Loris Sea Scallops With Roasted Red Pepper Pesto Recipes

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PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE



Pan Seared Scallops with Roasted Red Pepper Sauce image

These pan seared scallops are sweet and succulent, with a hint of a smoky kick from a mildly tangy roasted red pepper sauce!

Provided by Ingrid Beer

Categories     Entree

Time 24m

Yield 12

Number Of Ingredients 15

12 sea scallops, side muscle removed and patted completely dry
Pinch of sea salt
2 tablespoons avocado oil (or other high-heat oil)
2 tablespoons clarified butter (or regular unsalted butter)
Pinch of black pepper
1/4 cup toasted pine nuts, optional garnish
1/2 cup micro greens, optional garnish
1 (16 ounce) jar roasted red peppers, drained, patted dry and roughly chopped
1 tablespoon red wine vinegar
3 cloves garlic
2 tablespoons roughly chopped parsley
1/4 teaspoon (slightly heaping) sea salt
1/8 teaspoon black pepper
Pinch red pepper flakes
2 tablespoons olive oil

Steps:

  • To prepare the roasted red pepper sauce, place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
  • To sear the scallops, place a large cast-iron or other heavy bottom skillet over medium-high heat, and add in the avocado oil and the clarified (or regular) butter; once melted and the skillet it very hot and pretty much smoking, season the scallops with some sea salt, and working in batches if necessary, place the scallops larger flat-side down into the skillet.
  • Do not disturb the scallops for about 2 1/2 minutes, allowing that first side to get a nice, deep brown char; then, flip the scallops over and allow them to sear, undisturbed, on that second side for about 1 1/2 minutes, or until a golden crust forms on that side and the scallops are medium-rare and slightly firm yet tender when gently pressed.
  • Remove the scallops from the skillet and place onto a large platter to hold. Repeat with another batch, if necessary.
  • To serve, add a couple of generous spoonfuls of the roasted red pepper sauce to the bottom of a plate, and top with 3 scallops; sprinkle over a small amount of the toasted pine nuts as well as some pretty micro greens, and serve while hot. (Alternately, you can spoon or drizzle some of the sauce over top of the scallops, then top with pine nuts and micro greens.)

Nutrition Facts : Calories 265 calories (per 3 scallops, with about 1/3 cup of sauce)

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS



Sea Scallops With Sweet Roasted Red Peppers image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 large sweet red peppers
1 1/2 pounds sugar or snap peas
2 tablespoons olive oil
24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 sprigs fresh thyme or 1/2 teaspoon dried
1/4 teaspoon red hot-pepper flakes
2 tablespoons anise-flavored liqueur, like Ricard or Pernod
1 tablespoon butter
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
4 tablespoons finely chopped coriander or parsley

Steps:

  • Preheat the broiler or prepare a charcoal grill.
  • Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
  • Remove and discard the ends of the snap peas.
  • Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams

SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE



Sea Scallops With Roasted Red Pepper Sauce image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.

Provided by Molly53

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 red bell peppers
1 tablespoon butter
1/2 teaspoon garlic, peeled and minced
2 cups whipping cream
1/2 teaspoon salt
1 pinch pepper
olive oil
8 sea scallops

Steps:

  • Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
  • Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
  • Place in a blender or food processor and whirl until smooth.
  • Place puree and next two ingredients in saucepan and cook for about five minutes.
  • Stir the cream into mixture and cook to reduce (about five minutes).
  • Season to taste and keep warm.
  • Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
  • Transfer 2 scallops to each plate and garnish with pepper sauce.

SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS



Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons image

Provided by Bobby Flay

Time 2h5m

Yield 4 servings

Number Of Ingredients 28

12 large sea scallops, patted dry
Canola oil
Kosher salt and freshly ground black pepper
Cracked Wheat Salad, recipe follows
Roasted Red Pepper Tahini Sauce, recipe follows
Grilled lemon halves, for serving
Kosher salt
1 cup cracked wheat
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
1/2 English cucumber, quartered and chopped
1/2 pint grape tomatoes, halved
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Freshly ground black pepper
Pinch saffron
1/4 cup hot water
4 tablespoons tahini
3 tablespoons aged sherry vinegar
1 to 2 tablespoons harissa
1 tablespoon honey
2 cloves garlic, chopped
2 red bell peppers, grilled, peeled, seeded and chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
3 to 4 tablespoons canola oil
3 to 4 tablespoons olive oil

Steps:

  • Preheat a charcoal grill to high heat using the direct heat method.
  • Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
  • Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
  • Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
  • Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
  • With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO



Lori's Sea Scallops With Roasted Red Pepper Pesto image

Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy!

Provided by lhgolden

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 medium roasted red pepper
1/2-3/4 cup pine nuts, roasted
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 teaspoons lemon juice
1/2 cup parmesan cheese, grated (reserve about 2 tablespoons)
1/4 cup extra virgin olive oil
2 lbs sea scallops (Large to jumbo work best)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2-1 teaspoon kosher salt, to taste
1/2-3/4 cup white wine

Steps:

  • For pesto:.
  • Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
  • Turn oven down to 350 degrees.
  • Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
  • For Scallops:.
  • Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
  • Melt/heat butter and olive oil over medium high heat in medium pan.
  • place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
  • Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
  • Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
  • Remove from oven and serve.

Nutrition Facts : Calories 416.5, Fat 28.6, SaturatedFat 6.4, Cholesterol 67.5, Sodium 691.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.7, Protein 30.3

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