Sea Scallops With Piquillo Peppers Recipes

27 EASY SCALLOPS FOR SEAFOOD LOVERS

27 Easy Scallops for Seafood Lovers image

Provided by insanelygood

Number Of Ingredients 27

Ingredients

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Bacon Wrapped Scallops
Herbed Garlic Butter Scallops with Lemony Feta Dressing
Pan Seared Scallops for Tacos
Seared Scallops with Creamy Corn and Bacon
Scallop Pesto Pasta with Perfectly Seared Sea Scallops u0026amp; Kale Pesto
Beer Brined Balsamic Glazed Scallops Over Avocado Caprese Salad
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Seafood Pasta with Shrimp and Scallops
Shrimp and Scallops a La Mexicana
Seared Scallops with Hazelnut Butter u0026amp; Mascarpone
Seared Scallops with Avocado Cream
Quick And Simple Scallop Crudo

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a scallop recipe in 30 minutes or less!

Nutrition Facts :

SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE

Sauteed Scallops with a Spicy Piquillo Pepper Puree image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 medium onion
3 medium garlic cloves
2 medium serrano peppers
8 large piquillo peppers (1 jar)
1/2 cup fresh cilantro leaves
2 tablespoons Cajun seasoning
1 tablespoon smoked, spicy pimenton
1 teaspoon cayenne pepper
1 large pinch crushed red pepper flakes
1 tablespoon lime juice
3 to 4 tablespoons Spanish extra-virgin olive oil
Kosher salt and freshly ground black pepper
20 large sea scallops
Kosher salt
Freshly ground black pepper
Cayenne pepper
4 tablespoons cup extra-virgin olive oil
1 tablespoon butter
Sprig fresh thyme

Steps:

Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Sea Scallops With Sweet Roasted Red Peppers image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large sweet red peppers
1 1/2 pounds sugar or snap peas
2 tablespoons olive oil
24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 sprigs fresh thyme or 1/2 teaspoon dried
1/4 teaspoon red hot-pepper flakes
2 tablespoons anise-flavored liqueur, like Ricard or Pernod
1 tablespoon butter
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
4 tablespoons finely chopped coriander or parsley

Steps:

Preheat the broiler or prepare a charcoal grill.
Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
Remove and discard the ends of the snap peas.
Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams

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