Scallops With Mint Chutney Recipes

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PAN-SEARED SCALLOPS WITH MINT AND CHIVES

Categories     Herb     Appetizer     Sauté     Quick & Easy     Lemon     Scallop     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6



Pan-Seared Scallops with Mint and Chives image

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.

3 tablespoons butter
12 sea scallops, patted dry
1/3 cup bottled clam juice
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives

SPICY MANGO SCALLOPS

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Spicy Mango Scallops image

Steps:

  • Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

12 sea scallops (1-1/2 pounds)
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro

MORTON'S BROILED SEA SCALLOPS WITH APRICOT CHUTNEY

Make and share this Morton's Broiled Sea Scallops With Apricot Chutney recipe from Food.com.

Provided by BonnieZ

Categories     Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6



Morton's Broiled Sea Scallops With Apricot Chutney image

Steps:

  • To prepare chutney:.
  • Place peppercorns on cutting board. Crush them by pressing down on them with bottom of heavy saucepan.
  • In fine-mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes.
  • Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
  • In small bowl, whisk preserves until smooth. Whisk in strained horseradish and crushed peppercorns. You will have more chutney than you need for this recipe. Refrigerate leftovers up to 3 days.
  • To prepare scallops:
  • Preheat broiler and position rack 2 to 3 inches from heating element. Lightly brush small baking sheet with a thin layer of the butter and spread scallops on baking sheet.
  • Broil scallops 3-5 minutes, or until golden brown. Turn once for even browning. Try to cook them just until they are translucent in the center, or medium done; do not overcook.
  • Crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves.
  • Top each scallop with a generous 1/4 teaspoon apricot chutney. Serve immediately.

Nutrition Facts : Calories 124, Fat 3.4, SaturatedFat 1.9, Cholesterol 22.5, Sodium 128.1, Carbohydrate 15.9, Fiber 1, Sugar 8.1, Protein 8.7

1/2 teaspoon whole black peppercorn
2 tablespoons prepared horseradish
1/4 cup apricot preserves
1 tablespoon unsalted butter, melted
12 large sea scallops, side tendons removed (about 1 pound)
12 large fresh spinach leaves, stemmed, rinsed and patted dry

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 40m

Number Of Ingredients 9



Pan-fried scallops with parsnip purée & pancetta crumbs image

Steps:

  • To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
  • To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
  • Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
  • Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium

1 tbsp vegetable oil
9 large scallops , coral removed (see tip, below)
juice ½ lemon
50g pancetta , cut into 5cm slices
50g fresh breadcrumb
1 tbsp thyme leaf , chopped
200g parsnip , cut into chunks
200ml full-fat milk
small knob of butter

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8



Seared Scallops with Mint, Peas, and Bacon image

Steps:

  • Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  • Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
  • Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

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