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.
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
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
Make and share this Scallops With Asparagus recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 432.6, Fat 23.6, SaturatedFat 8.9, Cholesterol 105.3, Sodium 819.7, Carbohydrate 10.7, Fiber 2.3, Sugar 1.7, Protein 40.9
SCALLOPS A LA PLANCHA
Steps:
- Gather the ingredients.
- Combine lemon juice, salt, pepper flakes, minced onion, and minced garlic in a large bowl. Add scallops and coat with the mixture.
- Preheat grill for medium-high heat. Place plancha onto the grill and allow it to heat until it begins to smoke. Add olive oil and heat for an additional 1 minute.
- Place scallops (with lemon juice mixture) onto the pan and let them cook for 2 to 2 1/2 minutes per side. Once scallops are cooked through (internal temperature of 130 F) and they look opaque in color, remove the pan from heat and set onto a wooden or heat-resistant surface.
- Top with chopped parsley and serve.
Nutrition Facts : Calories 603 kcal, Carbohydrate 145 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 486 mg, Fat 7 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 6 g
SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
- Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
- Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.
SCALLOPS A LA PLANCHA
Provided by Mark Bittman
Categories dinner, easy, quick, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toss scallops and garlic on a plate, and drizzle with oil and vinegar; sprinkle with salt and pepper, and turn over a couple of times. Go about your business for five minutes.
- Put a large skillet, preferably nonstick, over high heat. When the skillet smokes - this will take a couple of minutes - drain the scallops and add to the pan a few at a time. By the time you have added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center, about 2 minutes a side.
- Serve, drizzled with the juices from the plate and garnished with the parsley.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 0 grams, TransFat 0 grams
SCALLOPS A LA PLANCHA
Steps:
- Toss the scallops and the garlic on a plate and drizzle with the oil and vinegar; sprinkle with salt and pepper and turn over a couple of times. Go about your business for 5 minutes.
- Preheat a large skillet, preferably nonstick, over high heat. When the skillet smokes-this will take a couple of minutes-add the scallops (leave the liquid behind), not all at once. By the time you've added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center. (You must work more quickly with bay scallops-add them a few at a time and turn them quickly; you may even have to work in batches to keep them from overcooking.)
- Serve, drizzled with the juices from the plate and garnished with the parsley.
- Variations
- Shrimp or Squid a la Plancha: This technique works perfectly with both shrimp and squid. Keep the cooking time especially short for squid or it will get tough.
- Another option is to vary the kind of oil, vinegar, seasoning, and garnish as you like. For example, use peanut oil with scallions and peeled fresh ginger, then garnish with a drizzle of soy sauce or fresh cilantro for a completely different take.
- Scallops
- A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and-water being cheaper than scallops-decreases their value. Furthermore, the added water makes browning more difficult. You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won't have a problem.
- Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you're stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it's slightly tough, but not unpleasant.
SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler or prepare a charcoal grill.
- Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
- Remove and discard the ends of the snap peas.
- Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams
SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE
Categories Food Processor Dairy Shellfish Vegetable Sauté Dinner Lunch Seafood Scallop Asparagus Sake Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Finely chop peppercorns in processor. Cook sake, shallots, ginger, vinegar and 1/2 teaspoon chopped peppercorns in small saucepan over medium heat until liquid is reduced to 2 tablespoons, about 15 minutes. Add cream; simmer until liquid coats spoon, about 6 minutes. Strain into another small saucepan.
- Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. Refresh under cold water; drain. Sprinkle remaining chopped peppercorns over both sides of scallops. Season with salt.
- Melt butter in large nonstick skillet over high heat. Add scallops; cook until golden and almost cooked through, turning occasionally, about 4 minutes. Add asparagus; sauté until scallops are cooked through and asparagus is hot, about 30 seconds. Arrange scallops on plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish with asparagus. Sprinkle with chives.
SCALLOP AND ASPARAGUS LINGUINE
This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!
Provided by juliepettus
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
- Boil Linguine acording to package directions.
- Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
- Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
- Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
- Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
- Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
- Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!
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
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
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