Sauteed Diver Sea Scallops With Sake Nage Recipes

SEARED SEA SCALLOPS

Steps:

• In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
• Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.
• In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.

DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE

Steps:

• Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.

SEA SCALLOPS A LA NAGE WITH JULIENNED VEGETABLES

Steps:

• Cut the leeks in half lenghtwise and hold them under running water while flipping through the leaves to rinse out any sand. Cut the leaves 2 or 3 at a time into fine julienne. If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
• Juluienne the carrots and turnip into 3- inch lenghts. The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife. Cut the celery stalk into 4-inch sections and julienne it as finely as possible. Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot. Simmer gently, partially covered, for 15 minutes. Add the wine and simmer for 10 minutes more. Strain the vegetable broth, reserving the cooked vegetables and broth. About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
• Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer. (If the pan is too large, there won't be enough liquid to cover.) Gently slide the scallops into the simmering broth. If there's not enough liquid to cover the scallops. Poach the scallops for 8 minutes. Spread 3/4 quarters of the julienned vegetables in shells. Carefully arrange the scallop on the vegetables.
• Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish. Arrange the rest of the julienne over the fish.

SEA SCALLOPS WITH TERIYAKI GLAZE

Steps:

• Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.;
• Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

SEARED SEA SCALLOPS

Steps:

• In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
• In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
• Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
• Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
• Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.