SCALLOP CARPACCIO WITH GINGER
Steps:
- In a food processor or blender, combine the ginger, garlic, 1/2 teaspoon salt, 1/4 cup olive oil and 1 tablespoon lemon juice. Pulse just enough to make a mostly smooth but not liquefied purée. Adjust salt, oil and lemon juice to taste. (Alternatively, the ginger, garlic and salt may be mashed together with the side of a knife or using a mortar and pestle, then mixed with the oil and lemon juice.)
- Using a sharp knife, slice the scallops as thinly as possible into disks. Combine the sliced scallops and ginger mixture in a bowl, and allow to rest at room temperature for 15 minutes, or refrigerate for up to 2 hours. The scallops may be served chilled, or, for more intense flavor, at room temperature.
- To serve, on 4 individual plates or on a platter, arrange scallops in a single layer, slightly overlapping them. Sprinkle with pepper and garnish with parsley.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 445 milligrams, Sugar 0 grams, TransFat 0 grams
CARPACCIO SCALLOPS
Impress guests with this starter, or fish course, that's perfect for a dinner party. Scallops and radishes are served in a delicate Vietnamese sauce
Provided by Jeff Tan
Categories Starter
Number Of Ingredients 9
Steps:
- First, make the crispy tomato skins. Lower the cherry tomatoes into a pan of boiling water for 30-60 seconds until their skins begin to crack and peel, then, using a slotted spoon, lift them into a bowl of cold water. Once cool, peel off the skins and pat dry. Chop the flesh and set aside. Fill a saucepan one-third full with vegetable oil and heat to 170C. Fry the skins for 30-60 seconds or until golden yellow. Transfer to kitchen paper and sprinkle with a little salt.
- To make the sauce, bring 50ml water to the boil in a saucepan, add the sugar and stir to dissolve, then cover and put in the fridge to cool down. Once cool, blend with the fish sauce, vinegar and 30g tomato flesh.
- Thinly slice the scallops and radishes and mix with the sauce. Transfer the mixture to four plates using a slotted spoon, then drizzle over a bit more sauce and scatter over the tomato skins, dill and chia seeds.
Nutrition Facts : Calories 102 calories, Fat 5 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.4 milligram of sodium
SAUTEED SCALLOPS WITH GINGER
Categories Ginger Sauté Quick & Easy Wheat/Gluten-Free Scallop Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.
SEA SCALLOP CARPACCIO
For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.
Provided by David Tanis
Categories dinner, lunch
Time 45m
Yield 6 appetizer servings
Number Of Ingredients 10
Steps:
- Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated.) Remaining vinegar may be reserved for another use, such as salad dressing.
- With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.
- Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 314 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOPS WITH GINGER
The scallops are seared before they are poached over hot water. The secret of this recipe is the making of the scallops with a few further ingredients to complement the flavour of the scallops. A wonderful and easy to make chinese appetizer.
Provided by Thorsten
Categories Chinese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the dipping mix soya sauce and sherry in a bowl.
- Sprinkle scallops with a little pepper.
- Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
- Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
- Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
- Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.
- Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
- Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.
- Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).
More about "scallop carpaccio with ginger food"
SCALLOP CARPACCIO WITH HAND-CUT GINGER-CHIVE PESTO
From foodandwine.com
料理 Italianカテゴリ Appetizer著者 Kay Chun合計時間 25 分
- In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.
- Arrange the scallops on a platter and top with the ginger-chive pesto. Season with flaky sea salt and garnish with sliced radishes. Serve with lime wedges.
SCALLOP CARPACCIO WITH WASABI GINGER LIME DRESSING
From organicocean.com
著者 Guy Dean
SCALLOP CARPACCIO (WASABI GINGER LIME DRESSING) - NOMSS.COM
SCALLOP CARPACCIO WITH HAND-CUT GINGER-CHIVE PESTO RECIPE
From pinterest.com
BEST SCALLOP CARPACCIO - HOW TO MAKE SCALLOP …
From food52.com
BEST SCALLOP RECIPES FOR A SUCCULENT MAIN COURSE - FOOD ...
From foodandwine.com
SCALLOP CARPACCIO WITH GINGER - DINING AND COOKING
From diningandcooking.com
12 QUICK RECIPES WITH SCALLOPS - FOOD & WINE
From foodandwine.com
HOW TO SLICE SCALLOPS FOR CARPACCIO - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SCALLOP CARPACCIO WITH BLOOD ORANGE AND GINGER
From anexplorerskitchen.com
BEST SCALLOP CARPACCIO RECIPES | QUICK AND EASY | FOOD ...
From foodnetwork.ca
SCALLOP CARPACCIO WITH HAND-CUT GINGER-CHIVE PESTO
From recipecloudapp.com
SCALLOP CARPACCIO - WILLIAMSON WINES
From williamsonwines.com
SCALLOP CARPACCIO WITH HAND-CUT GINGER-CHIVE PESTO RECIPE ...
From eatyourbooks.com
SCALLOP CARPACCIO RECIPE & TRUFFLE VINAIGRETTE - GREAT …
From greatbritishchefs.com
EASY SCALLOP CRUDO (WASABI GINGER LIME DRESSING) # ...
From youtube.com
DIVER SCALLOP CARPACCIO - FINE DINING LOVERS
From finedininglovers.com
SCALLOP CARPACCIO WITH BASIL, CORIANDER, MINT AND LIME
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love