Seared Scallops With Hot Garlic Oil And Chinese Sausage Sticky Rice Package Recipes

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PAN-SEARED SCALLOPS WITH PEPPER AND ONIONS IN ANCHOVY OIL



Pan-Seared Scallops with Pepper and Onions in Anchovy Oil image

Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.

Provided by Roderic Rinehart

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 11

⅓ cup extra virgin olive oil
1 (2 ounce) can anchovy fillets, minced
1 pound large sea scallops
1 large red bell pepper, coarsely chopped
1 large orange bell pepper, coarsely chopped
1 red onion, coarsely chopped
2 cloves garlic, thinly sliced
1 teaspoon minced lime zest
1 ½ teaspoons minced lemon zest
1 pinch kosher salt and pepper to taste
8 sprigs fresh parsley, for garnish

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.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 14.4 g, Cholesterol 45 mg, Fat 23.9 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 3.6 g, Sodium 752.1 mg, Sugar 4.4 g

SEARED SCALLOPS WITH HOT GARLIC OIL AND CHINESE SAUSAGE STICKY RICE PACKAGE



Seared Scallops with Hot Garlic Oil and Chinese Sausage Sticky Rice Package image

Provided by Ming Tsai

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

Canola oil to cook
12 large scallops (U-8)
Salt and black pepper to taste
1/4 cup cilantro leaves
16 cloves of garlic, thinly sliced
1/2 cup peanut oil (Lion and Globe brand)
3 cups sushi rice
Water to cover rice
1/4 cup dried scallops
2 diced lapchang, (Chinese sausage)
1/2 cup sliced scallions
1/3 cup oyster sauce
1/4 cup chopped cilantro
Salt and white pepper to taste
4 lotus or banana leaves

Steps:

  • In a hot saute pan, add a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with garlic oil.
  • HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops.
  • STICKY RICE PACKAGE: Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool. Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package.

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