Spanish Scallops With Garlic Cream Tomato Jam Recipes

Steps:

• Place the smashed garlic cloves, cream, and clam juice in a small, heavy saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, partially covered, until the garlic feels completely soft when poked with a skewer, 10 to 12 minutes. If the cream mixture has reduced in volume, add enough cream to make 1 cup. Let the garlic cream cool for a few minutes, then transfer it to a blender and puree until smooth.
• Place 4 tablespoons of the olive oil and the minced garlic in a small deep skillet over medium-low heat. Stir until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the garlic cream and whisk until the sauce is emulsified. Continue cooking, stirring from time to time, until the sauce thickens a little, about 3 minutes. Season the sauce with salt to taste, remove it from heat and keep warm.
• Pat the scallops dry with paper towels and seasono them with salt & pepper. Heat the remaining 2 tablespoons of olive oil in a very large skillet over high heat until almost smoking. Working in three batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm.
• To serve, spread the garlic cream on 4 plates, and arrange 6 scallops on top of each. Dab the scallops with the Tomato Jam and serve at once.

Steps:

• In a skillet, heat oil and butter together over medium heat until butter is melted.
• Add onion and peppers and cook, stirring, 3 minutes.
• Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
• Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
• Add scallops and cook until just opaque throughout, 3-5 minutes.
• Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.

Steps:

• Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
• Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
• Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
• Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.