SCALLOP AND POTATO SAUTE
I make this special seafood dish for the holidays to treat myself.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.
Nutrition Facts : Calories 415 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 486mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
SEARED SCALLOPS WITH FLAVOURED GREENS
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
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 TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
SEARED SCALLOPS WITH NEW POTATOES AND GREENS
This warm salad makes for a quick, light supper. Be careful not to overcook the scallops, or they'll lose their subtle texture. If you can, make the lemon dressing earlier in the day to allow flavors to blend.
Provided by Dancer
Categories Potato
Time 43m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
- Process until smooth.
- With the motor running, slowly add the extra-virgin olive oil.
- Cover and refrigerate until needed.
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
- Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half or quarters, if the potatoes are large.
- In a bowl, toss the potatoes gently with half of the dressing.
- Set aside and keep warm.
- Season the scallops with the salt and black pepper.
- In a large frying pan, heat the olive oil over medium-high heat.
- Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
- Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
- Remove from the heat.
- To serve, toss the greens with the remaining dressing and divide among individual plates.
- Scatter the potatoes and scallops over the greens.
- Sprinkle with the chives and cracked pepper.
- Serve immediately.
Nutrition Facts : Calories 323.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 47.8, Sodium 582.8, Carbohydrate 28, Fiber 2.6, Sugar 1.2, Protein 26.7
SCALLOP SALAD
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
- Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
- Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE
Categories Potato Shellfish Sauté Dinner Seafood Scallop Winter Anniversary Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
- Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet.
- Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
- Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.
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