Caramelized Scallops Recipes

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SEA SCALLOPS WITH CARAMELIZED ONION



Sea Scallops with Caramelized Onion image

Provided by Aaron McCargo Jr.

Time 40m

Yield 2 servings

Number Of Ingredients 14

1/4 cup olive oil
2 white onions, thinly sliced
1 leek, whites only, thinly sliced
Kosher salt and cracked black pepper
3 tablespoons minced garlic
1 cup thinly sliced shiitake mushrooms, stems removed
1 cup vegetable broth
1 1/2 cups frozen peas, thawed
Pinch red pepper flakes
3 tablespoons sliced scallion greens
Dash sherry vinegar
8 (U-10) dry sea scallops
1 tablespoon butter
Squeeze fresh lemon juice

Steps:

  • In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
  • Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

CARAMELIZED SCALLOPS WITH FRESH GREEN PEA VINAIGRETTE



Caramelized Scallops with Fresh Green Pea Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 cup fresh peas
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
Touch clover honey
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons finely chopped fresh flat-leaf parsley
12 large sea scallops, patted dry
Canola oil, for brushing
1 tablespoon superfine sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons barely chopped fresh mint
2 tablespoons barely chopped fresh flat-leaf parsley

Steps:

  • For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss to combine. Let sit at room temperature for 30 minutes to allow the flavors to meld.
  • For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes.
  • Flip and continue grilling until just cooked through, about 2 minutes.
  • Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some of the chopped mint and parsley.

CARAMELIZED SCALLOPS RECIPE - (4/5)



Caramelized Scallops Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 10

12 large sea scallops
Pinch of kosher salt
Freshly ground black pepper
4 tablespoons clarified butter
1/2 cup white sugar, spread on a flat plate
1/2 cup dry white wine
Juice of one lemon, freshly squeezed
1 tbsp. finely chopped flat parsley
8 chives
1 tbsp. lemon zest

Steps:

  • Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.

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