CILANTRO SCALLOPS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
- Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
- Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.
SOY-GLAZED SCALLOPS
Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.
Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SOY CITRUS SCALLOPS WITH SOBA NOODLES
Make and share this Soy Citrus Scallops With Soba Noodles recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
- Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade.
- Add scallops to pan; sauté 1 minute on each side or until almost done.
- Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil.
- Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
- Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes.
- Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk.
- Pour over peas mixture; toss.
Nutrition Facts : Calories 156.8, Fat 4.3, SaturatedFat 0.6, Cholesterol 37.4, Sodium 706.4, Carbohydrate 9, Fiber 0.3, Sugar 5, Protein 19.9
MARINATED SHRIMP AND SCALLOP BROCHETTE
Healthy and pretty on the plate. Prep time includes marinating time which can be from 2 to 8 hours. Serve this over rice. Original recipe from Taos Recipe Cookbook
Provided by TXOLDHAM
Categories < 4 Hours
Time 2h6m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- On 12 skewers alternately place the shrimp, scallops, onions, peppers, tomatoes and mushrooms.
- In a large shallow, non-metalic pan, large enough to lay the skewers flat, mix the ale through salt and pepper together and lay the brochettes in the marinade, turning occasionally.
- Grill on each side for about 3 minutes. Serve the brochettes with rice and a side dish of Teriyake Sauce.
Nutrition Facts : Calories 366.7, Fat 20, SaturatedFat 2.9, Cholesterol 161.4, Sodium 1311.1, Carbohydrate 15.9, Fiber 2.5, Sugar 5, Protein 27.2
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Cuisine AsianTotal Time 45 minsCategory Main DishCalories 453 per serving
- For Scallops: Remove tough ligament on side of scallop if it's attached. If you're not sure, ask the seafood counter to remove it or show you what it is. It's small and on the side and removes gently and easily. Marinate scallops with ginger, soy sauce, lime juice, Sriracha, and agave for 30 minutes.
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