Fried Scallops With Bibb And Fennel Salad Recipes

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SEARED SCALLOPS WITH FENNEL



Seared Scallops With Fennel image

Make and share this Seared Scallops With Fennel recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
16 sea scallops (1 1/2 lbs)
kosher salt
fresh ground black pepper
1 fennel bulb, trimmed of stalks (reserving 2 tablespoons of the fronds)
1 onion, thinly sliced
8 ounces clam juice
1/2 cup dry white wine
1 pint grape tomatoes
8 slices baguette
2 teaspoons extra virgin olive oil
1 garlic clove, peeled

Steps:

  • Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
  • Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
  • Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
  • Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
  • Return scallops, browned side up, and cook through, 2 to 3 minutes.
  • Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
  • Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4

FRIED SCALLOPS FOR FOUR



Fried Scallops for Four image

This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce."

Provided by mersaydees

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb scallops
3 tablespoons flour
1 tablespoon Old Bay Seasoning
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
lemon wedge

Steps:

  • Use whole small (bay) scallops or sliced large (sea) scallops.
  • Rinse and pat scallops dry.
  • Roll in flour mixed with the Old Bay seasoning. Shake off excess.
  • Sauté in a butter-oil mix.
  • Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
  • Sprinkle with parsley and serve with lemon wedges.

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