Scallops With Mint Chutney Food

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MORTON'S BROILED SEA SCALLOPS WITH APRICOT CHUTNEY



Morton's Broiled Sea Scallops With Apricot Chutney image

Make and share this Morton's Broiled Sea Scallops With Apricot Chutney recipe from Food.com.

Provided by BonnieZ

Categories     Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 teaspoon whole black peppercorn
2 tablespoons prepared horseradish
1/4 cup apricot preserves
1 tablespoon unsalted butter, melted
12 large sea scallops, side tendons removed (about 1 pound)
12 large fresh spinach leaves, stemmed, rinsed and patted dry

Steps:

  • To prepare chutney:.
  • Place peppercorns on cutting board. Crush them by pressing down on them with bottom of heavy saucepan.
  • In fine-mesh sieve or another sieve lined with cheesecloth, strain horseradish for 2 to 3 minutes.
  • Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
  • In small bowl, whisk preserves until smooth. Whisk in strained horseradish and crushed peppercorns. You will have more chutney than you need for this recipe. Refrigerate leftovers up to 3 days.
  • To prepare scallops:
  • Preheat broiler and position rack 2 to 3 inches from heating element. Lightly brush small baking sheet with a thin layer of the butter and spread scallops on baking sheet.
  • Broil scallops 3-5 minutes, or until golden brown. Turn once for even browning. Try to cook them just until they are translucent in the center, or medium done; do not overcook.
  • Crisscross 2 spinach leaves on each of 6 small plates and put 2 scallops on top of the leaves.
  • Top each scallop with a generous 1/4 teaspoon apricot chutney. Serve immediately.

Nutrition Facts : Calories 124, Fat 3.4, SaturatedFat 1.9, Cholesterol 22.5, Sodium 128.1, Carbohydrate 15.9, Fiber 1, Sugar 8.1, Protein 8.7

PAN-SEARED SCALLOPS WITH MINT AND CHIVES



Pan-Seared Scallops with Mint and Chives image

Categories     Herb     Appetizer     Sauté     Quick & Easy     Lemon     Scallop     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

3 tablespoons butter
12 sea scallops, patted dry
1/3 cup bottled clam juice
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON



Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

Steps:

  • Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  • Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
  • Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

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