespoons chopped garlic
1 tablespoons chopped shallot
1 thyme sprig
2 ounces heavy cream
1/2 pound butter
2 ounces honey
1 sweet potato
Hot oil, for frying

SEARED SEA SCALLOPS

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9



Seared Sea Scallops image

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

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

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