SEA SCALLOPS WITH SWEET RED PEPPERS AND ZUCCHINI
Provided by Pierre Franey
Categories dinner, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 minutes. Add the Tabasco and salt and pepper.
- When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil. Check for seasoning. Cook and stir about 2 or 3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 616 milligrams, Sugar 6 grams, TransFat 0 grams
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.
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
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
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
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 PEPPERS AND SNOW PEAS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper.
- When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
SEARED SEA SCALLOPS
Make and share this Seared Sea Scallops recipe from Food.com.
Provided by Chef Acosta
Categories Very Low Carbs
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the olive oil and butter in a large pan over medium-high heat.
- Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
- Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.
Nutrition Facts : Calories 155.3, Fat 7.1, SaturatedFat 2.4, Cholesterol 45.1, Sodium 203.6, Carbohydrate 2.7, Protein 19.1
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- To prepare the roasted red pepper sauce, place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
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