SCALLOPS WITH APPLE PAN SAUCE
Categories Shellfish Sauté Quick & Easy Low Cal Dinner Apple Seafood Scallop Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4" cubes. Add to bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING RECIPE
Steps:
- Gather the ingredients.
- In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
- Taste and adjust accordingly.
- Set aside.
- Gather the ingredients.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
- Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
- Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
- Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
- Transfer to a plate; repeat with remaining scallops.
- To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top. Recipe Source: by Katherine Fausset, et al; (Villard Books) Reprinted with permission.
Nutrition Facts : Calories 242 kcal, Carbohydrate 17 g, Cholesterol 62 mg, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, Sodium 1068 mg, Sugar 6 g, Fat 6 g, ServingSize 4-6 bowls salad (4-6 servings), UnsaturatedFat 0 g
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE
Categories Fruit Juice Milk/Cream Appetizer Bake Sauté Scallop Spinach Calvados Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
- Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.
- Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.
- Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.
APPLE, PEAR SEARED SCALLOPS SALAD WITH A BRANDY SAUCE
This can be as a first course appetizer, but I love to serve this as a salad starter. It is so good and really is a show stopper. The spinach is pan seared for just 1 minute and then topped with the scallops seared and garnished with a brandy cream sauce. Note, the sauce can easily be made ahead of time as well as the apples and pears. Pan searing the spinach as I mentioned and scallops takes only minutes so make sure everything is done and ready to go. To keep the apple, pears and scallops warm, I just put them in a small bowl and cover with foil and set in a 200 degree oven. But it is not a big deal if you don't put them in the oven, just covering them with foil should keep them warm enough. This is a very quick but very elegant dish. I have served this for many holiday dinner and always has rave reviews. It is also on my catering menu and is always very popular. So, don't be scared off by four steps. Two steps are done in advance and the rest is done in just minutes. Just take it step by step. It is not hard.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 8 Salads, 8 serving(s)
Number Of Ingredients 19
Steps:
- Brandy Sauce -- I make this first so it is already to go because everything else is so quick. In a small pot add the oil and heat to medium high heat. Saute the shallot and cook just a minute until it softens slightly. Add the brandy (make sure you remove from the burner when you do this) return and then cook just a few seconds. Then add in the cream and boil for 2-3 minutes. Remove from the heat and transfer to a small bowl. I just keep it at room temperature unless you make it the morning of, then you can refrigerate. But make sure you bring to room temp before you make your scallops.
- Apples and Pears -- I make these ahead to and just reheat in the micro for just 1 minute. Makes this much easier. In a small sauce pan add the butter and bring to medium high heat. Add the apples and pears and cook 3-5 minutes until soft but NOT mushy. You want them tender. Once soft, add in the pecans and remove to a small bowl and cover with plastic wrap.
- Scallops -- Remove from the refrigerator and let them set at room temperature. Just let them come to room temp it won't take long. At this point, make sure you take your sauce and apples out of the refrigerator if you made them earlier that day. You want to make sure they are room temperature.
- Searing Scallops -- Very Important! Make sure the scallops are dry, pat dry with a paper towel. In a small bowl, add the bread crumbs, salt and pepper and dip each side of the scallop lightly in the mixture. Then in large saute pan NON stick heat to medium high to high heat and add the olive oil. Add the scallops (don't over crowd, you want a nice dark brown sear) and cook until nicely brown on each side. They will only take about 2 minutes per side. It may take 2 batches depending on the size of your pan. Remove to a plate and cover with foil as you make the sauce.
- Part 2 -- After removing the scallops, reduce the heat to medium and add the apple cider and thyme to the pan and scrape up all the bits on the bottom. Boil 1 minute until the cider reduces a bit and all the bits are scraped up. Then add you room temp brandy sauce and bring to a boil. Cook 1 minute and remove from the heat.
- Spinach, Apples and Pears -- Last components. I just reheat my apples/pears in the microwave for just a minute before plating.
- And as for the spinach, I just put in a large bowl and toss with a teaspoon of olive oil, salt and pepper. Then toss and cover with plastic wrap and cook 1 minute. You don't want it completely wilted, just lightly sauteed.
- Plating -- On each plate, add some of the wilted spinach and then a scallop in the middle. Top that scallop with a spoon of the apple, pear, and nut mixture and then another scallop. Put a tooth pic through the top so they don't fall over. Just drizzle with the brandy sauce and serve.
- Just enjoy this great very unique wonderful appetizer/salad starter course. This served with some grilled steaks or beef tenderloin a potato gratain and some amazing desert makes this a 5 star dinner. A little work for a beginning dish, but it does get noticed.
Nutrition Facts : Calories 250.2, Fat 15.9, SaturatedFat 7.7, Cholesterol 51.9, Sodium 496.3, Carbohydrate 13.8, Fiber 2.3, Sugar 4.3, Protein 7.8
PAN-SEARED SCALLOPS WITH GINGER SAUCE
Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.
Provided by TXOLDHAM
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
- Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
- Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
- To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.
Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3
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- In a bowl, whisk the vinegar with the mustard. Slowly whisk in the olive oil and season with salt and pepper.
- In a large nonstick skillet, melt 1 tablespoon of the butter until foamy. Add the apple wedges and cook over moderately high heat until softened and golden, about 4 minutes; transfer to a plate. Melt 1 more tablespoon of the butter in the skillet. Add the potato slices and cook until tender, about 5 minutes; add to the apples.
- Melt the remaining 1 tablespoon of butter in the skillet. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over moderately high heat, turning once, until golden, 5 to 6 minutes. Transfer the scallops to the plate with the apple wedges. Add half of the vinaigrette to the skillet and cook, scraping up any browned bits, just until heated through.
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