Seared Scallops With Spicy Papaya Sauce Food

SEARED SCALLOPS WITH HERB BUTTER SAUCE

Steps:

• Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• Add 2 tablespoons olive oil and heat until quite hot.
• Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
• Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
• Let the pan cool for a minutes before you make the sauce.
• When pan has cooled somewhat, return it to medium heat.
• Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• Add wine and simmer until reduced by half, another 1-2 minutes.
• Add the herbs and lemon zest.
• Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
• Return the scallops and any accumulated juices to the pan.
• Gently roll the scallops in the sauce to warm them through.
• Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE

Steps:

• in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
• mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
• serve scallops and sauce immediately.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
• Stir paste together with vinegar, fish sauce, water, and lime juice.
• (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
• Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
• Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
• Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.
• Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.

SPICY PAN SEARED SCALLOPS RECIPE

Steps:

• If frozen, thaw scallops overnight in the refrigerator. If the scallops have the mini muscle on the sides, go ahead and remove those. Don't worry, you will be able to see these little pieces of flesh on the sides of the scallops. Just use your fingers to pinch it and pull it off the scallop then discard. Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out. Salt scallops. Mix melted butter and chili sauce, set aside. Heat oil in cast iron pan over high heat 3-4 minutes. Place scallops flat side down in pan and cook 2 minutes to sear. Flip scallops and cook approximately 2 minutes or until just cooked through. Remove pan from heat then spoon chili butter mixture over the top of the scallops Serve topped with buttery chili sauce and fresh parsley.

SCALLOP FRA DIAVOLO

Steps:

• Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
• Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
• Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
• While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
• Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
• Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.

SEARED SCALLOPS WITH SPICY CLEMENTINE DIPPING SAUCE

Steps:

• 1. To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest to a boil. Reduce heat and simmer for 1 hour; mixture should be thickened and syrupy.
• 2. Remove from heat and whisk in butter, one piece at a time, until incorporated.
• 3. In a large skillet over high heat, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.

SPICY SEARED SCALLOPS

Steps:

• Enjoy.

SEARED SCALLOPS WITH SPICY PAPAYA SAUCE

Steps:

• In a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice, cilantro, and 1/4 teaspoon salt. Set aside.
• In a large sealable bag, combine flour, black pepper, and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
• In a large skillet, heat oil over medium heat. Add scallops; cook and stir until golden. Serve scallops over papaya sauce.

SEARED SCALLOPS WITH SPICY PAPAYA SAUCE

Steps:

• In a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice, cilantro, and 1/4 teaspoon salt. Set aside.
• In a large sealable bag, combine flour, black pepper, and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
• In a large skillet, heat oil over medium heat. Add scallops; cook and stir until golden. Serve scallops over papaya sauce.