SEARED SEA SCALLOPS, WASABI CAVIAR AND SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 as appetizers
Number Of Ingredients 9
Steps:
- Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
- Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.
SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
- Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.
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 SCALLOPS AND JALAPENO CHEESE, WITH SHAVED APPLE CREME FRAICHE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Peel, core and chop 1 of the apples and add to a small saucepan over medium heat. Stir in the sugar and the butter. Cook until the apple is very soft. Remove from the heat and let cool for a few minutes, then add to a blender with the 1/4 cup of creme fraiche. Blend until pureed and transfer to a bowl. Refrigerate until needed.
- Dry the scallops with paper towels and season both sides with salt and pepper. Make a small pocket in the middle of each scallop and fill the pocket with grated cheese.
- Heat the oil a skillet over medium heat. Once the oil is hot, add the scallops and cook without moving until the bottoms are golden brown, about 1 minute. Turn over and brown the other side. Remove from the pan to a platter and allow to rest for a couple of minutes.
- To serve, spoon some of the apple creme fraiche on each plate and top with 2 scallops Peel the remaining apple and shave or grate a little apple over the top of the scallops for garnish. Enjoy.
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 SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR
From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.
Provided by Raquel Grinnell
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
- Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes.
- Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
- Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
- Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
- Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side.
- Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
Nutrition Facts : Calories 375.5, Fat 34.9, SaturatedFat 15.6, Cholesterol 114.5, Sodium 198.7, Carbohydrate 11.1, Fiber 2.1, Sugar 3.1, Protein 7.3
SEARED SCALLOPS
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-high heat; swirl in just enough coconut oil to coat bottom. Pat scallops dry, season with coarse salt, and add to skillet. Cook, undisturbed, until browned on bottom, 1 to 2 minutes. Flip, season with coarse salt, and cook until browned and cooked through but still pink in center, 1 to 2 minutes. Serve with wilted spinach and a pinch of freshly grated nutmeg.
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
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.
SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)
Provided by shethinksshecancook
Number Of Ingredients 13
Steps:
- Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.
SKILLET SEA SCALLOPS
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
SEA SCALLOPS WITH SAUCE MEUNIERE
Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.
Provided by BecR2400
Categories European
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
- Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
- Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
- Add the wine and cook for 1 minute more.
- Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
- Serve hot with a generous squeeze of fresh lemon.
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 BUTTER SEA SCALLOPS
I just found out that I love scallops. I had them a couple of times and wasn't sold on them . I tried this recipe and now I love them! I didn't use wine ( had none Sprinkled with a little lemon instead.
Provided by nancy 1
Categories Healthy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse scallops and pat dry with a paper towel.
- Combine flour, salt, pepper and parsley.
- Heat a 12-inch skillet over medium high heat.
- Add 2 tbsp of butter or margarine and the garlic; cook and stir until butter is melted.
- Dredge scallops in flour mixture, add to skillet and cook, stirring frequently for 2-3 minutes or until scallops turn opaque.
- Remove scallops and add wine to skillet and stir for l minute.
- Drizzle wine mixture over scallops and serve.
Nutrition Facts : Calories 436.3, Fat 13.6, SaturatedFat 7.5, Cholesterol 105.6, Sodium 596.6, Carbohydrate 31.5, Fiber 1.1, Sugar 0.3, Protein 41.9
POACHED SCALLOPS WITH CAVIAR SAUCE
Provided by Eric Ripert
Categories Fish Shellfish Poach Quick & Easy Scallop
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
- Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
- To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
- Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.
SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE
Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut.
Provided by Manami
Categories Potato
Time 1h20m
Yield 10 First Course Servings
Number Of Ingredients 19
Steps:
- PREPARE THE PANCAKES:.
- Coarsely shred the potatoes and squeeze out any excess liquid.
- Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
- Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
- Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
- Lower the heat if the pancakes brown too quickly and add more oil if necessary.
- Transfer the pancakes to a baking sheet and sprinkle with salt.
- PREPARE THE SCALLOPS & CAVIAR SAUCE:.
- Preheat the oven to 325°F
- In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
- Strain the sauce into another small saucepan.
- Stir in the creme fraiche and bring to a simmer over moderate heat.
- Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
- Stir in the caviar and season lightly with salt.
- Cover the sauce and keep it warm.
- Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
- Season the scallops with salt and add half of them to the skillet.
- Cook over high heat until richly browned, about 1 1/2 minutes per side.
- Transfer to a plate and keep warm while you cook the remaining scallops.
- Rewarm the potato pancakes in the oven.
- Arrange the pancakes on a platter and set a scallop on each one.
- Add the chives to the caviar butter sauce and spoon over the scallops.
- Serve right away.
- MAKE AHEAD:*.
- The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.
Nutrition Facts : Calories 243.4, Fat 15.9, SaturatedFat 9.6, Cholesterol 83.5, Sodium 86, Carbohydrate 13.8, Fiber 1, Sugar 1, Protein 5.8
SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS
Steps:
- Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
- While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
- Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
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SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE - FOOD
From foodandwine.com
5/5 Category ScallopServings 10Total Time 1 hr 20 mins
- Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt. Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side. Lower the heat if the pancakes brown too quickly and add more oil if necessary. Transfer the pancakes to a baking sheet and sprinkle with salt.
- Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes. Strain the sauce into another small saucepan. Stir in the crème fraîche and bring to a simmer over moderate heat. Remove from the heat and stir in the softened butter, 1 tablespoon at a time. Stir in the caviar and season lightly with salt. Cover the sauce and keep it warm.
- Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over high heat until richly browned, about 1 1/2 minutes per side. Transfer to a plate and keep warm while you cook the remaining scallops.
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- Preheat the oven to 350°. Spread the hazelnuts on a pie plate and toast in the oven until fragrant, about 10 minutes. Wrap the nuts in a kitchen towel and rub them against each other to remove their skins. Let cool completely, then coarsely chop the nuts.
- In a large nonstick skillet, heat 1 tablespoon of the butter. Fit the endives in the skillet, season with salt and pepper and cook over moderate heat, turning, until lightly browned and tender, about 12 minutes; remove to a plate. Add the spinach to the skillet, season with salt and pepper and cook, stirring, until just wilted, about 1 minute; remove to another plate.
- Wipe out the skillet and add the remaining 1/2 tablespoon of butter. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side.
- Add half of the Citrus Vinaigrette to the endives and half to the spinach; toss both gently. Arrange the spinach on 6 warmed plates and set 3 endive quarters on top of each serving with the endive bases touching. Place a scallop at the base of the endives and sprinkle the hazelnuts and herbs over all. Serve at once.
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