Scallops Nicoise With Tomato Olive Sauce Food

SEARED SCALLOPS NICOISE

Steps:

• In a spice grinder or clean coffee grinder, coarsely grind each type of peppercorn separately. Transfer to a small bowl, and toss to combine. Set aside.
• In another small bowl, mix vinegar and mustard; add 6 tablespoons oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper, and set dressing aside.
• Fill a large bowl with ice and water. Bring a large pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, about 1 minute. Using a slotted spoon, lift beans from water, and transfer to the ice bath to cool. Remove from ice bath with slotted spoon; transfer to a clean kitchen towel. Pat dry; transfer beans to a large bowl. Set aside.
• Return the water to a boil. Add fava beans, and cook until just tender, 2 to 3 minutes. Drain and transfer to the ice bath. Drain in a colander. Remove and discard inner skins from fava beans, and add beans to haricots verts.
• Sprinkle scallops with salt and reserved peppercorn mixture. Heat a cast-iron skillet until very hot over medium-high heat. Add 1 1/2 teaspoons olive oil. Add half the scallops, and cook until well browned, 2 to 3 minutes on each side. Transfer to a plate, and set aside.
• Add remaining 1 1/2 teaspoons olive oil to the skillet. Repeat with the remaining scallops, and transfer to the plate.
• Add olives, onion, tomatoes, and reserved dressing to beans; toss to combine.
• Arrange salad on six plates. Top with eggs and scallops; garnish with tarragon. Serve with lemon wedges, if desired.

PASTA WITH SCALLOPS, GARLIC, GRAPE TOMATOES, AND PARSLEY

Steps:

• Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
• Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
• Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
• Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

BROWNED BUTTER SCALLOPS AND BURST TOMATO BASIL PASTA

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate. 3. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the butter and corn, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water. 5. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
• Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
• Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
• Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL

Steps:

• To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
• Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
• To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
• Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.

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 TOMATOES, OLIVES, AND CAPERS

Steps:

• In a large sauté pan over medium heat, add the butter and cook, tilting the pan frequently, until butter has lightly browned. It should smell nutty and have amber bits on the bottom of the pan.
• Add the olive oil and crushed red pepper flakes sauté for 1 minute. The add in the garlic and cook, stirring frequently, for another minute, or until garlic is fragrant.
• Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 minutes.
• Stir in the olives and capers and cook for 2 minutes, stirring frequently.
• Add in the white wine, stir, and allow the mixture to come to a gentle simmer.
• Stir in the basil, lemon juice, and salt, and cook for 2 minutes. Pour over scallops and serve warm!
• Remove the tiny side muscle from the scallops (if they have one). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.
• Add the butter and oil to a large sauté pan over high heat.
• While the pan heats up, lightly salt and pepper the scallops.
• Once the pan begins to lightly smoke, gently add the scallops into the pan, making sure they are not touching.
• Sear scallops for about 1 and 1/2 minutes, then gently flip and cook for another 1 and 1/2 minutes, or until both sides are golden brown. Don't touch them at all while they're searing.
• Tops with sauce, and serve warm! Preferably over pasta or rice.

SEARED SCALLOP NICOISE SALAD WITH A CAPER VINAIGRETTE

Steps:

• To make the dressing, combine all ingredients whisk or shake well to combine, set aside.
• Sear scallops -In a hot skillet add a small drizzle of olive oil and 1 tsp of butter. Season scallops with sea salt and sear in hot skillet for 1 1/2 mintues per side. Set scallops aside.
• In the meantime place a pot of water on the stove to boil (you will boil potatoes, asparagus, and eggs in the same pot).
• Add potatoes and boil until tender, remove potatoes with a slotted spoon and allow to cool,then slice.
• Add asparagus to boiling water and boil for 3 minutes, remove from water and immediately submerge in a bowl of ice water to stop cooking. Set aside.
• Add eggs to boiling water (carefully) and boil for 6 minutes. Remove eggs from boiling water and submerge in ice water. Peel eggs and set aside (6 minutes is the perfect jammy eggs. If you prefer hard-boiled cook for 9 minutes)
• Assemble salad. Greens on bottom, top with asparagus, potatoes, sliced radish, sliced avocado, eggs sliced in half, and seared scallops. Drizzle with dressing and serve immediately.

SCALLOPS NICOISE WITH TOMATO-OLIVE SAUCE

Steps:

• If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
• Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
• Chop the green olives. There should be about 3 tablespoons. Set aside.
• Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
• Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
• Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
• Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
• Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.

SEAFOOD PASTA

Steps:

• Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
• Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

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.

ANGEL HAIR PASTA WITH TOMATO-SCALLOP SAUCE

Steps:

• In skillet, combine olive oil, onion, bell pepper & garlic.
• Sauté over medium heat until veggies are tender.
• Add tomatoes, oregano, salt & pepper.
• Bring to a boil for 1 minute.
• Reduce heat & simmer for 10 minutes.
• Add Seafood & simmer another 3 minutes.
• Serve warm sauce over pasta.
• Top with parmesan cheese, if desired.

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

SCALLOPS & CHERRY TOMATOES WITH CAPER-BUTTER SAUCE

Steps:

• Pat scallops dry. Heat oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm.
• Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes. Add wine and capers; cook, stirring and scraping up any browned bits, until the wine is reduced by half, about 1 minute. Remove from heat and stir in butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.

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