Seared Scallops With Melted Leeks And Pistachio Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED SEA SCALLOPS WITH PISTACHIO DRESSING

If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel. Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size. In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust.

Provided by Florence Fabricant

Categories     quick, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10



Seared Sea Scallops With Pistachio Dressing image

Steps:

  • In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground. Add anise mixture, oil, sherry and lemon juice. Process to a thick paste. Transfer to a small saucepan. Whisk in stock or water. Heat on low until tepid. Turn off heat.
  • Heat a cast iron skillet or a griddle to very hot. Dry scallops. Brush a slick of oil on the pan, lower heat a bit and place scallops in the pan. Sear on medium-high until handsomely browned, 2 to 3 minutes. You'll know when the scallops have browned enough when they can be lifted with your spatula without ruinous sticking. Lightly dust scallops with salt, then turn them. Reduce heat to medium-low and continue cooking until scallops are browned on the bottom and just cooked through, another 6 to 8 minutes. Meanwhile, gently warm the sauce. Whisk and add a smidgen of salt if needed.
  • Spoon some of the sauce in the center of each of 4 warm dinner plates. Poise 3 to 4 of the scallops around the edges of the sauce pool and garnish with tarragon.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 0 grams

1 teaspoon anise seeds
1 clove garlic
1/4 teaspoon salt, more for seasoning
3/4 cup roasted shelled unsalted pistachios
3 tablespoons fresh tarragon, plus sprigs for garnish
2 tablespoons extra-virgin olive oil, plus more for pan
2 tablespoons amontillado sherry
2 tablespoons lemon juice
1/3 cup fish or seafood stock, or water
12 ounces sea scallops (12 to 16 jumbo)

SEARED SCALLOPS

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5



Seared Scallops image

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

SEARED SCALLOPS WITH MELTED LEEKS AND PISTACHIO VINAIGRETTE

Make and share this Seared Scallops With Melted Leeks and Pistachio Vinaigrette recipe from Food.com.

Provided by Spice Boy

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Seared Scallops With Melted Leeks and Pistachio Vinaigrette image

Steps:

  • Melt the butter in a small skillet over medium heat. Heap in the leeks. They should be crowded. The leeks will cook down as they melt; this will take about 6 - 8 minutes. You want to catch them when they just begin to get mushy, but when they still have a nice texture.
  • While leeks are cooking, prepare the scallops and make the vinaigrette. Remove muscle from the scallops if present, and season with salt and pepper. For the vinaigrette, chop the pistachios coarsely (I like to leave a few whole). Reserve just a bit of the chopped pistachios for garnish and add the rest to a bowl. Add the honey, mustard, the juice of 1/2 of the lemon (reserve the other half for later), salt and pepper, and whisk together. Drizzle in 1 1/2 to 2 Tablespoons olive oil. Taste and adjust seasonings.
  • When leeks are done, remove them from the pan and set aside. Wipe out the pan and heat the remaining olive oil over medium heat. Sear the scallops until they are cooked through and just barely firm, about 3 - 4 minutes per side. They should have a little color. Just before they are done, squeeze the reserved lemon half over them and swirl the pan around to cover the scallops with the lemon and pan juices.
  • For presentation, I spoon the leeks into small mounds (3 per plate) and put scallops on top, then add the greens in the middle of each plate. Drizzle the vinaigrette over each dish and sprinkle the reserved pistachios over to garnish.

Nutrition Facts : Calories 189, Fat 13.5, SaturatedFat 3.3, Cholesterol 18.4, Sodium 218.4, Carbohydrate 11.5, Fiber 1.8, Sugar 3.3, Protein 7.2

12 sea scallops
2 large leeks, trimmed, thinly sliced and rinsed well
2 cups mache or 2 cups baby arugula
1 large lemon
1 tablespoon butter
2 1/2 tablespoons olive oil
2 tablespoons pistachios, shelled
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
salt and pepper

SCALLOPS WITH LEEKS

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10



Scallops with Leeks image

Steps:

  • Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
  • Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
  • In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
  • Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Salt
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped

More about "seared scallops with melted leeks and pistachio vinaigrette recipes"

PAN-SEARED SCALLOPS WITH MELTED LEEKS RECIPE - REAL …
Web Aug 20, 2019 Directions Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl. Heat 4 …
From realsimple.com
4/5 (15)
Total Time 20 mins
Author Paige Grandjean
  • Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
  • Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean.
  • Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley.
pan-seared-scallops-with-melted-leeks-recipe-real image


PISTACHIO-CRUSTED SCALLOPS RECIPE | BON APPéTIT
Web Oct 19, 2012 1 teaspoon grapeseed oil Preparation Step 1 Melt 1 Tbsp. butter in a small skillet over medium heat. Add pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let...
From bonappetit.com
pistachio-crusted-scallops-recipe-bon-apptit image


SEARED SCALLOPS EN CROûTE WITH MELTED LEEKS | WINE …
Web May 28, 2019 Directions In medium pot, cook fennel and leeks slowly with 2 tablespoons butter, salt and pepper until tender. Add 1 ounce Pernod and keep warm. Heat oven to 375˚F. Season scallops with salt,...
From winemag.com
seared-scallops-en-crote-with-melted-leeks-wine image


SEARED SEA SCALLOPS WITH LEEK RISOTTO AND LEMON-BROWN …
Web Aug 29, 2018 Add 2 tablespoons butter and leeks and cook, stirring, until butter is melted and leeks are tender but not browned, about 5 minutes. Add wine and simmer, stirring, until it has evaporated, about 3 minutes. …
From seriouseats.com
seared-sea-scallops-with-leek-risotto-and-lemon-brown image


19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
Web Jan 5, 2023 Sear these scallops on only one side to preserve the meltingly tender, near-raw texture on the other end. Be sure to use a large skillet ( cast iron works great) to avoid overcrowding; cook the...
From bonappetit.com
19-scallop-recipes-for-a-restaurant-quality-dinner-at image


BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED …
Web May 31, 2022 1 lb.. large scallops. Kosher salt. Freshly ground black pepper. 1 tbsp.. extra-virgin olive oil. 2 tbsp.. butter, cut into pieces, divided. 2 tbsp.. freshly chopped parsley. Lemon wedges, for serving
From delish.com
best-seared-scallops-recipe-how-to-make-seared image


SEARED SCALLOPS WITH ALMOND VINAIGRETTE RECIPE | BON APPéTIT
Web Jul 16, 2012 Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with salt, pepper, and more vinegar, if desired. Step 2 Heat 1 Tbsp. oil in a large nonstick skillet over …
From bonappetit.com


BEST EVER SEARED SCALLOPS RECIPE - HOW TO COOK SCALLOPS - JZ EATS
Web May 26, 2020 Sear the scallops. When the scallops are mostly opaque, flip them and add the rest of the butter, and cook for 1 minute undisturbed until they are completely …
From jz-eats.com


WHAT MAKES THIS QUICK RECIPE FOR SEARED SCALLOPS SO IRRESISTIBLE?
Web SAY YES TO THE DRESSING Seared simply, just long enough to form a golden crust, sweet scallops get oomph from a warm bacon vinaigrette. Photo: JENNY HUANG FOR …
From wsj.com


PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
Web Aug 27, 2021 Place scallops in a single layer onto the hot oil and sear, without moving, for 2-3 minutes, until a crust forms on the bottom. Sear on the other side. Flip the scallops …
From wholesomeyum.com


RECIPE DETAIL PAGE | LCBO
Web 1 Pat scallops dry and season with salt and pepper. 2 In a large heavy skillet, heat butter and oil over medium-high heat until butter is melted and foamy. Add scallops and sear, …
From lcbo.com


PISTACHIO-CRUSTED SCALLOPS - THE HEALTHY EPICUREAN
Web Sep 23, 2022 ½ cup shelled pistachios Zest of 1 medium lemon ¾ teaspoon coarse salt 2 tablespoons extra virgin olive oil 1 -pound sea or diver scallops, cleaned and dried ½ …
From thehealthyepicurean.com


RECIPE #61 LEEKS FONDUE WITH WHITE WINE, PAN SEARED SCALLOPS WITH …
Web In a saucepan, melt a knob of butter, add the leeks and white wine and simmer for 15-20 minutes covered, stirring occasionally. Season with salt. In a large skillet, place a knob of …
From ateliersetsaveurs.com


SEARED SCALLOPS WITH MELTED LEEKS AND PISTACHIO …
Web Steps: In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground.
From tfrecipes.com


SEARED SCALLOPS WITH LEEK VINAIGRETTE | JUST A PINCH RECIPES
Web How To Make seared scallops with leek vinaigrette 1 Season the scallops with salt and pepper. Set them aside at room temp while making the vinaigrette. 2 Clean the leeks …
From justapinch.com


BEST SEARED SCALLOPS WITH MELTED LEEKS AND PISTACHIO VINAIGRETTE ...
Web Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, …
From recipert.com


PERFECTLY SEARED SCALLOPS RECIPE | MYRECIPES
Web Directions. Remove the small muscle flap on the side of each scallop by gently peeling it off. Pat scallops dry with paper towels. Sprinkle 1 side of scallops with half of the salt and …
From myrecipes.com


SEARED SCALLOPS WITH CREAMY BACON VINAIGRETTE - BELL' ALIMENTO
Web Oct 7, 2019 Add bacon and cook until crispy. Transfer bacon to a sheet lined with a paper towel. Set aside. Discard all but 2 tablespoons of bacon grease. Add onion to skillet and …
From bellalimento.com


RECIPE FOR SEARED SCALLOPS (ST. JACQUES) WITH CREAMY CURRIED LEEKS
Web Set aside. In a large skillet, melt the remaining butter over medium-high heat. Season the scallops on both sides with salt and pepper. When the butter is hot, add the scallops …
From perfectlyprovence.co


Related Search