SAUTéED SCALLOPS WITH ASPARAGUS PURéE
This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
- Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
- Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
- Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
- When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
- Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
- Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA & GREMOLATA
This recipe may look fussy, but it's actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.
Provided by Annie Wayte
Categories First course
Yield 4 as an appetizer, 2 as a main course.
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 375°F. Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm. Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot. In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside. Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate. Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.
Nutrition Facts : ServingSize 4 as an appetizer, 2 as a main course., Calories 290 kcal, Fat 180 kcal, SaturatedFat 5 g, TransFat 20 g, Carbohydrate 15 g, Fiber 4 g, Protein 13 g, Cholesterol 30 mg, Sodium 630 mg, UnsaturatedFat 13 g
PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE
Categories Dinner Halibut Asparagus Anniversary Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 26
Steps:
- Marinate the halibut:
- In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
- Make the pea purée:
- In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
- Make the asparagus and risotto:
- Fill a large bowl with ice water.
- In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
- In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
- In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
- In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
- Finish the halibut:
- Preheat the oven to 350°F.
- Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
- To serve:
- Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.
CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS
Make and share this Creamy Asparagus Soup With Seared Scallops recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Snap off the tough stem ends from the asparagus spears.
- Cut the tips, each about 2 inches long, off 4 spears.
- Set the tips aside.
- Chop the remaining asparagus into 1-inch pieces.
- Bring a large pot two-thirds full of generously salted water to a boil over high heat.
- Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
- Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
- When the asparagus is cool, drain and set aside.
- In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
- When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
- Add the chopped asparagus and cook, stirring, about 5 minutes.
- Season with salt and pepper, and stir in the cream and stock.
- Bring to a boil and cook for 5 minutes.
- Stir in the spinach and cook for 2 minutes more.
- Transfer the soup to a blender and puree until smooth, about 2 minutes.
- Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
- Season the scallops with salt and pepper.
- In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
- When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
- Divide the scallops among 2 warmed soup bowls.
- Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
- Taste the soup and adjust the seasonings with salt and pepper.
- Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.
Nutrition Facts : Calories 785.7, Fat 69.6, SaturatedFat 42.6, Cholesterol 246.4, Sodium 370.3, Carbohydrate 24.4, Fiber 5.2, Sugar 5.1, Protein 22.3
SAUTéED SCALLOPS STUFFED WITH BASIL
Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you happen to cut the scallops all the way through, sandwich them back together around the basil; scallops have enough gelatin to more or less stick to themselves. This recipe can also be made with pesto, but homemade pesto takes a bit of time, and the scallops cook in no time at all, so the pesto sort of slows the recipe down. A whole basil leaf serves the same purpose and is much quicker. Serve the scallops on a bed of mixed greens. Deglazing the pan with lemon juice is a nice touch; the warm dressing on cool greens is a treat. And you can use wine, stock, soy sauce or any number of other liquids to play around with the flavor of the dish as you like.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
- Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
- Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
- Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS
this is a cheap version of a restaurant dish from some place called Great Bay. The original dish calls for english peas and morel mushrooms but hey you buy what you can get cheap right! The dish is somewhat time consuming so you don't want it on a busy night. And this recipe seems to only make enough for 1 large serving or 2 smaller appetizer servings.
Provided by Shawn C
Categories < 4 Hours
Time 2h15m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Gnocchi:.
- Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
- Remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
- While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
- Spoon the potato mixture onto a cutting board dusted with flour.
- Use your hands to knead the mixture, while adding more flour a small amount at a time. Add flour until the mixture in moist but not sticky.
- Gently roll the dough into a long cylinder until in has the diameter of a nickel.
- Cut the dough into 1-inch pieces with a butter knife.
- Pinch the uncut side and place on a floured pan.
- They should resemble a pillow in shape.
- Cook the gnocchi in simmering salted water until they begin to float.
- Gently transfer to ice water for two minutes.
- Remove from the ice water and coat with the olive oil.
- Gnocchi should be refrigerated until needed.
- Sauce:.
- Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
- The peas should be soft but not mushy.
- After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
- Place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
- The finished product should have the consistency of heavy cream.
- Hold cold until needed.
- Mushrooms:.
- In a medium sauté pan, melt 1 tablespoons of the butter.
- When the butter is fully melted, add the mushrooms and season with salt and pepper.
- Cook until they begin to turn light brown.
- Remove from the pan and cool on a paper towel.
- Cooking and presentation:.
- Put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
- Warm the pea puree in a saucepan over a low heat.
- Meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
- Season the scallops with salt and pepper and place in the pan.
- When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl.
- Randomly place the peas, gnocchi and morels in the bowl.
- Carefully place the scallops in the bowl, and serve immediately.
Nutrition Facts : Calories 1711, Fat 109.6, SaturatedFat 29.4, Cholesterol 458.8, Sodium 254.6, Carbohydrate 153.7, Fiber 16.3, Sugar 12.3, Protein 31.2
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
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