SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
SAUTEED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY
Capesante Saltate in Padella con Pomodorini, Cipolle Verdi, e Prezzemolo This might be good served over your favorite pasta
Provided by Phil Franco
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain scallops; pat dry with paper towels.
- Sprinkle with kosher salt and pepper.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat.
- Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.
- Transfer scallops to plate; cover.
- Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute.
- Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes.
- Stir in 3 tablespoons parsley, lemon juice, and paprika.
- Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
- Season with salt and pepper.
- Transfer scallop mixture to platter.
- Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped fresh parsley.
- 4 servings.
- That's it.
Nutrition Facts : Calories 264.7, Fat 14.7, SaturatedFat 2.1, Cholesterol 40.8, Sodium 677.4, Carbohydrate 11.7, Fiber 1.9, Sugar 3.2, Protein 21.9
SAUTED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY
Categories Fruit Herb Onion Shellfish Tomato Sauté Dinner Seafood Scallop Summer Healthy Parsley Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
SAUTEED SCALLOPS WITH CHERRY TOMATOES
Yield 4
Number Of Ingredients 8
Steps:
- Rinse and drain scallops: pat dry with paper towels. Spinkle with fleur de sel and pepper. Heat 2 tbsp.oil in large skillet over med high heat. Add scallops and saute until browned outside and just opaque inside..about 2 minutes per side. Transfer scallops to plate: cover. Add 1 tbsp oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute. Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tbsp parsley, lemon juice, and paprika. Return scallops and heat through for about 1 minute. Season with salt and pepper. Drizzle with 1 tbsp oil and sprinkle with chopped parsley.
SAVORY SAUTEED SCALLOPS WITH CHERRY TOMATOES
I found this recipe in a magazine over 10 years ago. Since that day, I have served this dish to many scallop lovers - not one has been disappointed yet. Key is NOT to overcook the scallops. They cook VERY quickly. I like very flavorful dishes - usually double this sauce and serve the dish with couscous.
Provided by MrsEl
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pat scallops dry.
- In skillet over medium-high heat, melt butter and oil until very hot.
- Add scallops; saute quickly until cooked.
- (Probably no more than 3 minutes per side.) Remove scallops and keep warm.
- Add tomatoes to skillet and add remaining ingredients.
- Increase heat to high and cook quickly to thicken sauce.
Nutrition Facts : Calories 377.1, Fat 20.2, SaturatedFat 8.4, Cholesterol 105.6, Sodium 742.5, Carbohydrate 8.7, Fiber 1, Sugar 1.8, Protein 39.1
SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
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