Seared Scallops With Red Chile Paste And Fennel Salad Recipes

HERB AND SESAME SCALLOPS WITH ORANGE AND FENNEL SALAD

Steps:

• Preheat oven to 425 degrees F.
• Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
• Orange and Fennel Salad:
• Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates.
• Place seared scallops on top.

SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD

Steps:

• Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.
• Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
• Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
• Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

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!

CAJUN SEARED SCALLOPS WITH ROASTED ONION AND FENNEL CONSOMME

Steps:

• For the broth: In a sauce pot, melt butter. Add onion and caramelize. Set aside. To sauce pot, add sliced fennel and sweat until very soft. Next, add carrot, bay leaves, Juniper berries, thyme, caramelized onion, and broth. Bring to a simmer. Simmer for approximately 1 hour. Strain through a cheesecloth. Season with salt and pepper. In a strainer, add julienned vegetables to broth. Simmer for 3 minutes. Reserve vegetables and broth separately.
• For the dish: Dredge the scallops in the Cajun spice. Sear in olive oil on all sides on high heat until scallops are just cooked through. Place half of the scallops in a circle in the middle of a 9 inch bowls.
• In the middle of the circle, place julienne vegetables. Spoon warm broth gently over vegetables until bowl is filled by one-third. Garnish with asparagus tips and roasted garlic cloves. Finish garnish with fennel tops. Repeat with other bowl.

SEARED SCALLOPS WITH FENNEL

Steps:

• Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
• Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
• Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
• Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
• Return scallops, browned side up, and cook through, 2 to 3 minutes.
• Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
• Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

SEARED SCALLOPS WITH SHAVED FENNEL, CUCUMBER, AND GRAPEFRUIT

Steps:

• Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
• Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
• Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.