Fiesta Style Scallops Recipes

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

FIESTA-STYLE SCALLOPS

Fiesta-Style Scallops image

We haven't tried this yet, but I wanted to post it for ZWT8. I don't often find low-fat southwestern recipes, so I was excited to find this. Prep time includes cooking rice.

Provided by Paris D

Categories White Rice

Time 34m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sea scallops
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/4 teaspoon black pepper, freshly ground
2 teaspoons olive oil
2 cups whole grain rice, hot-cooked
1/4 cup cilantro, finely chopped
1 small tomatoes, seeded and diced
1 tablespoon jalapeno pepper, finely chopped
1 lime, juice of

Steps:

Pat scallops dry
Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.
Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.
While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno. Drizzle with lime juice and toss.
Serve scallops atop rice and garnish with cilantro if desired.

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