Sea Scallops With Guacamole Recipes

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

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

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.

CUMIN-SEARED SCALLOP TACOS



Cumin-Seared Scallop Tacos image

Provided by Kelsey Nixon

Time 1h5m

Yield 4 servings

Number Of Ingredients 27

Tomatillo Guacamole, recipe follows
Cilantro-Lime Rice, recipe follows
Mango Salsa, recipe follows
1 1/4 pounds large sea scallops (about 8)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 to 2 tablespoons unsalted butter
8 (6-inch) corn tortillas
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup rice
5 sprigs fresh cilantro
1 cup chicken broth
Juice of 1 lime
1/2 cup diced mango
1/2 cup diced tomatoes
2 tablespoons minced onion
2 tablespoons chopped fresh cilantro
2 teaspoons minced Serrano chile
Zest and juice of 1 lime

Steps:

  • First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
  • Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
  • In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
  • Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
  • To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
  • To make guacamole:
  • Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
  • To make the rice:
  • In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
  • To make the salsa:
  • Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.

SEA SCALLOPS WITH GUACAMOLE



Sea Scallops with Guacamole image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 11

1-ounce olive oil
6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off
Salt
Freshly ground black pepper
2 pieces white toast
1 California avocado, seeded and peeled
1/2 tablespoon lime juice
1/4 teaspoon crushed clove garlic
1/2-ounce finely chopped onion
1 teaspoon chopped cilantro leaves
Splash hot red pepper sauce

Steps:

  • Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.

More about "sea scallops with guacamole recipes"

SEARED SCALLOPS - FIFTEEN SPATULAS
Jun 25, 2018 180. Jump to Recipe. Learn how to make Seared Scallops with a perfectly golden brown crust, just like at the restaurants! They’re incredibly simple to make at home and much …
From fifteenspatulas.com


SCALLOP TOSTADAS RECIPE | RECIPES.NET
Aug 29, 2024 This savory Scallop Tostadas recipe brings seaside flavors to the comfort of your home. With fresh scallops, a homemade guacamole, and a dash of sour cream, this dish is a delightful blend of textures and flavors guaranteed …
From recipes.net


SEA SCALLOPS WITH GUACAMOLE RECIPE | COOKING CHANNEL
Jul 30, 2014 Ingredients. 1-ounce olive oil. 6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off. Salt. Freshly ground black pepper. 2 pieces white toast. 1 …
From cookingchanneltv.com


27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD RECIPES
Jun 2, 2022 Seafood lovers will flip for these scallop recipes! From pasta dishes to bacon-wrapped scallops to tacos, you'll feel like a true chef with these easy dishes.
From insanelygoodrecipes.com


SEARED SEA SCALLOPS WITH ROASTED TOMATILLOS AND GREEN …
INGREDIENTS. 1 pound (6 to 8 medium) tomatillos, husked and rinsed. 2 fresh serrano chiles, stemmed. 1 cup white wine. 2/3 cup pitted green olives, preferably manzanillos, roughly chopped. 1 tablespoon olive oil. 4 garlic cloves, peeled …
From rickbayless.com


NOC TECHNIQUE SEA SCALLOPS WITH ORANGE, SAGE, & CRANBERRY …
NOC TECHNIQUE Sea Scallops With Orange, Sage, & Cranberry Gastrique with Garlicky Mashed Potatoes, Roasted Brussels Sprouts
From hellofresh.com


SEARED CURRIED SCALLOPS - COOKING WITH ANADI
Jan 14, 2022 Sea scallops seasoned with homemade curry powder, fried to a crisp golden brown with olive oil, pair with a refreshing mango guacamole for a healthy and complete dinner!
From cookingwithanadi.com


SCALLOP AND GUACAMOLE APPETIZER - BEST HEALTH …
Scallop and Guacamole Appetizer. Paul Finkelstein; Photo by John Cullen. Scallops are low in saturated fats, high in vitamin B12, and a good source of omega-3 fatty acids. You’ll want to eat this with a knife and fork to scoop up …
From besthealthmag.ca


SEARED SCALLOPS WITH HONEY DIJON AVOCADO SAUCE
Jan 7, 2021 In this recipe, a few sea scallops, avocado and honey dijon dressing come together to create velvety smooth scallops with beautifully caramelized crust and topped with honey dijon avocado sauce.
From sweetandsavorybyshinee.com


JACQUES PEPIN'S SCALLOP SEVICHE AND GUACAMOLE - CIAO …
Ingredients. SCALLOP SEVICHE. 4 very large sea scallops (diver scallops;toounces total) 1 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper. GUACAMOLE. 2 ripe avocados (about 1 pound ) 1/2 cup …
From ciaoitalia.com


SEA SCALLOPS WITH GUACAMOLE RECIPES
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 …
From tfrecipes.com


SEA SCALLOPS WITH GUACAMOLE RECIPE | ROBERT IRVINE | FOOD NETWORK
Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4...
From foodnetwork.cel28.sni.foodnetwork.com


BLACKENED SCALLOPS WITH GUACAMOLE ON TORTILLA CHIPS
Preheat barbeque to 400°F/204°C. Oil grill. Place scallops directly on grill and cook for approximately 1 ½ minutes per side. Remove scallops. To serve place a dollop of guacamole on each tortilla chip top with a scallop. Share it! Print This …
From gustotv.com


SCALLOP AGUACHILE RECIPE | BON APPéTIT
Jun 20, 2017 Divide among shallow bowls and spoon some sauce over and around scallops. Top with cucumber, remaining onion, and more cilantro. Drizzle with oil and sprinkle with sea salt.
From bonappetit.com


SEA SCALLOPS WITH GUACAMOLE - PUNCHFORK
6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off 1 California avocado, seeded and peeled 1/4 teaspoon crushed clove garlic 1/2-ounce finely chopped onion 1 teaspoon chopped cilantro leaves 1-ounce olive …
From punchfork.com


SEARED SEA SCALLOPS WITH AVOCADO CORN RELISH ON …
Make the relish: Mash the avocado in a bowl until slightly smooth. Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper. Fold in the cilantro until combined. Make the scallops: Heat 3 tablespoons oil …
From rachaelrayshow.com


CAST IRON SEARED SCALLOPS - WHISKED AWAY KITCHEN
Apr 15, 2024 These Cast Iron Seared Scallops are cooked in minutes and make for an effortless date night dinner that is sure to impress! Searing scallops in your cast iron skillet might seem a little daunting, but really success all …
From whiskedawaykitchen.com


SCALLOPS AND HEARTS OF PALM RECIPE - GREAT BRITISH CHEFS
1 day ago This simple scallop dish from Caroline Martins is served with a rich cassava foam and lightly barbecued hearts of palm.
From greatbritishchefs.com


CAJUN SCALLOP TOSTADAS WITH GUACAMOLE AND CREMA
Ingredients. 12 large sea scallops (about 1-pound) 1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend. 2 tablespoons butter. 2 tablespoons olive oil. 1 ripe avocado, scooped out of the …
From dishofftheblock.com


MKR EPISODE 17 RECIPE: SCALLOPS SQUARED - 7NEWS
3 days ago Deep fry until golden and crisp. Drain on paper towel. 8. Season scallops. Heat oil in a medium non-stick frying pan until very hot. Add scallops and cook for 1 minute. Turn and …
From 7news.com.au


Related Search