SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS
Provided by Bobby Flay
Time 2h5m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a charcoal grill to high heat using the direct heat method.
- Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
- Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
- Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
- Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
- With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.
SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
- Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
- Place in a blender or food processor and whirl until smooth.
- Place puree and next two ingredients in saucepan and cook for about five minutes.
- Stir the cream into mixture and cook to reduce (about five minutes).
- Season to taste and keep warm.
- Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
- Transfer 2 scallops to each plate and garnish with pepper sauce.
SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler or prepare a charcoal grill.
- Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
- Remove and discard the ends of the snap peas.
- Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams
SCALLOPS WITH RED PEPPER SAUCE
When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.
Nutrition Facts : Calories 348 calories, Fat 10g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 335mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE
Steps:
- Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
- Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.
LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO
Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy!
Provided by lhgolden
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For pesto:.
- Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
- Turn oven down to 350 degrees.
- Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
- For Scallops:.
- Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
- Melt/heat butter and olive oil over medium high heat in medium pan.
- place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
- Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
- Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
- Remove from oven and serve.
Nutrition Facts : Calories 416.5, Fat 28.6, SaturatedFat 6.4, Cholesterol 67.5, Sodium 691.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.7, Protein 30.3
SEA SCALLOPS IN SWEET PEPPER SAUCE
Make and share this Sea Scallops in Sweet Pepper Sauce recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
- Remove and keep warm.
- In same skillet, add pepper, onion and garlic.
- Cook 2 minutes.
- Add wine, stir 1 minute.
- Add broth, milk, and parsley.
- Bring to a boil.
- Reduce heat and simmer until sauce thickens, 1-2 minutes.
- Add scallops and heat through.
Nutrition Facts : Calories 223.5, Fat 8.1, SaturatedFat 4.7, Cholesterol 60.5, Sodium 877.4, Carbohydrate 11.4, Fiber 1, Sugar 2.3, Protein 23.2
SEA SCALLOPS WITH RED PEPPERS AND TOMATOES
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the scallops crosswise if they are more than 1 1/4 inches across.
- Place the scallops in a mixing bowl and add the milk, salt and pepper. Set aside. Place the flour in a flat dish and set it aside.
- Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted. This should take a few minutes.
- Drain the scallops and dredge them in the flour. Shake off the excess.
- Meanwhile, heat the remaining oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. If the skillet cannot accommodate all the scallops, cook them in two batches. Add the scallops and cook, stirring, until golden brown. Do not overcook.
- Add the shallots, garlic and lemon juice, shaking the pan. Cook about 30 seconds. Add the pepper and tomato mixture and stir and toss well for about 2 minutes. Add the parsley and serve immediately with rice Creole (see recipe).
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 680 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED SCALLOPS WITH RED PEPPER SAUCE
Entered for safe-keeping. From Simply Classic by Jr League of Seattle. Elegant. Northwest U.S. cuisine. May use either fresh red bell peppers, roasted, or canned roasted red peppers. Note: reviews recommended use of reduced sodium chicken broth in lieu of regular chicken stock as the sauce seemed too salty. Likewise, I would also use unsalted butter. I normally substitute the reduced sodium ingredients while cooking anyway out of force of habit.
Provided by KateL
Categories Peppers
Time 40m
Yield 12 skewers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak 12 bamboo skewers in water for at least 30 minutes.
- SAUCE:.
- Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
- Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
- SCALLOPS:.
- Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
- Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.
Nutrition Facts : Calories 438.8, Fat 35.8, SaturatedFat 22.2, Cholesterol 119.9, Sodium 906.5, Carbohydrate 10.4, Fiber 1.7, Sugar 4.2, Protein 15.9
SEA SCALLOPS WITH RED PEPPER CREAM
The sweet tastes of sea scallops and red peppers combine in this elegant-enough-for-company entree. Delicious served with Recipe #232339. Originally from an October 1984 issue of Bon Appetit featuring Indian Summer Menus. Make the Red Pepper Puree before starting the scallops.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For Sea Scallops.
- Heat butter in heavy large skillet over high heat.
- Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
- Transfer scallops to bowl, using slotted spoon.
- Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
- Whisk in cream and any juices in scallop bowl.
- Boil until thickened to sauce-like consistency, stirring occasionally.
- Whisk in Red Pepper Puree and heat through.
- Stir in scallops, adjust seasoning and serve immediately.
- For Red Pepper Puree (makes about 1 cup).
- Melt butter in heavy small saucepan over low heat.
- Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
- Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
- Puree peppers through medium blade of food mill, discarding skins.
- Can be stored in the refrigerator 1 week or frozen.
- Peppers can also be charred and skins removed.
- Proceed with recipe and puree in blender or processor.
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PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
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- Prepare the seasoning blend by combining the paprika, 1/2 teaspoon salt, a few grinds of black pepper and onion powder in a small bowl. Spread the mixture on a flat plate and set aside.
- Drain the roasted red peppers thoroughly and add them to the work bowl of a food processor along with the olive oil and sherry vinegar. Pulse until smooth, then season to taste with salt and pepper.
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