CEVICHE-STYLE SCALLOPS
When preparing a simple scallop dish, buying high-quality scallops is half the battle. Because scallops are often soaked in a phosphate solution that plumps them with water to bump up cost, it's important to look for scallops that are labeled "dry" or "dry-packed." (A phosphate-marinated scallop may taste like soap.) Good scallops need little more than a squeeze of lime, but sliced chile pepper and a handful of cilantro bring brightness to this easy summer dish.
Provided by Mark Bittman
Categories easy, quick, seafood, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Slice the scallops into thin rounds and arrange them in an even layer on a plate. Scatter some onion and chiles on top. Sprinkle with salt and pepper.
- Squeeze a generous amount of lime juice on top. Serve right away, or wait for up to 30 minutes. (The scallops will gently "cook" in the lime juice.) Garnish with cilantro leaves.
FIESTA-STYLE SCALLOPS
We haven't tried this yet, but I wanted to post it for ZWT8. I don't often find low-fat southwestern recipes, so I was excited to find this. Prep time includes cooking rice.
Provided by Paris D
Categories White Rice
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat scallops dry
- Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.
- Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.
- While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno. Drizzle with lime juice and toss.
- Serve scallops atop rice and garnish with cilantro if desired.
THAI STYLE SCALLOPS
Make and share this Thai Style Scallops recipe from Food.com.
Provided by Fluffy
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium high heat.
- Cook pasta according to package directions; drain.
- Lightly coat pasta with cooking spray to avoid sticking.
- Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
- Lightly coat scallops with nonstick cooking spray.
- Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
- Place hot pasta on a serving platter.
- Top with scallops.
- Sprinkle evenly with carrots bean sprout peanuts and basil.
- Serve with remaining chili sauce.
Nutrition Facts : Calories 400.6, Fat 8.6, SaturatedFat 1.2, Cholesterol 18.8, Sodium 985.6, Carbohydrate 58.2, Fiber 6.4, Sugar 7.6, Protein 22.3
BAKED SEA SCALLOPS WITH FETA CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
- Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
- Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.
- Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 7 grams, TransFat 0 grams
More about "fiesta style scallops food"
29 SCALLOP RECIPES FOR RESTAURANT-WORTHY DINNERS AT HOME
From epicurious.com
Estimated Reading Time 7 minsPublished 2015-05-14
- Scallop Rice Bowls With Crunchy Spice Oil. In this quick, simple sea scallop recipe, the shellfish is drizzled with a crunchy, garlicky oil, then served atop a bed of rice along with kale and avocado.
- Truffled Bay Scallops with Celery Purée. Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region.
- Crispy Scallop Salad. For extra crispy scallops with a golden crust, dredge the shellfish in Old-Bay spiced cornmeal and shallow fry. Dressed in a bright olive oil and citrus dressing, this refreshing salad is an easy scallop meal and works equally well in smaller portions as a starter or side dish.
- Pan-Seared Scallops with Chorizo and Corn. For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor.
- Seared Scallops With Basil Risotto. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is a dinner recipe for you.
- Seared Scallops with Red Chile Paste and Fennel Salad. It's easy to overcook pan-seared scallops. To preserve the tender, succulent texture of fresh scallops, former BA editor Andy Baraghani instructs home cooks to sear scallops until cooked through on just one side, then flip to present the perfectly golden-crisp surface.
- Seared Scallops With Mint, Peas, and Bacon. A gourmet scallop dinner in under 22 minutes? It's possible. Here, pan-seared scallops are paired with smoky bacon, fresh peas, and mint for a low-effort, high-reward main course.
- Grilled Scallops with Nori, Ginger, and Lime. This easy recipe is a fun appetizer or snack, and skewers make for no-fuss grilling. Season scallops with a fragrant mixture of nori, coriander, ginger, and lime, then garnish with scallions and serve them with a zippy lime mayonnaise.
- Seared Scallops With Pan Sauce. Leave it to cookbook author Mark Bittman to come up with a main dish that's easy but still impressive. Pat your scallops dry with paper towel, then cook until golden brown.
- Scallop Crudo. Working with raw shellfish can be intimidating, but keeping sea scallops raw allows their natural sweetness to shine. In this crudo, scallops are dressed in a bright dressing of orange juice, lemon juice, chile, and soy sauce.
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