CAJUN SCALLOPS AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
- Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
- Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.
LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
CURRY SCALLOPS AND RICE
Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what's not to love about this stress-free main dish? -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.
Nutrition Facts : Calories 431 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 998mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
LEMONY SCALLOPS WITH ANGEL HAIR PASTA
This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.
Nutrition Facts : Calories 404 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 737mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE
This again is one of my GO TO meals. Easy, quick, elegant and perfect for every day or entertaining. It is so flavorful and still so pretty when you serve it. It is light with fresh citrus flavors and a quick cooking dish which makes this a breeze to make. Serve this with some fresh bread, weather you make it yourself or not. I would love this with a nice citrus salad. Even a mix of mango, papaya, pineapple and kiwi would also be nice. Something that reminds me of summer. NOTE: This is a 4 step dish, but just read the recipe through ... it isn't hard trust me. Rice takes 5 minutes in the microwave (and you can use the same bowl you will serve it in), saute kale in 5 minutes, sear the scallops in the same pan let rest 5 minutes while you make some sauce ... again in the same pan and then serve all together. Makes clean up easy for a week night. A bed of flavorful rice, topped with tangy garlic kale, topped with fresh seared scallops and a wonderful lemon sauce to tie it all together. You can make each component on it's own, but this is wonderful all together. I hope you give it a try.
Provided by SarasotaCook
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Scallops -- Bring the scallops to room temperature while you start the other side dishes.
- Rice -- I used Jasmine, just the boil in bag rice. Now you can use any rice you want or have on hand. But I was in a hurry and this in the cabinet, and it works just fine. Five minutes in the microwave in a bowl of water and it is so quick and easy, why not? Just follow the directions on the box or bag. This recipe serves 4 so I like about 1/2 cup per serving. I actually used 2 bags. But again, use anything you want.
- After the rice is done, add butter, thyme, scallions, salt and pepper to taste, lemon zest, lemon juice. Mix well and cover and set to the side. It is done. You can reheat for 30 seconds in the micro if necessary. But it should stay warm covered.
- Kale -- In a large saute pan (non stick is NOT preferred). Add butter and olive oil. Bring to medium high heat and add the garlic and shallot and saute until slightly soft, 1-2 minutes. Add the kale and chicken broth and cook until slightly wilted it only takes a couple of minutes. Then add the vinegar, salt and pepper and remove to a bowl, cover and set to the side.
- Scallops -- In the same pan you cooked the kale in after lightly wiping clean, melt olive oil and butter. Pat your scallops dry and salt and pepper well. Cook on medium high heat until nice and golden brown on one side and then flip. Don't move them around, just let them get a cut crust on the first side before flipping. At least 2-3 minutes. Once flipped the other side doesn't take that long. Remove and cover with foil.
- Sauce -- In that same pan (we are saving pots and pans with this dish) add the white wine to deglaze the pan, reduce the heat to medium / medium low and add the chicken broth, thyme, lemon zest, salt, pepper and cream. Cook 2-3 minutes still on medium heat. Remove from the heat and add in the lemon juice. Heat just a minute and check seasoning. Adjust if necessary.
- Serving -- Add a spoon of the rice on each plate about 1/2 cup, then top with the kale, and top it off with the seared scallops. Drizzle with the creamy lemon sauce and enjoy! That is just perfect.
- It may seem like a lot -- but each part is very quick and very easy. When I make this I just get everything ready as it goes so quick.
CREAMED SCALLOPS AND MUSHROOMS WITH RICE
Categories Milk/Cream Mushroom Rice Shellfish Valentine's Day Quick & Easy Dinner Seafood Scallop Winter Anniversary Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl.
- Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
- Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.
SCALLOPS WITH RICE
Scallops aren't the cheapest seafood on the market, but their buttery flavor is worth the expense. This is a simple, wholesome recipe that will satisfy, whether it is just you or guests. I buy frozen scallops from the grocer, thaw them, and they work just fine. For the rice I like to use a quick-cooking Rice Select royal blend--texmati white, brown, wild, and red for some variety. Some of the grains are nutty flavored and slightly al dente, which contrasts with the rest of the ingredients. Serve the same wine you cook with: a dry chablis is recommended. Serve with a vegetable or other side dish of your choice. Adapted from "Cooking in a Casserole" (1967) by Robert C. Ackart, esq.
Provided by Cooking Beast
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Assemble and prepare all ingredients
- In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
- In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
- In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
- Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
- Stir in scallops, cover, and bake for an additional 10 minutes.
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