Scallops With Lime Mayonnaise Recipes

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SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES



Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes image

Categories     Potato     Shellfish     Appetizer     Fry     Mayonnaise     Seafood     Scallop     Spring     Summer     Pan-Fry     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 cup finely chopped onion
2 pounds sea scallops
1/2 cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
1 large egg, beaten to blend
2 teaspoons salt
1 teaspoon grated lime peel
3/4 teaspoon ground black pepper
2 tablespoons peanut oil
Cilantro-Lime Mayonnaise
Buttered New Potatoes with Chives
Whole fresh chives
Fresh cilantro sprigs

Steps:

  • Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
  • Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
  • Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

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

GRILLED SCALLOPS WITH NORI, GINGER, AND LIME



Grilled Scallops with Nori, Ginger, and Lime image

To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Shellfish     Scallop     Green Onion/Scallion     Lime Juice     Mayonnaise     Soy Free     Dairy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

1/3 cup mayonnaise
2 tsp. fresh lime juice
Kosher salt
1 toasted nori sheet
1 tsp. ground coriander
1/2 tsp. ground ginger
2 Tbsp. vegetable oil, plus more for grill
12 large dry sea scallops, side muscles removed, patted dry
1/2 lime
3 scallions, dark green parts only, very thinly sliced
1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
Special Equipment:
A spice mill; eight 8" wooden skewers, soaked at least 1 hour

Steps:

  • Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
  • Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
  • Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
  • Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
  • Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

BAKED SCALLOPS WITH LIME



Baked Scallops With Lime image

From Runners World Magazine. The original recipe called for 1/2 cup of white wine but I like it with a little less.

Provided by Babs7

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs sea scallops (fresh or thawed from frozen)
1/2 cup chopped fresh basil
1 teaspoon lime zest or 1 teaspoon lemon zest
1/2 teaspoon cumin
2 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lime juice
1 teaspoon kosher salt
black pepper, to taste
3/4 cup Italian breadcrumbs
1/4 cup white wine
1/4 cup olive oil

Steps:

  • Preheat over to 400 degrees.
  • Rinse the scallops and pat dry.
  • Remove and discard each "foot" (tough piece on the side of each scallop).
  • Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
  • Place scallops in a baking dish.
  • Sprinkle the wine over the top.
  • Lightly cover the scallops with bread crumbs.
  • Drizzle olive oil over the top.
  • Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.

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