Lime Glazed Scallops On Creamy Wasabi Fettuccine Recipes

WASABI CRUSTED SCALLOPS

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Bring a large pot of salted water to boil.
• Add pasta and cook until al dente, 10 to 12 minutes.
• Drain well.
• Chop 1/4 cup of the ginger and reserve.
• Remove connective muscle from each scallop and discard.
• Pat dry.
• Toss scallops with lime peel, garlic and a little salt and pepper.
• Heat veggie oil in a large, heavy frypan set over medium high heat.
• Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
• they may stick at first but will then release as they become brown.
• Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
• Remove from pan and repeat as necessary to cook all remaining scallops.
• Blend wasabi with 2 tablespoon of cream to make a paste.
• Pour remaining cream into frypan used to cook the scallops.
• Add butter and bring to a boil.
• Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
• Add noodles and cooked scallops.
• Toss to coat in sauce.
• Taste and adjust salt and pepper to taste.
• Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

SOY-GLAZED SCALLOPS

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.

EASY SCALLOP PASTA

Steps:

• Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
• Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
• Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE

Steps:

• Cook pasta according to package directions. Drain well. Chop 1/4 c. of the ginger and reserve. Remove connective muscle from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper. Heat oil in a large, heavy skillet over med-hi heat. Add the scallops about one third at a time and cook without disturbing, for about 2 minutes or until deep golden. Turn and cook the flip side a further 2 minutes or until cooked through and deeply golden. Remove from pan and repeat with remaining scallops. Blend wasabi with 2 T. of cream to make a paste. Pour remaining cream into the skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and parmesan (if using). Add noodles and cooked callops. Toss to coat in sauce. Adjust salt and pepper o taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and sprinkle with clives.