Sea Scallops With Piquillo Peppers Food

SEA SCALLOPS WITH PIQUILLO PEPPERS

Steps:

• Turn the oven to 200 degrees. Warm the olive oil over medium-low heat in a skillet and add the garlic. When it sizzles, add the peppers and cook, turning only once, until they shrivel a bit, about 5 minutes. Season, transfer to a serving platter, and put in the oven.
• Wipe out the skillet or use another one; preheat it for a couple of minutes over high heat. Add a not-too-thin film of oil and add the scallops one at a time; brown them well on the first side for as long as 5 minutes, adjusting the heat so they don't burn (which on my stove translates as "leave the heat on high"), then turn and brown lightly on the second. They should be firm but still quite moist in the middle. Season with salt and pepper and put on top of the piquillos. Return to the oven.
• Lower the heat a bit, add the wine (it will spatter) and cook, stirring with a wooden spoon to release any brown bits. Taste that sauce and add salt and pepper, if necessary, then spoon over the scallops and piquillos, garnish with herbs and serve with a spoon.

SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE

Steps:

• Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
• Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
• Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.

SEARED SEA SCALLOPS WITH SPICY CARROT COULIS

Steps:

• Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
• Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
• To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

SEARED SEA SCALLOPS

Steps:

• Heat the olive oil and butter in a large pan over medium-high heat.
• Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
• Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

SCALLOPS WITH RED PEPPER SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

SEA SCALLOPS WITH RED PEPPER CREAM

Steps:

• For Sea Scallops.
• Heat butter in heavy large skillet over high heat.
• Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
• Transfer scallops to bowl, using slotted spoon.
• Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
• Whisk in cream and any juices in scallop bowl.
• Boil until thickened to sauce-like consistency, stirring occasionally.
• Whisk in Red Pepper Puree and heat through.
• Stir in scallops, adjust seasoning and serve immediately.
• For Red Pepper Puree (makes about 1 cup).
• Melt butter in heavy small saucepan over low heat.
• Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
• Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
• Puree peppers through medium blade of food mill, discarding skins.
• Can be stored in the refrigerator 1 week or frozen.
• Peppers can also be charred and skins removed.
• Proceed with recipe and puree in blender or processor.