TEQUILA LIME SEARED SCALLOPS PASTA
Zesty, buttery tequila lime pasta with seared scallops is a quick and easy dinner for weeknights and beyond. Perfectly seared scallops are easier than you may ever think!
Provided by Shinee
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides.
- Bring a large pot of salted water to a boil for pasta.
- In a large cast iron, or stainless steel skillet, melt 1 tablespoon of butter and olive oil over medium high heat. (I suggest using 12-inch skillet to give plenty of room for scallops.)
- Add the scallops to sizzling hot skillet making sure the scallops don't touch each other.
- Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don't force it.
- Using tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a plate.
- Cook pasta al dante, according to package directions.
- Remove the skillet in which you cooked the scallops from heat and carefully add tequila and lime juice.
- Over medium heat, add garlic and cook the sauce until it reduced by half, scraping up the browned bits from the scallops.
- Stir in the remaining butter and cilantro.
- Add drained pasta and toss to combine. Add scallops and serve immediately.
Nutrition Facts : Calories 486 kcal, Sugar 2 g, Sodium 475 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 48 g, Fiber 2 g, Protein 13 g, Cholesterol 41 mg, TransFat 1 g, UnsaturatedFat 10 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
CILANTRO SCALLOPS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.
TEQUILA LIME SCALLOPS
Seared scallops in a quick Tequila lime sauce finished with cilantro. A quick scallop dish that tastes like summer.
Provided by Chef Ben Kelly
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Heat a large non-stick skillet over medium-high heat. Make sure the pan is very hot.
- Lightly season the scallops with salt and pepper.
- Add the oil to the pan and gently place the scallops in one at a time. Leave the scallops alone for 90 seconds.
- Gently lift one of the scallops. If the bottom is a deep caramel brown, flip the scallops and cook for 1 more minute. If the scallop is still white or just turning brown, leave it for another 30 seconds or so, then flip it and finish it on the second side for 1 minute.
- Remove the scallops from the pan and onto a warmed plate. Set aside.
- Take the pan off the heat and add the butter. Once the butter melts, add the shallots and return the pan to the heat. Reduce the heat to medium-low and cook for 1 to 2 minutes or until the shallots soften and turn translucent.
- Pour the tequila into the pan. If you use a gas range, lift the pan away from the flame before adding the tequila, then return the pan to the heat. Cook until the tequila has almost completely evaporated.
- Take the pan off the heat and zest half the lime into it, then squeeze the juice from the whole lime into it. Return the pan to the heat for 30 seconds. Taste the sauce and add salt and pepper as needed.
- Take the pan from the heat and add the scallops into the pan, toss with the cilantro and serve.
BAKED SCALLOPS WITH LIME
From Runners World Magazine. The original recipe called for 1/2 cup of white wine but I like it with a little less.
Provided by Babs7
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 400 degrees.
- Rinse the scallops and pat dry.
- Remove and discard each "foot" (tough piece on the side of each scallop).
- Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
- Place scallops in a baking dish.
- Sprinkle the wine over the top.
- Lightly cover the scallops with bread crumbs.
- Drizzle olive oil over the top.
- Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
More about "lime scallops food"
RECIPE: SCALLOPS WITH LIME & CILANTRO | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
BEST SCALLOP RECIPES FOR A SUCCULENT MAIN COURSE - FOOD …
From foodandwine.com
CILANTRO LIME BUTTER SCALLOPS - OVER THE FIRE COOKING
From overthefirecooking.com
SCALLOPS WITH CILANTRO LIME BUTTER RECIPE
From cleaneatingmag.com
PAN-SEARED SCALLOPS WITH CITRUS SAUCE | FEASTING AT HOME
From feastingathome.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
SAUTéED SCALLOPS WITH LIME RECIPE - JAN NEWBERRY - FOOD …
From foodandwine.com
5/5 Author Jan Newberry
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
10 BEST CHILI LIME SCALLOPS RECIPES | YUMMLY
From yummly.co.uk
KAFFIR LIME SCALLOPS WITH BROWNED BUTTER - FOOD52
From food52.com
9 EASIEST WEEKNIGHT FISH AND SEAFOOD RECIPES
From thedailymeal.com
10 BEST CHILI LIME SCALLOPS RECIPES | YUMMLY
From yummly.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOMEMADE LIME SHERBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
GARLIC-LIME PORK WITH FARRO & SPINACH - EATINGWELL
From eatingwell.com
WEGMANS FOOD MARKETS: GROCERY & MEAL DELIVERY OR CURBSIDE
From wegmans.com
10 BEST CHILI LIME SCALLOPS RECIPES | YUMMLY
From yummly.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love