Asian Scallop Stew With Coconut Ginger And Lime Recipes

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SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

THAI-CURRY SEAFOOD STEW



Thai-Curry Seafood Stew image

Categories     Soup/Stew     Milk/Cream     Rice     Stew     Quick & Easy     Basil     Mussel     Scallop     Shrimp     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla; optional)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

Steps:

  • Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
  • Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

ASIAN GINGER SCALLOP STIR-FRY



Asian Ginger Scallop Stir-fry image

Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.

Provided by Daydream

Categories     Asian

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tablespoons fresh lime juice
2 tablespoons shaoxing rice wine
1 clove garlic, crushed
8 ounces scallops
1 tablespoon sesame oil
1/2 inch fresh ginger (about 2 teaspoons finely grated)
4 spring onions
1/2 red pepper, diced
3 ounces button mushrooms
2 teaspoons soy sauce
black pepper, freshly ground
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
  • Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
  • Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
  • Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
  • Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
  • Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
  • Add the soy sauce and mix thoroughly with all the other ingredients.
  • Season to taste with freshly ground black pepper.
  • Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
  • Serve immediately with steamed white rice.

GINGER SCALLOPS WITH RICE NOODLES



Ginger Scallops With Rice Noodles image

Provided by Moira Hodgson

Categories     main course

Time 20m

Yield 8 first-course or 4 main- course servings

Number Of Ingredients 12

1 pound bay or sea scallops
Juice of 1 lime
1 10-ounce package rice noodles
Salt
1 tablespoon sesame oil
1 tablespoon soy sauce
1 to 2 tablespoons flour
4 tablespoons peanut or vegetable oil
1 clove garlic, green part removed, minced
2 tablespoons chopped fresh ginger
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander leaves, chopped

Steps:

  • Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
  • Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
  • Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
  • Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
  • Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

Steps:

  • Soak skewers in water 30 minutes.
  • Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
  • Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
  • Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
  • Serve scallops with sauce spooned over.

ASIAN SCALLOP STEW WITH COCONUT, GINGER AND LIME



Asian Scallop Stew with Coconut, Ginger and Lime image

Categories     Soup/Stew     Ginger     Stew     Lime     Coconut     Scallop     Bell Pepper     Winter     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

12 ounces sea scallops, halved if very large
3/4 cup canned unsweetened coconut milk
1/2 large red bell pepper, cut into 1 x 1/4-inch strips
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon fish sauce (nam pla) or soy sauce
1/4 cup thinly sliced green onions

Steps:

  • Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.

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