MOROCCAN-SPICED SCALLOPS WITH LENTILS
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Scallop Lentil Healthy Cinnamon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
- Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.
SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
- Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
- Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
- While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.
MOROCCAN-SPICED SCALLOPS WITH TOMATO COUSCOUS
Pearl couscous which is from Israel is what they recommend that we use. Country Home Magazine, September 2008 edition. We are planning on making this real soon. It is quick and looks wonderful!
Provided by Manami
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan bring water, raisins, stick cinnamon, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper to boiling; stir in couscous & reduce heat.
- Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender; discard stick cinnamon.
- Stir in tomatoes, mint, and lemon peel.
- Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.
- In a heavy large skillet (cast iron works well) cook scallops, half at a time, in hot oil for 5 to 6 minutes or until browned and opaque, turning once.
- To serve, spoon couscous mixture onto a platter; top with scallops.
- Serve with chutney, if desired.
Nutrition Facts : Calories 413.5, Fat 5.4, SaturatedFat 0.7, Cholesterol 56.3, Sodium 724, Carbohydrate 55.2, Fiber 4.2, Sugar 12.4, Protein 35.5
MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
COUSCOUS WITH MOROCCAN SPICES
A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.
Provided by pattikay in L.A.
Categories Moroccan
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
- Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
- Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
- Simmer the sauce for 10 minutes.
- Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
- If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
- To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
- Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
- Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
- (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
MOROCCAN SEA SCALLOPS WITH TOMATO-GINGER VINAIGRETTE
Make and share this Moroccan Sea Scallops With Tomato-Ginger Vinaigrette recipe from Food.com.
Provided by Mitakola
Categories One Dish Meal
Time 30m
Yield 12 Scallops
Number Of Ingredients 18
Steps:
- Coat grill with nonstick spray; preheat to medium-high.
- Whisk yogurt, sugar, spices, lemon juice, salt, and pepper together. Add scallops and toss to coat; marinate 15 minutes.
- Heat oil in a small skillet over medium heat. Add shallots and fresh ginger, and saute for 3 minutes (do not brown).
- Pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture. Transfer to a bowl and stir in parsley
- and salt to taste; let stand at room temperature until ready to serve. Remove scallops from yogurt mixture (discard remaining marinade).
- Grill scallops on one side until seared, 2 to 3 minutes. Turn scallops over and grill 3 to 5 minutes, or until cooked through. To serve, spoon vinaigrette onto plates, then top with scallops.
Nutrition Facts : Calories 76.8, Fat 5, SaturatedFat 0.8, Cholesterol 5.6, Sodium 30.6, Carbohydrate 6.4, Fiber 1.1, Sugar 2.4, Protein 3.2
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