PAN SEARED DAY BOAT SCALLOPS OVER SPROUT SALAD WITH CRANBERRY HORSERADISH DIPPING SAUCE
Steps:
- In a small bowl, combine cranberry sauce and horseradish. Refrigerate until ready to serve.
- Heat oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper. When oil is hot, add scallops and sear on both sides until browned. Remove from heat, but keep warm.
- Divide sprouts among 2 plates, and make a bird's nest on each plate with the sprouts. Spoon cranberry sauce mixture into the center of the bird's nest. Garnish with snow pea shoots. Place scallops around the bird's nest and serve immediately.
SCALLOPS WITH BLOOD ORANGE GASTRIQUE
Categories Low Cal High Fiber Dinner Orange Scallop Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For blood orange gastrique:
- Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
- For scallops and brussels sprouts:
- Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.
CARROT REDUCTION
A bright & light sauce from the Victory Garden (with a few changes). It gives great color to any plate and I recommend it with my Slow-Roasted Salmon recipe.
Provided by TooAllergic
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer the juice until it has reduced by 1/2. Some brands (or homemade) will separate. Just whisk vigorously to re-combine.
- Add the rest of the ingredients. Heat and whisk to combine, simmering to desired viscosity.
Nutrition Facts : Calories 29.1, Fat 0.1, Sodium 17.5, Carbohydrate 7, Fiber 0.5, Sugar 3.7, Protein 0.6
SEARED SEA SCALLOPS WITH SPICY CARROT COULIS
A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.
Provided by David Tanis
Categories seafood, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
- Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
- To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.
CRISPY DAY-BOAT SCALLOPS IN A CARROT REDUCTION
Provided by Deborah Vankin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
- In a saucepan, combine the carrot juice, star anise and five-spice powder. Simmer until reduced to 1/3 cup. Discard star anise, and transfer mixture to a blender. Blend while slowly adding safflower oil. Season with lemon juice and salt and pepper. Set aside.
- In a skillet over medium-high heat, add remaining 2 tablespoons canola oil. Salt and pepper scallops, and sear about 2 minutes a side. Arrange on serving plates. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops. Garnish with chives.
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