Scallop Quenelles With Gingered Tomato Sauce Recipes

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PAN-SEARED SCALLOPS WITH GINGER SAUCE



Pan-Seared Scallops With Ginger Sauce image

Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.

Provided by TXOLDHAM

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium carrot, peeled and quartered
1 shallot, quartered
fresh ginger, about 2 inches, peeled and thinly sliced
1 garlic clove, halved
1/4 cup white wine
1 cup chicken broth, reduced fat and reduced sodium
1 tablespoon vegetable oil
1 lb sea scallops
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
snipped chives (to garnish) (optional)

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.

Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3

SEARED SCALLOPS WITH GINGER SAUCE



Seared Scallops with Ginger Sauce image

Provided by Katherine Anastasia

Categories     Milk/Cream     Ginger     Scallop     Summer     Cilantro     Bon Appétit     Pasadena     California

Yield Makes 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion, finely chopped

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.

SCALLOPS IN TOMATO SAUCE



Scallops in Tomato Sauce image

I have been using this recipe for years. With the option to switch the herbs it is easy to add to a menu as an appetizer or a main dish. Stacey

Provided by Stacey Sweet

Categories     European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

8 scallops
1 lemon, zest of
1 dash safflower oil
1 shallots or 1 onion, finely chopped
1 lb very ripe tomatoes, quartered or 1 (14 ounce) can whole tomatoes, drained
salt and pepper
1 sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 clove garlic
1 sprig fresh chervil or 1 sprig fresh tarragon (or a pinch of each dried)

Steps:

  • Shell scallops.
  • Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
  • Heat oil on low and cook shallot or onion until tender.
  • Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
  • Cover and simmer mixture for 10 minutes.
  • Remove lid and increase heat to high, to reduce the liquid quantity to half.
  • Remove sprig of thyme and bay leaf.
  • Press the sauce through a sieve into a frying pan.
  • Bring the tomato sauce back to a simmer.
  • Remove scallops from marinade.
  • Place on a paper towel to remove excess marinade.
  • Add the zest of a lemon and the scallops to the sauce.
  • Gently poach them for 2 minutes, being careful not to allow the sauce to boil.

Nutrition Facts : Calories 52.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 9.9, Sodium 54.9, Carbohydrate 6.3, Fiber 1.4, Sugar 3, Protein 6.2

SCALLOP QUENELLES WITH GINGERED TOMATO SAUCE



Scallop Quenelles with Gingered Tomato Sauce image

Categories     Ginger     Tomato     Poach     Scallop     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 10

For the sauce
1/4 cup minced onion
1 tablespoon vegetable oil
3/4 teaspoon grated peeled fresh gingerroot
a 14- to 16-ounce can tomatoes, drained, reserving the juice, and chopped fine
For the quenelles
3/4 pound sea scallops, rinsed and patted dry
1/2 teaspoon salt
1/2 cup chilled heavy cream
1 tablespoon minced fresh parsley leaves for garnish

Steps:

  • Make the sauce:
  • In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly. Season the sauce with salt and pepper and keep it warm.
  • Make the quenelles:
  • Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor purée the scallops with the salt. With the motor running add the cream in a stream and blend the mixture until it is just smooth. In a large deep skillet bring 1 1/2 inches of salted water to a simmer. Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch. Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates.
  • Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley.

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