CILANTRO SCALLOPS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.
GRILLED SCALLOPS WITH AVOCADO CREAM AND SALSA
I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour.
Provided by Manami
Categories Lime
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
- Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
- In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
- Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
- Drain the wedges on paper towels.
- Peel, pit, and coarsely mash the avocados in another medium bowl.
- Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
- When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
- To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
- Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
- Repeat with the remaining ingredients.
Nutrition Facts : Calories 291.8, Fat 16.9, SaturatedFat 2.7, Cholesterol 20.3, Sodium 503.6, Carbohydrate 22.1, Fiber 4.6, Sugar 2.1, Protein 14
BOBBY FLAY'S SCALLOPS ON CRISPY TORTILLAS ARE ONE OF HIS GREATEST HITS
Chef Bobby Flay makes a seared scallop appetizer that he's been making at his restaurants for over 30 years.
Provided by Bobby Flay
Number Of Ingredients 28
Steps:
- Make the tortillas: Line a large platter with paper towels
- Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer
- Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds
- Remove the chips with a slotted spoon to the paper towels and immediately season with salt
- Repeat with the remaining hot oil, tortillas and salt
- Make the relish: Mash the avocado in a bowl until slightly smooth
- Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper
- Fold in the cilantro until combined
- Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer
- Brush the scallops on both sides with the remaining 1 tablespoon oil
- Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture
- Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes
- Flip the scallops and cook until just cooked through, about 2 minutes more
- To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop
- Garnish with cilantro leaves and a squeeze of fresh lime juice
SCALLOPS WITH AVOCADO SALSA
This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!
Provided by MrsMM
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
- With rubber spatula, gently fold in the avocados.
- Season with salt and pepper.
- In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
- Transfer scallops to warmed platter- keep them warm.
- Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
- Remove from heat and stir in the balsamic vinegar.
- Season with salt and pepper.
- Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
- *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!
SCALLOP-AVOCADO APPETIZER
Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.
Provided by USA WEEKEND Jean Carper
Categories Seafood Shellfish Scallops
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.
Nutrition Facts : Calories 157.5 calories, Carbohydrate 8.8 g, Cholesterol 25 mg, Fat 7.9 g, Fiber 3.4 g, Protein 14.2 g, SaturatedFat 1.1 g, Sodium 229.3 mg, Sugar 1.8 g
SEA SCALLOPS WITH GUACAMOLE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.
More about "cilantro scallops with avocado salsa food"
SCALLOPS WITH AVOCADO SALSA RECIPE - MARCIA KIESEL | FOOD ...
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeño and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.
- In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside but still rare in the center, about 2 minutes per side. Transfer the scallops to a warmed platter.
- Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to 2 tablespoons, about 2 minutes. Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper. Pour the pan sauce over the scallops and serve the avocado salsa on the side.
SEARED SCALLOPS WITH AVOCADO & LIME - RACHAEL RAY IN SEASON
From rachaelraymag.com
- In medium bowl, mash avocado, lime zest and juice; season. In small bowl, mix jalapeño, vinegar and sugar. In skillet, heat oil over medium-high. Cook seasoned scallops until browned, about 2 minutes; turn and cook until opaque in centers, about 1 minute. Divide avocado mixture among plates; top with scallops, radishes, jalapeño and cilantro. Bonus: How do you store avocados? Put whole ripe
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SCALLOPS WITH AVOCADO SALSA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 2Total Time 30 minsCategory Starter/Entree
- Cut the avocado, tomato and red onion into equal-sized small cubes. Chop the chilli as finely as you can. Mix all these together gently and stir the coriander through with 1 tablespoon of the orange juice.
- Clean the scallops by pulling off the small white lump on the side of each one — a piece of membrane should also peel off. Doing this stops the membrane shrinking around the scallops as they cook.
- Heat the oil in a frying pan and, when it is really hot, add the scallops and garlic. Cook for a minute, then flip the scallops over and cook the other side. Add the rest of the orange juice to the pan and swirl it around — it should evaporate almost immediately.
SCALLOPS WITH AVOCADO-KIWI SALSA - PREVENTION
From prevention.com
Cuisine AmericanEstimated Reading Time 1 minServings 1Total Time 20 mins
- Pat the scallops dry with a paper towel and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Add to the skillet and cook for 2 to 3 minutes per side or until the scallops are opaque and lightly browned.
GRILLED SCALLOPS RECIPE - NO SPOON ... - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (13)Total Time 30 minsCategory Appetizer, Entree, Main CourseCalories 423 per serving
- Make the dressing: In a small mixing bowl, combine all ingredients for the dressing. Whisk well until completely emulsified and combined. Cover and refrigerate until ready to use. Make sure you whisk the dressing well before using.
- Make the salsa: In a medium sized mixing bowl, combine all the ingredients for the salsa, except the corn. Season with a scant ¼ teaspoon kosher salt. Set aside.
- Heat grill to medium-high (425°F to 450°F). Place corn on the grill and cook, turning occasionally, until charred in spots and corn is cooked through, about 10 minutes total. Remove corn from grill and let cool slightly. Slice kernels off cob and transfer to bowl with salsa and gently stir to combine. Taste salsa and adjust for seasoning with salt and pepper.
- Grill scallops: Pat the scallops thoroughly dry with a paper towel. Season with salt and pepper. Place scallops on grill and close the lid. Grill for 4 minutes or until the scallops are charred on the bottom side. Open the grill and use a thin fish spatula to flip the scallops. Close the lid and continue to cook for 2-3 minutes or until scallops have reached an internal temperature of 145 degrees F.
SEARED SCALLOPS WITH PINEAPPLE AVOCADO SALSA - THE BLOND COOK
From theblondcook.com
Reviews 1Servings 2Cuisine AmericanCategory Seafood
- Prepare the pineapple avocado salsa by placing all salsa ingredients in a medium bowl and gently tossing to combine. Cover and refrigerate while preparing the scallops.
- Rinse scallops and pat dry with a paper towel. Season both sides of scallops with salt and pepper.
- Heat olive oil in a skillet over medium high heat. Add scallops. While scallops are cooking on first side, add butter and lemon juice. Cook on each side for approximately 2 1/2 minutes, or until browned and crisp.
GREEN SCALLOP TACOS - SKINNYTASTE
From skinnytaste.com
4.3/5 (7)Total Time 30 minsCategory DinnerCalories 339 per serving
- Toast the garlic and jalapeños in a dry skillet until golden. Remove from heat, peel garlic and seed the peppers.
AVOCADOS STUFFED WITH SCALLOP CEVICHE - RICARDO
From ricardocuisine.com
5/5 (7)Category AppetizersServings 4Total Time 30 mins
- In a bowl, combine the scallops, lime juice and cilantro. Season with salt and pepper. Chill in the refrigerator for 30 minutes. Just before serving, drain the ceviche.
- On a work surface, finely chop the herbs. Season lightly with salt and add 1 tbsp (15 ml) of the olive oil. Chop until the oil is tinted green by the chlorophyll and the herbs are puréed. Place in a bowl. Add the remaining oil.
- Spread the herb purée over the bottom of a serving dish. Top with the avocado halves and fill them with the ceviche. Garnish with cilantro leaves. Serve immediately.
SEARED SCALLOP TACOS WITH SPRING MANGO SALSA AND AVOCADO ...
From domesticate-me.com
5/5 (1)Estimated Reading Time 7 mins
- Pat the scallops dry and season well on both sides with kosher salt. Place them on a paper towel-lined plate and refrigerate while you prep the salsa and cream.
- Start with the salsa. Combine all the ingredients for the mango salsa in a mixing bowl. Season with salt and fresh ground pepper to taste. Cover and refrigerate until ready to use.
- Next, whip up the avocado-coconut cream. Remove the pit from your avocado and spoon the flesh into the bowl of a food processor (or blender). Add the remaining ingredients along with a pinch of salt, and process until silky smooth, scraping down the sides of the bowl a few times if necessary. Taste, and add a little extra salt if it needs it. Cover and refrigerate until ready to use.
- Time to cook the scallops! Gently pat the scallops dry with paper towels (yes, you need to pat them dry twice), and season on both sides with fresh ground pepper.
CITRUS-GLAZED SCALLOPS WITH AVOCADO SALSA RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 262 per servingServings 4
- To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm.
- To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 cup cilantro. Toss well.
- To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.
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