Sautéed Scallops With Lime Recipes

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LIME GINGER SCALLOP SAUTE



Lime Ginger Scallop Saute image

Learned this recipe from a friend who got it from *The New Basics Cookbook* by Rosso & Lukins. Incredible combination of flavors and textures!

Provided by lecole54

Categories     < 4 Hours

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter, at room temperature
2 teaspoons lime zest, grated
1 teaspoon ground ginger
1/2 teaspoon salt
fresh ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb sea scallops, washed & patted dry
3 tablespoons lime juice, fresh
1/3 cup walnuts, halves, lightly toasted
fresh parsley, chopped to garnish

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.

Nutrition Facts : Calories 650.6, Fat 50, SaturatedFat 20.6, Cholesterol 151.4, Sodium 952.6, Carbohydrate 10.6, Fiber 1.5, Sugar 0.9, Protein 41.6

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

Steps:

  • Soak skewers in water 30 minutes.
  • Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
  • Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
  • Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
  • Serve scallops with sauce spooned over.

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

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.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

SAUTéED SCALLOPS WITH LIME



Sautéed Scallops With Lime image

Make and share this Sautéed Scallops With Lime recipe from Food.com.

Provided by dicentra

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
1 1/2 lbs sea scallops
2 tablespoons finely chopped cilantro
1 garlic clove, minced
1 teaspoon fresh lime juice
salt & freshly ground black pepper
crusty bread, for serving

Steps:

  • Heat the oil in a large nonstick skillet until almost smoking. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes.
  • Turn the scallops and cook until just opaque throughout, about 2 minutes longer.
  • Add the cilantro, garlic and lime juice, season with salt and pepper and toss to combine. Serve with bread.

Nutrition Facts : Calories 241.1, Fat 11.4, SaturatedFat 1.5, Cholesterol 56.3, Sodium 275.1, Carbohydrate 4.4, Protein 28.7

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