ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER
Steps:
- Preheat oven to 400 degrees F.
- Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
- Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
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.
ROASTED CORN, LIME AND CILANTRO SUCCOTASH, AND SCALLOPS
Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!! Serve as a main dish with the anticipation that your guests will ask for seconds -
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
- In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; sauté for 2 minutes. Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
- Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
- SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
- In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
- Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
- In a large skillet, heat half the oil over medium heat.
- Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.
Nutrition Facts : Calories 699.3, Fat 48.6, SaturatedFat 19, Cholesterol 149.9, Sodium 268.2, Carbohydrate 53, Fiber 8.2, Sugar 5.5, Protein 18.8
SUCCOTASH WITH SEARED SCALLOPS
Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted. The version here serves as a delicious bed for seared sea scallops.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add leek; cook until softened, 2 to 3 minutes. Add bell pepper, lima beans, and okra; cook, stirring occasionally, until tender, about 6 minutes. Add corn; cook until just tender, about 2 minutes more. Stir in chives, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover to keep warm.
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add scallops; cook (in batches, if necessary, to avoid crowding skillet), turning once, until golden and just translucent in centers, about 3 minutes per side. Serve scallops on top of succotash, and season with salt and pepper.
SCALLOPS WITH CILANTRO AND LIME (JACK NICHOLSON)
From a newspaper clipping from Cooking for Jack (Nicholson, the actor) by Tommy Baratta,1996. The blurb before the recipe says "you have to like the tart taste of lime and the pungent flavor of cilantro to enjoy this dish. It's very quick and easy to make."
Provided by Oolala
Categories Lime
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat a large nonstick skillet with cooking spray.
- heat over medium-high and add garlic and cook, stirring, 30 seconds.
- Add scallops, scallions, and hot pepper sauce.
- Cook, stirring, over medium-high heat 2 minutes.
- Add wine and lime juice and continue cooking and stirring 3 minutes or until scallops are just cooked. DO NOT OVERCOOK or scallops will toughen.
- Use a slotted spoon to transfer scallops to a platter.
- Season with salt and pepper and garnish with cilantro and lime slices.
Nutrition Facts : Calories 125.9, Fat 0.9, SaturatedFat 0.1, Cholesterol 37.5, Sodium 201.6, Carbohydrate 7.2, Fiber 0.8, Sugar 0.9, Protein 19.5
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