Dallas Spicy Seared Scallops Recipes

SEARED SCALLOPS WITH SPICY PAPAYA SAUCE

Seared Scallops with Spicy Papaya Sauce image

I made this for my husbands birthday, and it was a hit. We both ooohed and aaahed throughout dinner.

Provided by CSHORES

Categories Seafood Shellfish Scallops

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 small papaya - peeled, seeded and chopped
1 red bell pepper, chopped
½ red onion, chopped
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon minced jalapeno peppers
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
1 pound sea scallops

Steps:

In a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice, cilantro, and 1/4 teaspoon salt. Set aside.
In a large sealable bag, combine flour, black pepper, and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
In a large skillet, heat oil over medium heat. Add scallops; cook and stir until golden. Serve scallops over papaya sauce.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 15.8 g, Cholesterol 68.5 mg, Fat 4.6 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 0.5 g, Sodium 911.5 mg, Sugar 4.2 g

SPICY SEARED SCALLOPS

Spicy Seared Scallops image

Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 48

Number Of Ingredients 10

Ingredients

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil, cooking spray
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Steps:

Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Nutrition Facts : Calories 20 g, Cholesterol 5 g, Protein 3 g, Sodium 59 g

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