WARM BUCKWHEAT NOODLES WITH SCALLOPS IN TOMATO-PEPPER SAUCE
The minimally bitter buckwheat noodles add a special zest to the favorite scallop-tomato combination, perfectly matched by the delicate yet strong French mustard and accented by powerful Greek olives.
Provided by maplewood
Categories Seafood Shellfish Scallops
Time 27m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.
- Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 77.3 g, Cholesterol 14.5 mg, Fat 10 g, Fiber 2.9 g, Protein 20.5 g, SaturatedFat 1.4 g, Sodium 1061.8 mg, Sugar 5.7 g
WARM BUCKWHEAT NOODLES WITH SCALLOPS IN TOMATO-PEPPER SAUCE
The minimally bitter buckwheat noodles add a special zest to the favorite scallop-tomato combination, perfectly matched by the delicate yet strong French mustard and accented by powerful Greek olives.
Provided by maplewood
Categories Scallop Recipes
Time 27m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.
- Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 77.3 g, Cholesterol 14.5 mg, Fat 10 g, Fiber 2.9 g, Protein 20.5 g, SaturatedFat 1.4 g, Sodium 1061.8 mg, Sugar 5.7 g
WARM BUCKWHEAT NOODLES WITH SCALLOPS IN TOMATO-PEPPER SAUCE
The minimally bitter buckwheat noodles add a special zest to the favorite scallop-tomato combination, perfectly matched by the delicate yet strong French mustard and accented by powerful Greek olives.
Provided by maplewood
Categories Scallop Recipes
Time 27m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.
- Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 77.3 g, Cholesterol 14.5 mg, Fat 10 g, Fiber 2.9 g, Protein 20.5 g, SaturatedFat 1.4 g, Sodium 1061.8 mg, Sugar 5.7 g
SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce. The scallops need to be dry, a term that refers to how they are processed. It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron. Patience and a smoking hot pan are key. Really get a good sear on the scallop before you flip it. The salsa provides a way to use the feathery tops of a fennel bulb, but tarragon or other herbs can be substituted.
Provided by Kim Severson
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
- Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper.
- Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
- Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir in any juices from the scallops, then remove from heat.
- To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 30 grams, Sodium 832 milligrams, Sugar 4 grams, TransFat 2 grams
SEA SCALLOPS WITH GARLIC AND TOMATOES
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
- Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
- Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
- Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 618 milligrams, Sugar 3 grams, TransFat 0 grams
WARM BUCKWHEAT NOODLES WITH SCALLOPS IN TOMATO-PEPPER SAUCE
The minimally bitter buckwheat noodles add a special zest to the favorite scallop-tomato combination, perfectly matched by the delicate yet strong French mustard and accented by powerful Greek olives.
Provided by maplewood
Categories Scallop Recipes
Time 27m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside.
- Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 77.3 g, Cholesterol 14.5 mg, Fat 10 g, Fiber 2.9 g, Protein 20.5 g, SaturatedFat 1.4 g, Sodium 1061.8 mg, Sugar 5.7 g
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