Scallops With Almonds Recipes

Steps:

• Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you're using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)
• Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.

Steps:

• In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.

Steps:

• Rinse scallops under cold water; pat dry with paper towels.
• Separate broccoli into bite-sized florets; cut stalk thinly on the diagonal.
• Chop green onions and ginger root.
• In a bowl, blend together chicken stock, sherry, soy sauce, cornstarch and sugar.
• In a wok or heavy skillet, heat oil over high heat until hot but not smoking.
• Stir fry scallops, turning constantly, just until they are opaque, about 2 minutes.
• Remove with a slotted spoon to a serving dish and keep warm.
• If necessary, add more oil to the wok.
• Add broccoli, green onions and ginger root; stir until coated with oil.
• Stir in the chicken stock mixture to coat the vegetables well; cover and steam for 2 minutes or until the vegetables are tender-crisp and sauce thickens.
• Return the scallops to the wok and toss to coat.
• Season with pepper to taste.
• Serve immediately, sprinkled with almonds.
• Makes 2 servings.

Steps:

• Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
• In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
• Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

Steps:

• Sprinkle scallops with salt and pepper.
• Melt 2 tablespoons butter in very large skillet over medium-high heat.
• Cook butter until beginning to brown, about 2 minutes.
• Add scallops, cook 2 minutes per side.
• Transfer scallops to plate, tent with foil.
• Melt remaining butter in same skillet over miduim-high heat.
• Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
• Stir in lemon juice and any accumulated scallop juices.
• Bring mixture to a boil, season with salt and pepper.
• Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates.
• Spoon sauce over and serve.

Steps:

• Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
• Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.