Caramelized Scallops Recipes

Steps:

• For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss to combine. Let sit at room temperature for 30 minutes to allow the flavors to meld.
• For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes.
• Flip and continue grilling until just cooked through, about 2 minutes.
• Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some of the chopped mint and parsley.

Steps:

• On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce.

Steps:

• Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.

Steps:

• Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.
• Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.
• Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

Steps:

• In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta. Remove tough muscle from side of each scallop if necessary.
• Make beurre blanc:
• In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
• Pat scallops dry and season with salt and pepper. In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm. Cook remaining scallops in remaining oil in the same manner.
• Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander. Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of scallops and toss.
• Divide pasta among 6 heated plates. Arrange scallops on top of pasta and garnish with herbs.

Steps:

• Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers - it is easily removed. This muscle toughens during cooking.
• Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper.
• Spread the sugar in a thin layer on a plate.
• Heat a skillet over medium-high heat. Add the clarified butter - when it starts to foam, you are ready to add the scallops. Dip only one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half. After about 1 1/2 minutes, transfer the scallops to a warm platter and pour pan juices over top.
• Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.