Seared Scallops With Caper Shiitake And Green Onion Relish Recipes

SEARED SCALLOPS RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL

Steps:

• Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
• Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.

PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE

Steps:

• In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
• Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. 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 before cooking.
• In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
• Sprinkle scallops lightly with salt on both sides.
• Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
• Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
• Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
• When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
• In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
• Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
• Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
• Turn off heat and whisk in Dijon mustard.
• Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
• Taste sauce and season with salt and pepper as needed.
• Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.

SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE

Steps:

• Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
• Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
• Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

SEARED SEA SCALLOPS WITH FRIED ONIONS

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.

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

Steps:

• Season the scallops on both sides with salt and pepper.
• In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
• Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
• Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
• Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
• Enjoy!

CARBONARA WITH PAN SEARED SCALLOPS

Steps:

• Pasta Carbonara
• Start cooking pasta in large stainless steel pot.
• In small bowl mix together cream, egg yolks and 3/4 of cheese.
• In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
• Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
• When pasta is finished cooking, drain well, then add to skillet of bacon.
• Toss well, then transfer to large bowl.
• Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
• Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
• Perfect Pan Seared Scallops
• Blot scallops with paper towel to remove any water. Salt and pepper.
• Heat large non-stick frying pan, add 2 tablespoons olive oil.
• Make sure frying pan is hot before adding scallops but not smoking.
• Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
• Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
• Turn to sear other side. (about 1-3 more minutes)
• Add 2 tablespoons of butter to pan now.
• Spoon the melted butter over the scallops as the other side finishes cooking.
• Transfer to paper towel covered plate.
• Keep warm in oven, if making in batches.

SEARED SCALLOPS WITH CAPER, SHIITAKE AND GREEN ONION RELISH

Steps:

• For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, chile flakes, mirin and sesame oil in a bowl and refrigerate overnight.
• When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper.
• For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides.
• Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side.
• Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.
• Place the relish on a plate and arrange the scallops around it.
• For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine.
• Place the salad in the center of the scallops. Serve immediately

SEARED GREENS

Steps:

• Trim and discard the stems of the greens and wash and dry the leaves. Stack the leaves, roll into cylinders and cut across the rolls into 1-inch strips. Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly. Saute one quarter of the greens with 1/8 teaspoon of the salt and a pinch of the pepper until the greens are limp, 30 seconds to 1 minute. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens. Serve immediately.