Pan Seared Scallops With Chorizo And Corn Food

SCALLOPS AND CHORIZO

Steps:

• Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
• Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
• Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)

Steps:

• Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.

PAN SEARED SCALLOPS

Steps:

• Thaw scallops if they are frozen.
• Rinse scallops and pat dry with paper towel.
• In a large ziploc bag mix the flour and cajun seasoning.
• Add scallops, toss, coating well.
• In a large skillet over medium heat warm the oil.
• Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
• Remove scallops from skillet, keep warm.
• Add spinach to skillet and sprinkle with water.
• Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
• Drizzle spinach with vinegar and toss well to coat.
• Add scallops and heat throughly.
• Sprinkle with bacon pieces.
• Serve.

PAN SEARED SCALLOPS

Steps:

• rinse scallops; pat dry.
• in a plastic bag combine flour and seasoning; add scallops; toss to coat.
• in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
• add spinach to skillet; sprinkle with water.
• cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
• add vinegar; toss to coat evenly.
• return scallops; heat through.

PAN-SEARED SEA SCALLOPS WITH CORN COULIS

Steps:

• Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
• Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
• Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

PAN SEARED SEA SCALLOPS WITH CHORIZO AND FU FU

Steps:

• Cut off the ends of the plantains and slice a slit into the skin on two sides. Cut the plantains into 1 inch pieces, soak them in ice water for 10 minutes. Remove from the water and use a sharp knife to peel the skin away. Place the plantain pieces in a pot with 3 cups water and bring to a boil. Reduce heat and simmer for 15 minutes, then drain, reserving the cooking liquid, and mash the plantains in a potato ricer or with a potato masher. Add a bit of cooking liquid to loosen, then add the butter, garlic, and scallions. Season with salt and pepper and hold, keeping warm, until ready to use.
• Clean the scallops of the connective muscle, and rinse lightly. Drain and pat dry.
• Combine the flour, pimenton, paprika, salt, and pepper in a wide, shallow bowl.
• Heat the olive oil in a heavy-bottomed skillet over medium heat. Dust the scallops in the flour-pimenton mixture, add them to the skillet and sauté until lightly browned on one side. Turn and cook the second side. Add the chorizo and cook several more minutes. Stir in the drained raisins.
• Place a spoonful of mashed plantains on each plate, and top with several scallops and some of the raisins and chorizo. Sprinkle with cilantro leaves and pistachios and serve.