BAY SCALLOP STIR-FRY
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Provided by Martha Stewart
Categories Food & Cooking
Ingredients
Seafood Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
- In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
- Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.
Nutrition Facts : Calories 365 g, Fat 6 g, Fiber 3 g, Protein 25 g
BAY SCALLOPS WITH SCALLIONS AND SESAME SEEDS
This simple recipe, adapted from David Paultstich, the chef at The Mark Hotel in New York, calls for just five ingredients - the best bay scallops you can find, butter, scallions, lemon juice and toasted sesame seeds. The gentle bite of the scallions and the tang of the lemon complement the natural sweetness of shellfish while a shower of sesame seeds adds a nutty, delicate crunch.
Provided by Mark Bittman
Categories dinner, main course
Time 15m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 6
Steps:
- Bring 2 tablespoons of water to a boil in a small nonreactive saucepan, lower the heat and whisk in the butter a little at a time until the mixture becomes saucy.
- Add the scallions, then lemon juice, salt and pepper to taste. Keep warm over very low heat while cooking the scallops.
- Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn and brown the other side.
- Serve the scallops drizzled with a little of the sauce and sprinkled with sesame seeds.
PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
- While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
- Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.
SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
- Place 1 teaspoon of vinaigrette in each soup spoon.
- Season scallops with salt and pepper.
- Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
- In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
- * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
- Recommended beverage: cold sake
BAY SCALLOPS & SHELLS
Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.
Provided by Nurbel
Categories Pasta Shells
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine cottage cheese with lemon juice and dill.
- Blend until smooth.
- Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
- Mix well.
- In a separate bowl mix the drained pasta with Italian dressing.
- Spoon the scallop mixture into the pasta shells.
- Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
- Melt cheese in the oven (broil) and then serve hot.
SESAME RICE WITH SCALLIONS
Make and share this Sesame Rice With Scallions recipe from Food.com.
Provided by Lori Mama
Categories Short Grain Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In small saute pan, heat the oil over medium heat.
- Add sesame seeds and toast until golden. Don't walk away, or they will burn.
- Add the scallions, the sugar and salt.
- Stir.
- Combine with the cooked rice.
- At this point you could add any little servings of leftovers you might have in your fridge.
- I added some diced chicken tenders and green beans.
Nutrition Facts : Calories 693.9, Fat 16.5, SaturatedFat 2.6, Sodium 597.9, Carbohydrate 121.8, Fiber 6.8, Sugar 2.9, Protein 13.2
SEARED SESAME SCALLOPS
Yield Serves 2 as main a course
Number Of Ingredients 8
Steps:
- In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
- Serve scallops with couscous and lemon wedges.
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks
Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
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Bay Scallop Stir-Fry. med103901h_0708_stirfry.jpg. View Recipe. this link opens in a new tab. Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger. Bell peppers, carrots, and scallions add a welcome bite and pop of color. 12 of 17.
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