Scallops With Anchovies Recipes

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SCALLOPS WITH CABBAGE AND CAPERS



Scallops with Cabbage and Capers image

Provided by Food Network Kitchen

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

8 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 head light-green cabbage, sliced
Kosher salt
1 cup low-sodium chicken broth
1 1/4 pounds sea scallops
Freshly ground pepper
1 to 2 tablespoons capers, rinsed if packed in salt
1/4 cup golden raisins
3 tablespoons cider vinegar
1/2 cup roughly chopped fresh parsley

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
  • Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
  • Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
  • Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
  • Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

SEARED SCALLOPS WITH FLAVOURED GREENS



Seared scallops with flavoured greens image

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

Provided by Tom Kerridge

Categories     Canapes, Dinner

Time 25m

Yield Serves 6

Number Of Ingredients 8

2 tbsp rapeseed oil
3 shallots , diced
2 garlic cloves , crushed
zest and juice 2 lemons
300g dark greens , such as cavalo nero or kale, stalks removed then shredded
50g anchovies , chopped
9 large scallops , roe removed and halved horizontally
knob of butter

Steps:

  • Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
  • Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium

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