Sauteed Scallops With A Spicy Piquillo Pepper Puree Recipes

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

SCALLOPS WITH PARSNIP PUREE

Steps:

• Combine the parsnips, milk and a large pinch of salt in a medium saucepan. Cover and bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter and puree. Season with salt and pepper.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper, add to the skillet and cook, undisturbed, until well browned, about 3 minutes. Flip and cook through, about 1 more minute. Divide among plates.
• Add the remaining 1 teaspoon vegetable oil and the hazelnuts and thyme to the skillet. Cook, stirring and scraping up the pan, until the nuts are toasted, about 1 minute. Scrape the mixture into a bowl.
• Return the skillet to the heat and stir in the honey and 1/4 cup vinegar. Cook, swirling the pan, until thick, about 1 minute.
• Thinly slice the shallot and put in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt and a few grinds of pepper. Add the watercress and toss. Add the watercress salad and parsnip puree to the plates. Sprinkle with the hazelnut mixture and drizzle with the honey syrup.

SPICY SEARED SCALLOPS

Steps:

• Enjoy.

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.

SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS

Steps:

• Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
• Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
• Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
• Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
• Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.

CHICK PEA AND GARLIC PUREE

Steps:

• Puree chick peas in a food mill or food processor. Melt butter in a small skillet. Add garlic and simmer over low heat until garlic emits a lovely aroma. Add this to the chick pea puree along with half and half and orange rind. Season to taste with salt and pepper and reheat in a double boiler, or over direct heat, stirring constantly.

LIMA BEAN PUREE

Steps:

• Combine the lima beans and garlic, with broth or water to cover and simmer, covered, over low heat, for 15 minutes or until really tender (add more liquid if it is evaporating too quickly).
• Puree lima beans in a food processor with grated orange rind and butter. For a finer puree, pass the lima beans through a sieve or food mill to remove skins; season to taste with salt and pepper.
• Can be made in advance and reheated in microwave oven or double boiler.

SAUTEED PIQUILLOS

Steps:

• Place olive oil in a large skillet, turn heat to medium-low, and add garlic. Cook, shaking pan occasionally, until garlic turns light brown, about 5 minutes.
• Add peppers, and turn heat to medium. Cook, shaking pan, until peppers just begin to change color on bottom; turn, and repeat. Season to taste, and serve hot or at room temperature, drizzled, if you like, with a little more olive oil and sherry vinegar.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Steps:

• Preheat the broiler or prepare a charcoal grill.
• Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
• Remove and discard the ends of the snap peas.
• Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.