SCALLOPS WITH HERBED BROWN BUTTER
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Provided by Dawn Perry
Categories Herb Shellfish Quick & Easy Dinner Seafood Scallop Butter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW
Entered for safe-keeping. Scallops and sweet potatoes fit my WW and cholesterol-reduction diet very nicely. Each serving is 4 pts. From WW's "Simply the Best All American".
Provided by KateL
Categories One Dish Meal
Time 54m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PREPARE SWEET POTATOES:.
- Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
- Bake sweet potatoes until tender, about 45 minutes.
- Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
- Stir in the milk, ginger, salt and pepper.
- Beat with an electric mixer at low speed until blended and smooth; keep warm.
- PREPARE SCALLOPS:.
- Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
- Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
- Sprinkle with the scallions and serve with the potatoes.
Nutrition Facts : Calories 211.3, Fat 3.5, SaturatedFat 2, Cholesterol 28.6, Sodium 715.1, Carbohydrate 31.2, Fiber 4.1, Sugar 5.6, Protein 13.7
PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS
Steps:
- For the potatoes: Preheat oven to 400 degrees F.
- In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
- For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
- For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
- Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
- Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.
SEARED SCALLOPS WITH SWEET POTATO 'RISOTTO' AND CHANTERELLES TRUFFLE-HARICOT VERTS SALAD
Steps:
- It is important that the sweet potato 'risotto' dice are all the same size. Traditional risotto cooking technique is used. In a 2 quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed. Continue adding stock until the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct.
- Season the scallops with salt and pepper. In very hot saute pan, coat with oil and sear the scallops until brown. Flip scallops and brown other side. Total cooking time should be about 8 minutes. Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft. Add chanterelles and season. Cook for about 6 to 8 minutes.
- HARICOTS VERTS SALAD: In a stainless steel bowl, mix lemon juice, truffle oil and olive oil. Season with salt and pepper. Toss vinaigrette with the haricots verts. Check for seasoning. Garnish with chives.
- FUNKY SWEET POTATO GARNISH: Wrap the sweet potato hair around a slice of purple potato. In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes. Salt to taste and drain well.
- PLATING: Using a ring mold or pvc pipe, fill bottom third with the hot chanterelles, then cover with 'risotto.' Place in the center of a plate. Surround with scallops and top with haricot verts salad. Garnish with truffle oil, chive batons and funky garnish.
SEARED SCALLOPS WITH SWEET POTATO SOUP
I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
- Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
- While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
- Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 39.4 g, Cholesterol 82.3 mg, Fat 14.4 g, Fiber 5.4 g, Protein 25.6 g, SaturatedFat 8.3 g, Sodium 1073.4 mg, Sugar 13.4 g
SCALLOPS AND SWEET POTATOES
The sweet potatoes soften in the broth to emerge creamy and bursting with flavor. Even though this exciting meal doesn't contain chile peppers, ginger adds considerable zing. Be careful not to overdo the black pepper as it will intensify during cooking. Chanterelle or hedgehog wild mushrooms heighten the flavor in this dish, but shiitake or button mushrooms will taste good in a pinch. To make julienne sticks, cut the potato into thin disks. Stack the disks and cut into thin sticks lengthwise.
Yield serves 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Scatter the sweet potato in the pot.
- Sprinkle on the shallots and lightly season with salt and pepper. Scatter on the mushrooms.
- Arrange the scallops on top and lightly season with salt and pepper. Sprinkle on the garlic, ginger, and chives and pour the broth over all.
- Add the green beans and drizzle with lemon juice.
- Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 218
- Protein: 25g
- Carbohydrates: 170g
- Fat: 2g
- Cholesterol: 41mg
- Sodium: 419mg
- Fiber: 5g
More about "brown butter sea scallops with ginger sweet potatoes ww food"
BROWN BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
SCALLOPS PROVENçAL | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
SCALLOPS WITH HERBED BROWN BUTTER RECIPE - BON APPéTIT
From bonappetit.com
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES …
From mastercook.com
10 BEST WEIGHT WATCHERS SWEET POTATOES RECIPES
From yummly.com
BROWN BUTTER SEARED SCALLOPS RECIPE - EATINGWELL
From eatingwell.com
BROWN BUTTER SCALLOPS WITH GINGER SWEET POTATOES
From flickr.com
Views 1.5K
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES …
From pinterest.com
SCALLOPS SEARED IN BROWN BUTTER ON MASHED SWEET POTATOES WITH …
From pinterest.ca
BROWN BUTTER SWEET POTATOES - THE ALMOND EATER
From thealmondeater.com
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW RECIPE …
From pinterest.com
SCALLOPS WITH GRAPEFRUIT BROWN BUTTER - THE WASHINGTON POST
From washingtonpost.com
BEST COOKING BUTTER RECIPES: SEARED SCALLOPS WITH SWEET POTATO SOUP
From worldbestbutterrecipe.blogspot.com
TMF: RE: SEA SCALLOPS / RECIPES/COOKING
From boards.fool.com
SEA SCALLOPS WITH BROWNED BUTTER, CAPERS AND LEMON
From 177milkstreet.com
BROWN BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW
From webetutorial.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
SEA SCALLOPS AND POTATOES - THERESCIPES.INFO - THERECIPES
From therecipes.info
BROWN BUTTER SCALLOP PASTA - SUPERHEROES AND SPATULAS
From superheroesandspatulas.com
WEIGHT WATCHERS PAN SEARED SCALLOPS - ALL INFORMATION ABOUT …
From therecipes.info
BROWN BUTTER HONEY GARLIC SCALLOPS - RASA MALAYSIA
From rasamalaysia.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW
From fooddiez.com
PAN-ROASTED SCALLOPS WITH ROASTED SWEET POTATOES RECIPE - BON …
From bonappetit.com
BROWN BUTTER SCALLOPS – WINE TRAVEL FOOD
From wine-travel-food.com
SEARED SCALLOPS WITH SWEET POTATO APPLE & RED ONION HASH RECIPE
From allfreshseafood.com
10 BEST WW SCALLOPS RECIPES - YUMMLY
From yummly.com
GINGER AND BUTTER RECIPES (3137) - SUPERCOOK
From supercook.com
SCALLOPS IN ROAST SWEET POTATO PUREE - EAT SIMPLE FOOD
From eatsimplefood.com
SEARED BROWN BUTTER LEMON SCALLOPS - BITES OF FLAVOR
From bitesofflavor.com
SEA SCALLOPS WITH BROWN BUTTER POTATO CREAM - FLATHEAD BEACON
From flatheadbeacon.com
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES
From healthdiscovery.net
SEARED SCALLOPS OVER ROASTED SWEET POTATO PUREE - SPOON FORK …
From spoonforkbacon.com
RECIPE: SCALLOPS IN HERBED BROWN BUTTER – DAVE THE WINE MERCHANT
From davethewinemerchant.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love