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
QUICK STEAMED SCALLOPS
This is far from a gourmet recipe but something quick and tasty I came up with after I threw something similar together recently and found the juices from the scallops falling into the water added to the flavour. What I was really thinking initially was just less washing up! But anyway just a nice simple dish for one or two you can change to suit your tastes...
Provided by Peter J
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mix together the scallops, lemon juice, garlic and chili power if desired along with any other seasonings you like with scallops.
- Prepare a a small steamer with 2 cups of water and bring it to the boil until steaming well.
- Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top.
- Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Steam for 8-10 minutes.
- Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.
Nutrition Facts : Calories 222.2, Fat 2, SaturatedFat 0.5, Cholesterol 37.6, Sodium 1092.1, Carbohydrate 34, Fiber 5.6, Sugar 0.8, Protein 18.9
SCALLOPS STEAMED IN THEIR SHELLS
Provided by Jonathan Reynolds
Categories appetizer
Time 1h
Yield 12 appetizer servings, 4 main courses
Number Of Ingredients 7
Steps:
- Melt 1 1/2 tablespoons of the butter over medium heat. Add the leeks and salt and cook until very soft but not brown, about 15 minutes. Set aside.
- Scrub the scallop shells well. With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell. Open the shell fully and pull out and discard everything but the white muscle and the reddish roe. Rinse under cold running water to remove all grit. Pat inside and outside of shells dry. Repeat with the remaining scallops.
- Preheat oven to 425 degrees. Roll out the pastry and cut into 12 strips, 1 by 13 inches long. Keep refrigerated until ready to use.
- Place some of the leek mixture and 1 teaspoon of butter into each scallop shell. Use a strip of pastry to seal the shells tightly shut. Leave no gaps. Brush the dough with the egg yolks beaten with 1 teaspoon water. (If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.) Scallops can also be baked with their shells tightly wrapped in aluminum foil.
- Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed. Serve immediately on warm plates.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
EASY SEARED SCALLOPS
Unlock the buttery, nutty taste of bay scallops by searing them quickly and then simmering them in a simple white wine reduction.
Provided by Ellie
Categories Scallop Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season scallops with salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
- Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 8.5 g, Cholesterol 68.5 mg, Fat 6.2 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 0.7 g, Sodium 476.7 mg, Sugar 0.7 g
STEAMED CHINESE SCALLOPS
Moist steamed scallops with a zingy Chinese-style sauce make a sensational starter in this fabulous fuss-free recipe.
Provided by English_Rose
Categories Asian
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Clean the scallops and reserve one of the shells.
- Brush the scallops with garlic. Put the scallops in a scallop shell.
- Mix the soy sauce and chili garlic sauce together, and pour the mixture onto the scallops.
- Put the shell into a bamboo steamer, and steam for 4 to 5 minutes. Take the scallops out the shell and serve immediately, garnished with ginger.
Nutrition Facts : Calories 44.8, Fat 0.3, Cholesterol 9.9, Sodium 1556.8, Carbohydrate 2.7, Fiber 0.2, Sugar 0.5, Protein 8
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- Clean the scallop shells with a brush and pat dry with paper towels. Separate the 2 sides of the shells and discard the side unattached to the adductor muscles. Remove the muscles from the shell and discard the intestines, then rinse under cold running water. Set the scallops aside in a bowl and reserve 8 shells. Soak the vermicelli in a bowl of hot water for about 3 minutes to soften. Drain, then cut the vermicelli into 2-inch/5-cm lengths. Divide the vermicelli among the shells and place the scallops on top.
- Heat 3 tablespoons oil in a wok or large skillet (frying pan), add half the chopped garlic and stir-fry over low heat for 1 minute until lightly golden and crisp. Use a slotted spoon to remove the garlic, and drain on paper towels. Set aside.
- Combine the remaining chopped garlic, the salt, and remaining 1 tablespoon oil in a bowl and mix well. Drizzle over the scallops. Transfer to a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 5–6 minutes until the scallops are cooked through.
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