SPICED SEARED SCALLOPS WITH POTATO-PEAR PANCAKE AND CHAMPAGNE BEURRE BLANC
Provided by Brianna Jenkins
Categories appetizer
Time 50m
Yield 6 servings, as an appetizer
Number Of Ingredients 24
Steps:
- Potato cake: Squeeze the water out of potatoes with paper towels. In a large bowl combine add the potatoes and remaining ingredients, except the oil. Heat the olive oil in a large saute pan over medium-high heat. Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes. Cook until the potatoes are crisp and golden, about 4 minutes on each side. Remove to paper towel-lined plate and sprinkle with salt.
- Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder. Heat the oil over high heat in a large saute pan. Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side. Scallops should be opaque in the center and slightly firm.
- Beurre blanc: In a medium saucepan over medium heat, combine the shallots, thyme, bay leaf, peppercorns, vinegar and Champagne and cooked until reduced to 1 tablespoon. Strain the liquid and discard the solids. Add the cream and simmer until reduced by half. Cut the butter into cubes and whisk it into the vinegar reduction in thirds. Season with salt and pepper, to taste, and stir in the lemon juice.
- To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce.
LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO
Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy!
Provided by lhgolden
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For pesto:.
- Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
- Turn oven down to 350 degrees.
- Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
- For Scallops:.
- Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
- Melt/heat butter and olive oil over medium high heat in medium pan.
- place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
- Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
- Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
- Remove from oven and serve.
Nutrition Facts : Calories 416.5, Fat 28.6, SaturatedFat 6.4, Cholesterol 67.5, Sodium 691.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.7, Protein 30.3
RED PEPPER SCALLOPS ON POTATO PANCAKES
I had a little bit of mashed potato, half a roasted red pepper, and a pound of scallops left over from a ceviche recipe. This was fast and fun: no recipes, no measuring, just intuitive cooking. Which is what made it so good.
Provided by Chef John
Categories Scallop Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet.
- Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper.
- Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
- Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel.
- Place scallops in a bowl and season olive oil, cayenne pepper, and salt.
- Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet.
- Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
- Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 19.5 g, Cholesterol 108.9 mg, Fat 15.5 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 656.8 mg, Sugar 1.5 g
SCALLOPED POTATO & ROASTED RED PEPPER BAKE
Make and share this Scalloped Potato & Roasted Red Pepper Bake recipe from Food.com.
Provided by conniecooks
Categories Potato
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion and garlic until slightly softened.
- Stir in flour, salt, nutmeg, and pepper.
- Add milk all at once.
- Cook and stir over medium heat until thick and bubbly.
- Remove from heat and stir in Gruyere cheese and parsley. Set aside.
- Arrange 1/2 potatoes in a buttered baking dish.
- Cover with 1/2 the sauce.
- Scatter all the red peppers over it.
- Repeat layer of potato and sauce.
- Top with parmesan cheese.
- Bake covered for 1 1/4 hour at 350°F.
- Uncover and bake 15 minutes until golden.
Nutrition Facts : Calories 602.3, Fat 24.3, SaturatedFat 14.6, Cholesterol 75.2, Sodium 912.2, Carbohydrate 76.1, Fiber 9.6, Sugar 7.8, Protein 23
RED PEPPER SCALLOPS ON POTATO PANCAKES
I had a little bit of mashed potato, half a roasted red pepper, and a pound of scallops left over from a ceviche recipe. This was fast and fun: no recipes, no measuring, just intuitive cooking. Which is what made it so good.
Provided by Chef John
Categories Scallop Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet.
- Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper.
- Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
- Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel.
- Place scallops in a bowl and season olive oil, cayenne pepper, and salt.
- Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet.
- Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
- Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 19.5 g, Cholesterol 108.9 mg, Fat 15.5 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 656.8 mg, Sugar 1.5 g
SCALLOPS WITH RED PEPPER SAUCE
When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.
Nutrition Facts : Calories 348 calories, Fat 10g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 335mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
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