SCALLOPS WITH FRUIT SALSA
Nice summer dinner! This can also be served as an appetizer for 8 by splitting scallops up and serving on individual dishes.
Provided by Kim127
Categories Melons
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In bowl combine all salsa ingredients and mix well.
- The sweet vs tart balance can be adjusted to your taste by adding more sugar or lime juice.
- Sprinkle each side of the scallops with salt, pepper and sugar.
- In skillet, melt butter over medium high heat.
- Right when butter starts to turn color, add scallops and cook 1 1/2-2 minutes on each side or until they are lightly browned.
- (Make sure they do not overcook!) Transfer scallops to plate and serve with salsa.
SEARED SCALLOPS WITH DRAGON FRUIT SALSA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the dragon fruit in the fridge for a few hours and allow it to get very cold. This will allow you to dice it finely. Season the scallops with salt and pepper. Heat the olive oil in a skillet on medium high heat and pan sear the scallops until golden brown (about 2 to 3 minutes on each side).
- In a separate bowl, combine the dragon fruit, lemon juice, and chopped chives. Top the scallops with the dragon fruit salsa and serve
GRILLED SCALLOPS WITH FARRO AND PLUM SALAD
We love scallops for delicious weeknight meals in a hurry because they cook in mere minutes. Just be careful not to overcook them here -- they can become dried out very easily!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
- Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
- Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.
Nutrition Facts : Calories 470, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 34 milligrams, Sodium 619 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 26 grams, Sugar 13 grams
SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD
Steps:
- Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
- Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
- While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
- Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.
SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH
Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash. Along with freshly shucked corn, we added haricots verts, bell pepper, cherry tomatoes and basil -- seasonal ingredients that are available fresh all summer long.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
- Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
- Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
- Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
- Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
- Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.
SCALLOPS WITH MANGO SALSA ON FRESH SPINACH
This is such a simple recipe, but it tastes and looks like something you would get at a restaurant!
Provided by kitchgirl
Categories Scallop Recipes
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
- Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
- Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 18.4 g, Cholesterol 85.7 mg, Fat 9 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 3.2 g, Sodium 535 mg, Sugar 4.6 g
SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
Provided by The Herbalist & The Carnivore
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
- While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
- Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
- Add seared scallops to the salad and mix to combine. Drizzle dressing over top.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g
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.
SEARED SCALLOPS
The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.
Provided by Amanda Freitag
Categories main-dish
Yield makes 12 scallops (6 appetizer servings or 4 entree servings)
Number Of Ingredients 5
Steps:
- Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
- Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
- Flip the scallops and season the other side. This is important!
- Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
- Wait.
- Wait.
- Watch as the pan begins to smoke.
- Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
- After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
- When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.
SCALLOPS WITH AVOCADO SALSA
This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!
Provided by MrsMM
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
- With rubber spatula, gently fold in the avocados.
- Season with salt and pepper.
- In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
- Transfer scallops to warmed platter- keep them warm.
- Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
- Remove from heat and stir in the balsamic vinegar.
- Season with salt and pepper.
- Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
- *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!
STONE FRUIT GAZPACHO WITH SCALLOPS
Steps:
- Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
- Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
- Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.
PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA
Quick and easy pan seared scallops with fresh tomato caper salsa. All ingredients are easily assessable at your grocery store. Recipe submitted for RSC #10
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
- Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
- Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
- Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
- Place two cooked scallops on each plate, and top with fresh tomato caper salsa.
Nutrition Facts : Calories 58.7, Fat 2.4, SaturatedFat 0.8, Cholesterol 9.7, Sodium 339.1, Carbohydrate 5.3, Fiber 1, Sugar 2.8, Protein 4.4
SCALLOPS AND PASTA FLORENTINE
Make and share this Scallops and Pasta Florentine recipe from Food.com.
Provided by Boca Pat
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle scallops with salt and pepper.
- Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
- In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
- Add broth, simmer.
- Stir in butter and pasta and toss until heated thru.
- Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.
Nutrition Facts : Calories 482.4, Fat 18.5, SaturatedFat 6.9, Cholesterol 50.2, Sodium 808, Carbohydrate 52.5, Fiber 4, Sugar 4, Protein 24.1
More about "scallopswithfruitsalsa recipes"
54 SCALLOP RECIPES - FOOD.COM
SEARED SCALLOPS WITH WARM FRUIT SALSA RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 10 minsServings 4Calories 202 per serving
- Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle scallops evenly with pepper and salt. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
- Discard any accumulated juices from scallops; top evenly with Warm Fruit Salsa and onions. Serve immediately.
PAN-SEARED SCALLOPS WITH CITRUSY CORN SUCCOTASH - PUREWOW
From purewow.com
WHAT TO SERVE WITH SCALLOPS? 30 BEST SIDE DISHES - PUREWOW
From purewow.com
30 SCALLOPS RECIPES THAT MAKE THE MOST OF THOSE OCEAN JEWELS
From bonappetit.com
17 SUCCULENT SCALLOP RECIPES SURE TO IMPRESS ANY DINNER GUEST
From marthastewart.com
OUR FAVORITE SIDE DISHES FOR SCALLOPS | ALLRECIPES
From allrecipes.com
TORTILLA-CRUSTED SCALLOPS WITH TROPICAL FRUIT SALSA - THE WOKS OF LIFE
From thewoksoflife.com
GRILLED SCALLOPS AND VEGETABLES WITH MANGO-PASSION FRUIT SALSA
From ricardocuisine.com
SEARED SCALLOPS WITH CARAMBOLA SAUCE, PARSNIP AND SUCCOTASH
From foodrepublic.com
35 SCALLOP RECIPES | MYRECIPES
From myrecipes.com
OUR FAVORITE RECIPES FOR SCALLOPS | FOOD & WINE
From foodandwine.com
8 SCALLOP DISHES FOR TWO | ALLRECIPES
From allrecipes.com
WHAT TO SERVE WITH SCALLOPS (23 SIDE DISHES +RECIPES)
From thekitchencommunity.org
WHAT TO SERVE WITH SCALLOPS (24 BEST SIDE DISHES)
From insanelygoodrecipes.com
BEST SCALLOPS IN A SAFFRON AND RIOJA WINE SAUCE (VIERAS ... - FOOD …
From foodnetwork.ca
WHAT TO SERVE WITH SCALLOPS
From bakeitwithlove.com
SCALLOPS RECIPES - THE SPRUCE EATS
From thespruceeats.com
12 EASY SCALLOP RECIPES – A COUPLE COOKS
From acouplecooks.com
10 BEST SCALLOPS RECIPES | YUMMLY
From yummly.com
SEARED SCALLOPS WITH WARM FRUIT SALSA | BRAIN HEALTH WELLNESS
From brainwellness.com
SCALLOPS & SUCCOTASH RECIPE | EATINGWELL
From eatingwell.com
SCALLOPS WITH AVOCADO SALSA RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SEARED SCALLOPS WITH TROPICAL FRUIT SALSA - BIGOVEN.COM
From bigoven.com
29 OF OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
SEARED SCALLOPS WITH ARUGULA APPLE SALAD - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
BEST SEARED SEA SCALLOPS OVER ANGEL HAIR PASTA RECIPES | FOOD …
From foodnetwork.ca
SEARED SCALLOPS WITH GINGER CARROT PURéE AND APRICOT CAPER SALSA
From foodnetwork.ca
SEARED SCALLOP SALAD WITH GRAPEFRUIT, ARUGULA AND SPINACH
From skinnytaste.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
BEST SCALLOPS PROVENCAL RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SEARED SCALLOPS WITH FIERY FRUIT SALSA | RECIPES | WW USA
From weightwatchers.com
SCALLOP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
You'll also love