SEA SCALLOPS WITH CARAMELIZED ONION
Provided by Aaron McCargo Jr.
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
- Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.
SEARED SCALLOPS WITH CAPER, SHIITAKE AND GREEN ONION RELISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h5m
Yield 1 serving
Number Of Ingredients 20
Steps:
- For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, chile flakes, mirin and sesame oil in a bowl and refrigerate overnight.
- When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper.
- For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides.
- Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side.
- Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.
- Place the relish on a plate and arrange the scallops around it.
- For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine.
- Place the salad in the center of the scallops. Serve immediately
SCALLOPS WITH ONION PURéE, PINK GRAPEFRUIT, AND PROSECCO BRUT
Provided by Eric Ferguson
Categories Citrus Fruit Onion Sauté Grapefruit Seafood Scallop Sparkling Wine Gourmet
Yield Makes 4 (main course) servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more. (If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking.)
- Purée onion in a blender until smooth (use caution when blending hot foods). Transfer to a bowl; keep warm, covered.
- Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides, then cut segments free from membranes. Cut segments into 1/3-inch dice and reserve.
- Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes. Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool. Remove from heat; keep warm, covered.
- Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes.
- Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes. Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more.
- Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit. Drizzle with Prosecco butter.
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
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
More about "scallops with onion purée pink grapefruit and prosecco brut recipes"
SEARED SCALLOPS & PINK GRAPEFRUIT-BROWN BUTTER SAUCE …
From myrecipes.com
4/5 (1)Servings 2
- Peel grapefruit, and cut into sections with a knife. Squeeze rind and remaining pulp to yield 1/4 cup juice.
- Cook butter in a large saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until it turns a golden color and smells nutty. Stir in flour; cook, whisking constantly, 1 minute. Gradually stir in grapefruit juice. Cook 1 to 2 minutes or until thickened. Stir in grapefruit segments and 1/4 teaspoon each sea salt and black pepper. Pour into a bowl; cover and keep warm.
- Sprinkle scallops with remaining 1/4 teaspoon each sea salt and black pepper. Heat oil in a large heavy skillet over medium-high heat until hot. Add scallops, and sear 3 minutes on each side or until scallops are browned.
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
Estimated Reading Time 5 mins
- Garlicky Buttery Scallops. This basic seared scallop recipe lets fresh seafood shine in a simple garlic butter sauce. To achieve a truly golden crust, cook the scallops primarily on one side over medium-high heat and try not to move them around, then flip and kiss the other side with just a touch of heat.
- Grilled Scallops With Nori, Ginger, and Lime. Served with lime mayo, these nori-and-spice-rubbed scallops gain a smoky dimension from the grill. Aleppo-style pepper flakes bring warm depth without adding too much heat.
- Seared Scallops With Red Chile Paste and Fennel Salad. Sear these scallops on only one side to preserve the meltingly tender, near-raw texture on the other end.
- Grilled Scallops With Peach Sweet Chili Sauce. Inspired by the grilled fish-ball skewers found on the streets of Bangkok, this recipe pairs grilled, lightly smoky scallops with a tangy peach and chili sauce.
- Scallops With Red Aguachile and Pickled Onions. This recipe from former guest editor Marcus Samuelsson accents thinly sliced raw scallops with fiery aguachile, cooling cucumber, and zingy pickled onions.
- Sea Scallops With Celery Root and Meyer Lemon Salad. Keep this easy recipe for seared scallops on hand for last-minute hosting: the shellfish cooks in just 2 minutes, and the crisp celery root and Meyer lemon slaw provides refreshing contrast.
- Pan-Seared Scallops With Chorizo and Corn. Instead of butter, sear scallops in chorizo oil to achieve a tender, succulent texture with a slightly smoky, savory flavor.
- Spicy Tomato Shellfish Stew. This dynamic fish stew packs in littleneck clams, mussels, scallops, and anchovies—so, all the good things. Don’t forget crusty bread for dunking.
- Seared Scallops With Brown Butter and Lemon Pan Sauce. Sear scallops in olive oil, then coat them in a glossy, ultra-simple pan sauce of butter, lemon juice, and capers.
- Grilled Scallops With Creamed Corn. Instead of drowning beautiful, briny scallops in a heavy cream sauce, coat them in a chile-thyme dry rub and serve them over a plate of bright creamed corn enriched with a pat of unsalted butter.
PAN-SEARED SCALLOPS WITH PROSECCO BUTTER SAUCE RECIPE
From surlatable.com
SEARED SCALLOPS ON CELERY ROOT PURéE | RICARDO
From ricardocuisine.com
SCALLOP, BROWN BUTTER, PINK GRAPEFRUIT AND TARRAGON …
From greatbritishchefs.com
QUICK AND EASY GRILLED SCALLOPS - SPEND WITH PENNIES
From spendwithpennies.com
SCALLOP AND LEEK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SCALLOP AND PINK GRAPEFRUIT CEVICHE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Category StarterTotal Time 10 minsEstimated Reading Time 1 min
SCALLOPS WITH ONION PURéE PINK GRAPEFRUIT AND PROSECCO BRUT FOOD
From topnaturalrecipes.com
SEARED SCALLOPS WITH FRENCH ONION RISOTTO RECIPE - HOME CHEF
From homechef.com
CARAMELISED SCALLOPS ON CAULIFLOWER PURéE WITH PANCETTA RECIPE
From bbc.co.uk
SCALLOPS WITH BUTTERNUT SQUASH PURéE RECIPE - TASTINGTABLE.COM
From tastingtable.com
SCALLOPS WITH ONION PURéE, PINK GRAPEFRUIT, AND PROSECCO BUTTER …
From eatyourbooks.com
SEARED SCALLOP SALAD WITH GRAPEFRUIT, ARUGULA AND SPINACH
From skinnytaste.com
SCALLOPS RECIPE WITH PEA PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPES/SCALLOPS-WITH-ONION-PUREE-PINK-GRAPEFRUIT-AND-PROSECCO …
From github.com
You'll also love