SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME
This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Provided by Colu Henry
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
- Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
- Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
- Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
- Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.
BROWN BUTTER SCALLOP ROLLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the scallops in half (two half-circles) and transfer to a medium bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the olive oil, thyme and parsley and toss to coat; cover and refrigerate until ready to cook.
- Generously butter the insides of the rolls. Heat a large skillet over medium heat. Add the rolls, buttered-side down, and toast until golden, about 3 minutes. Remove to a plate and let cool, then tuck 2 lettuce leaves into each.
- Heat the skillet over medium-high heat and add the scallops in a single layer. Cook, undisturbed, until golden on one side, about 3 minutes. Flip the scallops and add the remaining 3 tablespoons butter to the pan, swirling to distribute the butter. Tilt the pan slightly and spoon the butter over the scallops until they are cooked through and the butter begins to brown and smell nutty, about 3 more minutes. Add the lemon juice and toss.
- Divide the scallops among the rolls and drizzle with the browned butter. Sprinkle with the chopped herbs and serve with lemon wedges.
SOY BUTTER SAUCE
Steps:
- Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter.
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