LIVE SHELL ROASTED JUMBO DAY BOAT SCALLOPS
Steps:
- Remove the scallops from the shells using a dinner knife or a butter knife. Remove the intestines and innards and rinse off the sand, if any. Cut the scallops in half, lengthwise. Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later.
- Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home.
- Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells. When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell. Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium.
- Mix the daikon with the ponzu and set aside.
- Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency. Make 4 golf ball size balls and place in center of the serving dish. Remove shells with the scallops from the heat carefully. Place the shells on the balls and press down firmly, so that the shells do not move around on the plate. Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions.
- Heat 1/4-inch vegetable oil in a saute pan over medium heat. Add the garlic and lightly fry until golden brown. Remove to a paper towel lined plate.
GRILLED GARLIC PARMESAN CRUSTED SCALLOPS
Steps:
- Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
- Pour olive oil into a shallow bowl.
- Rinse scallops under cold water, then dip into the olive oil.
- Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
- Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the scallops lightly with more olive oil.
- Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g
ROASTED SEA SCALLOPS
"We like scallops because of their availability here year-round, and they're affordable compared to some seafood," notes Marguerite Shaeffer of Sewell, New Jersey. "These scallops are delicately seasoned with roasted tomatoes and can be served over rice or toasted garlic bread."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 575mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
ROASTED JICAMA
A great replacement for potatoes! Jicama has a slightly sweet flavor and only 20% of the calories and carbs.
Provided by vverkin925
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss all ingredients together.
- Spread in baking pan.
- Roast in 400 degree oven for 1 hour stirring every 15 minutes.
SCALLOPS WITH RED GRAPEFRUIT
Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat andcholesterol. Return to theHealthy Lycopene Menu
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.
- Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.
- Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.
- Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.
- To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.
Nutrition Facts : Calories 249 g, Cholesterol 37 g, Fat 11 g, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, Sodium 218 g
More about "panela coated scallops with jicama grapefruit and roasted garlic mojo recipes"
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
PANELA-COATED SCALLOPS WITH JICAMA, GRAPEFRUIT, AND ROASTED GARLIC …
From cookingchanneltv.com
Cuisine MexicanTotal Time 40 minsCategory AppetizerCalories 745 per serving
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
PAN SEARED SCALLOPS WITH ROASTED VEGETABLES RECIPE
From puravidamoms.com
GREAT CANADIAN PAN-SEARED SCALLOPS RECIPE | TASTEOFBBQ.COM
From tasteofbbq.com
SCALLOPS MOJO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MOJO SCALLOPS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
JICAMA : RECIPES : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.com
NUEVO LATINO--MOJOS AND SALSA SHOW | MELTING POT | FOOD NETWORK
From foodnetwork.com
PANELA-COATED SCALLOPS WITH JICAMA, GRAPEFRUIT, AND ROASTED GARLIC …
From recipenet.org
PANELA-COATED SCALLOPS WITH JICAMA, GRAPEFRUIT, MOJO
From cookingindex.com
NUEVO LATINO - HOLIDAY COCKTAIL SHOW | MELTING POT | FOOD NETWORK
From foodnetwork.com
SCALLOPS RECIPE WITH PEA PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SCALLOPS A LA PLANCHA RECIPE - THE SPRUCE EATS
From thespruceeats.com
JICAMA ROASTED RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SEARED SCALLOPS WITH CRISPY PANCETTA - BELLY FULL
From bellyfull.net
PANELA-COATED SCALLOPS WITH JICAMA, GRAPEFRUIT, AND ROASTED GARLIC …
From cookingchanneltv.cel29.sni.foodnetwork.com
You'll also love