SPICY SEARED SCALLOPS
These tasty seared scallops are spiced with Cajun seasonings, making for a delicious appetizer or addition to risotto or pasta.
Provided by Diana Rattray
Categories Appetizer Dinner Entree Main Course Salad
Time 1h11m
Number Of Ingredients 6
Steps:
- Enjoy.
Nutrition Facts : Calories 199 kcal, Carbohydrate 20 g, Cholesterol 40 mg, Fiber 4 g, Protein 20 g, SaturatedFat 2 g, Sodium 1133 mg, Sugar 6 g, Fat 6 g, ServingSize 18-20 scallops (4-6 servings), UnsaturatedFat 0 g
SEARED SCALLOPS WITH LEMON AND BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
- Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
- Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.
SEARED SCALLOPS WITH BACON & SUMMER SALAD
Grill up our Seared Scallops with Bacon & Summer Salad recipe. This great dish stars seared scallops with bacon, corn, snap peas, cherry tomatoes and more.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat grill to medium heat.
- Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
- Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated. Grill 2 min. on each side or until scallops are opaque. Remove from grill.
- Mix sugar and A.1. until blended. Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim. Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
- Cut kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly. Stir in cilantro, lime zest and juice.
- Break each bacon slice into thirds; place over scallops. Serve with vegetable mixture.
Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH
Steps:
- Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
- Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
- Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
- Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
- Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
- Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.
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.
SPICY SEARED SCALLOP SALAD
Steps:
- Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
- In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
PAN-SEARED SCALLOPS WITH BACON AND SPINACH
Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
- Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
- Pat scallops dry with paper towels.
- Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
- Transfer to a plate; keep warm.
- Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
- Add half of spinach; cook 1 minute, stirring frequently.
- Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
- Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
- Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
- Serve immediately with lemon wedges, if desired.
Nutrition Facts : Calories 271.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 67.8, Sodium 594.5, Carbohydrate 12.8, Fiber 2.6, Sugar 2.1, Protein 33.7
SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING
Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.
Provided by MixnVixn
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle Scallops with salt/pepper/garlic salt and set aside.
- In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
- To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
- Remove from pan to reserved paper towel where you put your cooked bacon crisps.
- Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
- Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
- Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
- Serve warm and enjoy!
SEARED SCALLOPS WITH BACON
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
- Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
- Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.
SEA SCALLOPS WITH SPICED BACON
Categories Shellfish Appetizer Broil Cocktail Party Bacon Seafood Scallop Curry Party Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 28 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Stir together brown sugar, curry powder, and cayenne in a bowl until combined well.
- Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat until some fat has rendered and edges begin to brown but bacon is still flexible, about 2 minutes per batch. Transfer bacon to paper towels to drain and cool.
- Preheat broiler and lightly oil top rack of a broiler pan (do not line with foil).
- Cut bacon slices in half crosswise. Divide sugar mixture among slices, spreading evenly and lightly pressing to help it adhere. Place 1 scallop half, cut side down, on each slice of sugar-coated bacon, then wrap bacon around scallop and secure with a toothpick. Transfer to oiled rack of a broiler pan.
- Broil scallops, bacon side down, 4 to 5 inches from heat, turning over once, until bacon is browned and scallops are opaque, about 6 minutes total. Serve immediately.
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