Dallas Spicy Seared Scallops Recipes

SCALLOP FRA DIAVOLO

Steps:

• Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
• Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
• Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
• While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
• Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
• Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.

SEARED SPICE-RUBBED SEA SCALLOPS

Steps:

• Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
• Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
• Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.

SPICY SEARED SCALLOPS

Steps:

• Enjoy.

SEARED SEA SCALLOPS WITH SPICY CARROT COULIS

Steps:

• Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
• Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
• To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

SPICY SEARED SCALLOP SALAD

Steps:

• Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
• In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens

SCALLOPS WITH SPICY GARLIC SAUCE

Steps:

• Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
• Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
• Divide between 2 plates and serve.

SPICY SEARED SCALLOPS

Steps:

• Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
• Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
• Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

DALLAS' SPICY SEARED SCALLOPS

Steps:

• 1. Rinse sea scallops and pat dry with a paper towel. 2. Combine cayenne pepper, black pepper, garlic or sea salt and cilantro into a bowl. 3. Heat a 12" nonstick skillet over medium high heat until very hot. Add the olive oil and heat until it just begins to smoke. 4. Add minced garlic cloves. 5. Gently roll the scallops in the bowl of spices. 6. Carefully place each scallop and cook for 2-3 minutes per side (or until opaque), minimally flipping them. 7. Remove scallops. 8. Add wine to skillet and stir for 1 minute. Drizzle wine mixture over scallops and serve (alone, on lettuce leaf, or as salad topping).