Sea Scallops And Minced Vegetables With Parsley Pesto And Garlic Broth Recipes

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SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO



Seared Scallops with Parsley and Scallion Pesto image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 cup tightly packed fresh curly parsley leaves
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced scallions
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
16 medium dry diver sea scallops (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
1 pound small white button mushrooms, stemmed and thinly sliced
2 shallots, minced
2 cloves garlic, minced
1/4 cup dry vermouth
1 lemon, halved

Steps:

  • Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
  • Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
  • Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
  • Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
  • Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
  • Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.

PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO



Pan Seared Scallops with a Light Plum Tomato Sauce and a Basil Pesto image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

4 shallots, diced
6 cloves garlic
1 cup white wine
Juice of 3 lemons
1/4 pound (or 1 stick) butter cubed
4 ounces of fresh pasta of choice (linguine, fettuccine)
1 bunch of basil, stems removed
1 bunch of parsley, stems removed
1 bunch of watercress, stems removed
1 cup extra virgin olive oil plus 3 tablespoons
Kosher salt and freshly ground black pepper
16 (10 to 20 dry pack) sea scallops
1 cup grated Parmesan cheese
Sprig of fresh purple basil
Olive oil
12 plum tomatoes, diced

Steps:

  • In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
  • In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
  • In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
  • Place 1 saute pan over high heat until it smokes.
  • In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
  • In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.

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