PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.
Provided by Roderic Rinehart
Categories Fish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
- Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 14.4 g, Cholesterol 45 mg, Fat 23.9 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 3.6 g, Sodium 752.1 mg, Sugar 4.4 g
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.
Provided by Roderic Rinehart
Categories Fish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
- Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 14.4 g, Cholesterol 45 mg, Fat 23.9 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 3.6 g, Sodium 752.1 mg, Sugar 4.4 g
PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL
Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.
Provided by Roderic Rinehart
Categories Fish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
- Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 14.4 g, Cholesterol 45 mg, Fat 23.9 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 3.6 g, Sodium 752.1 mg, Sugar 4.4 g
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
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