Griddled Sea Scallops With Spaghetti Squash Field Pea Relish And Red Hot Lemon Butter Recipes

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SEA SCALLOPS OVER SHALLOT-HERB PASTA



Sea Scallops Over Shallot-Herb Pasta image

Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Kosher salt and freshly ground pepper
3/4 pound spaghetti or linguine
3 shallots, minced (about 1/4 cup)
1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil, plus more for grill
1 tablespoon fresh lemon juice
2 cups mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped
1 fennel bulb, trimmed, halved lengthwise, and thinly sliced crosswise, plus 1/4 cup snipped fronds
24 sea scallops (about 1 1/4 pounds total), tough muscles removed

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
  • Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
  • Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.

WILD CAUGHT SEA SCALLOPS WITH SPAGHETTI SQUASH



Wild Caught Sea Scallops With Spaghetti Squash image

The idea of al dente perfectly seasoned roasted squash together with plump Sea Scallops topped with a tomato basil sauce will have you forgetting there is not a starch in the recipe.

Provided by preynolds

Categories     Lunch/Snacks

Time 50m

Yield 14 ounces, 1 serving(s)

Number Of Ingredients 11

6 ounces spaghetti squash, cooked
8 ounces sea scallops
2 teaspoons seasoned rice flour
2 tablespoons fresh lemon juice
3 ounces crushed tomatoes
1 teaspoon olive oil
1 teaspoon garlic, minced
1 teaspoon fresh basil, chiffiande
to taste kosher salt
to taste black pepper
garnish with pecorino romano cheese, grated

Steps:

  • preheat oven to 425 degrees. cut squash in half the long way. place squash, flat side down, on a pan sprayed sheet pan with kosher salt. Add 1/2 cup water and place in over for 40-50 minutes.
  • create sauce by heating olive oil in sauce pot, until just smoking, add garlic and "toast", saute until golden brown.
  • add crushed tomatoes and simmer around 10-15 minutes. season with salt, pepper and fresh basil.
  • Pan sear seasoned rice flour dusted, scallops in a pan with scant amount of oil. Sear for approx, 1 minute on each side.
  • Deglaze wtih 2 T of lemon juice.
  • Remove from pan and add 1/2 cup tomato sacue to pull flavors from pan. add back into the sauce pot of tomato sauce.
  • Remove squash from oven. allow to cool until you are able to handle. using a fork scrap spaghetti squash into a bowl. fluff by using two forks, by pulling apart strands.
  • reheat by sauteing breifly in a heated pan.
  • to plate you will place a nest of squash in the center of the plate. place 6 scallops falling off the nest and top with 1/2 cup or so of tomato basil sauce.
  • sprinkle with fresh grated cheese, optional.

Nutrition Facts : Calories 351.8, Fat 7.5, SaturatedFat 1.1, Cholesterol 75.4, Sodium 580.3, Carbohydrate 31.3, Fiber 1.6, Sugar 3.9, Protein 40.8

SEARED SPICE-RUBBED SEA SCALLOPS



Seared Spice-Rubbed Sea Scallops image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 22

1 cup finely chopped mustard greens
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1/2 cup fresh tarragon, chopped
2 tablespoons capers, chopped
4 anchovies in oil, finely chopped
2 cloves garlic, finely chopped
Grated zest of 2 lemons
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon Spanish smoked paprika
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
Kosher salt
12 large sea scallops, patted dry (about 1 pound 2 ounces)
Freshly ground pepper
1 tablespoon canola oil
1/4 cup grated Cotija cheese
Thinly sliced Fresno chiles, rocoto or ajì panca chile paste, and microgreens, for garnish

Steps:

  • Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
  • Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
  • Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.

SPAGHETTINI WITH SPICY SEAFOOD



Spaghettini with Spicy Seafood image

My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
  • Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
  • While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
  • Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

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