Sauteed Scallops With Ginger Recipes

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.

GINGER SCALLOPS

Steps:

• In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
• Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

STIR-FRIED SCALLOPS WITH SNOWPEAS AND GINGER RECIPE

Steps:

• 1. Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside. 2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to the wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and rest on kitchen paper. 3. Add snowpeas, spring onions and ginger to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds. 4. Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately. If you like this recipe, try Kylie Kwong's stir-fried asparagus with garlic.

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

SCALLOPS WITH CITRUS GINGER SAUCE

Steps:

• Pat your scallops dry with a paper towel and sprinkle them with sea salt.
• Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
• Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
• Plate your scallops, drizzle more sauce on top and garnish with thyme.

SCALLOPS WITH SAUTEED WATERCRESS AND GINGER

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden, 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted, 1 to 3 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.
• Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. Turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

LIME GINGER SCALLOP SAUTE

Steps:

• To make the lime-ginger butter, stir the first four ingredients in a small bowl until smooth. Refrigerate until firm, about one hour.
• Heat the oil & the butter in a large skillet over high heat. Add the scallops and stir until golden. Pour off the fat.
• Stir in the lime juice & cook for 1 minute.
• Lower heat and stir in lime-ginger butter, 1 tbsp at a time. Cook just until a thick sauce forms.
• Stir in walnuts, sprinkle with parsley & serve.

PAN-SEARED SCALLOPS WITH GINGER SAUCE

Steps:

• Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
• Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
• Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
• To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

SEARED SCALLOPS WITH GINGER SAUCE

Steps:

• Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

SAUTEED DIVER SEA SCALLOPS WITH SAKE NAGE

Steps:

• Pick the adductor muscle off the scallops and reserve them to add to the fumet. Heat a saucepan over medium heat, add olive oil, fennel, ginger, lemongrass, shallots, leeks, sweat covered until soft, do not allow them to brown, add sake, wine and reduce by half, add fumet, scallop muscles and sachet. Simmer 30 minutes. Let stand off heat 10 minutes to settle impurities, ladle off the top through cheesecloth. Reserve this fumet. Heat a saute pan over mediumhigh heat, add veg. oil. Season scallops with salt and pepper, when oil is smoking, add scallops. Turn heat down to medium, turn scallops after 2 minutes, cook another 2 minutes on the second side. Remove them from the pan. In a small sauce pan add the fumet and lime juice together, bring to a boil, using an immersion blender add the butter until a thickened, foamy sauce is made. Season with salt and pepper, and serve around the scallops.

SEARED SCALLOPS WITH ORANGE-GINGER SAUCE AND CARAMELIZED FENNEL

Steps:

• To cook the fennel, melt the butter in a large skillet over medium-low heat. Season the fennel with salt and pepper. When the butter begins to foam, sprinkle the sugar evenly over the base of the pan and place the fennel on top in a single layer. Add two tablespoons of water and the turn down the heat. Cover with a parchment paper. Cook, turning occasionally and adding more water if necessary, until the fennel is tender when pierced with a knife and evenly colored, about 15 minutes. Keep warm.
• To make the sauce, melt 1 tablespoon of butter in a small saucepan. Add the shallot, garlic and ginger. Cook 3-5 minutes or until the vegetables are soft. Add the orange juice and simmer until reduced by half, about 4 minutes. Add the cream, bring to a simmer and let it reduce slightly, about 2 minutes. Remove from the heat and swirl in the butter pieces a few at a time until all is incorporated. Keep the sauce warm.
• To cook the scallops, heat the butter in a large skillet until it begins to foam. Season the scallops, place them in the skillet and sear on one side until lightly browned, about 2 minutes. Turn off the heat and turn the scallops over to lightly cook the other side.
• To serve, strain the sauce into a small saucepan, add the limejuice to taste and adjust the seasoning, keep warm. Reheat the fennel, when warm through, place two slices on individual serving plates. Add the shredded radicchio to the still warm fennel pan, briefly sauté until lightly wilted, about 1 minute. Place three scallops on top of the fennel, spoon over the sauce and garnish with the sautéed radicchio and herbs.

SEARED SCALLOPS WITH PINEAPPLE-GINGER SAUCE

Steps:

• Combine the chicken broth, pineapple juice concentrate, and ginger in a small bowl. Set the scallops on a plate and drizzle with the oil; turn to coat. Sprinkle both sides with salt and pepper. About 2 min. before searing the scallops, set a heavy-based 12-inch nonstick skillet over high heat and turn on the exhaust fan.
• When the pan is very hot, add the scallops. Cook over high heat until they develop an even, rich brown crust, 2 to 3 minutes per side. Remove from the heat and transfer the scallops to a plate.
• Return the empty skillet to the heat and add the pineapple juice mixture; boil until the liquid reduces by about half. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in the butter. Spoon a portion of the sauce over the scallops and serve immediately.

SAUTEED SCALLOPS WITH GINGER

Steps:

• In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.