Seared Scallops With Cabbage And Leeks Food

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QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

PAN-SEARED SCALLOPS WITH MELTED LEEKS



Pan-Seared Scallops With Melted Leeks image

The pairing of melted leeks with juicy scallops and a spicy olive relish is elegant and original, and it comes together in just twenty minutes. Get the recipe for Pan-Seared Scallops With Melted Leeks.

Provided by Paige Grandjean

Time 20m

Number Of Ingredients 10

0.75 cup pitted Castelvetrano olives, torn
1 red Fresno chile, finely chopped
0.5 teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
6 tablespoons olive oil, divided
0.75 teaspoon freshly ground black pepper, divided
6 large leeks, thinly sliced (about 6 cups)
4 cloves garlic, thinly sliced
1.25 teaspoons kosher salt, divided
1.5 pounds large sea scallops, patted dry
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
  • Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean.
  • Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley.

SCALLOPS WITH CABBAGE AND CAPERS



Scallops with Cabbage and Capers image

Provided by Food Network Kitchen

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

8 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 head light-green cabbage, sliced
Kosher salt
1 cup low-sodium chicken broth
1 1/4 pounds sea scallops
Freshly ground pepper
1 to 2 tablespoons capers, rinsed if packed in salt
1/4 cup golden raisins
3 tablespoons cider vinegar
1/2 cup roughly chopped fresh parsley

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
  • Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
  • Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
  • Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
  • Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

SEARED SCALLOPS WITH CABBAGE AND LEEKS



Seared Scallops with Cabbage and Leeks image

Protein-rich sea scallops make this main dish satisfying and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

3 tablespoons olive oil
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well
1 pound green cabbage (about 1/2 medium head), halved lengthwise, cored, and thinly sliced crosswise
1/3 cup homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 large sea scallops (about 1 pound), tough side muscles removed
Lemon slices, for garnish

Steps:

  • Heat 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add leek; cook until soft, 1 to 2 minutes. Stir in cabbage, and add stock. Cook, stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt, and season with pepper. Set aside.
  • Sprinkle scallops with 1/4 teaspoon salt, and season with pepper. Heat remaining 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add scallops; cook, turning once, until dark golden, about 4 minutes per side.
  • Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.

Nutrition Facts : Calories 238 g, Cholesterol 37 g, Fat 11 g, Fiber 1 g, Protein 20 g, Sodium 461 g

SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER



Seared scallops with leeks & lemon chilli butter image

Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests

Provided by Jane Hornby

Categories     Starter

Time 20m

Number Of Ingredients 9

4 young, but not baby leeks leeks , trimmed
12 scallops , roes on or off
1 tbsp light olive oil
lemon wedges, to serve
250g pack butter , softened
1 red chilli , deseeded and finely chopped
2 garlic cloves , crushed
zest 2 lemon
bunch parsley , leaves chopped, plus extra to serve

Steps:

  • For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
  • Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
  • Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
  • To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium

SEARED SCALLOPS WITH CABBAGE AND LEEKS



Seared Scallops With Cabbage and Leeks image

Make and share this Seared Scallops With Cabbage and Leeks recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well
1 lb green cabbage, halved lengthwise, cored and thinly sliced corsswise (about 1/2 a medium head)
1/3 cup low sodium chicken broth
coarse salt
fresh ground pepper
12 large sea scallops, tough side muscles removed (about 1 pound)
sliced lemon (to garnish)

Steps:

  • Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
  • Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
  • Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
  • Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
  • Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

Nutrition Facts : Calories 165.7, Fat 10.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 207.5, Carbohydrate 11.4, Fiber 3.2, Sugar 4.5, Protein 7.6

SEARED SCALLOPS WITH QUAILS EGGS & ASPARAGUS



Seared Scallops With Quails Eggs & Asparagus image

Seared Scallops with fried quails eggs and asparagus shoots. From a recipe available on the BBC food website. With the quails eggs, be prepared to suffer some causalities well breaking the shells.

Provided by samule83

Categories     Vegetable

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

5 asparagus spears, trimmed
2 tablespoons butter
salt
fresh ground black pepper
1 tablespoon vegetable oil
3 quail eggs
3 scallops, cleaned

Steps:

  • Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
  • Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.
  • Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.

Nutrition Facts : Calories 414.1, Fat 40, SaturatedFat 17.4, Cholesterol 299.7, Sodium 427.8, Carbohydrate 4.6, Fiber 1.5, Sugar 1.1, Protein 11

SEARED SCALLOPS WITH FENNEL



Seared Scallops With Fennel image

Make and share this Seared Scallops With Fennel recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
16 sea scallops (1 1/2 lbs)
kosher salt
fresh ground black pepper
1 fennel bulb, trimmed of stalks (reserving 2 tablespoons of the fronds)
1 onion, thinly sliced
8 ounces clam juice
1/2 cup dry white wine
1 pint grape tomatoes
8 slices baguette
2 teaspoons extra virgin olive oil
1 garlic clove, peeled

Steps:

  • Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
  • Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
  • Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
  • Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
  • Return scallops, browned side up, and cook through, 2 to 3 minutes.
  • Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
  • Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4

SEARED SCALLOPS WITH FLAVOURED GREENS



Seared scallops with flavoured greens image

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

Provided by Tom Kerridge

Categories     Canapes, Dinner

Time 25m

Yield Serves 6

Number Of Ingredients 8

2 tbsp rapeseed oil
3 shallots , diced
2 garlic cloves , crushed
zest and juice 2 lemons
300g dark greens , such as cavalo nero or kale, stalks removed then shredded
50g anchovies , chopped
9 large scallops , roe removed and halved horizontally
knob of butter

Steps:

  • Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
  • Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium

SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC



Seared Scallops With Grapefruit Beurre Blanc image

Make and share this Seared Scallops With Grapefruit Beurre Blanc recipe from Food.com.

Provided by Food.com

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup shallot, diced
10 tablespoons olive oil
1/2 cup fresh grapefruit juice
1/4 cup white wine vinegar
1/3 cup heavy cream
1 cup unsalted butter, cut into tablespoon-sized pieces and chilled
kosher salt
black pepper, freshly ground
1 3/4 lbs medium dry sea scallops
1 tablespoon chives, thinly sliced (optional)

Steps:

  • In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream). Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
  • Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
  • In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding), cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
  • Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.

Nutrition Facts : Calories 937.3, Fat 88.1, SaturatedFat 38.6, Cholesterol 196.9, Sodium 797, Carbohydrate 13.1, Sugar 2.9, Protein 25.5

SEARED SCALLOPS WITH WILTED CHARD



Seared Scallops With Wilted Chard image

Here I've paired some "colossal" jumbo scallops with wilted greens. The acidity in the greens make them the perfect complement to devilishly rich scallops. This could be served over grits, potatoes, mashed cauliflower, even beans, for and elegent low-country meal!

Provided by spicyperspective

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 slices , thick-cut bacon cut into pieces
2 shallots, sliced thin
2 -3 cloves garlic, minced
2 bunches kale (chard, beat greensâ )
1 tablespoon soy sauce
1 tablespoon red wine vinegar
salt and pepper
12 large sea scallops
2 tablespoons olive oil
1 tablespoon butter

Steps:

  • Slice the kale stems into thin pieces and the leaves into larger strips.
  • Heat a large, deep pan to medium-high. Add the bacon a cook 3-4 minutes.
  • Then add the shallots and cook until soft-3 more minutes.
  • Next add the garlic, and kale STEMS.
  • Cook another 4-5 minutes before adding the leaves. Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
  • Heat an iron skillet to high.
  • Dry the scallops thoroughly, then salt and pepper.
  • Add the oil to the pan and swirl around.
  • When it starts to smoke, quickly add the scallops. Cook on high for about 1-2 minutes.
  • Flip the scallops and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.

Nutrition Facts : Calories 229.6, Fat 10.8, SaturatedFat 2.9, Cholesterol 22.5, Sodium 393.9, Carbohydrate 23, Fiber 2.7, Sugar 0.4, Protein 13.5

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