SCALLOPS WITH SUN-DRIED TOMATOES
Time 29m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil over medium high. Add garlic and lemon peel and saute for 30 seconds. Add scallops and saute for 3-5 minutes. Remove scallops, add tomato, capers, lemon juice and thyme. Thicken for about 2 minutes. Add butter and whisk until melted. Add salt. Return scallops until heated. This is great served over rice.
SCALLOPS WITH HAZELNUTS AND WARM SUN GOLD TOMATOES
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Toss with 1 tablespoon oil; season with salt and pepper.
- Meanwhile, heat remaining 2 tablespoons oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate.
- Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.
SCALLOPS WITH SUN-DRIED TOMATOES
A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO
Provided by Stuart O'Keeffe
Time 50m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
- Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
- Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
- Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.
SUN-DRIED TOMATO SEARED SCALLOPS
Found this recipe in America's Most Wanted Recipes by Ron Douglas...from the Brooklyn Cafe (copycat). It sounded delicious and easy to do.
Provided by mama smurf
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- If the sun-dried tomatoes are moist, dry in a 200 degree oven for about 15 minutes, until dry.
- Grind the sun-dried tomatoes in a blender until they became a smooth powder; remove from the blender and set aside.
- Add the basil (reserve 2 sprigs for garnish), orange juice, and lemon juice to the blender. Blend on medium speed while drizzling 1/4 cup of the olive oil into the mixture.
- Heat a nonstick skillet over medium heat; add 1 tablespoon olive oil and the garlic. Saute the garlic for 15 seconds (do not burn), then add the zucchini. Cook, stirring frequently, for 2 minutes or until the zucchini softens. Season with salt and pepper. Add the tomato, then take off the heat.
- Heat another nonstick skillet over medium-high heat. Season the scallops with salt and pepper and all but 1 teaspoon of the reserved sun-dried tomato powder. Add the remaining 1 tablespoon olive oil to the pan and add the scallops slowly to prevent spattering.
- Cook for about 3 minutes, then flip to the other side. Let cook for another 2 minutes; transfer to a paper towel-lined plate.
- To serve, mound the zucchini mixture in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle the vinaigrette around the dish. Garnish with basil sprig and a sprinkling of tomato powder.
Nutrition Facts : Calories 544.9, Fat 42.1, SaturatedFat 5.8, Cholesterol 24.8, Sodium 297.1, Carbohydrate 28.4, Fiber 5.1, Sugar 16.4, Protein 18.5
LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS
This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
- In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
- Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
- Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
- In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
- Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
- Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1
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.
SEA SCALLOPS WITH TOMATOES AND SHALLOT BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 737 milligrams, Sugar 4 grams, TransFat 0 grams
SEA SCALLOPS WITH GARLIC AND TOMATOES
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 618 milligrams, Sugar 3 grams, TransFat 0 grams
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.
SEARED SUN-DRIED TOMATO-PESTO SEA SCALLOPS
Make and share this Seared Sun-Dried Tomato-Pesto Sea Scallops recipe from Food.com.
Provided by a-bossert
Categories < 15 Mins
Time 9m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the sundried tomatoes and pesto sauce in food prossesor, and blend together.
- Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side.
- Heat the sundried tomato pesto sauce over med heat until hot.
- Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.
Nutrition Facts : Calories 406.2, Fat 25.2, SaturatedFat 14.9, Cholesterol 80.8, Sodium 2460.1, Carbohydrate 34, Fiber 7.3, Sugar 21.5, Protein 18.5
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