Vodka Scallops With Seasoned Chipotle And Shallots Recipes

VODKA SCALLOPS WITH SEASONED CHIPOTLE AND SHALLOTS

Vodka Scallops With Seasoned Chipotle and Shallots image

Make and share this Vodka Scallops With Seasoned Chipotle and Shallots recipe from Food.com.

Provided by Rita1652

Categories Southwestern U.S.

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sea scallops, towel dried, seasoned with
salt and pepper
1 shallot, sliced
3 minced garlic cloves
2 tablespoons olive oil
1 tablespoon fresh parsley
2 tablespoons chipotle chili sauce
1 scallion, sliced thin

Steps:

Heat oil in a med-hot pan saute shallots and garlic just till lightly browned add parsley.
Move shallots to the side of pan or remove from pan leaving as much of the seasoned oil in pan.
Place scallops in pan and brown 3 minutes without moving till golden brown.
Flip and cook 2-3 more minutes adding more oil if necessary.
Remove scallops from pan and place on a serving dish.
Deglaze pan with the vodka (just enough to cover the bottom of the pan you use)scraping the solids from the pan (add back if removed the shallots) add chipotle sauce toss to heat.
Pour the shallot sauce mixture over the shallots and garnish with scallions.

Nutrition Facts : Calories 336.4, Fat 15.3, SaturatedFat 2, Cholesterol 75, Sodium 370.6, Carbohydrate 9.2, Fiber 0.3, Sugar 0.2, Protein 38.9

SCALLOPS WITH SHALLOTS

Scallops With Shallots image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds sea scallops
Salt to taste, if desired
Freshly ground pepper to taste
1/3 cup flour
2 tablespoons olive oil, approximately
2 tablespoons butter, approximately
1 cup zucchini, ends trimmed, cut into 1/2-inch cubes
1/2 cup tomato, cored and cut into 1/2-inch cubes
1/3 cup finely chopped shallots
1 tablespoon freshly squeezed lemon juice

Steps:

Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 784 milligrams, Sugar 2 grams, TransFat 0 grams

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE

Scallops with Chipotle-Orange Sauce image

Kindle cozy conversation with these tender scallops in a spicy sauce. It's a surefire recipe for warming up a twosome in no time! -Jan Justice, Catlettsburg, Kentucky

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

3/4 pound sea scallops
1/4 teaspoon paprika
1/4 teaspoon salt, divided
2 teaspoons butter
1/4 cup orange juice
1/4 teaspoon ground chipotle pepper
Hot cooked linguine, optional
2 tablespoons thinly sliced green onion

Steps:

Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque. , Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper. , Serve over linguine if desired. Garnish with green onion.

Nutrition Facts : Calories 200 calories, Fat 5g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 608mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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