SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC
Categories Ginger Appetizer Sauté Quick & Easy Scallop White Wine Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course or 6 first-course servings
Number Of Ingredients 14
Steps:
- Make gremolata:
- Stir together cilantro, garlic, and zest in a small bowl.
- Make beurre blanc:
- Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
- Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
- Sprinkle scallops with gremolata and serve with sauce.
SCALLOPS WITH CILANTRO SAUCE AND ASIAN SLAW
Categories Shellfish Vegetable Appetizer Sauté Quick & Easy Lunch Scallop Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 15
Steps:
- Toss together carrot, radish, apple, scallion, vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Let stand, tossing occasionally, 15 minutes to soften.
- Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
- Pat scallops dry. Sprinkle with remaining 1/2 teaspoon salt. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, and sauté scallops, turning over once, until golden and just cooked through, about 4 minutes total.
- Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.
SCALLOPS WITH CILANTRO AND LIME (JACK NICHOLSON)
From a newspaper clipping from Cooking for Jack (Nicholson, the actor) by Tommy Baratta,1996. The blurb before the recipe says "you have to like the tart taste of lime and the pungent flavor of cilantro to enjoy this dish. It's very quick and easy to make."
Provided by Oolala
Categories Lime
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat a large nonstick skillet with cooking spray.
- heat over medium-high and add garlic and cook, stirring, 30 seconds.
- Add scallops, scallions, and hot pepper sauce.
- Cook, stirring, over medium-high heat 2 minutes.
- Add wine and lime juice and continue cooking and stirring 3 minutes or until scallops are just cooked. DO NOT OVERCOOK or scallops will toughen.
- Use a slotted spoon to transfer scallops to a platter.
- Season with salt and pepper and garnish with cilantro and lime slices.
Nutrition Facts : Calories 125.9, Fat 0.9, SaturatedFat 0.1, Cholesterol 37.5, Sodium 201.6, Carbohydrate 7.2, Fiber 0.8, Sugar 0.9, Protein 19.5
GRILLED SCALLOPS AND VEGETABLES WITH CILANTRO SAUCE
This is so good. I love grilled scallops and the vegetables and cilantro sauce bring this to another level.
Provided by mommyoffour
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray cold grid with nonstick cooking spray.
- Preheat grill to medium high heat.
- Heat chili oil and sesame oil in small saucepan over medium heat.
- Add green onion; cook about 15 seconds or just until fragrant.
- Add ginger; cook 1 minute.
- Add chicken broth; bring to a boil.
- Cook until liquid is reduced by half.
- Place mixture in blender with cilantro; blend until smooth.
- Set aside.
- Thread scallops and vegetables onto skewers.
- Grill about 8 minutes per side or until scallops turn opaque.
- Serve hot with cilantro sauce.
Nutrition Facts : Calories 153.7, Fat 2.9, SaturatedFat 0.6, Cholesterol 27.3, Sodium 653.5, Carbohydrate 14.4, Fiber 3, Sugar 7.1, Protein 18.9
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