OLIVE-OIL-POACHED BAY SCALLOPS WITH CHICKPEAS
Provided by Joanna Pruess
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 14
Steps:
- In a small saucepan, heat the cream until just warm, being careful not to let it bubble. Add the rosemary, turn off the heat and let it steep for a half hour. Refrigerate the cream until cold and then whip it into soft peaks. Set aside.
- In a medium-sized saucepan, heat the peanut oil over medium-high heat. Add the carrot, celery and onion, adjust the heat to low, cover and sweat the vegetables for about three to four minutes. Add the chickpeas, stock and bay leaf, then cook gently over medium heat, uncovered, until the peas are soft and cooked through, 30 to 45 minutes. Let them cool, then peel. Discard the vegetables.
- In a medium-sized saucepan, heat the oil over medium heat, until fairly warm, but not hot. Add the scallops and cook them gently until barely cooked through, about one-and-a-half minutes. Drain off most of the oil, then add the chickpeas, tomato and rosemary leaves. Season with salt and pepper. Ladle the scallops and chickpea mixture into soup bowls, top with a dollop of rosemary cream and serve.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 52 grams, Carbohydrate 15 grams, Fat 70 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 857 milligrams, Sugar 5 grams, TransFat 0 grams
CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE
Provided by Bobby Flay
Categories main-dish
Time 2h26m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Heat your grill to high.
- Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
- Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
- Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
- Steep saffron in a hot water for 5 minutes to bloom.
- Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
BAKED SHRIMP AND ORZO WITH CHICKPEAS, LEMON, AND DILL
Make and share this Baked Shrimp and Orzo With Chickpeas, Lemon, and Dill recipe from Food.com.
Provided by norasingley
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- Dry shrimp with paper towels and season with salt and pepper.
- Add 1 tablespoon olive oil to a large, ovenproof skillet over high heat. Swirl to coat. When shimmering, add shrimp in an even layer. Cook, turning once, until lightly seared, about 1 ½ minutes per side. Add additional 1 tablespoon olive oil halfway through cooking if skillet is dry. Remove shrimp to a plate. Reduce heat to medium-high and add 2 tablespoons olive oil. Add fennel, garlic, chile flakes. Season with salt and pepper and cook until softened and golden in spots, about 4 minutes. Add orzo, chickpeas, cherry tomatoes, olives, dill, and lemon zest. Stir to combine. Add white wine and let reduce for 30 seconds. Add chicken broth, stir to combine, and return shrimp to skillet, nestling them into as even a layer as possible. Bring to a boil and transfer to oven. Bake 4 minutes, stir gently, and continue baking until orzo is cooked through, about 4 minutes more.
- Serve immediately, drizzled with olive oil and topped with additional dill, lemon wedges, and feta.
OVEN-POACHED FISH IN OLIVE OIL
Steps:
- Preheat oven to 250°F.
- Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
- Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.
SIMPLEST BAY SCALLOPS
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they're "best prepared as simply as possible," and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.
Provided by Mark Bittman
Categories dinner, main course
Time 10m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 3
Steps:
- Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
- Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 0 grams, TransFat 0 grams
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