Pan Roasted Scallops W Sweet Potato Puree And Walnut Vinaigrette Recipes

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SCALLOPS IN ROAST SWEET POTATO & CURRY PUREE



Scallops In Roast Sweet Potato & Curry Puree image

EatSimpleFood.com This elegant seared scallop recipe in a roasted sweet potato, ginger, & curry puree will wow your family or dinner guests.

Provided by beckie

Categories     Main Dish

Time 1h20m

Yield 4

Number Of Ingredients 14

1 large sweet potato
1 Tbsp unsalted butter
¼ cup onion, diced
1 ¼ cups (+ or -) vegetable broth
1 ½ tsp fresh ginger, minced
½ tsp curry powder
½ tsp garam masala powder
¼ tsp salt
pinch black pepper
1 ¼ lb large Scallops (~24 scallops), side muscle removed
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
salt
black pepper

Steps:

  • Preheat oven to 425F.
  • Puncture sweet potatoes several times with a fork and place on a foil lined baking sheet. Roast, (turning sweet potatoes ~ 3 times) ~ 50-60 minutes or until sweet potato is tender. The sweet potatoes will ooze some gooey juices that may burn on the foil. Don't worry about.
  • Remove from oven, slice open carefully (it will be hot!), and allow to cool ~ 5-10 minutes. Remove the skin (it should pull off very easily) and cut the flesh into 1 1/2" chunks.
  • Bring a small pot to medium high heat and add the butter. Add onions to melted butter, reduce heat, cover, and sweat the onions (stirring occasionally) ~ 5-8 minutes or until translucent (you don't want the onions to brown). Add ginger, curry, and garam masala. Cook ~ 1 minute, stirring.
  • Toss the sweet potato chunks in and add the broth to cover by 1 inch. Always err on the side of less liquid as you can always add more after you blend the soup. Bring to a boil, reduce heat to a simmer and cook 15-20 minutes.
  • Rinse scallops to remove any unseen sand. Gently pull of the side muscle if it's there - it's easy - don't be intimidated! See raw scallop picture - there is one scallop in the bottom right with the muscle still attached and the others pulled off to the right on the plate.
  • Dry scallops and lightly salt and pepper. Drying is important - it will help you get a better sear.
  • Bring a large nonstick pan to medium high heat and add the butter and olive oil. Add scallops in single layer - don't overcrowd the pan. Cook ~ 2 minutes on the first side or until golden brown, flip and cook 1 1/2 - 2 minutes on the second side or until golden brown.
  • Plate the puree and add scallops on top of puree. Enjoy! Beckie

Nutrition Facts : ServingSize 6 Scallops Each, Calories 245 calories, Sugar 2.4 g, Sodium 1037.3 mg, Fat 13.2 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 1.3 g, Protein 17.8 g, Cholesterol 53.1 mg

SCALLOP AND POTATO SAUTE



Scallop and Potato Saute image

I make this special seafood dish for the holidays to treat myself.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 9

2 small red potatoes, sliced 1/4 inch thick
2 tablespoons olive oil, divided
1/4 pound bay scallops
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
Lemon slice or wedge, optional

Steps:

  • In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.

Nutrition Facts : Calories 415 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 486mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories     Seafood     Shellfish     Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Steps:

  • Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
  • Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
  • At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
  • Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

BAKED SCALLOPS



Baked Scallops image

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

Provided by John Bragg

Categories     Seafood     Shellfish     Scallops

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
1 ½ pounds bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  • Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  • Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g

BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW



Brown-Butter Sea Scallops With Ginger Sweet Potatoes Ww image

Entered for safe-keeping. Scallops and sweet potatoes fit my WW and cholesterol-reduction diet very nicely. Each serving is 4 pts. From WW's "Simply the Best All American".

Provided by KateL

Categories     One Dish Meal

Time 54m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium sweet potatoes, about 2 pounds, scrubbed
1/2 cup skim milk
1 inch fresh gingerroot, peeled and grated
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter
3/4 lb large scallop, sliced in 1/4-inch thick rounds
2 scallions, thinly sliced

Steps:

  • PREPARE SWEET POTATOES:.
  • Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
  • Bake sweet potatoes until tender, about 45 minutes.
  • Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
  • Stir in the milk, ginger, salt and pepper.
  • Beat with an electric mixer at low speed until blended and smooth; keep warm.
  • PREPARE SCALLOPS:.
  • Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
  • Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
  • Sprinkle with the scallions and serve with the potatoes.

Nutrition Facts : Calories 211.3, Fat 3.5, SaturatedFat 2, Cholesterol 28.6, Sodium 715.1, Carbohydrate 31.2, Fiber 4.1, Sugar 5.6, Protein 13.7

PAN ROASTED SCALLOPS W SWEET POTATO PUREE AND WALNUT VINAIGRETTE



Pan Roasted Scallops W Sweet Potato Puree and Walnut Vinaigrette image

I found this recipe from the website of the Hell's Kitchen TV show and made only one or two small changes. It's as fancy as anything they serve on the show and my boyfriend said it was the best thing I'd ever cooked for him! Of course fresh scallops are not cheap but this is an excellent dish for a special or romantic occasion where you want to impress. This is a small portion so be sure to supplement with a hearty side dish. Alternatively, this can be served as an appetizer.

Provided by Jess March

Categories     < 4 Hours

Time 1h6m

Yield 2 serving(s)

Number Of Ingredients 12

6 medium fresh scallops
1 large yam (or 2 sweet potatoes)
1/2 cup walnuts
5 teaspoons olive oil
2 teaspoons granulated sugar
3 teaspoons red wine vinegar
3 teaspoons walnut oil
3 teaspoons chopped shallots (or green onion)
2 cups baby arugula leaves
1 tablespoon soft butter
salt
pepper

Steps:

  • Preheat oven to 350°F.
  • For the puree: Wash the yam and towel dry. Puncture it with a fork in several places, season it with salt and pepper, wrap it in a damp paper towel and microwave on high for approximately 3 minutes (until the center is cooked and soft). Cut the cooked yam in half long ways and scoop out the flesh. Puree in a food processor or with a blender. Season with butter, salt, and pepper to taste. Set aside.
  • For the vinaigrette: Place walnuts on a baking sheet and cover with the granulated sugar. Bake at 350 for 7-8 minutes. Remove from oven and cool. Then, in a bowl, whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and shallots. Season with salt and pepper and set aside.
  • For the scallops: Season the scallops with salt and pepper on both sides. Heat a non-stick pan on high heat (7 out of 10 on my stove) with the remaining 1 tsp of olive oil. Sauté the scallops a few minutes on each side until golden brown. Total sauté time should be about 6 minutes.
  • Once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl.
  • For assembly: Spread the puree onto each plate into a flat pancake (you can warm the puree in the microwave if it has become cold). Top the puree pancakes with a small pile of seasoned arugula leaves. Then place 3 sautéed scallops on top of the leaves. Finish each plate by drizzling the vinaigrette over the top, drizzling around the plates edge for a "gourmet" finish!

Nutrition Facts : Calories 465.8, Fat 43.3, SaturatedFat 7.7, Cholesterol 30.1, Sodium 120.2, Carbohydrate 10.8, Fiber 2.3, Sugar 5.4, Protein 12.7

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