Scallops And Tri Color Peppers Schaul Food

SCALLOPS AND TRI-COLOR PEPPERS SCHAUL

Steps:

• In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the bell peppers, stirring for 2 minutes. Add the wine and cook the mixture for 1 minute. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through.

SEA SCALLOPS WITH CARAMELIZED ONION

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

SCALLOPS WITH A CREAMY SAUCE.

Steps:

• heat a little amount of oil in a pan
• add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
• next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
• Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
• serve the scallops with the sauce and season again, serve with a warm bread baton

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

Steps:

• Season the scallops on both sides with salt and pepper.
• In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
• Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
• Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
• Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
• Enjoy!

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

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.

SCALLOPS WITH RED PEPPER SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

SEA SCALLOPS WITH RED PEPPER CREAM

Steps:

• For Sea Scallops.
• Heat butter in heavy large skillet over high heat.
• Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
• Transfer scallops to bowl, using slotted spoon.
• Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
• Whisk in cream and any juices in scallop bowl.
• Boil until thickened to sauce-like consistency, stirring occasionally.
• Whisk in Red Pepper Puree and heat through.
• Stir in scallops, adjust seasoning and serve immediately.
• For Red Pepper Puree (makes about 1 cup).
• Melt butter in heavy small saucepan over low heat.
• Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
• Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
• Puree peppers through medium blade of food mill, discarding skins.
• Can be stored in the refrigerator 1 week or frozen.
• Peppers can also be charred and skins removed.
• Proceed with recipe and puree in blender or processor.

GLAZED SCALLOPS WITH SPINACH AND PEPPERS

Steps:

• Core and seed peppers. Slice into 1/2-inch strips.
• In a small bowl, stir cornstarch with soy sauce until cornstarch dissolves. Stir in sugar and sesame oil.
• Heat vegetable oil in a large non-stick frying pan set over medium-high heat. Add scallops and stir-fry until golden brown on both sides, from 1 to 2 minutes per side. Remove to a plate.
• Add peppers, vinegar, garlic, ginger and chili flakes to pan. Stir-fry until peppers are tender-crisp, from 2 to 3 minutes. Return scallops and any accumulated juice to pan. Stir soy mixture, then pour into pan. Stir constantly until liquid reduces to a glaze, about 1 minute.
• Stir in spinach just until wilted, about 1 minute.