Chile Scallops Food

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SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD



Seared Scallops with Red Chile Paste and Fennel Salad image

Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Provided by Andy Baraghani

Categories     Bon Appétit     Scallop     Fennel     Chile Pepper     Grapefruit     Lunch     Dinner     Spring     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 9

2 small red chiles (such as Fresno or Holland), seeds removed, finely chopped
2 teaspoons finely grated grapefruit zest
1/4 teaspoon kosher salt, plus more
2 tablespoons vegetable oil
12 large sea scallops, side muscle removed, patted dry
1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus 1/3 cup fennel fronds
1 tablespoon white wine vinegar
1/4 cup fresh grapefruit juice
Olive oil (for drizzling)

Steps:

  • Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.
  • Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
  • Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
  • Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

Steps:

  • Soak skewers in water 30 minutes.
  • Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
  • Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
  • Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
  • Serve scallops with sauce spooned over.

CHILI LIME SCALLOPS



Chili Lime Scallops image

A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.

Provided by Raxyl

Categories     Australian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

600 g fresh scallops
2 tablespoons finely chopped lemongrass
1 Thai chile, finely chopped
60 ml lime juice
1 spring onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried coriander
1 teaspoon ground cumin
60 g butter

Steps:

  • sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
  • Add the scallops and sauté for one minute or until they turn from translucent to opaque.
  • Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
  • Garnish with fresh coriander and serve.

Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 163.1, Sodium 661.5, Carbohydrate 14.5, Fiber 0.8, Sugar 2, Protein 51.7

CHILI SCALLOPS



Chili Scallops image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 pound sea scallops, rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops
1 tablespoon each of Oriental sesame oil and vegetable oil
1 tablespoon rice vinegar
1 tablespoon chili paste with garlic
2 teaspoons soy sauce
2 tablespoons snipped chives

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.

SEARED SCALLOPS WITH SWEET CHILLI SAUCE



Seared scallops with sweet chilli sauce image

Impress your friends with these stylish, healthy canapés

Provided by John Torode

Categories     Canapes

Time 20m

Yield Makes 20

Number Of Ingredients 6

knob of fresh root ginger
handful coriander stems or leaves
2 garlic cloves
4 tbsp vegetable oil , plus extra for cooking
20 scallops
sweet chilli sauce , to serve (recipe below)

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.

Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium

SCALLOPS WITH LEMON-CHIVE SAUCE



Scallops With Lemon-Chive Sauce image

From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.

Provided by Dragonfly AZ

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs sea scallops, patted dry
1/8 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided use
1 garlic clove, minced
10 ounces Baby Spinach
1 1/2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons chopped chives

Steps:

  • Season scallops with salt and pepper.
  • Melt 1 Tbs butter in non-stick skillet over medium-high heat.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add spinach and stir until wilted.
  • Transfer spinach to platter and cover to keep warm.
  • Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
  • Repeat with remaining scallops.
  • Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
  • Remove from heat, stir in chives and zest.
  • Pour over scallops and spinach and serve.

Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5

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