Seared Scallops With Raspberry Hollandaise Recipes

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

EASY SEA SCALLOPS WITH CRAB HOLLANDAISE

Steps:

• 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
• 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
• 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
• 4. Stir in crabmeat and cook until heat through.
• 5. Divide scallops between two plates and top with the sauce.

SEARED SCALLOPS WITH RASPBERRY HOLLANDAISE

Steps:

• 1. To make the Hollandaise: Puree the raspberries in food processor strain through a fine mesh strainer discarding the pulp and seeds. Place the raspberries in a small saucepan and bring to a boil. Reduce the raspberries to about 2 tbsp. Set aside and let cool.
• 2. Mix teh raspberries with the egg yolks. Melt the butter and set aside. over a double boiler whisk the eggs constantly until thick. Remove from heat and whisk in ghe butter until a nice creamy sauce is formed. Set aside.
• 3. Season the scallops with salt and pepper. Sear in a hot pan with a little oil until brown on both sides about 2 minutes per side.
• 4. Place tablespoon of the hollandaise on a plate and top with 4 scallops. Top the scallops with fresh tarragon and serve immediately.

SEARED SCALLOPS WITH SPICY PAPAYA SAUCE

Steps:

• In a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice, cilantro, and 1/4 teaspoon salt. Set aside.
• In a large sealable bag, combine flour, black pepper, and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
• In a large skillet, heat oil over medium heat. Add scallops; cook and stir until golden. Serve scallops over papaya sauce.