Seared Sun Dried Tomato Pesto Sea Scallops Recipes

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PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO



Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto image

Provided by Stuart O'Keeffe

Time 50m

Yield 16 servings

Number Of Ingredients 11

1 can artichoke hearts, packed in water, drained
1/3 cup sun-dried tomatoes, rehydrated or packed in oil
1 garlic clove
1/4 cup pine nuts
Splash olive oil
Pinch salt and freshly ground black pepper
Pinch salt and freshly ground black pepper
1 (16-ounce) prepared polenta tube
Extra-virgin olive oil
16 small scallops
Salt and freshly ground black pepper

Steps:

  • Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
  • Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
  • Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
  • Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.

SUN-DRIED TOMATO SEARED SCALLOPS



Sun-Dried Tomato Seared Scallops image

Found this recipe in America's Most Wanted Recipes by Ron Douglas...from the Brooklyn Cafe (copycat). It sounded delicious and easy to do.

Provided by mama smurf

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup sun-dried tomato, chopped dry-packed
1 bunch fresh basil
2/3 cup orange juice
1 tablespoon lemon juice
6 tablespoons olive oil
1 tablespoon garlic, minced
3 zucchini, cut into thin strips
1 tomatoes, diced
salt and pepper
10 sea scallops

Steps:

  • If the sun-dried tomatoes are moist, dry in a 200 degree oven for about 15 minutes, until dry.
  • Grind the sun-dried tomatoes in a blender until they became a smooth powder; remove from the blender and set aside.
  • Add the basil (reserve 2 sprigs for garnish), orange juice, and lemon juice to the blender. Blend on medium speed while drizzling 1/4 cup of the olive oil into the mixture.
  • Heat a nonstick skillet over medium heat; add 1 tablespoon olive oil and the garlic. Saute the garlic for 15 seconds (do not burn), then add the zucchini. Cook, stirring frequently, for 2 minutes or until the zucchini softens. Season with salt and pepper. Add the tomato, then take off the heat.
  • Heat another nonstick skillet over medium-high heat. Season the scallops with salt and pepper and all but 1 teaspoon of the reserved sun-dried tomato powder. Add the remaining 1 tablespoon olive oil to the pan and add the scallops slowly to prevent spattering.
  • Cook for about 3 minutes, then flip to the other side. Let cook for another 2 minutes; transfer to a paper towel-lined plate.
  • To serve, mound the zucchini mixture in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle the vinaigrette around the dish. Garnish with basil sprig and a sprinkling of tomato powder.

Nutrition Facts : Calories 544.9, Fat 42.1, SaturatedFat 5.8, Cholesterol 24.8, Sodium 297.1, Carbohydrate 28.4, Fiber 5.1, Sugar 16.4, Protein 18.5

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