MARINATED BAY SCALLOPS WITH SEAWEED
Provided by Florence Fabricant
Categories main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the hijiki into a bowl and cover the slivers with boiling water. Allow the slivers to soak for an hour.
- Mix the scallops and the lime juice together and allow them to marinate in the refrigerator for at least an hour.
- Drain the hijiki, squeezing out any excess moisture. Put it in a bowl. Drain the scallops and add them to the hijiki, along with the hot red pepper flakes, scallion, ginger, garlic and sesame oil. Allow to marinate for 30 minutes. Season to taste with salt.
- Put a mound of the scallop mixture on each of six plates. Sprinkle the mixture with minced coriander and serve.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 355 milligrams, Sugar 0 grams, TransFat 0 grams
CUCUMBER AND MARINATED SEAWEED SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
- Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.
GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD
Steps:
- Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.
- HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.;
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
- Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
- Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.
SEAWEED SALAD WITH SCALLOPS
Sweet and briny scallops need little more than a splash of oil and a pinch of seasoning to be delicious. Because they're often enjoyed raw, it's important to purchase fresh, high-quality bivalves. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed." A waterlogged scallop doesn't sear well, and a phosphate-marinated scallop may taste like soap, especially when consumed raw as they are here. In this 10-minute recipe, the scallop takes center-stage while seaweed and cucumber provide texture, and soy sauce and sesame oil add depth.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, seafood, vegetables, appetizer
Time 10m
Yield 2 to 4 appetizer servings
Number Of Ingredients 7
Steps:
- Rinse the seaweed then soak it in a large pot of water until tender, about 5 minutes. Drain and gently squeeze to remove excess water. Transfer to a medium bowl.
- Quarter the scallops and transfer to the bowl. Add the cucumber, soy sauce and sesame oil and gently toss to coat. Season to taste with salt and pepper, if needed. Divide among plates or shallow bowls and garnish with scallions and sesame seeds. Serve immediately.
SEARED SCALLOPS WITH ROASTED EGGPLANTS AND MARINATED PEPPERS
Steps:
- Arrange the oven rack in the lowest position. Preheat the oven to 450°F.
- Use a fork to poke holes all over the eggplants. Put the eggplants on a foil-lined baking sheet in the oven. Roast, turning occasionally, until the skins are charred and the eggplants are very soft, about 15 minutes. Transfer to a cutting board.
- When cool enough to handle, peel the eggplants and cut in quarters lengthwise. Cut each piece in half crosswise. Transfer to a large bowl. Add the garlic, lemon juice, 2 tablespoons of the oil, a pinch of chile flakes, and a pinch of salt. Gently stir well.
- Turn a gas burner to high. Set the peppers directly over the flame and cook, turning frequently, until the skin is charred all over. Alternatively, broil or grill the peppers as close to the heat source as possible. When cool enough to handle, use paper towels to rub off the charred skin. Remove and discard the stems and seeds, then cut each pepper into very thin slices. Transfer to a medium bowl and add the lime juice, remaining 1 tablespoon oil, and a pinch of salt. Stir well.
- Heat a large skillet over high heat until very hot. Season half the scallops with salt and pepper. Add enough oil to generously coat the bottom of the pan, then add the seasoned scallops, one at a time. Cook until a golden brown crust forms on the bottom, 1 to 2 minutes, then carefully flip and cook until a crust forms on the other side, 1 to 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining scallops in the same pan, letting the pan get very hot again and adding more oil if needed.
- Divide the eggplant mixture among 4 serving dishes. Top with the scallops, then the pepper mixture. Scatter the dill all over.
More about "marinated bay scallops with seaweed recipes"
SCALLOPS WITH SEAWEED RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Starter
10 BEST MARINATED SCALLOPS RECIPES | YUMMLY
From yummly.com
LIGHTLY MARINATED BAY SCALLOPS | CAPE COD LIFE
From capecodlife.com
MARINADE FOR BAY SCALLOPS - COOKEATSHARE
From cookeatshare.com
10 BEST SCALLOP MARINADE RECIPES | YUMMLY
From yummly.com
SEAWEED RECIPES - NYT COOKING
From cooking.nytimes.com
SEAWEED SALAD WITH SCALLOPS RECIPE - EASY RECIPES
From recipegoulash.cc
MARINATED SCALLOPS RECIPE - YANKEE MAGAZINE - NEW ENGLAND TODAY
From newengland.com
MARINATED BAY SCALLOPS WITH SEAWEED RECIPES
From tfrecipes.com
MARINATED SCALLOP RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SCALLOP MARINARA | BAY SCALLOP RECIPE | TRUE NORTH SEAFOOD
From truenorthseafood.com
BAY SCALLOPS RECIPES - NYT COOKING
From cooking.nytimes.com
MARINATED BAY SCALLOPS WITH SEAWEED - DINING AND COOKING
From diningandcooking.com
MARINATED BAY SCALLOPS WITH SEAWEED RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love