SEARED SCALLOPS WITH ALMOND VINAIGRETTE
I love scallops, and am always looking for another way to prepare them. This takes no time, and is great for a wonderful meal. You can also serve these as appetizers, just distribute the preserves mixture and the scallops differently, or place all on one plate and serve with decorative picks.
Provided by Lynette !
Categories Seafood
Time 20m
Number Of Ingredients 11
Steps:
- 1. Finely chop the almonds into small pieces but not into a powder. Mix the almonds and 4 tablespoons oil in a medium bowl. Whisk in 1 tablespoon vinegar and chives; season with salt, pepper, and more vinegar if desired.
- 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add to the skillet. Cook until deep golden and caramelized, 2-3 minutes. Turn scallops; add butter and thyme. Cook, frequently tilting skillet and spooning butter over the scallops, until the scallops are deep golden and just cooked through, 2-3 minutes longer. (Basting will add extra flavor.)
- 3. Stir the preserves and 1/2 teaspoon water in a small bowl to loosen. Smear 1 tablespoon preserve mixture in the center of 2 plates. Top with 6 scallops on each plate. Drizzle some vinaigrette over. Garnish with herbs or arugula.
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
Make and share this Pan-Seared Scallops With Champagne Grapes and Almonds recipe from Food.com.
Provided by sandrasothere
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Melt 2 tablespoons butter in very large skillet over medium-high heat.
- Cook butter until beginning to brown, about 2 minutes.
- Add scallops, cook 2 minutes per side.
- Transfer scallops to plate, tent with foil.
- Melt remaining butter in same skillet over miduim-high heat.
- Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
- Stir in lemon juice and any accumulated scallop juices.
- Bring mixture to a boil, season with salt and pepper.
- Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates.
- Spoon sauce over and serve.
Nutrition Facts : Calories 234.5, Fat 18.5, SaturatedFat 9.5, Cholesterol 52.6, Sodium 239, Carbohydrate 9.2, Fiber 1.2, Sugar 4.4, Protein 9.3
SEA SCALLOPS WITH ALMOND SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you're using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)
- Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED SCALLOPS WITH BROWN BUTTER, CAPERS, AND TOASTED ALMOND SAUCE
Try this delicious seared scallops recipe from Martha for a truly elegant meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
- In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
- Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
Categories Fruit Nut Shellfish Appetizer Sauté Quick & Easy Almond Scallop Fall Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
SCALLOPS WITH ALMONDS
Steps:
- Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
- Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.
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CREAMED SCALLOPS WITH ALMONDS, SHERRY AND LEMON RECIPE
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5/5 (1)Category EntréesCuisine AmericanTotal Time 22 mins
- 1. If using thawed frozen scallops, rinse off any ice; pat scallops dry with a paper towel. Place scallops on a wire rack set over a cookie sheet or plate and place, uncovered, in refrigerator. Place clean scallop shells on a sheet pan; set aside. If not using shells, have a large ovenproof dish or small gratin dishes set on a sheet pan at the ready.
- 2. In a medium saucepan set over medium-high heat, melt two tablespoons of butter and add shallot and a pinch of salt. Cook, stirring occasionally, about 3 minutes; add garlic, a pinch of salt and pepper, and cook another minute. If needed, add another tablespoon butter to pan. Add mushrooms and sauté for 5 minutes or until lightly browned. Add sherry and let reduce to about 1 tablespoon. Add heavy cream and stir. Cook until cream is reduced and slightly thickened. Taste and add more salt or pepper as needed. Turn off heat and reserve.
- 3. Melt one tablespoon butter in a small sauté pan over medium heat; add breadcrumbs and almonds and stir, coating crumbs with butter, until golden; set aside.
- 4. Heat oven to broil on high. Remove scallops from refrigerator. Pat scallops dry a second time to remove all excess moisture. If desired, score the top of each scallop a sharp knife. Season with salt and pepper.
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS ...
From bonappetit.com
5/5 (1)Estimated Reading Time 40 secs
- Sprinkle scallops with salt and pepper. Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
SEARED SCALLOPS WITH ALMOND VINAIGRETTE RECIPE - BON …
From bonappetit.com
4.5/5 (12)Estimated Reading Time 1 minServings 2Total Time 25 mins
- Finely chop almonds into small pieces but not into a powder. Mix almonds and 4 Tbsp. oil in a medium bowl. Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with salt, pepper, and more vinegar, if desired.
- Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add to skillet. Cook until deep golden and caramelized, 2–3 minutes. Turn scallops; add butter and thyme. Cook, frequently tilting skillet and spooning butter over, until scallops are deep golden and just cooked through, 2–3 minutes longer. (Basting adds extra flavor.)
- Stir preserves and 1/2 tsp. water in a small bowl to loosen. For an appetizer, smear about 1/2 Tbsp. preserve mixture in center of each plate. For an entrée, smear 1 Tbsp. preserve mixture. Top with 2–4 scallops each. Drizzle some vinaigrette over. Garnish with herbs.
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Servings 4Total Time 1 hrCategory Shellfish
- Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the roasted bell pepper.
- In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Add the scallions, season with salt and pepper and cook over moderately high heat, turning, until lightly charred all over, about 5 minutes. Transfer to plates and wipe out the skillet.
SCALLOPS WITH SMOKED ALMOND MILK - WINE ENTHUSIAST
From winemag.com
Category Food, Food RecipesEstimated Reading Time 1 min
- Gently toast the whole almonds in a dry pan. Meanwhile, heat coconut milk until boiling. Transfer almonds into boiling coconut milk. Remove from heat and let steep for 3 hours. Strain and check for seasoning.
- Sauté scallops in hot olive oil until lightly browned, turning once, about 1 minute each side. Remove and place on wire rack. Sprinkle with flaked almonds without superimposing them. Put beechwood chips in smoker gun and turn on, or add a few drops of liquid smoke to almond milk.
- Emulsify almond milk just before serving. Arrange scallops in individual shallow serving dishes, and then pour almond milk around them. If using smoker gun, let a bit of smoke out over the milk and cover immediately to trap the smoke. Serves 4.
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- For chive oil, process extra-virgin olive oil and chives in a blender until smooth, season to taste with sea salt and freshly ground white pepper. Makes 100ml.
- Combine scallops, lime rind and extra-virgin olive oil in a non-reactive bowl, toss gently and stand for 10 minutes.
- Meanwhile, for cucumber and yoghurt salad, heat a small frying pan over medium heat and toast sumac until fragrant (1-2 minutes). Transfer to a bowl and add yoghurt, olive oil, reserved lime juice and 1 tsp sea salt. Season generously with freshly ground black pepper and stir to combine. Just before serving, add cucumber and toss gently to combine.
- Heat a frying pan over high heat. Drain scallops, add to pan, and cook, turning once, until caramelised and just cooked (1-2 minutes). Arrange cucumber salad and scallops on plates, top with coriander, drizzle with chive oil, scatter with almonds and serve immediately.
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