Blackened Scallops With Roasted Garlic Chili Sauce Recipes
BLACKENED SCALLOPS WITH ROASTED GARLIC CHILI SAUCE
Number Of Ingredients 13
Steps:
- Combine ¼ cup olive oil and Thai seasoning in a large mixing bowl and whisk to blend well. Add scallops and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours. Heat 1 tablespoon olive oil in a large skillet over high heat. Add scallops and cook just until blackened, about 3 to 4 minutes on each side. Transfer to paper towels to absorb excess juices; set aside and keep warm. For sauce, heat olive oil in a medium saucepan over high heat. Add garlic and sauté until lightly browned, about 1 1/2 minutes. Add ginger and chili paste and cook, stirring, 1 minute. Add coconut milk and fish sauce and bring to boil, stirring constantly. Reduce heat to medium and cook until sauce is reduced by half, about 2 or 3 minutes. Add cream and return to boil. Reduce heat to low and simmer until slightly thickened, 3 to 4 minutes. Strain sauce through a fine sieve. Smooth sauce over bottoms of 4 serving plates. Arrange scallops in center of sauce, garnish with mint, and serve.
Nutrition Facts : Nutritional Facts Serves
BLACKENED SEA SCALLOPS
Steps:
- To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.
- To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
- Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
- Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
- GREEN ONION VINAIGRETTE
- Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.
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