Spicy Scallops Food

SPICY STIR-FRY WITH SCALLOPS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the peanut oil.
• In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
• Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
• Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
• Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
• Serve immediately over rice and garnish with the scallions and cilantro.

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
• Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
• Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

SCALLOPS WITH SPICE OIL

Steps:

• For spice oil:
• Grind first 4 ingredients and 1/2 teaspoon salt to a fine powder in spice mill. Transfer to a small saucepan over medium-low heat; add oil. Cook until oil begins to simmer, 2-3 minutes. Scrape into a small bowl; stir in garlic and lemon zest. Let cool for 5 minutes, then stir in 1 tablespoon lemon juice. Season with salt, pepper, and more juice, if desired. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.
• For scallops:
• Heat grapeseed oil in a large heavy skillet over high heat until oil begins to smoke. Season scallops with salt and pepper. Sear until well browned, about 3 minutes. Turn; cook until just barely opaque in center, about 30 seconds longer.
• Meanwhile, place herbs in a medium bowl and drizzle olive oil and lemon juice over; season salad to taste with salt and pepper. Divide scallops between 2 plates; spoon 1 tablespoon spice oil over each plate (reserve remaining oil for another use). Garnish with salad.

AIR FRYER SPICY BAY SCALLOPS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine bay scallops, smoked paprika, chili powder, olive oil, garlic powder, pepper, and cayenne pepper in a bowl; stir until evenly combined. Transfer to the air fryer basket.
• Air fry until scallops are cooked through, about 8 minutes, shaking basket halfway through the cooking time.

SPICY SEARED SCALLOPS

Steps:

• Enjoy.

BAKED SCALLOPS WITH CREAMY SPICY SAUCE

Steps:

• For scallops: Preheat oven to 475 degrees. Cut each scallop horizontally into 4 equal slices. Cut off roots of mushrooms and divide mushrooms into four equal portions, arranging them on a pie plate or other shallow baking dish. Spread scallops evenly over them, overlapping them if necessary. Bake until about half-cooked, 3 to 4 minutes. Meanwhile, prepare sauce.
• For creamy spicy sauce: In a small bowl, combine mayonnaise, lime juice, sugar and sriracha or sambal. Mix well.
• To finish and serve: Remove scallops from oven and spread evenly with sauce. Return scallops to oven and bake until surface is lightly browned in places, about 6 more minutes. Place equal portions of mushrooms and scallops on each of four plates; serve hot.

SCALLOPS WITH SPICY GARLIC SAUCE

Steps:

• Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
• Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
• Divide between 2 plates and serve.

SPICY SEARED SCALLOPS

Steps:

• Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
• Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
• Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

SPICY SCALLOP AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
• Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
• Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.

SPICY SEARED SCALLOPS TAPAS

Steps:

• Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
• Add the onion and garlic; sauté for a couple of minutes.
• Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
• Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
• Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
• Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
• Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!

SPICY MANGO SCALLOPS

Steps:

• Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.