Seared Scallops With Jammy Cherry Tomatoes Food

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

SAUTED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY

Steps:

• Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

SEARED SCALLOPS RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
• Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
• Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
• Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
• Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.

SAUTEED SCALLOPS WITH GARLIC AND TOMATOES

Steps:

• Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
• Roll scallops in flour.
• Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
• Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
• Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
• Serve with lemon wedges.

SEARED SEA SCALLOPS WITH TOMATOES AND ONIONS

Steps:

• Preheat oven to 400 degrees and preheat grill to hot. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.
• Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
• Pour mixture into a baking dish and arrange scallops on top. Bake for five minutes. Remove from oven and cool. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.

PAN-SEARED SCALLOPS, CORN, AND TOMATOES

Steps:

• Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
• In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
• Serve scallops sprinkled with bacon.

SAVORY SAUTEED SCALLOPS WITH CHERRY TOMATOES

Steps:

• Pat scallops dry.
• In skillet over medium-high heat, melt butter and oil until very hot.
• Add scallops; saute quickly until cooked.
• (Probably no more than 3 minutes per side.) Remove scallops and keep warm.
• Add tomatoes to skillet and add remaining ingredients.
• Increase heat to high and cook quickly to thicken sauce.

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA

Steps:

• Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
• Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
• Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
• In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
• Add your beans and cook for a couple of minutes before adding a wine glass of water.
• Bring to the boil, then lightly mash to a course puree.
• Loosen the puree with a little more water if need be.
• Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
• Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
• Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
• Don't overcook them.
• Remove to a bowl and coat with a mixture of olive oil and lemon juice.
• Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.