Creamy Pan Roasted Scallops With Fresh Tomatoes Food

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PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO



Pan Seared Scallops with a Light Plum Tomato Sauce and a Basil Pesto image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

4 shallots, diced
6 cloves garlic
1 cup white wine
Juice of 3 lemons
1/4 pound (or 1 stick) butter cubed
4 ounces of fresh pasta of choice (linguine, fettuccine)
1 bunch of basil, stems removed
1 bunch of parsley, stems removed
1 bunch of watercress, stems removed
1 cup extra virgin olive oil plus 3 tablespoons
Kosher salt and freshly ground black pepper
16 (10 to 20 dry pack) sea scallops
1 cup grated Parmesan cheese
Sprig of fresh purple basil
Olive oil
12 plum tomatoes, diced

Steps:

  • In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
  • In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
  • In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
  • Place 1 saute pan over high heat until it smokes.
  • In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
  • In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.

PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA



Pan Seared Scallops With Fresh Tomato Caper Salsa image

Quick and easy pan seared scallops with fresh tomato caper salsa. All ingredients are easily assessable at your grocery store. Recipe submitted for RSC #10

Provided by Andi Longmeadow Farm

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

8 sea scallops, dry (can sub bay scallops if larger scallops are not available)
1 dash cumin, on each scallop
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/2 lb grape tomatoes (or cherry)
1 tablespoon capers
1 teaspoon lemon juice, fresh
1/4 cup red onion, minced
1 teaspoon jalapeno pepper, minced (seeded and de-ribbed)
1/2 teaspoon brown sugar
1/2 teaspoon cumin
cooking spray
1 teaspoon butter
1/4 teaspoon brown sugar
1 teaspoon olive oil

Steps:

  • Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
  • Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
  • Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
  • Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
  • Place two cooked scallops on each plate, and top with fresh tomato caper salsa.

Nutrition Facts : Calories 58.7, Fat 2.4, SaturatedFat 0.8, Cholesterol 9.7, Sodium 339.1, Carbohydrate 5.3, Fiber 1, Sugar 2.8, Protein 4.4

PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE



Pan-Seared Scallops on Linguine With Tomato-Cream Sauce image

A touch of cream gives this slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with yummy-crust hot bread so you can sop up every drop of sauce. Found this in Cooking Light, January of 2003 but have not tried it yet.

Provided by Manami

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

1 cup dry white wine
1/4 minced shallot
2 tablespoons fresh lemon juice (no substitutes)
1 tablespoon grated peeled fresh ginger
2 tablespoons whipping cream
1 tablespoon butter, cut into small pieces
2/3 cup chopped seeded plum tomato
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 1/2 cups cooked linguine
cooking spray
3/4 lb large scallop
1/8 teaspoon salt
chopped cilantro

Steps:

  • Combine first 4 ingredients in a medium skillet; bring to a boil.
  • Cook until reduced to 1/2 cup(about 5 mins).
  • Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
  • Return wine mixture to skillet.
  • Add cream; cook over medium heat 1 minute.
  • Add butter stirring until butter melts.
  • Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
  • Add linguine; toss well.
  • Cover and keep warm.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Sprinkle scallops with 1/8 teaspoon salt.
  • Arrange scallops in pan; cook 2 minutes on each side or until done.
  • Add scallops to pasta mixture; toss gently to combine.
  • Garnish with cilantro, if desired.

Nutrition Facts : Calories 535, Fat 13.7, SaturatedFat 7.5, Cholesterol 91.9, Sodium 767.6, Carbohydrate 44.6, Fiber 2.8, Sugar 3.7, Protein 35.8

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA



Seared Scallops With Roasted Tomatoes, Crispy Prosciutto and Sma image

This is based on a Jamie Oliver recipe, had it the other day, really great. This will serve 4 as a starter, but we finished this off between 2 people as a main.

Provided by Latchy

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 large roma tomatoes, quartered
1 pinch dried oregano or 1 pinch italian seasoning
salt & freshly ground black pepper
olive oil
8 slices prosciutto
1 garlic clove, finely chopped
1 (400 g) can cannellini beans or 1 (400 g) can flageolet beans, drained
4 -6 anchovy fillets, chopped
1 -2 small dried chili, crumbled
extra virgin olive oil
16 scallops (trimmed with either roe on or off)
peppery rocket or watercress leaf, for garnish

Steps:

  • Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
  • Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
  • Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
  • In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
  • Add your beans and cook for a couple of minutes before adding a wine glass of water.
  • Bring to the boil, then lightly mash to a course puree.
  • Loosen the puree with a little more water if need be.
  • Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
  • Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
  • Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
  • Don't overcook them.
  • Remove to a bowl and coat with a mixture of olive oil and lemon juice.
  • Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.

Nutrition Facts : Calories 215.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 23.2, Sodium 253.3, Carbohydrate 29.8, Fiber 7.2, Sugar 2.4, Protein 21.7

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

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