Sea Scallops With Caramelized Onion Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED SEA SCALLOPS WITH TOMATOES AND ONIONS



Seared Sea Scallops With Tomatoes and Onions image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds jumbo sea scallops
5 tablespoons olive oil
2 large ripe tomatoes, seeded and cut in eighths
1 medium red onion, cut in eighths
2 cloves garlic, crushed
1 cup dry white wine
2 tablespoons salted capers, rinsed and drained
1 tablespoon chopped nicoise olives
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees and preheat grill to hot. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.
  • Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
  • Pour mixture into a baking dish and arrange scallops on top. Bake for five minutes. Remove from oven and cool. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams

CARAMELIZED SCALLOPS RECIPE - (4/5)



Caramelized Scallops Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 10

12 large sea scallops
Pinch of kosher salt
Freshly ground black pepper
4 tablespoons clarified butter
1/2 cup white sugar, spread on a flat plate
1/2 cup dry white wine
Juice of one lemon, freshly squeezed
1 tbsp. finely chopped flat parsley
8 chives
1 tbsp. lemon zest

Steps:

  • Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Provided by lutzflcat

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 10

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  • Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  • Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g

CARAMELIZED SCALLOPS WITH FRESH GREEN PEA VINAIGRETTE



Caramelized Scallops with Fresh Green Pea Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 cup fresh peas
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
Touch clover honey
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons finely chopped fresh flat-leaf parsley
12 large sea scallops, patted dry
Canola oil, for brushing
1 tablespoon superfine sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons barely chopped fresh mint
2 tablespoons barely chopped fresh flat-leaf parsley

Steps:

  • For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss to combine. Let sit at room temperature for 30 minutes to allow the flavors to meld.
  • For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes.
  • Flip and continue grilling until just cooked through, about 2 minutes.
  • Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some of the chopped mint and parsley.

SEARED SEA SCALLOPS WITH FRIED ONIONS



Seared Sea Scallops With Fried Onions image

Provided by Moira Hodgson

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons salted capers
1 medium red onion
Peanut or vegetable oil for deep frying
Flour for dredging
16 large sea scallops (about 1 1/2 pounds)
Coarse salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
4 to 5 large ripe tomatoes, sliced 1/4-inch thick
1 clove garlic, minced (green part removed)
1 to 2 tablespoons balsamic vinegar (to taste)
1/4 cup fresh basil leaves

Steps:

  • Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
  • Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
  • Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
  • To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

More about "sea scallops with caramelized onion recipes"

LEARN HOW TO MAKE CARAMELIZED SEA SCALLOPS IN LESS …
Feb 1, 2013 Season sea scallops with salt and pepper. Preheat a skillet over medium high heat for 1-2 minutes. Add the butter to the hot skillet and allow to …
From wholelifestylenutrition.com
  • Place sea scallops between 2 paper towels and make sure the water is off of the scallops and they are dry.


PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE - THE …
May 28, 2019 Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked. Allow scallops to sit for 10 minutes at room temperature …
From therecipecritic.com


10 UNIQUE RECIPES FOR LIVE SCALLOPS: COOKING TIPS & FLAVORFUL IDEAS
5 days ago 10 Unique Recipes for Live Scallops 1. Pan-Seared Scallops with Lemon Garlic Butter. Perfect for a quick yet elegant dish, pan-seared scallops create a golden crust that …
From globalseafoods.com


FRENCH ONION CHICKEN PASTA - THAT SPICY CHICK
Nov 4, 2024 About This Recipe. Just like the classic French onion soup, but in pasta form and with beautifully seasoned and seared chicken pieces, baby spinach and fresh basil to finish. ... Seasonings: Fine sea salt, black pepper, …
From thatspicychick.com


SEARED SCALLOPS WITH ONION PUREE • EBUBBLE LIFE • …
Apr 25, 2020 Seared Scallops & Onion Puree is a recipe that highlights the essence of this seafood marvel. In this recipe, we have paired onion puree with a caramelized scallop, though in the image there is another ingredient. It is …
From ebubblelife.com


CARAMELIZED SEA SCALLOPS WITH ONIONS WITH SCALLIONS RECIPES
The Best Caramelized Sea Scallops With Onions With Scallions Recipes on Yummly | Seared Scallops With Tomato And Corn Salad, Seafood Enchiladas, Citrus Marinated Scallops
From yummly.com


SEARED SEA SCALLOPS WITH SPIRALIZED CARROTS AND CARAMELIZED ONIONS
Add the scallops and any accumulated juices to the vegetables and sauté three minutes to finish cooking the scallops through. Stir in the chives. Serve 1 cup of the scallop mixture over 2/3 …
From diabetesfoodhub.org


SEARED SCALLOPS WITH CARAMELIZED ONIONS AND ARUGULA
Aug 30, 2011 Cut onions into quarters; then thinly slice (or dice small). In a large, heavy skillet, heat 2 tablespoons oil over medium heat. Add onions and cook, stirring often, until golden and very soft, 15–25 minutes.
From deliciousliving.com


SCALLOPS WITH CARAMELIZED ONIONS AND FIGS | SAPUTO CHEESE
Place 4 to 6 ramekins on a cookie sheet, placing one scallop topped with a table spoon of the onion mixture in each. Cover with Mozzarellissima cheese . Cook for 5 minutes on broil until …
From saputo.ca


SEA SCALLOPS WITH CARAMELIZED ONION RECIPES
Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes. Serve 3 …
From tfrecipes.com


CARAMEL GLAZED SEA SCALLOPS - PAULA DEEN
In a small saucepan over low heat, combine 3 tablespoons sugar, water and corn syrup. Mix together and simmer to thicken. Reserve. Add oil and butter to a saute pan over medium heat.
From pauladeen.com


PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE
Mar 31, 2007 Preparation. Step 1. Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat.
From bonappetit.com


SEA SCALLOPS WITH CARAMELIZED ONION RECIPE - YUMMLY
Sea Scallops With Caramelized Onion With Olive Oil, White Onions, Leek, Kosher Salt, Cracked Black Pepper, Minced Garlic, Shiitake Mushrooms, Vegetable Broth, Frozen Peas, Red …
From yummly.com


SAUTéED SEA SCALLOPS WITH CARAMELIZED APPLES AND …
Ingredients For the Apple Compote and Demi-glace. 6 tbsp. butter, divided; 1 large onion, cut into small dice; 3 tbsp. brandy; 3 ⁄ 4 cup chicken stock; 1 ⁄ 2 tsp. salt; Freshly-ground black pepper
From saveur.com


SEARED SCALLOPS WITH LEMON BROWN BUTTER SAUCE
Parsley: a sprig of this herv will add a nice color to the plate. Capers: they will add a bit of umami taste and preferably use salted one. Rinse them under running water to remove excell salt. …
From italiankitchenconfessions.com


SEA SCALLOPS WITH CARAMELIZED LEEKS, CORN, SWEET RED PEPPERS, …
Oct 23, 2024 To prepare the scallops and vegetables, heat one teaspoon of the olive oil in a sauté pan on high heat. Let the pan get really hot, but not too hot. You want the oil to dance …
From edibleaustin.com


THE BEST NYC DISHES OF 2024 - THE NEW YORK TIMES
23 hours ago Beef Fahsa at Yemenat. It doesn’t look all that promising, this thick stew darkly bubbling in a black stone pot. But fold a scalding wad of beef into some flatbread, wait until it’s …
From nytimes.com


SEA SCALLOPS WITH CARAMELIZED ONIONS - TEXAS SALTWATER FISHING …
Sep 1, 2017 24 medium-large scallops 1 large onion 1 stick of butter divided 1/2 lemon 1/4 cup white wine 1/2 cup bacon bits. Season scallops with salt and pepper. Cover and place in …
From texassaltwaterfishingmagazine.com


Related Search