SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
Provided by Gary Rhodes
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium
PAN-SEARED SCALLOPS WITH SPINACH
Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.
Provided by loof751
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
- Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
- Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
- Remove scallops from skillet. Deglaze skillet with white wine.
- Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
- Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.
Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1
SCALLOPS MARINARA WITH SPINACH LINGUINE
Deliciously simple seared scallops simmered in a homemade marinara sauce and served over perfectly cooked spinach linguine. This fantastic dish is delicious, quick and easy. From my kitchen to yours, enjoy!
Provided by A Taste of Brooklyn
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
- In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside.
- To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper.
- Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve.
CURRIED SCALLOPS WITH SPINACH
This recipe comes from the Alli website. This is a recipe for 1. I add drained pineapple topped with cottage chesse for dessert. It's a nice healthy meal.
Provided by Cook Eleanor
Categories Low Cholesterol
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta acorrding to package directions; drain and keep warm.
- In a small skillet, melt margarine over medium-low heat.
- Add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.
- Stir in curry powder and cook for 1 minute more.
- Transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.
- Puree until smoothe. Return the sauce to the skillet and bring to a simmer.
- Stir in the spinach (washed and chopped) and scallops.
- Simmer, covered, until the scallops are just done, 3 to 5 minutes.
- Toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.
Nutrition Facts : Calories 460.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 28.4, Sodium 809.9, Carbohydrate 57.8, Fiber 4, Sugar 9.1, Protein 26.1
SAUTEED SEA SCALLOPS WITH CURRY
Categories Shellfish Appetizer Sauté Scallop Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 8
Steps:
- Cook carrots in large pot of boiling salted water 2 minutes. Add cucumbers and cook until all vegetables are crisp-tender, about 1 minute longer. Drain well. Pat scallops dry with paper towels. Sprinkle with salt and pepper. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Working in batches, add scallops; sauté until golden and just cooked through, about 2 minutes per side. Transfer to platter.
- Add cream, ginger and curry powder to same skillet. Add any accumulated juices from scallops on platter. Reduce heat to medium. Simmer until slightly thickened, about 3 minutes. Add remaining 2 tablespoons butter; whisk until melted. Season to taste with salt and pepper. Return scallops to skillet. Add carrots and cucumbers; toss to combine. Cook just until scallops and vegetables are heated through, about 1 minute.
SEARED SCALLOPS WITH GREEN CURRY & SPINACH
Steps:
- CURRY PASTE In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute. Transfer to a spice grinder and let cool completely. Grind to a powder. In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste. Season with salt. MAKE AHEAD The fresh curry paste can be refrigerated for up to 3 days. SCALLOPS: In a large, high-sided skillet, heat 2 tablespoons of the peanut oil until simmering. Add half of the spinach and cook over moderately high heat, tossing, until slightly wilted. Add the remaining spinach and cook, tossing, until wilted. Season with salt and transfer to a colander to drain. Add the remaining 1 tablespoon of peanut oil to the skillet and heat until shimmering. Add the carrots and onion and stir-fry over moderately high heat until slightly softened, about 1 minute. Stir in the coconut milk, green curry paste (recipe below) and sugar and simmer over moderate heat until the carrots are tender, about 3 minutes. Remove from the heat and add the lime juice and fish sauce; season with white pepper. Transfer the curry sauce to a bowl. In a clean large skillet, heat 3 tablespoons of the vegetable oil until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over moderately high heat, turning once, until well browned and just white throughout, about 4 minutes. Transfer to a plate. Wipe out the skillet. Repeat with the remaining 3 tablespoons of vegetable oil and scallops. Mound the spinach on 6 plates. Top with the curry sauce and scallops. Garnish with the chopped peanuts and lime zest and serve immediately
SEARED SEA SCALLOPS ON SAUTéED SPINACH WITH HOISIN BUTTER SAUCE
Provided by Molly Stevens
Categories Sauté Low Cal High Fiber Dinner Scallop Spinach Spring Shallot Butter Green Onion/Scallion Bon Appétit Pescatarian Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk first 3 ingredients in small bowl to blend and reserve.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile. Sauté until shallot is soft, about 2 minutes. Increase heat to medium-high and add 1 bag spinach. Stir until beginning to wilt. Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper. Keep warm.
- Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.
- Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté until onions begin to soften, 1 to 2 minutes. Add mirin and simmer until reduced to glaze, 1 to 2 minutes. Whisk in hoisin mixture. Reduce heat to medium-low. Whisk in 2 tablespoons butter. Season to taste with salt and pepper.
- Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.
- Available in the Asian foods section of some supermarkets and at Asian markets.
SARASOTA'S SEARED SCALLOPS WITH SPINACH AND A CURRY SAUCE
Quick, very easy and I like to think a bit healthier, even though it does have cream, it is a lighter sauce. I serve this with some couscous (garnished with scallions and cilantro or parsley for a little flavor) and roasted grape tomatoes (with olive oil and oregano) for a light dinner.
Provided by SarasotaCook
Categories Southwest Asia (middle East)
Time 30m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Couscous -- How easy - just heat up the liquid (I use chicken broth, vegetable would work too, or just water) in a bowl in the microwave to a boil. Follow package direction for the amount of liquid needed. Once the water comes to a boil, remove, add the couscous, stir, cover with plastic wrap, and 5 minutes later - it is done. Just set off to the side as the scallops and sauce don't take long to cook. Before serving, I fluff the couscous with a fork and add in the thin sliced scallions, cilantro, salt and pepper.
- Scallops -- As the couscous rests, start the sauce and scallops. In a large sauce pan, heat to medium high and add 2 teaspoons of butter and 1 teaspoon olive oil. Season the scallops with salt and pepper on each side. And don't forget -- room temperature, you don't want them cold and right out of the refrigerator. Sear the scallops on 1 side until golden brown (it will only take a couple of minutes), and don't move them around - just let them cook. Turn them over and cook another minute until brown, but DON'T over cook, they will continue to cook when you reheat them in the sauce. Transfer to a plate and cover with foil to keep warm as you make the sauce.
- Sauce -- In the same pan you cooked the scallops, add 1 teaspoon more butter and cook the garlic and onions for 3-4 minutes until tender on medium. Stir in the curry powder and cook another minute until everything is combined and the flavor is absorbed by the onions.
- Puree -- Transfer the curried onions to a blender and add the broth, tomato paste and half and half and pulse a few times until good and creamy. Then return the sauce to the pan and back on medium heat. Not too high because you don't want the cream to curdle. Add in the spinach and toss well, then the scallops and simply cook another minute to let the scallops reheat and the spinach wilts. Check for seasoning one last time. It is done!
- Serve -- Add one (1) cup of couscous to each plate and top with the curried scallops and spinach. Now, I happen to like some roasted grape tomatoes with this, but use your favorite vegetable. ENJOY!
- They are mild but flavorful! ENJOY.
Nutrition Facts : Calories 1017.9, Fat 16, SaturatedFat 7.9, Cholesterol 110.6, Sodium 609.7, Carbohydrate 148.6, Fiber 10.3, Sugar 2.2, Protein 64.7
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