SEARED SCALLOPS WITH BALSAMIC REDUCTION
These Seared Scallops with Balsamic Reduction are a great combination of savory and sweet with a combination of honey and garlic chile sauce.
Provided by Kristi
Categories Main
Number Of Ingredients 8
Steps:
- Heat balsamic vinegar on high until boiling. Reduce heat to medium-low and cook until reduced by one-half.
- Add mustard, honey, chile garlic sauce and 1 tablespoon of butter and turn down to low. Heat for 1-2 minutes, remove from heat and set aside.
- Sprinkle both sides of scallops with salt and pepper. Heat remaining 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Add scallops and cook 3 minutes on each side or until a golden crust begins to form. Remove from heat, place on paper towel and let drain.
- Place on serving plate, lightly drizzle with balsamic vinegar **(see note)** sauce and serve.
FRIED SCALLOPS WITH BIBB AND FENNEL SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 inches vegetable oil (about 3 1/2 cups) in a 10-inch cast-iron skillet until a deep-fry thermometer registers 375 degrees F. Soak the sliced fennel in a bowl of ice water; set aside.
- Toss the scallops with 1/2 cup buttermilk and a pinch of salt and pepper in a bowl; set aside. Make the dressing: Puree the remaining 1/4 cup buttermilk and 2 tablespoons vegetable oil with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth; set aside. Mix the cornmeal, flour and 1/2 teaspoon salt in a shallow baking dish.
- Drain the scallops from the buttermilk, dredge in the cornmeal mixture to coat and transfer to a plate. Fry the scallops in two batches until golden brown, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. Return the oil to 375 degrees F between batches.
- Drain the fennel and pat dry with paper towels. Combine the fennel, lettuce, radishes and chives in a large bowl. Add the dressing and toss; season with salt and pepper. Divide the salad among bowls and top with the scallops and fennel fronds.
Nutrition Facts : Calories 320, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 864 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams
GRILLED SCALLOPS AND FENNEL WITH BALSAMIC REDUCTION
Grilled Scallops and Fennel with Balsamic Reduction
Provided by Peggy Gilbey McMackin
Categories Fish
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- For Balsamic Reduction:
- Pour balsamic vinegar into a small, heavy, saucepan and heat on very, very low heat until balsamic reduces nearly halfway, or to desired thickness for use with squirt bottle, approximately twenty to twenty-five minutes, stirring frequently in between
- Sprinkle in salt and pepper, check seasoning
- Let reduction cool then use a funnel to siphon finished sauce into plastic squirt bottle.
- For the fennel:
- Preheat gas grill, spray grill tray with oil if using
- Set fennel quarters on grill top
- Grill on medium low heat until crisp tender, about twenty minutes, turning fennel over intermittently
- Season with a sprinkle of coarse kosher salt and some cracked black pepper
- For the Scallops:
- Grease grill tray or grates for cooking scallops
- Dry scallops very well using paper towels
- Brush top and underside of scallops with olive oil, sprinkle with a pinch of salt and pepper
- Place scallops on very high heat, avoid flaming
- Grill for three minutes, turn scallops over, grill for another three minutes, or a bit longer to desired doneness
- Assembly:
- Drizzle Balsamic Reduction onto each plate with desired design
- Set fennel pieces onto each plate then arrange scallops
- Add a small piece of fennel top to each platter
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
BALSAMIC REDUCTION WITH GRILLED SCALLOPS AND FENNEL RECIPE - (4.6/5)
Provided by á-73576
Number Of Ingredients 16
Steps:
- For Balsamic Reduction Pour balsamic vinegar into a small, heavy, saucepan and heat on very, very low heat until balsamic reduces nearly halfway, or to desired thickness for use with squirt bottle, approximately twenty to twenty-five minutes, stirring frequently in between. Sprinkle in salt and pepper, check seasoning. Let reduction cool then use a funnel to siphon finished sauce into plastic squirt bottle. For the fennel Preheat gas grill for fifteen minutes, spray grill tray with oil if using, placing fennel quarters on top, grill on medium low heat until crisp tender, about twenty to twenty-five minutes, turning fennel over intermittently. For the Scallops Grease grill tray or grates for cooking scallops. Dry scallops very well using paper towels, brush top and underside of scallops with olive oil, sprinkle with salt and pepper. Place scallops on very high heat, not flaming. Grill for three minutes, turn scallops over, grill for another three minutes. Cook another minute or two if desired for further doneness. Assembly Begin grilling fennel. Meanwhile, drizzle Balsamic Reduction onto each place with a decorative design. Ten minutes before fennel is done, begin grilling scallops. Place fennel pieces onto each plate then arrange finished scallops, sprinkle with a bit more salt and pepper if desired. Add a small piece of fennel top to each platter.
GRILLED SCALLOPS WITH FARRO AND PLUM SALAD
We love scallops for delicious weeknight meals in a hurry because they cook in mere minutes. Just be careful not to overcook them here -- they can become dried out very easily!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
- Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
- Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.
Nutrition Facts : Calories 470, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 34 milligrams, Sodium 619 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 26 grams, Sugar 13 grams
GRILLED FENNEL ON THE BBQ (ANISE IN FRENCH)
One of the most underutilized vegetables with its anise undertones, it's one of the few I love. A woman in the grocery today gave me her recipe for it on the barbecue.
Provided by MarraMamba
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste.
- Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). Brush each fennel quarter with marinade.
- Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly charred and crisp-tender. Can also be done on a ridged grill panel.
Nutrition Facts : Calories 77.3, Fat 3.9, SaturatedFat 0.5, Sodium 145.6, Carbohydrate 10.5, Fiber 4, Sugar 0.2, Protein 2
BALSAMIC-GLAZED SCALLOPS
I love scallops! Our local seafood restaurants make amazing scallop dishes. This recipe can hold up to all of them. Buy a frozen bag of scallops from Trader Joe's (if you are so blessed to live by one) and make a night of it. I serve this dish with Jasmine rice. From the Coastal Living Cookbook.
Provided by carolinajen4
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
- Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
- Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.
Nutrition Facts : Calories 278.9, Fat 7.9, SaturatedFat 1.2, Cholesterol 54.6, Sodium 1183, Carbohydrate 23.2, Fiber 0.2, Sugar 12.9, Protein 27.9
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