BALSAMIC-GLAZED SCALLOPS
I love scallops! Our local seafood restaurants make amazing scallop dishes. This recipe can hold up to all of them. Buy a frozen bag of scallops from Trader Joe's (if you are so blessed to live by one) and make a night of it. I serve this dish with Jasmine rice. From the Coastal Living Cookbook.
Provided by carolinajen4
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
- Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
- Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.
Nutrition Facts : Calories 278.9, Fat 7.9, SaturatedFat 1.2, Cholesterol 54.6, Sodium 1183, Carbohydrate 23.2, Fiber 0.2, Sugar 12.9, Protein 27.9
SCALLOP CAKES
My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.
Provided by Geema
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a non stick skillet on medium heat.
- Add the onion and cook until tender, but not brown. Let cool.
- In a food processor, coarsely chop scallops -- do not over process.
- Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
- Form into 8 1/2 inch thick patties, about 3 inches in diameter.
- Place patties on plate or baking sheet and chill for 1-6 hours.
- Preheat oven to 450°F.
- heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
- Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
- Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.
Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9
CRISPY SCALLOP FLATBREAD & CHILE MAYONNAISE
Make and share this Crispy Scallop Flatbread & Chile Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Thai
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- For The Flatbread: Heat 1/4 cup peanut oil in a large skillet. Submerge tortilla and fry until golden on one side, then turn and fry the other side. Remove from the pan and drain on a paper towel.
- For The Scallops: Meanwhile, heat 1-tablespoon peanut oil in a small non-stick skillet. Season the scallops with salt then coat with the chili powder. Place the scallops in the hot pan and sear to brown on one side over high heat. Lower the heat slightly and turn the scallops over and repeat until brown. Remove the pan from the heat while you assemble the flatbread.
- To Assemble: Spread the crisp tortilla with the chile mayonnaise. Distribute the warm scallops over the mayonnaise. Garnish with the scallions, cilantro and chile oil. Cut the flatbread in quarters and serve immediately.
- To Make The Chile Mayonnaise: Combine the mayonnaise and sriracha well. Keep refrigerated until use.
- Note: If you can't find the Japanese mayonnaise, add 1 tablespoon of sugar to the sauce.
Nutrition Facts : Calories 600, Fat 51, SaturatedFat 8.5, Cholesterol 25.1, Sodium 716.4, Carbohydrate 27.4, Fiber 1.1, Sugar 3.6, Protein 9.8
CRISPY SCALLOP CAKES WITH BALSAMIC DRESSED TOMATOES
This recipe actually started out as a homemade ravioli filling. I had a bunch left over after I made the ravioli, so I added a few things and came up with this. This is just a product of my imagination, so I'm interested to find out what you think. My BF devoured them the first time I made them, and when I served them at a small dinner party, they seemed to go over very well.
Provided by rebecca_wigginshotm
Categories < 4 Hours
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the scallops in fresh water and dry, then chop the scallops.
- The pieces should be about the size of a kernel of corn.
- Chop the mozzarella into the same sized pieces as the scallops.
- Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
- Cover and chill for at least an hour.
- Shortly before cooking, rinse the tomatoes and half length-wise.
- Toss with vinegar and olive oil.
- Set aside.
- Once chilled, you will need to work quickly.
- Form mixture into two inch balls.
- Heat a non-stick pan over med-high heat.
- Add butter.
- As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
- Press down on each ball to form the patty shape.
- The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
- So, cook until the patty is dark brown and you can turn it easily.
- If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
- Once the patties are brown on both sides, remove from pan and drain on a paper towel.
- The cheese should be crispy on both sides and should not stick.
- Serve topped with the tomato mixture.
- I like to serve them as a first course: two patties with a few tomato halves on top of each one.
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