SCALLOPS WITH CITRUS GINGER SAUCE
Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!
Provided by Lisa Bryan
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Pat your scallops dry with a paper towel and sprinkle them with sea salt.
- Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
- Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
- Plate your scallops, drizzle more sauce on top and garnish with thyme.
Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
GINGER CUCUMBER SALAD WITH SCALLOPS
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination," but don't feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
Provided by Mark Bittman
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
- Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
- Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
- Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 841 milligrams, Sugar 11 grams, TransFat 0 grams
SCALLOPS WITH GINGER
The scallops are seared before they are poached over hot water. The secret of this recipe is the making of the scallops with a few further ingredients to complement the flavour of the scallops. A wonderful and easy to make chinese appetizer.
Provided by Thorsten
Categories Chinese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the dipping mix soya sauce and sherry in a bowl.
- Sprinkle scallops with a little pepper.
- Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
- Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
- Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
- Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.
- Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
- Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.
- Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).
PAN-SEARED SCALLOPS WITH GINGER SAUCE
Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.
Provided by TXOLDHAM
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
- Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
- Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
- To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.
Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3
SAUTEED SCALLOPS WITH GINGER
Categories Ginger Sauté Quick & Easy Wheat/Gluten-Free Scallop Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.
GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES
Steps:
- In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
- Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
- In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.
ASIAN GINGER SCALLOP STIR-FRY
Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.
Provided by Daydream
Categories Asian
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
- Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to cook in the lime juice.
- Meanwhile grate the ginger, cut the spring onions diagonally into ½ lengths, slice the mushrooms, and dice the red pepper.
- Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
- Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
- Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
- Add the soy sauce and mix thoroughly with all the other ingredients.
- Season to taste with freshly ground black pepper.
- Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
- Serve immediately with steamed white rice.
SCALLOPS WITH SAUTEED WATERCRESS AND GINGER
The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden, 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted, 1 to 3 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.
- Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. Turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.
Nutrition Facts : Calories 221 g, Fat 13 g, Protein 22 g
GINGER SCALLOPS WITH RICE NOODLES
Provided by Moira Hodgson
Categories main course
Time 20m
Yield 8 first-course or 4 main- course servings
Number Of Ingredients 12
Steps:
- Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
- Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
- Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
- Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
- Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams
SOY-GINGER GRILLED SCALLOPS
Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
- Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
- Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.
Nutrition Facts : Calories 265 g, Cholesterol 20 g, Fat 9 g, Fiber 5 g, Protein 19 g, Sodium 682 g
GINGER STIR FRIED SCALLOPS
Make and share this Ginger Stir Fried Scallops recipe from Food.com.
Provided by Recipe Reader
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
- Meanwhile combine the sauce ingredients and set aside.
- Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
- Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
- Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
- Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
- Season with pepper and serve.
Nutrition Facts : Calories 219.7, Fat 8, SaturatedFat 1, Cholesterol 37.5, Sodium 884.7, Carbohydrate 13.3, Fiber 1.2, Sugar 2.5, Protein 21.1
SEARED SCALLOPS WITH GINGER SAUCE
Provided by Katherine Anastasia
Categories Milk/Cream Ginger Scallop Summer Cilantro Bon Appétit Pasadena California
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
MAPLE GINGER SCALLOPS
Make and share this MAPLE GINGER SCALLOPS recipe from Food.com.
Provided by CLUBFOODY
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pat the scallops dry with paper towels and season one side with hot paprika; set aside.
- In a large skillet over medium-high heat, add oil. When it gets hot, add scallops, seasoned side down, and cook 1 ½ to 2 minutes per side until golden. While one side is searing, season the top with hot paprika.
- After a couple of minutes, flip them and sear for 1 ½ to 2 minutes. Transfer scallops to serving plates; set aside.
- Reduce the heat to medium and add butter to the skillet, swirling it around. Add ginger and sauté for 1 to 1 ½ minutes. Add chicken broth and maple syrup; stir until thickened, about 2 minutes.
- Spoon sauce over seared scallops and garnish with chopped chives. Serve with rice and steamed vegetables.
Nutrition Facts : Calories 263.7, Fat 13.5, SaturatedFat 4.4, Cholesterol 36.9, Sodium 416.8, Carbohydrate 24.6, Fiber 0.4, Sugar 18.3, Protein 11.7
SCALLOPS WITH VEGETABLES, GINGER AND CREAM
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
- Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side. Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduces to sauce consistency, about 3 minutes. Season with salt and pepper.
- Divide vegetables among 4 plates, mounding in center. Place scallops around vegetables. Spoon sauce over.
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