Blackened Scallops With Roasted Garlic Chili Sauce Food

BLACKENED SEA SCALLOPS

Steps:

• Preheat oven to 350 degrees F.
• Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
• It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
• Mix well. Store in glass or plastic container with lid.

BAKED SCALLOPS WITH GARLIC SAUCE

Steps:

• Preheat oven to 375.
• Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
• Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
• Sprinkle with bread crumbs, parsley and reserved garlic sauce.
• Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
• Enjoy!

CHILI SCALLOPS

Steps:

• Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
• Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

BLACKENED SEA SCALLOPS

Steps:

• To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.
• To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
• Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
• Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
• GREEN ONION VINAIGRETTE
• Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.

SCALLOPS WITH ROASTED GARLIC CREAM

Steps:

• Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
• Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
• Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
• Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
• As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
• To prepare the scallops, rinse and dry with paper towels.
• Dust the top side of the scallops with paprika.
• In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
• Place scallops on serving plate and drizzle garlic sauce over.

SEARED SCALLOPS WITH SWEET CHILLI SAUCE

Steps:

• Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
• To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

BLACKENED SCALLOPS WITH ROASTED GARLIC CHILI SAUCE

Steps:

• Combine ¼ cup olive oil and Thai seasoning in a large mixing bowl and whisk to blend well. Add scallops and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours. Heat 1 tablespoon olive oil in a large skillet over high heat. Add scallops and cook just until blackened, about 3 to 4 minutes on each side. Transfer to paper towels to absorb excess juices; set aside and keep warm. For sauce, heat olive oil in a medium saucepan over high heat. Add garlic and sauté until lightly browned, about 1 1/2 minutes. Add ginger and chili paste and cook, stirring, 1 minute. Add coconut milk and fish sauce and bring to boil, stirring constantly. Reduce heat to medium and cook until sauce is reduced by half, about 2 or 3 minutes. Add cream and return to boil. Reduce heat to low and simmer until slightly thickened, 3 to 4 minutes. Strain sauce through a fine sieve. Smooth sauce over bottoms of 4 serving plates. Arrange scallops in center of sauce, garnish with mint, and serve.