POLYNESIAN SCALLOPS
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Rinse scallops, drain well. Place scallops in shallow glass pie plate; combine Polynesian Sauce ingredients and pour over scallops. Cover with plastic wrap and chill for 1 hour; turn twice while marinating. When ready to cook add pineapple and pepper; toss in the marinade. Place under preheated broiler in your toaster oven, and broil 3-5" from the heat for 6-8 minutes per side or until the scallops are fork tender. DO NOT OVERCOOK! Transfer to serving dish and serve with toothpicks.
SCALLOP FRA DIAVOLO
This decadent scallop fra diavolo is made with an easy, homemade spicy tomato sauce and seared sea scallops. Perfect for date night!
Provided by Sarah Trenalone
Categories Main Course
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 966 kcal, Carbohydrate 115 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 1094 mg, Fiber 11 g, Sugar 18 g, ServingSize 1 serving
10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE
The Best 10 Minute Pan Seared Thai Chili Scallops Recipe is the secret to perfect pan seared scallops in a Thai chili sauce, bursting with lemon and Thai basil flavor for a Thai Restaurant quality scallop dinner in under 15 minutes - from fridge to plate! Scallops are a great low calorie and low fat choice that are packed with protein for dinner - especially during Lent.
Provided by Courtney ODell
Time 15m
Number Of Ingredients 8
Steps:
- Heat butter in pan on high heat until melted and lightly foaming.
- Pat scallops dry with paper towel and generously season scallops with salt and pepper.
- Add scallops into pan, with space in between so they can crisp.
- After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
- Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
- Add lemon slices, chili paste, and stir.
- When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.
Nutrition Facts : Calories 669 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fiber 2 grams fiber, Protein 57 grams protein, SaturatedFat 22 grams saturated fat, Sodium 4413 grams sodium, Sugar 2 grams sugar
ZESTY POLYNESIAN SCALLOPS
This Polynesian dish is reminscent of the uniquely tropical cuisines of Hawaii and New Zealand. It's a very easy dish to prepare, and it makes a very elegant dinner, especially paired with a dry white wine or a tropical orange-mango blend fruit juice. But remember to always take care not to overcook scallops or they will become tough. As soon as they lose their translucence and turn opaque, they are done.
Provided by Northwestgal
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Broil the scallops for 4 minutes, then turn and broil 2 more minutes.
- In a large saucepan, sauté the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.
- Arranged the sautéed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices.
SPICY SEARED SCALLOPS
These tasty seared scallops are spiced with Cajun seasonings, making for a delicious appetizer or addition to risotto or pasta.
Provided by Diana Rattray
Categories Appetizer Dinner Entree Main Course Salad
Time 1h11m
Number Of Ingredients 6
Steps:
- Enjoy.
Nutrition Facts : Calories 199 kcal, Carbohydrate 20 g, Cholesterol 40 mg, Fiber 4 g, Protein 20 g, SaturatedFat 2 g, Sodium 1133 mg, Sugar 6 g, Fat 6 g, ServingSize 18-20 scallops (4-6 servings), UnsaturatedFat 0 g
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
POLYNESIAN SCALLOPS
Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce.
Provided by Oolala
Categories Coconut
Time 30m
Yield 2-4 dozen appetizers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut scallops in half or quarters depending upon size.
- Dry with paper towels.
- Dredge in flour, dip in beaten egg, then roll in coconut.
- Let dry on waxed paper in the refrigerator for 10-15 minutes.
- While scallops are drying, heat chutney and butter in a small saucepan over low heat until butter is melted and mixture is heated through. Keep warm.
- In a deep skillet, heat 2 inches of oil to 375 degrees F. and fry the scallops a few at a time, until coconut is browned lightly, about 1 1/2 minutes.
- Drain on paper towels and keep warm until all are done.
- Serve on wooden toothpicks with warmed chutney sauce.
Nutrition Facts : Calories 153, Fat 11.4, SaturatedFat 8.7, Cholesterol 40.3, Sodium 98.1, Carbohydrate 5.4, Fiber 1.8, Sugar 0.8, Protein 7.9
SPICY SEARED SCALLOPS
Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 20 g, Cholesterol 5 g, Protein 3 g, Sodium 59 g
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