Chili Crusted Sea Scallops Recipes

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RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE



Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 22

1/4 cup ancho chile powder
2 tablespoons ground toasted cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
12 sea scallops, rinsed and patted dry
1 cup peanut oil
3 blue corn tortillas, cut into very thin strips
Kosher salt
3 cups assorted greens, mizuna, arugula and frisee
Citrus Vinaigrette
large ripe mango, peeled, pitted and diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1/4 cup chopped cilantro
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup lemon juice
2 basil leaves, chiffonade
2 tablespoons finely chopped red onion
1 1/4 cups pure olive oil
Salt and freshly ground pepper

Steps:

  • For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
  • For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
  • For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
  • Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.

CHILI SCALLOPS



Chili Scallops image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 pound sea scallops, rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops
1 tablespoon each of Oriental sesame oil and vegetable oil
1 tablespoon rice vinegar
1 tablespoon chili paste with garlic
2 teaspoons soy sauce
2 tablespoons snipped chives

Steps:

  • Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
  • Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

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.

CUMIN CRUSTED SEA SCALLOPS WITH MUSTARD AND GARAM MASALA



Cumin Crusted Sea Scallops With Mustard and Garam Masala image

Mains: Spicy Sea Scallops Sides: San Marino Salad+ Arugula with Bocancini, avocado, cherry tomatoes, lemon dressing

Provided by GazeAhead

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons chili powder
3 tablespoons toasted ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup olive oil
1 teaspoon mustard seeds
1 cardamom pod
1 star anise
12 large sea scallops, rinsed and patted dry

Steps:

  • Combine chili, cumin, salt and pepper in a medium shallow bowl.
  • Dredge one side of each scallop in the spice mixture.
  • Heat the oil in a large nonstick saucepan over high heat.
  • Add mustard seeds, cardamom and star anise.
  • Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
  • Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
  • Remove from pan and arrange the scallops around the plate.
  • Drizzle the spice oil drippings from the pan over the scallops and serve.

Nutrition Facts : Calories 198.7, Fat 16, SaturatedFat 2.1, Cholesterol 14.8, Sodium 718.7, Carbohydrate 6.8, Fiber 2.7, Sugar 0.6, Protein 9.3

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