Pan Seared Sea Scallops In Soy Ginger Honey Sauce Food

SOY-GLAZED SCALLOPS

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.

SCALLOPS WITH CITRUS GINGER SAUCE

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.

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
• While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
• Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

ORANGE GLAZED SCALLOPS RECIPE

Steps:

• Heat 2 Tablespoons sesame oil in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.Add garlic and remaining sesame oil to drippings in skillet; stir 30 seconds. Add ginger, orange juice, soy sauce and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.Pour sauce over scallops and serve.

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

HONEY-GLAZED SCALLOPS

Steps:

• In a small mixing bowl combine the low-sodium soy sauce, sriracha, honey, Dijon mustard, and vinegar; mix well to combine then set aside.
• Vigorously pat scallops dry using a double layer of paper towels; set aside. Heat 1 tablespoon of butter (or ghee) in a large skillet over medium-high heat. Cook scallops, in a single layer, until golden brown and just cooked through, about 2 minutes per side. Cook scallops in batches, if needed, adding the remaining butter or ghee when the pan begins to look dry. Transfer cooked scallops to a large plate and set aside.
• Using the same skillet you cooked the scallops in, reduce the heat to medium-low and carefully add in the honey mixture. Simmer for 2 to 3 minutes, or until it's reduced to a glaze. Quickly return scallops to skillet and toss well to coat. Sprinkle with cilantro and scallions, if desired, and serve at once. I love serving these scallops with brown rice and broccoli!

PAN-SEARED SCALLOPS WITH GINGER SAUCE

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.

SEARED SCALLOPS WITH GARLIC-GINGER CREAM SAUCE

Steps:

• Pat the scallops dry and set aside.
• Melt 3 tablespoons of the butter over medium heat in a large skillet and add the garlic and ginger. Sauté until fragrant, 1 minute, then sprinkle with the flour. Combine well and continue cooking, stirring constantly, until the mixture is smooth and light gold in color, about 2 minutes longer.
• Add the cream and sugar and cook, stirring constantly, until the mixture is smooth and the sugar has dissolved. Slowly stir in the lime juice and season to taste with salt and pepper.
• Continue cooking until the sauce thickens to a rich, creamy consistency, 3 to 4 minutes more, then stir in the scallions and half of the chopped cilantro. Transfer the sauce to a bowl and cover to keep warm.
• Wipe out the pan, return it to the stove and add the remaining tablespoon of butter along with the vegetable oil.
• Turn the heat to medium-high and once hot, add the scallops in a single layer.
• Note: The scallops need about 3/4-inch of space between them in order to sear properly. If the pan seems overcrowded, cook them in 2 batches.
• Sear the scallops until they develop a golden crust on the outside, 1-1/2 minutes per side (see notes).
• To serve, spoon a portion of sauce onto individual serving plates, top with scallops and garnish with the remaining chopped cilantro.

HONEY GARLIC BUTTER SCALLOPS

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the scallops and let marinate for 30 minutes.
• In a medium sized skillet at the butter. Add the scallops and discard marinade. Season with salt and pepper. Turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Add the reserved marinade to the skillet. Cook until the sauce starts to thicken and add scallops back in to coat. Garnish with green onions.

PAN SEARED SEA SCALLOPS IN SOY GINGER HONEY SAUCE

Steps:

• 1. For the sauce: Mix all ingredients together in a saucepan. Bring to a boil. Reduce heat to simmer and simmer until thickened and reduced. About 10 minutes
• 2. For the scallops: Season the scallops with salt and pepper. Add oil to a hot pan and sear the scallops about 2 minutes per side.
• 3. Spoon sauce onto a plate. Top with scallops and micro cilantro. Serve immediately.

SEA SCALLOPS WITH TERIYAKI GLAZE

Steps:

• Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.;
• Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

SEARED BAY SCALLOPS WITH BROWN BUTTER EMULSION

Steps:

• Gather the ingredients.
• Place the vinegar in a medium nonreactive saucepan over high heat and bring to a boil.
• Reduce the heat to medium-low and simmer , stirring occasionally, until thick and reduced to 1/2 cup, about 30 minutes.
• Transfer to a small bowl and allow it to cool to room temperature.
• Place the butter in a medium skillet over medium heat, and allow it to melt and turn light brown.
• Remove the butter from the heat and allow it to cool to room temperature.
• Gradually whisk the browned butter into the reduced balsamic vinegar .
• Whisk in the soy sauce and season with pepper to taste.
• Reserve the emulsion at room temperature.
• Pat the scallops dry with paper towels and season them with the salt and pepper.
• Coat the bottom of 2 large skillets with clarified butter (see recipe to make it below). Place the pans over a medium-high flame and heat until the butter is nearly smoking.
• Divide the scallops between the pans; do not shake the pans or move the scallops around. Immediately reduce the heat to medium and add a little more clarified butter to each pan.
• Cook the scallops until they are deeply brown on one side, about 3 minutes.
• Turn the scallops over, and add a sprig of thyme and a clove of garlic to each pan. Allow the scallops to brown slightly on the other side, continuously basting them with the hot butter, about 2 minutes.
• Transfer the scallops to a platter with a slotted spoon and reserve in a warm place.
• Add the 1 tablespoon of butter to the pan and scrape with a wooden spoon to dislodge any browned bits; remove the pan from the heat when the butter is completely melted.
• Pour an equal portion of the emulsion onto each plate in a wide stripe down the center.
• Place an equal portion of scallops, browned-side up, in the center of each plate, spoon the pan drippings around, and serve immediately.
• Cut the butter into 1/2-inch slices and place it in a medium saucepan over medium heat. Allow the butter to melt and then come to a boil; this should take about 5 minutes.
• Skim off any foam that rises to the top. The butter should sizzle and crackle; throughout the process, make sure the heat is never so high that the bottom of the pan starts to brown or blacken.
• Lower the heat to keep the butter at a slow, steady boil for another 15 minutes, continuing to skim any surface foam. The bubbles in the butter will become smaller and smaller, ultimately the size of a pinhead. Allow any residual milk solids to settle to the bottom of the pan.
• Carefully pour off the pure, clear, oily butterfat into a holding container, leaving all solids behind. (At this point, you can pass it through a tea strainer or other fine-mesh strainer just to be sure it's completely clear.)
• Allow the clarified butter to cool to room temperature, cover, and refrigerate until ready to use. Reprinted with permission from Geoffrey Zakarian's Town/Country (Clarkson Potter, 2006) Also try this Town/Country recipe: Carpaccio of Sea Scallops With Sherry Vinegar-Honey Emulsion

SOY-GINGER GRILLED SCALLOPS

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.

SEA SCALLOPS

Steps:

• heat olive oil in skillet, add garlic, stir.
• add scallops, cook 2-3 minutes until opaque, set aside.
• add orange juice to the skillet, add tea leaves, soy sauce, honey and any reserved scallop liquid reduce heat and simmer to thicken.
• strain sauce in fine mesh, add liquid back to pan, discard solids.
• add scallops back to pan, coat with sauce.
• serve over rice noodles.

SEARED SCALLOPS WITH GINGER SAUCE

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.