Scallops With Lime Mayonnaise Food

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO

Steps:

• In a small skillet saute onion in butter over medium heat until translucent. Cool.
• Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.*
• Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
• Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature.
• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES

Steps:

• Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
• Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
• Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

GRILLED SCALLOPS WITH NORI, GINGER, AND LIME

Steps:

• Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
• Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
• Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
• Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
• Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

BACON WRAPPED SCALLOPS WITH SPICY MAYO

Steps:

• Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
• Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
• To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

SCALLOPS WITH LIME MAYONNAISE

Steps:

• Mix mayonnaise, lime and chili pepper in small bowl.
• Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
• In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
• Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO

Steps:

• In a small skillet saute onion in butter over medium heat until translucent. Cool.
• Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.*
• Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
• Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature.
• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

BAKED SCALLOPS WITH LIME

Steps:

• Preheat over to 400 degrees.
• Rinse the scallops and pat dry.
• Remove and discard each "foot" (tough piece on the side of each scallop).
• Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
• Place scallops in a baking dish.
• Sprinkle the wine over the top.
• Lightly cover the scallops with bread crumbs.
• Drizzle olive oil over the top.
• Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.