SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL
Steps:
- 1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.
- 2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
- 3. Purée the peas in a blender until very smooth, or push through a sieve.
- 4. Grill the bacon, put it on kitchen paper and keep warm.
- 5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
- 6. Whisk all the honey vinaigrette ingredients together.
- 7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.
SEARED SCALLOPS, WITH CHILI-LIME BUTTER, MINT PEA PUREE AND CRISPY PROSCIUTTO
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Pea Puree:
- Place peas in small saucepan with enough water to just cover them.
- Bring to boil and then simmer 3-5 minutes, until hot and tender.
- Drain and place in food processor with mint and mascarpone.
- Pulse until smooth, but still has a bit of texture.
- Season to taste with KSP.
- Crispy Prosciutto:
- Lay Prosciutto out on a baking sheet covered in parchment in a preheated over for 10-12 minutes or until crispy and brown.
- Remove to paper-lined plates and break apart into shreds.
- Jalapeno-Lime Butter:
- Melt butter and then add chili, lime juice and zest.
- Salt to tast.
- To serve:
- Place a dollop of pea puree on each plate and top with scallops.
- Drizzle a spoonful of the butter and crumble prosciutto on top of each scallop.
SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER
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
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 MINT, PEAS, AND BACON
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
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.
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.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
More about "seared scallops with chili lime butter mint pea puree and crispy prosciutto food"
CHILI LIME BUTTER SCALLOPS WITH PANCETTA - HONEST COOKING
From honestcooking.com
Servings 4Category MainAuthor NerdswithknivesTotal Time 25 mins
- For the pea puree: Place the frozen peas into a small saucepan with enough water to cover. Bring to a boil and simmer over medium heat for 3-5 minutes until the peas are hot. Drain the peas well and place in a food processor with the mint and mascarpone. Pulse the mixture for about 1 minute until it's smooth, but still has a bit of texture. Season with salt and pepper to taste and set aside.
- For the crispy pancetta: Lay out the pancetta in a single layer on a baking sheet covered with parchment paper. Place in the preheated oven for 10-12 minutes until crisp and brown. Remove to paper towel-lined plate and break apart into shards when cool enough to handle.
- For the Jalapeño-Lime Butter: In a small saucepan melt butter, then add chili and lime zest and juice and stir together. Season with salt to taste. Set aside.
SEARED SCALLOPS WITH CHILI-LIME BUTTER, PEA PURéE AND …
From nerdswithknives.com
Reviews 4Total Time 25 minsEstimated Reading Time 5 mins
- For the pea puree: Place the frozen peas into a small saucepan with enough water to cover. Bring to a boil and simmer over medium heat for 3-5 minutes until the peas are hot. Drain the peas well and place in a food processor with the mint and mascarpone. Pulse the mixture for about 1 minute until it's smooth, but still has a bit of texture. Season with salt and pepper to taste and set aside.
- For the crispy pancetta: Lay out the pancetta in a single layer on a baking sheet covered with parchment paper. Place in the preheated oven for 10-12 minutes until crisp and brown. Remove to paper towel-lined plate and break apart into shards when cool enough to handle.
- For the Jalapeño-Lime Butter: In a small saucepan melt butter, then add chili and lime zest and juice and stir together. Season with salt to taste. Set aside.
SEARED SCALLOPS WITH CRISPY PANCETTA, MINTY PEA PUREE …
From thefeedfeed.com
5/5 (4)Total Time 1 hr
10 BEST SEA SCALLOP APPETIZER RECIPES | YUMMLY
From yummly.com
BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED …
From delish.com
SIZZLING SEARED SCALLOPS | SEAFOOD RECIPES | JAMIE OLIVER …
From jamieoliver.com
SEARED SCALLOPS WITH PEA PUREE & BUTTER SAUCE - LOST IN …
From lostinfood.co.uk
PERFECTLY SEARED SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
BEST SCALLOPS WITH PEA PUREE RECIPE - HOW TO MAKE SCALLOPS WITH …
From food52.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
From seriouseats.com
THIS SEARED SCALLOPS RECIPE WITH GREEN PEAS AND MINT SAUCE TASTES …
From washingtonpost.com
SEARED SCALLOPS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SCALLOPS RECIPE WITH PEA PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SEARED SCALLOPS WITH CHILI LIME BUTTER MINT PEA PUREE AND CRISPY ...
From findrecipes.info
BEST SEARED SCALLOPS WITH CHILI LIME BUTTER MINT PEA PUREE AND …
From alicerecipes.com
SEARED SCALLOPS WITH MINTED PEA PUREE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search