BAKED SEA SCALLOPS WITH FETA CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
- Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
- Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.
- Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 7 grams, TransFat 0 grams
SEARED SEA SCALLOP SAGANAKI WITH FETA
Provided by Molly O'Neill
Categories dinner, appetizer
Time 4h45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. In a medium nonreactive bowl, toss the tomatoes with 1/4 cup of the oil. Drain off the excess oil and reserve. Place the tomatoes, cut side up, on a parchment-paper-lined baking sheet spaced well apart. Sprinkle with salt and pepper and bake until almost dried, about 1 1/2 hours.
- Remove the tomatoes from the oven and transfer to a shallow dish, cut side up. Arrange the oregano, rosemary and mashed garlic over the tomatoes. Drizzle with the reserved oil from the tomatoes and season with salt and pepper. Cover with plastic wrap and set aside to marinate at room temperature for 3 hours.
- In a large skillet over high heat, heat 1/4 cup of the oil. Season the scallops with salt and pepper, place in the skillet and cook, turning once, until well browned and slightly firm to the touch, about 2 minutes per side. Transfer to a plate and cover with aluminum foil. Discard the oil, wipe out the skillet and return to the heat. Heat the remaining 1 tablespoon oil, add the thinly sliced garlic and cook until fragrant, about 30 seconds. Add the wine and cook until reduced by half, about 2 1/2 minutes. Add the broth, bring to a boil and cook until reduced to 3/4cup, about 5 minutes. Remove from the heat and stir in the lemon juice, scallions, mustard, chopped parsley and dill.
- Remove the herb sprigs from the tomatoes and discard. Divide the tomatoes among 12 small bowls. Top each tomato half with a scallop, spoon some sauce over, sprinkle with feta, garnish with the parsley sprigs and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 428 milligrams, Sugar 2 grams, TransFat 0 grams
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
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.
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.
GREEK FETA SAGANAKI
Saganaki is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep's milk. Delicious regional variations include the use of Formaella cheese in Arachova and cheese in Cyprus. In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of "Opa"). The cheese is then extinguished with the juice of a fresh-squeezed lemon and sometimes served with pita bread. The invention of the "Flaming Saganaki" is usually attributed to Chicago restaurateur Chris Liakouras. What we're going to be making is a pan-fried version with slices of ripe tomatoes.
Provided by tha ARTIST
Categories Cheese
Time 10m
Yield 8 slices, 2-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
- In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
- In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
- Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
- Enjoy!
SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Shellfish Sauté Cocktail Party Quick & Easy Oscars New Year's Eve Scallop Sour Cream Bon Appétit
Yield Makes 24
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
- Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.
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
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
SEARED SEA SCALLOPS WITH TROPICAL SALSA
I haven't tried it yet but it sounds so good. Simple prep with pineapple, mango, cucumber, red bell pepper, cilantro, lime juice and jalapeno. Sounds refreshing for a summer dinner or nice lunch. I would consider it for a first course too.
Provided by Oolala
Categories Mango
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine all the ingredients except for the salt, pepper and scallops.
- Toss well. Season with salt and pepper and set aside.
- Heat a large nonstick frying pan over medium-high heat.
- Coat the pan with cooking spray.
- Season the scallops with salt and pepper.
- Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm.
- Repeat with the remaining half of the scallops.
- Top with the salsa and serve.
Nutrition Facts : Calories 196.1, Fat 1.5, SaturatedFat 0.2, Cholesterol 49.5, Sodium 244.9, Carbohydrate 20, Fiber 2.4, Sugar 12.1, Protein 26.3
More about "seared sea scallop saganaki with feta recipes"
SEAFOOD SAGANAKI BAKE - SAGANAKI RECIPE - DINING …
From diningalfresco.com
Cuisine GreekEstimated Reading Time 2 minsCategory SeafoodTotal Time 30 mins
- Heat olive oil in a large oven-proof skillet. Add the garlic and cook over medium heat until golden – 1 or 2 minutes.
- Crush the tomatoes by hand and add them to the pan with their juices. Add wine and oregano. Zest the lemon and add to the tomato mixture. Simmer gently for 20 to 25 minutes. Taste and season with salt and pepper as needed.
- Stir in the prawns and scallops. Cook for 2 minutes. Scatter the feta chunks over the mixture and then sprinkle with green onions.
SCALLOP SAGANAKI - CLOSET COOKING
From closetcooking.com
Reviews 22Estimated Reading Time 4 minsServings 2Total Time 30 mins
SEARED SEA SCALLOPS TOMATO RED ONION BALSAMIC SALSA
From fromachefskitchen.com
FETA CHEESE SAGANAKI RECIPE
From greek-feta-cheese.com
BEST PAN SEARED SEA SCALLOP AND PUREE WITH STEAM WHISTLE
From foodnetwork.ca
RECIPE - SAGANAKI (PAN-SEARED FETA WITH HONEY)
From demedici.com
SEARED SEA SCALLOPS WITH LEMON CREAM SAUCE AND
From eatsbythebeach.com
PAN-SEARED SAGANAKI RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEARED SCALLOPS WITH TRE STELLE® FETA MANGO SALSA
From trestelle.ca
SAGANAKI RECIPE (PAN-SEARED GREEK CHEESE APPETIZER)
From mygreekdish.com
SEARED SEA SCALLOP RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HERBED GARLIC BUTTER SCALLOPS WITH LEMONY FETA DRESSING.
From halfbakedharvest.com
SCALLOPS SAGANAKI (Xτένια-Σαγανάκι) | KALOFAGAS.CA
From kalofagas.ca
SEARED SEA SCALLOP SAGANAKI WITH FETA - DINING AND COOKING
From diningandcooking.com
SEARED SEA SCALLOPS RECIPE - JOACHIM SPLICHAL | FOOD & WINE
From foodandwine.com
SAGANAKI CHEESE RECIPE WITH FETA AND SEARED BELL …
From philosokitchen.com
SEARED SEA SCALLOPS & SATSUMA, PARSLEY, & SHALLOT SALSA RECIPE
From myrecipes.com
SEARED SEA SCALLOPS WITH CREAMY GRITS - THE SPRUCE EATS
From thespruceeats.com
PRAWNS WITH FETA, AKA PRAWNS SAGANAKI - EAT YOURSELF GREEK
From eatyourselfgreek.com
SCALLOPS AND SOBA NOODLES - SAVOR THE BEST
From savorthebest.com
SEARED SCALLOPS WITH MUSHROOM RISOTTO | SEA SCALLOP RECIPE
From northcoastseafoods.com
GREEK SHRIMP SAGANAKI - BAKED SHRIMP WITH FETA - THE GREEK FOODIE
From thegreekfoodie.com
SAGANAKI - FRIED FETA WITH SESAME CRUST, HONEY & BALSAMIC VINEGAR
From spoonabilities.com
GREEK SHRIMP SAGANAKI RECIPE WITH FETA CHEESE (GARIDES …
From mygreekdish.com
SEARED SEA SCALLOPS | MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
SEARED SEA SCALLOPS WITH FRESH GREEN CURRY | FOOD & WINE
From foodandwine.com
SEARED SCALLOPS WITH CREAMY CORN AND BACON - THE ... - THE FOODIE …
From thefoodiephysician.com
WHAT TO SERVE WITH SEARED SCALLOPS - PIP AND EBBY
From pipandebby.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
From seriouseats.com
SEARED SEA SCALLOPS WITH CHARRED SALSA VERDE - JULIA EATS
From juliaeats.com
MOUTH-WATERING SEARED SCALLOP RECIPES FOR YOUR NEXT SEAFOOD FIX
From foodnetwork.ca
SEARED SEA SCALLOPS - CLEARWATER
From clearwater.ca
PRAWN SAGANAKI RECIPE WITH FETA CHEESE | THE GREEK FOOD
From thegreekfood.com
FRIED FETA CHEESE SAGANAKI (READY IN 5') - REAL GREEK RECIPES
From realgreekrecipes.com
SEARED SEA SCALLOPS WITH LEMON GREMOLATA - PACIFIC SEAFOOD
From pacificseafood.com
BAKED SEA SCALLOPS WITH FETA CHEESE - BIGOVEN
From bigoven.com
SCALLOPS SAGANAKI - VITAL CHOICE
From vitalchoice.com
You'll also love