SOY-GLAZED SCALLOPS
Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.
Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CRISPY SCALLOPS WITH SOY DIPPING SAUCE
Make and share this Crispy Scallops with Soy Dipping Sauce recipe from Food.com.
Provided by mielhollinger
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450*F.
- Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside.
- In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy.
- In a shallow dish, stir together bread crumbs, sesame seeds and ginger.
- Add the scallops to the egg white mixture, tossing to coat well.
- Coat each scallop with the bread crumb mixture and place on prepared rack.
- Bake for 10 minutes or until outsides are golden and centers are opaque.
- Prepare dippins sauce by combining ingredients and serve along side of the scallops.
CRISP SCALLOPS WITH HORSERADISH LIME SAUCE
Categories Appetizer Cocktail Party Scallop Pan-Fry Gourmet
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are coarse. In a bowl stir together crumbs and salt. Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.
- In a 4-quart heavy saucepan or heavy kettle heat 1 1/2 inches oil to 365°F. on a deep-fat thermometer. Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture. Fry scallops, stirring gently, 2 minutes, or until browned and cooked through. Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.
- Serve scallops on a platter with sauce.
SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME
This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Provided by Colu Henry
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
- Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
- Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
- Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
- Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.
SIMPLE SCALLOPS WITH DIPPING SAUCE
Entry for Chef #200736 - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy.
Provided by Chef floWer
Categories Broil/Grill
Time 15m
Yield 10 Canapes
Number Of Ingredients 12
Steps:
- Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
- Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
- Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
- Serve with dipping sauce.
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CRISPY SCALLOPS WITH SOY DIPPING SAUCE RECIPE - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 45 minsCategory Healthy Scallop RecipesCalories 242 per serving
- Preheat oven to 450 degrees F. Lightly oil a wire rack large enough to hold scallops in a single layer. Place the rack on a baking sheet and set aside.
- Whisk together egg white, canola oil, sesame oil and soy sauce in a medium bowl until creamy. Stir together breadcrumbs, sesame seeds and ginger in a shallow dish.
- Add the scallops to the egg-white mixture, tossing to coat well. Transfer the scallops to the breadcrumb mixture in two or three batches, tossing each with a spoon to coat evenly.
- Place the scallops on the prepared rack; they should not touch. Bake until the outsides are golden and centers are opaque, about 10 minutes.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #seafood #oven #dietary #scallops #shellfish #equipment
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