SEARED SESAME SCALLOPS AND TERIYAKI STEAK WITH SEARED CABBAGE SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
- Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
- Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
- Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
- Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.
GINGER CUCUMBER SALAD WITH SCALLOPS
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination," but don't feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
Provided by Mark Bittman
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
- Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
- Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
- Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 841 milligrams, Sugar 11 grams, TransFat 0 grams
SCALLOP, ORANGE, AND CUCUMBER KEBABS
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.
- Onto four skewers, thread orange wedges (through skin), ginger, cucumber, and scallops, beginning and ending with orange wedges; season with salt and pepper. Grill kebabs until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.
Nutrition Facts : Calories 155 g, Fat 1 g, Protein 20 g
SCALLOP SEVICHE IN CUCUMBER CUPS
Steps:
- Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
- Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.
SEARED SCALLOPS WITH SHAVED FENNEL, CUCUMBER, AND GRAPEFRUIT
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
- Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
- Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.
Nutrition Facts : Calories 374 g, Cholesterol 68 g, Fat 19 g, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, Sodium 584 g
CUCUMBER SALAD WITH SCALLOPS
Provided by Mark Bittman
Categories easy, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel cucumbers if they have been waxed, then trim their ends and cut them in half the long way. Scoop out seeds with a teaspoon. Sprinkle each half with about 1/4 teaspoon of salt, then place them in a colander. Let drain for about 30 minutes. Rinse lightly, and drain again. Cut into 1/8-to- 1/4-inch-thick slices and place in a bowl.
- Mix together the fish sauce, lime juice, garlic, chili, lemon grass and sugar. Thin with a tablespoon of water. Taste, and add more of any flavoring you wish. Toss dressing with cucumbers, and set aside.
- Place greens on a large platter. Put a large nonstick skillet over high heat. In a bowl, toss scallops with oil, then sprinkle them with salt and cayenne. When skillet begins to smoke, add scallops one at a time; do not crowd them. Cook for about 2 minutes on the first side, turning as they brown; depending on their size, cook for 1 to 3 minutes on the second side. (Scallops are best when their interior is slightly underdone; cut into one to check it.)
- Toss cucumbers with most of the herbs, and spoon them and the dressing over the greens. Top with the scallops. Drizzle with sesame oil, and top with remaining herbs. Serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1283 milligrams, Sugar 6 grams, TransFat 0 grams
GINGERED CUCUMBER SALAD WITH SCALLOPS
from today's ny times, this is light and very easy to make. cooking and prep times do not reflect the 1 hour marinating time. if you're using rice wine vinegar do not add the water.
Provided by chia2160
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With English cucumbers slice thinly, preferably with a mandoline.
- With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
- Mix vinegar, ginger, sugar and salt, and toss with cucumbers.
- Let stand for 30 to 60 minutes.
- (Refrigerate if marinating for more than an hour in warm weather.).
- Just before serving, drain excess liquid.
- Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat.
- Wait a minute, then add scallops or shrimp.
- Sear for about 2 minutes to a side, then remove to a plate.
- Turn heat to medium, add remaining oil, onions and turmeric, if you are using it.
- Cook until onion softens, about 5 minutes.
- Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
- Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.
Nutrition Facts : Calories 277.4, Fat 13.5, SaturatedFat 1.4, Cholesterol 37.5, Sodium 769.2, Carbohydrate 19, Fiber 1.8, Sugar 10.3, Protein 21.1
SCALLOP AND VEGETABLE STIR-FRY
Provided by Katherine Grasso
Categories Ginger Vegetable Stir-Fry Scallop Fall Bon Appétit New Jersey
Yield Serves 2
Number Of Ingredients 13
Steps:
- Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.
SNAPPER ESCABèCHE WITH CHARRED SCALLIONS
Escabeche is a Mediterranean preparation for fish involving marinade of olive oil and shallots.
Provided by Alison Roman
Categories Kid-Friendly Dinner Snapper Spring Summer Grill/Barbecue Healthy Low Cholesterol Green Onion/Scallion Bon Appétit Small Plates
Number Of Ingredients 8
Steps:
- Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.
- Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4-6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
- Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
- Meanwhile, toss scallions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.
- To serve, spoon marinade over snapper and top with scallions and parsley.
- Do Ahead
- Snapper can be marinated 2 hours ahead. Cover and chill.
SCALLOP ESCABACHE WITH CUCUMBER AND SESAME
The lime juice gives the scallops a 'cooked' appearance and texture. These really are delicious and look beautiful. Kate in Katoomba
Provided by Kate in Katoomba
Categories Japanese
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove the scallops from their shells and reserve shells for serving.
- Place the scallops in a ceramic or glass bowl and pour over the lime juice and cover.
- Refrigerate for 2 hours.
- Place a small amount of the ginger and cucumber into the cleaned shells and top with a scallop.
- Drizzle 1/2 tsp of mirin over each scallop, followed by a couple of drops of sesame oil and lightly sprinkle with sesame seeds.
- Serve immediately.
Nutrition Facts : Calories 59.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 9.9, Sodium 57.8, Carbohydrate 6.5, Fiber 1.4, Sugar 1.4, Protein 5.9
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