SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Provided by Colu Henry
Categories dinner, for two, quick, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
- Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
- Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
- Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams
SCALLOP BRUSCHETTA
Bruschetta is one of my favourite entree/snacks. As soon as I seen the RSC #10 ingredients I instantly thought BRUSCHETTA. You can choose any type of white bread you like but it needs to be thick.
Provided by Chef floWer
Categories Lunch/Snacks
Time 14m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
- Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
- Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
- Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
- Place 2 grilled/cooked scallops on top each Bruschetta.
- Garnish with capers.
- Enjoy for lunch, entree or snack.
Nutrition Facts : Calories 416.2, Fat 18.8, SaturatedFat 4.1, Cholesterol 28.6, Sodium 754.5, Carbohydrate 42.6, Fiber 3, Sugar 5.4, Protein 20.5
SEAFOOD BRUSCHETTA
Provided by Harmony Marceau
Time 1h2m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler or outdoor grill.
- In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
- In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
- Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.
TOMATO BRUSCHETTA WITH GRILLED SCALLOPS
Steps:
- Dice cherry tomatoes and drain. Mix with red onion, lemon juice, salt and oregano. Combine 3 tablespoons olive oil and parmesan cheese. Rub bread slices with garlic clove and spread them out on a cookie sheet. Brush on olive oil mixture. Toast in 350°F oven until crisped (12 to 15 min.). Set aside.
- Put remaining olive oil and butter in a large non-stick sauté pan over medium high heat. When butter is sizzling, add scallops. Cook for about 4 minutes each side until browned and firm. Slice scallops through the middle to get two discs, each with one browned side.
- To serve, spoon some tomato mixture onto bread, top with a scallop slice and garnish with capers or parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
- For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.
CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS
Provided by Food Network
Categories appetizer
Time 45m
Yield 12 pieces bruschetta
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Drizzle olive oil over bread and toast lightly in the oven.
- In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine.
- In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool.
- Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro.
- Preheat grill to high.
- Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half.
- Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.
GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST
Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer. Serving size based on hearty eaters for this one dish meal.
Provided by Vicki in CT
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
- Combine scallop ingredients and marinate for about 15-30 minutes.
- Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
- Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
- Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
Nutrition Facts : Calories 410.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 19.8, Sodium 841.7, Carbohydrate 54.9, Fiber 5.2, Sugar 0.7, Protein 19.6
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