CHILI SCALLOPS
Steps:
- Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
- Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.
SCALLOPS WITH ROASTED GARLIC CREAM
This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.
Provided by PaulaG
Categories Australian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
- Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
- Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
- Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
- As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
- To prepare the scallops, rinse and dry with paper towels.
- Dust the top side of the scallops with paprika.
- In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
- Place scallops on serving plate and drizzle garlic sauce over.
Nutrition Facts : Calories 511.2, Fat 51.1, SaturatedFat 28.4, Cholesterol 172.9, Sodium 95.4, Carbohydrate 7.1, Fiber 0.2, Sugar 0.2, Protein 8.1
BLACKENED SCALLOPS
Make and share this Blackened Scallops recipe from Food.com.
Provided by daisygrl64
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- mix spices and herbs, (except salt) with oil in small bowl, set aside.
- heat cast iron pan over high heat. when hot, add spice mixture to pan and cook 1 minute, stirring constantly.
- add peppers and shallot mix and cook 2 min over high heat.
- add scallops. mix well and cook 3 minutes over high heat. stir once during cooking and season with salt.
- serve over hot pasta. if desired sprinkle with lemon juice.
Nutrition Facts : Calories 157.8, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.5, Sodium 186.1, Carbohydrate 9.1, Fiber 1.5, Sugar 0.8, Protein 20.2
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
BLACKENED SCALLOPS WITH ROASTED GARLIC CHILI SAUCE
Number Of Ingredients 13
Steps:
- Combine ¼ cup olive oil and Thai seasoning in a large mixing bowl and whisk to blend well. Add scallops and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours. Heat 1 tablespoon olive oil in a large skillet over high heat. Add scallops and cook just until blackened, about 3 to 4 minutes on each side. Transfer to paper towels to absorb excess juices; set aside and keep warm. For sauce, heat olive oil in a medium saucepan over high heat. Add garlic and sauté until lightly browned, about 1 1/2 minutes. Add ginger and chili paste and cook, stirring, 1 minute. Add coconut milk and fish sauce and bring to boil, stirring constantly. Reduce heat to medium and cook until sauce is reduced by half, about 2 or 3 minutes. Add cream and return to boil. Reduce heat to low and simmer until slightly thickened, 3 to 4 minutes. Strain sauce through a fine sieve. Smooth sauce over bottoms of 4 serving plates. Arrange scallops in center of sauce, garnish with mint, and serve.
Nutrition Facts : Nutritional Facts Serves
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