SCALLOPS WITH SPICY GARLIC SAUCE
Categories Garlic Mushroom Appetizer Sauté Low Cal Scallop Asparagus Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
- Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
- Divide between 2 plates and serve.
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
SCALLOPS IN GARLIC CREAM SAUCE
I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.
Provided by Northwestgal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
- Add the scallops; simmer for another 5 minutes.
- Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
- Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.
SCALLOPS WRAPPED IN BACON WITH GARLIC SAUCE
Make the evening special with our Scallops Wrapped in Bacon with Garlic Sauce. These scallops wrapped in bacon are topped with a spicy garlic sauce.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix lime juice, dill weed, pepper, oil and 1 Tbsp. garlic until blended. Pour over scallops in shallow glass dish; stir gently to evenly coat scallops with lime juice mixture. Refrigerate 30 min.
- Heat grill to medium heat. Wrap 1 bacon piece around each scallop; secure with wooden toothpick.
- Cook onions in large skillet on medium heat 20 min. or until caramelized. Meanwhile grill scallops 15 min. or until scallops are opaque and bacon is crisp, turning frequently. Remove and discard toothpicks.
- Cook and stir cream cheese spread, remaining garlic, paprika, milk and hot pepper sauce in saucepan on medium heat 3 to 5 min. or until heated through.
- Spoon onions onto platter; top with scallops and cream cheese sauce.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
GARLIC SCALLOPS
You can use either bay scallops or sea scallops for this recipe. They are served in a rich and creamy garlic sauce. Serve over rice pilaf. This recipe comes from Western Fisheries in Western Australia.
Provided by threeovens
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium high heat, and cook the onions and garlic just to soften (don't let color), for about 2 minutes; add the scallops and lightly cook on one side for about 20 seconds, turn, let cook another 20 seconds, then remove and set aside.
- Add wine to skillet and let reduce 1 minute; stir in half and half and let that reduce so that it is a nice sauce consistency.
- Return scallops and add green onions, stirring until heated through.
- Serve scallops over rice pilaf, if desired, pouring sauce over all; garnish with chives or parsley.
Nutrition Facts : Calories 180.2, Fat 7.5, SaturatedFat 2.8, Cholesterol 38.5, Sodium 462.9, Carbohydrate 10, Fiber 0.9, Sugar 1.8, Protein 15.4
THAI CASHEW NOODLES WITH SPICY SCALLOPS & CASHEW BUTTER
Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- CASHEW BUTTER:.
- Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy.
- Add sugar and salt; pulse to incorporate.
- Refrigerate in an airtight container for up to 2 weeks.
- SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
- Bring a pot of water to boil for the vegetables and noodles.
- Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl.
- Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
- Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender.
- Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup.
- Rinse noodles and egetables under running water to remove excesss starch; return to empty pot.
- Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended.
- Add sauce to drained vegetables and noodle in pot.
- Thin sauce with somee of the reserved noodle-cooking water (about 2 cups).
- until sauce reaches desired consistency: season with salt.
- Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade.
- Pat scallops dry with paper towels.
- Sear scallops until browned on one side -- flip scallops until browned on other side.
- Divide noodle mixture among 4 plates.
- Top each with 3 scallops.
- Garnish each serving with cilantro and roasted cashew halves.
Nutrition Facts : Calories 575.2, Fat 27.7, SaturatedFat 4.6, Cholesterol 14.8, Sodium 828.1, Carbohydrate 70.2, Fiber 5.7, Sugar 25.4, Protein 17.6
BAKED SCALLOPS WITH GARLIC SAUCE
Make and share this Baked Scallops With Garlic Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
- Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
- Sprinkle with bread crumbs, parsley and reserved garlic sauce.
- Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
- Enjoy!
Nutrition Facts : Calories 303.4, Fat 13.5, SaturatedFat 7.6, Cholesterol 86.9, Sodium 534.8, Carbohydrate 13.1, Fiber 1, Sugar 1.4, Protein 31.7
SCALLOPS WITH SPICY GARLIC SAUCE
Matsuhisa in Beverly Hills is as famous for its cooked Japanese fish dishes as it is for its stellar sushi. This scallop dish is a perfect example.
Provided by lazyme
Categories Japanese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Note: Japanese bonito-type soup stock granules; sold at Asian markets.
- Cook asparagus in medium saucepan of boiling salted water 1 minute.
- Drain.
- Melt 2 tablespoons butter in heavy large skillet over medium heat.
- Add mushrooms and garlic; saute until mushrooms are tender, about 5 minutes.
- Add onion; stir 1 minute.
- Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes.
- Remove pan from heat.
- Melt remaining 2 tablespoons butter in heavy medium skillet over high heat.
- Season scallops with salt and pepper.
- Add scallops to skillet and saute until almost cooked through, about 3 minutes.
- Add asparagus and toss until heated through, about 1 minute.
- Add sauce and simmer 1 minute.
- Divide between 2 plates and serve.
Nutrition Facts : Calories 356.8, Fat 23.7, SaturatedFat 14.8, Cholesterol 79.1, Sodium 2517.8, Carbohydrate 17.5, Fiber 2.6, Sugar 3.8, Protein 15.5
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
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