SEARED SPICE-RUBBED SEA SCALLOPS
Steps:
- Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
- Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
- Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
SPICY SEARED SCALLOPS
Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 48
Number Of Ingredients 10
Steps:
- Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
- Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
- Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.
Nutrition Facts : Calories 20 g, Cholesterol 5 g, Protein 3 g, Sodium 59 g
SPICY SEARED SCALLOPS
These tasty seared scallops are spiced with Cajun seasonings, making for a delicious appetizer or addition to risotto or pasta.
Provided by Diana Rattray
Categories Appetizer Dinner Entree Main Course Salad
Time 1h11m
Number Of Ingredients 6
Steps:
- Enjoy.
Nutrition Facts : Calories 199 kcal, Carbohydrate 20 g, Cholesterol 40 mg, Fiber 4 g, Protein 20 g, SaturatedFat 2 g, Sodium 1133 mg, Sugar 6 g, Fat 6 g, ServingSize 18-20 scallops (4-6 servings), UnsaturatedFat 0 g
SPICY SEARED SCALLOP SALAD
Steps:
- Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
- In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
SEARED SCALLOPS WITH SPICY CLEMENTINE DIPPING SAUCE
Make and share this Seared Scallops With Spicy Clementine Dipping Sauce recipe from Food.com.
Provided by rebecca684
Categories For Large Groups
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- 1. To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest to a boil. Reduce heat and simmer for 1 hour; mixture should be thickened and syrupy.
- 2. Remove from heat and whisk in butter, one piece at a time, until incorporated.
- 3. In a large skillet over high heat, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.
Nutrition Facts : Calories 64.2, Fat 4.6, SaturatedFat 1.5, Cholesterol 9.5, Sodium 38, Carbohydrate 3.1, Fiber 0.1, Sugar 2.1, Protein 2.7
SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD
Categories Citrus Shellfish Vegetable Appetizer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 17
Steps:
- For glaze:
- Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- For salad:
- Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For scallops:
- Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
- Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
- *Sold in the Asian foods section of many supermarkets and at Asian markets.
SPICY SEARED SCALLOPS TAPAS
Make and share this Spicy Seared Scallops Tapas recipe from Food.com.
Provided by Midwest Maven
Categories Spicy
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
- Add the onion and garlic; sauté for a couple of minutes.
- Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
- Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
- Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
- Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
- Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!
Nutrition Facts : Calories 223.3, Fat 13.2, SaturatedFat 4.7, Cholesterol 30.1, Sodium 257.1, Carbohydrate 9.5, Fiber 2, Sugar 1.5, Protein 8.7
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