SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
SCALLOPS WITH FRESH TOMATO SAUCE
Make and share this Scallops With Fresh Tomato Sauce recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the sauce: Add all ingredients to a bowl.
- Let it sit at room temperature for 1 hour, then start the scallops.
- Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
- Heat olive oil in a pan.
- Add scallops and sauté 2-3 minutes.
- Turn over and cook 3 minutes more until browned.
- To serve, place 2 romaine leaves on a plate.
- Top lettuce with 4-5 tablespoons of sauce.
- Add 3 scallops to each plate and garnish with a lemon wedge and parsley.
Nutrition Facts : Calories 280.9, Fat 21.2, SaturatedFat 2.9, Cholesterol 14.8, Sodium 211.8, Carbohydrate 16.2, Fiber 4.2, Sugar 3.4, Protein 10.3
SCALLOPS IN TOMATO SAUCE
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
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
SCALLOPS IN TOMATO HERBED SAUCE
I like scallops and shrimp and just have to treat my family with some seafood and decided to make these scallops.
Provided by Marian Arbour
Categories Fish
Time 55m
Number Of Ingredients 11
Steps:
- 1. Put scallops and lemon juice in glass bowl, toss ith wooden spoon and set aside..clean mushrooms and slice about 1/8th inch thick..add to bowl with scallops and give it a stir.
- 2. Put 2 tablespoons oil into a skillet ..when oil is very hot add the garlic and half the shallots and half of the parsley..cook stirring constantly with wooden spoon until garlic is golden..with potato masher break uo tomatoes and add to skillet..reduce heat, cover skillet and simmer for 20 minutes stirring occasionally..uncover pan and cook sauce for another 5 minutes.
- 3. Heat remaining oil in large skillet, when hot add remaining parsley and shallots..saute for 5 minutes..using slotted spoon add scallops and mushrooms to skillet and cook for another 10 minutes stir in tomato sauce and cook for another 2 to 3 minutes..serve with fluffy rice and good bread to dip into the sauce...makes 4 servings.
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SCALLOPS WITH HERBED RAW TOMATO SAUCE | RACHAEL RAY …
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Total Time 20 mins
- Rub the inside of a large bowl with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temperature for 1 hour. Discard any large garlic pieces.
- Preheat a grill to medium-high. Thread the scallops on skewers and brush with the olive oil; season with salt and pepper. Grill, turning once, until firm and slightly charred, about 8 minutes. Remove from the skewers and add to the tomato mixture.
- Add the butter to the scallops mixture and gently toss until melted. Serve with the lemon wedges.
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- Heat a pot or large skillet over medium heat and add the olive oil. Add the shallot and garlic with a pinch of salt. Cook, stirring often, until softened. Stir in the brown sugar, tomato paste, basil, and oregano and cook for 5 minutes.
- Stir in the fire roasted tomatoes. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Transfer to a blender and puree or use an immersion blender to smooth it out.
- Heat a large saucepan over medium heat and add the butter. Pat the scallops dry with a paper towel and sprinkle with salt and pepper. Wait until the butter just begins to brown, then add the scallops in a single layer -- do not crowd the pan. You may need to work in batches.
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- Thaw, rinse and pat dry the scallops. Place on skewers and brush with olive oil and sprinkle with salt and pepper. Grill for 3-4 minutes on each side. Grilling time may vary depending on size of scallops. My scallops were really small. Larger scallops will take longer to cook through.
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- In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
- Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
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- Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
- Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.
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