PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL
This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option.
Provided by EatingWell Test Kitchen
Categories Healthy Fettuccini Recipes
Time 35m
Number Of Ingredients 10
Steps:
- To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.
- Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.
- To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.
- Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.
Nutrition Facts : Calories 356 calories, Carbohydrate 42.4 g, Cholesterol 46.8 mg, Fat 5.1 g, Fiber 5.4 g, Protein 31.4 g, SaturatedFat 0.5 g, Sodium 439 mg, Sugar 5.2 g
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
SEARED SCALLOPS NICOISE
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- In a spice grinder or clean coffee grinder, coarsely grind each type of peppercorn separately. Transfer to a small bowl, and toss to combine. Set aside.
- In another small bowl, mix vinegar and mustard; add 6 tablespoons oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper, and set dressing aside.
- Fill a large bowl with ice and water. Bring a large pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, about 1 minute. Using a slotted spoon, lift beans from water, and transfer to the ice bath to cool. Remove from ice bath with slotted spoon; transfer to a clean kitchen towel. Pat dry; transfer beans to a large bowl. Set aside.
- Return the water to a boil. Add fava beans, and cook until just tender, 2 to 3 minutes. Drain and transfer to the ice bath. Drain in a colander. Remove and discard inner skins from fava beans, and add beans to haricots verts.
- Sprinkle scallops with salt and reserved peppercorn mixture. Heat a cast-iron skillet until very hot over medium-high heat. Add 1 1/2 teaspoons olive oil. Add half the scallops, and cook until well browned, 2 to 3 minutes on each side. Transfer to a plate, and set aside.
- Add remaining 1 1/2 teaspoons olive oil to the skillet. Repeat with the remaining scallops, and transfer to the plate.
- Add olives, onion, tomatoes, and reserved dressing to beans; toss to combine.
- Arrange salad on six plates. Top with eggs and scallops; garnish with tarragon. Serve with lemon wedges, if desired.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS
Looking for an easy and flavorful seafood dish? Look no further than these Pan Seared Scallops with Tomatoes, Olives, and Capers! Delicious on their own but insanely good over pasta or a bed of asparagus!
Provided by Ashley Manila
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- In a large sauté pan over medium heat, add the butter and cook, tilting the pan frequently, until butter has lightly browned. It should smell nutty and have amber bits on the bottom of the pan.
- Add the olive oil and crushed red pepper flakes sauté for 1 minute. The add in the garlic and cook, stirring frequently, for another minute, or until garlic is fragrant.
- Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 minutes.
- Stir in the olives and capers and cook for 2 minutes, stirring frequently.
- Add in the white wine, stir, and allow the mixture to come to a gentle simmer.
- Stir in the basil, lemon juice, and salt, and cook for 2 minutes. Pour over scallops and serve warm!
- Remove the tiny side muscle from the scallops (if they have one). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.
- Add the butter and oil to a large sauté pan over high heat.
- While the pan heats up, lightly salt and pepper the scallops.
- Once the pan begins to lightly smoke, gently add the scallops into the pan, making sure they are not touching.
- Sear scallops for about 1 and 1/2 minutes, then gently flip and cook for another 1 and 1/2 minutes, or until both sides are golden brown. Don't touch them at all while they're searing.
- Tops with sauce, and serve warm! Preferably over pasta or rice.
SCALLOPS NICOISE WITH TOMATO-OLIVE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
- Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
- Chop the green olives. There should be about 3 tablespoons. Set aside.
- Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
- Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
- Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
- Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
- Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams
SCALLOPS WITH FRESH TOMATO SAUCE
Make and share this Scallops With Fresh Tomato Sauce recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the sauce: Add all ingredients to a bowl.
- Let it sit at room temperature for 1 hour, then start the scallops.
- Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
- Heat olive oil in a pan.
- Add scallops and sauté 2-3 minutes.
- Turn over and cook 3 minutes more until browned.
- To serve, place 2 romaine leaves on a plate.
- Top lettuce with 4-5 tablespoons of sauce.
- Add 3 scallops to each plate and garnish with a lemon wedge and parsley.
Nutrition Facts : Calories 280.9, Fat 21.2, SaturatedFat 2.9, Cholesterol 14.8, Sodium 211.8, Carbohydrate 16.2, Fiber 4.2, Sugar 3.4, Protein 10.3
GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE
Categories Blender Leafy Green Olive Shellfish Tomato Vegetable Quick & Easy Low/No Sugar Dinner Scallop Arugula Summer Grill/Barbecue Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
- Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
- Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
- Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.
TOMATOES NIçOISE
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
- Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
- Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 4 grams
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