Scallops In Tomato Sauce Food

SCALLOPS WITH FRESH TOMATO SAUCE

Steps:

• Make the sauce: Add all ingredients to a bowl.
• Let it sit at room temperature for 1 hour, then start the scallops.
• Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
• Heat olive oil in a pan.
• Add scallops and sauté 2-3 minutes.
• Turn over and cook 3 minutes more until browned.
• To serve, place 2 romaine leaves on a plate.
• Top lettuce with 4-5 tablespoons of sauce.
• Add 3 scallops to each plate and garnish with a lemon wedge and parsley.

SCALLOPS IN TOMATO SAUCE

Steps:

• Shell scallops.
• Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
• Heat oil on low and cook shallot or onion until tender.
• Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
• Cover and simmer mixture for 10 minutes.
• Remove lid and increase heat to high, to reduce the liquid quantity to half.
• Remove sprig of thyme and bay leaf.
• Press the sauce through a sieve into a frying pan.
• Bring the tomato sauce back to a simmer.
• Remove scallops from marinade.
• Place on a paper towel to remove excess marinade.
• Add the zest of a lemon and the scallops to the sauce.
• Gently poach them for 2 minutes, being careful not to allow the sauce to boil.

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
• Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
• Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO

Steps:

• In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
• In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
• In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
• Place 1 saute pan over high heat until it smokes.
• In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
• In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SCALLOP QUENELLES WITH GINGERED TOMATO SAUCE

Steps:

• Make the sauce:
• In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly. Season the sauce with salt and pepper and keep it warm.
• Make the quenelles:
• Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor purée the scallops with the salt. With the motor running add the cream in a stream and blend the mixture until it is just smooth. In a large deep skillet bring 1 1/2 inches of salted water to a simmer. Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch. Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates.
• Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley.

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

BBQ SCALLOPS IN SHELL WITH TOMATO

Steps:

• In a small bowl combine garlic, pepper, Tabasco, parsley and tomato and mix well.
• Place a small 1/4 teaspoon dollop of butter into each scallop shell and pour equal amounts of mixture over each scallop.
• Cook over medium barbecue grill around 10 minutes or until sauce has been bubbling a few minutes.

PAN SEARED SCALLOPS WITH TOMATO & BASIL WINE SAUCE

Steps:

• Rinse scallops well then lay out on paper towels to remove moisture.
• 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
• 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
• 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
• 4. Sauté for 30 seconds, and then add the garlic and basil.
• 5. Cook for two minutes, and then stir in the butter.
• 6. Plate the scallops and add the sauce.

SAUTEED SEA SCALLOPS WITH SHALLOTS AND TOMATOES

Steps:

• Cut in half each scallop crosswise if too large. Set them aside.
• Drop the tomatoes into boiling water for 12 seconds to loosen the skin. Remove the skins and halve them to remove the seeds. Cut the tomatoes into small cubes.
• Melt the butter in a large non-stick skillet over high heat. Add the scallops, salt and pepper. Saute the scallops, shaking the skillet and stirring so that they cook evenly, about 4 minutes.
• Add the shallots, tomatoes, lemon juice, Tabasco and cook and stir over high heat for 2 minutes. Sprinkle the coriander over all and serve immediately.

SEA SCALLOPS WITH GARLIC AND TOMATOES

Steps:

• Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
• Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
• Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
• Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.

SEARED SCALLOPS WITH TOMATO BEURRE BLANC

Steps:

• Make beurre blanc:
• Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
• Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
• Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
• Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
• Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

SEA SCALLOPS WITH TOMATOES AND SHALLOT BUTTER

Steps:

• Core and peel tomatoes. Halve them crosswise. Squeeze the halves gently to extract seeds; cut halves into 1/4-inch cubes.
• In a nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot add scallops, salt and pepper. Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes.
• Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. Do not overcook the scallops.

PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE

Steps:

• Combine first 4 ingredients in a medium skillet; bring to a boil.
• Cook until reduced to 1/2 cup(about 5 mins).
• Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
• Return wine mixture to skillet.
• Add cream; cook over medium heat 1 minute.
• Add butter stirring until butter melts.
• Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
• Add linguine; toss well.
• Cover and keep warm.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Sprinkle scallops with 1/8 teaspoon salt.
• Arrange scallops in pan; cook 2 minutes on each side or until done.
• Add scallops to pasta mixture; toss gently to combine.
• Garnish with cilantro, if desired.