Scallops With A Saute Of Red Cabbage Recipes

Steps:

• Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
• Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
• Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
• Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
• Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

Steps:

• Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
• Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
• Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
• Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
• Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.

Steps:

• In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
• In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
• Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
• Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
• Serve slaw topped with scallops and garnished with scallion greens.

Steps:

• Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
• Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
• Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
• Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
• Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

Steps:

• Season scallops lightly on both sides with salt and pepper.
• Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
• Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
• If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
• Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Steps:

• Season the scallops on both sides with salt and pepper.
• In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
• Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
• Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
• Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
• Enjoy!