SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
PAN-SEARED SCALLOPS WITH GINGER SAUCE
Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.
Provided by TXOLDHAM
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
- Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
- Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
- To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.
Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES
Steps:
- 1. Rinse the scallops and pat dry with a paper towel. 2. Heat a medium skillet over medium-high heat. Add and heat the olive oil. 3. Add the scallops to the hot oil. Sear until golden brown on each side, about 2 to 3 minutes per side. 4. Remove the scallops from the pan. Add the ponzu sauce, stirring and scaping up the solids from the bottom of the pan. Reduce the liquid until it becomes shiny and slightly thickened, about 1 1/2 to 2 minutes. 5. Return the scallops to the pan. Add the ginger. Stir until the scallops are coated. Add 2 tablespoons chives just before removing the pan from the heat. 6. Place the scallops on a plate and spoon the glaze over them. Sprinkle with the remaining chives. Serve immediately.
More about "seared scallops with ponzu ginger and chives recipes"
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES RECIPE - …
From latimes.com
Servings 4Estimated Reading Time 6 minsCategory APPETIZERS, HEALTHY, FISH & SHELLFISHTotal Time 15 mins
- Add the scallops to the hot oil. Sear until golden brown on each side, about 2 to 3 minutes per side.
- Remove the scallops from the pan. Add the ponzu sauce, stirring and scraping up solids from the bottom of the pan. Reduce the liquid until it becomes shiny and slightly thickened, about 1 1/2 to 2 minutes.
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES RECIPE ...
From cdkitchen.com
Servings 4Total Time 29 mins
8 QUICK AND EASY FISH AND SHELLFISH RECIPES - LOS ANGELES ...
From latimes.com
Is Accessible For Free FalseEstimated Reading Time 3 mins
SEARED SCALLOPS WITH CITRUS GINGER SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 296 per servingServings 4
SEARED SCALLOPS WITH SWEET POTATO APPLE & RED ONION HASH ...
From dumplingsdelivered.com
SCALLOPS BACON RECIPES PAN SEARED - ALL INFORMATION ABOUT ...
From therecipes.info
GINGER SEARED SCALLOPS RECIPES
From tfrecipes.com
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES – ALL FRESH ...
From allfreshseafood.com
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES | PESCATORE
From pescatoreny.com
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES
From dumplingsdelivered.com
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES - RECIPES LIST
From recipes-list.com
PONZU RECIPE | DANDK ORGANIZER
From dandkmotorsports.com
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES | …
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES - MASTERCOOK
From mastercook.com
SEARED SCALLOPS WITH PONZU GINGER AND CHIVES RECIPES
From tfrecipes.com
PONZU RECIPE | BESTO BLOG
From bestonlinecollegesdegrees.com
SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love