Scallops With Balsamic Vinegar And Basil Recipes
BASIL-BALSAMIC VINAIGRETTE
Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
BALSAMIC-GLAZED SCALLOPS RECIPE
One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together.Just the other night he made mahi-mahi, abstemiously braised in tamari and mirin while I sauteed yellow crookneck squash in butter with chanterelles and then reflexively added the splash of heavy cream I knew would bring both the flavors and textures together even more luxuriously. As soon as I tried a forkful before salting, though, I knew I had gone too far. The only thing to do was get out the brown rice vinegar and drizzle a little in. That acid touch turned a one-note dish into something so much more nuanced that even the lean lover ate it, and happily.Vinegar always has that effect, if you know how to use it. Most cooks reach for the bottle only when lettuce is involved, but cooking with it is a different story. Acidity ramps up flavor, balances or counteracts richness (and sweetness) and generally takes food into another dimension. Without it, even potato salad would just be chunky mayonnaise.These days, any half-equipped cook probably has a virtual wardrobe of vinegars, all of them as essential as salt and olive oil: red wine, white wine, rice wine, balsamic, cider and distilled white. Throw in sherry vinegar, Champagne vinegar, brown rice vinegar, malt vinegar and raspberry vinegar and you're talking a serious pantry. And there are more every day, it seems, made from Pinot Grigio or Zinfandel or other wines and flavored with tarragon, dill or basil or blueberries and even maple.Any of them will add vibrancy to food, especially in summer. Just a splash in a soup or a vegetable puree, or a drizzle over grilled meat or fish, is a kick in the flavor. Any sauce tastes livelier with a little vinegar, even something as simple as beurre noisette, literally nut-brown butter. But then anything flat can be elevated with vinegar. Call it the 7% solution.Transformative powerVinegar gets its name from the French words for sour wine, which it originated as millenniums ago. But no one can count on leaving a half-finished bottle of disappointing Merlot out and expect to get something worth dressing a salad with, let alone finessing food. The best vinegars are cultivated, the very best in a succession of wood casks that add layers and layers of intense flavor.Vinegar can be made from any number of other starters too. Apples produce cider vinegar, fermented rice can become rice vinegar, malted barley is turned into malt vinegar, and all reflect their origins in their flavor. Distilled white vinegar is made from grain alcohol, which has no taste.At the other extreme is balsamic vinegar, which is made from the must of grapes and aged a minimum of 10 years and is so smooth you can drink it. (The name comes from the Italian word for balm.) You can use it in cooking, but you have to use it fast; prolonged heat tends to overwhelm its seductive side and turn it almost gooey. One of the best ways to "cook" with it is just by drizzling it over strawberries or raspberries, or ice cream.Other vinegars, particularly those with high acid, are especially good for cooking. But even with the most aggressive, the simplest rule is to add vinegar at the beginning of cooking if you want the acid effect, but at the end for pure flavor.Vinegar at the stove had its heyday at the height of nouvelle cuisine, when sauces veered away from cream and reduced stocks and toward the deceptive lightness of beurre blancs: butter mounted onto reduced vinegar. And those sauces were supplanted in the 1980s and 1990s by vinaigrettes. Jean-Georges Vongerichten's groundbreaking "Simple Cuisine" in 1990 could have been subtitled "Variations on Vinaigrettes." Just changing the vinegar, or the herbs, could transform any dish.Chefs are still demonstrating that vinegar can separate the good cooks from the great ones. Thomas Keller makes the simplest sauce for haricots verts seem extraordinary: whipped cream spiked with red wine vinegar. The tartness cuts the richness, the coating is like butter but so much lighter. And as subtle as the sauce is over the beans, when you chill it and spoon it, it's like the most amazing soft ice cream.A high-acid vinegar used to deglaze a saute or roasting pan after searing beef, veal, pork, duck or chicken creates a singular foundation for a sauce with surprising vibrancy. Add a few chopped shallots, fresh herbs and a little butter (or stock, if you want to go Sprat on it) and you get a restaurant-worthy finishing touch in no time. Wine or brandy does the same thing, but not with quite the same sharp edge.Vinegar, particularly a "sweet" one such as balsamic or sherry, can also be used to glaze food, particularly seafood: scallops, shrimp, salmon, mahi-mahi, halibut. Some recipes call for reducing the vinegar and brushing it on when the fish is cooked, but to me that's too molasses-sweet. I think it's more effective to swirl the vinegar right out of the bottle into the pan with yes, a little butter, plus a dash of tamari and Dijon mustard for a more rounded flavor.Vinegar is an excellent medium for slowly braising beef, chicken or duck. The tanginess cuts the richness and adds a surprising foundation of flavor, much more than the usual stock or wine does. Even with meats braised with those more traditional liquids, vinegar can save the meal. A shot of good red wine vinegar adds a jolt of acidity against the fattiness. But even distilled white vinegar works surprisingly well.In a marinade, vinegar is a natural. Its acidity can add the illusion of tenderness to meat, and the flavor can be reduced to a concentrate in the sauce much better than lemon juice can. I know cooks who even marinate fish very briefly in vinegar to freshen it up.A splash of vinegar can also jazz up any soup, particularly black bean, lentil or onion. It's classic in borscht. And it's even more essential for fresher flavor with canned soups or tomato sauce.But a drizzle of balsamic vinegar over a frittata or omelet also works to cut through any heaviness.Tips of the tradeEating in Hong Kong taught me the most appealing alternative to tartar sauce: rice wine vinegar mixed with a little sugar and garlic. Anything fried that's dunked in it will taste less greasy and much livelier.Most of what I know about cooking with vinegar came from trial, error, travel and cookbooks, but one indelible lesson of restaurant school was that hard-cooked eggs are best simmered with cider vinegar and salt. The whites are always perfect, and the flavor is a little cleaner.I've also learned a few new tricks from the inevitable Vinegar Institute, which runs a website called Versatile Vinegar (www.versatilevinegar.org). White vinegar will make a meringue fluffier and gelatin firmer, while any vinegar will draw out the salty taste when boiling a ham.Vinegar, either cider or white wine, makes the best court bouillon, for poaching fish and shellfish, meat or even vegetables. When you reduce it, you get a multilayered sauce.The most obvious way to "cook" with vinegar is pickling, which is perfect for summer. Cucumbers are the natural choice, but you can pickle peaches, cherries, onions or shallots. The vinegar should have at least 4% acidity. And though cider vinegar or white vinegar is specified most often, other vinegars change the experience: rice wine is lighter, and Champagne more subtle.Like the wines they are often made from, vinegars are interchangeable only to an extent, though. Very fruity types such as balsamic and sherry work equal magic, partly because they are aged somewhat the same way. But a really good apple cider vinegar can be used to stew or poach fruit, whether cherries or apples.Great vinegar is not priced like Heinz's -- the last time I bought a small bottle of Lustau sherry vinegar from one of the great producers of sherry in Spain, the cashier actually gasped as $20 registered on her screen. But then the best stuff is produced like great wine. Much is made very slowly by the Orleans method, named for the town in France where artisanal vinegar has been coddled and bottled since the 14th century.And unlike great wine, great vinegar is forever. I still have the first bottle of malt vinegar I ever bought, and that was at least 10 years ago. But that might be because I ration it. I never know when I might need to cut the fat on fish or chips.One kind of olive oil will get you through most cookbooks, if not most of life, but for maximum flavor you really need a full complement of vinegars. Each variety will work in somewhat different ways.Apple cider vinegar is the bronze standard for pickling cucumbers, peaches or other produce; the flavor and the acidity are exactly right.Balsamic at its pricey best is the cognac of vinegars, smooth and mellow, but even at its cheapest is still indispensable. It always produces a balanced vinaigrette but can dress a salad even on its lonesome. It's superb drizzled over ripe tomatoes, freshly sliced or just out of the oven, and even better over summer berries, especially with a little black pepper. And because it's such a sublime blend of tart and sweet, it goes well with foie gras.Brown rice vinegar is like the balsamic of Asia and can be used in mellow vinaigrettes. But it also can be splashed into a rich sauce to cut the heaviness, drizzled over grilled or roasted vegetables or sprinkled on fried or sauteed fish the way lemon juice usually is.Champagne vinegar can go anywhere its red or white wine cousins would, but its subtler taste and hint of luxury make it ideal for cutting the richness in a braised dish, such as a blanquette de veau, or for tarting up a cold soup.Distilled white vinegar is probably most useful for cleaning, but one chef, Tom Valenti, swears by a splash to offset the richness in almost everything he braises in "Soups, Stews, and One-Pot Meals."Fruit vinegars -- raspberry, blueberry, etc. -- are like a cross between balsamic and wine vinegars. To my taste, a little goes a long way in a vinaigrette, but any of these can transform the dressing on a spinach or even pasta salad. Raspberry vinegar is also great at cutting and counteracting the richness of anything creamy, whether classic Yorkshire pudding, rice or tapioca pudding. And, like all vinegars, it can be used to deglaze a pan after roasting or sauteing meat or seafood.Malt vinegar is most commonly a ketchup substitute on French fries and fried fish, but it will also make an intriguing vinaigrette and a glaze for broiled chicken.Red wine vinegar is made for salads. Blend it with olive or canola oil and seriously good Dijon mustard, and there could be no better vinaigrette. Its sophisticated flavor also does more than apple cider vinegar for a good and mayonnaise-y potato salad.Rice wine vinegar is very mild and can be used in light vinaigrettes, especially with sesame oil. Mixed with a little minced garlic and a touch of sugar, it makes an excellent dipping sauce for fried foods, particularly squid.Sherry vinegar is more acidic than balsamic and produces a more robust vinaigrette. It seems especially suited to potatoes. A tablespoonful or so in a soup, whether hot lentil or chilled gazpacho, can sharpen the flavors.White wine vinegar is another essential building block for vinaigrettes but, because of its color and lighter flavor, is even more useful in a beurre blanc or court bouillon.
Provided by Regina Schrambling
Categories MAINS, HEALTHY, FISH & SHELLFISH
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside.
- In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside.
- Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over.
- Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately.
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes 4 servings, 3 large scallops each
Number Of Ingredients 8
Steps:
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g
BALSAMIC-GLAZED SCALLOPS
I love scallops! Our local seafood restaurants make amazing scallop dishes. This recipe can hold up to all of them. Buy a frozen bag of scallops from Trader Joe's (if you are so blessed to live by one) and make a night of it. I serve this dish with Jasmine rice. From the Coastal Living Cookbook.
Provided by carolinajen4
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
- Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
- Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.
Nutrition Facts : Calories 278.9, Fat 7.9, SaturatedFat 1.2, Cholesterol 54.6, Sodium 1183, Carbohydrate 23.2, Fiber 0.2, Sugar 12.9, Protein 27.9
SCALLOPS WITH BALSAMIC VINEGAR AND BASIL
This is an easy entry that make it possible to enjoy a lovely dinner, even at the most hectic times.
Provided by JackieOhNo
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in medium saucepan over high heat.
- Add shallot and garlic and cook, stirring frequently, until softened, about 2 minutes.
- Add scallops and basil; cook, stirring constantly, 2 minutes.
- Add vinegar and heat, stirring constantly, 2-3 minutes.
- Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 262.6, Fat 12.8, SaturatedFat 7.4, Cholesterol 87.1, Sodium 279.1, Carbohydrate 6.3, Fiber 0.1, Protein 29.3
ANGEL HAIR PASTA WITH SCALLOPS, TOMATO & BASIL
This came from a store ad a while back for their new sea food department. I cut it out and tried it, and it's definitely a keeper. Great flavor--if you want compliments, make this for dinner.
Provided by KIMMIE KOO
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place a large heavy skillet over medium heat, allow pan to heat up.
- Add oil and heat 1 minute.
- Add garlic and sauté 2 minutes, stirring constantly.
- Add scallops, season with salt, pepper, and seasonings to taste, and cook for 3 minutes or until opaque.
- Add tomatoes and basil and heat until throughly warmed, about 3 minutes, stirring constantly.
- Remove from heat, taste and adjust seasonings per your preference.
- Add pasta to the pan, toss to combine well, and enjoy.
Nutrition Facts : Calories 419.7, Fat 15.1, SaturatedFat 2.2, Cholesterol 27.3, Sodium 450.8, Carbohydrate 48, Fiber 2.2, Sugar 1.6, Protein 22.1
SCALLOPS WITH CREAM AND BASIL
Steps:
- Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
- Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
- Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
- Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 21 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 1 gram
BAY SCALLOPS WITH BALSAMIC AND BASIL
Make and share this Bay Scallops With Balsamic and Basil recipe from Food.com.
Provided by Parsley
Categories Easy
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
- Add scallops and basil to the skillet and saute for about 2 minutes.
- Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
- Serve immediately over fine noodles or rice.
Nutrition Facts : Calories 278, Fat 9.4, SaturatedFat 5, Cholesterol 95.4, Sodium 421.9, Carbohydrate 7.7, Fiber 0.2, Sugar 0.4, Protein 38.6
More about "scallops with balsamic vinegar and basil recipes"
SCALLOP SALAD WITH BASIL VINAIGRETTE - EATINGWELL
Web Jul 10, 2019 Scallop Salad with Basil Vinaigrette Be the first to rate & review! A nice option for a light lunch, these seared scallops are served with a fresh tomato, cucumber, and corn salad, and drizzled with a tasty …
From eatingwell.com
From eatingwell.com
See details
SCALLOPS WITH STRAWBERRIES RECIPE - GREAT BRITISH CHEFS
Web Place the finely sliced strawberries in a heatproof bowl and cover tightly with cling film. Set the bowl over a pan of water (without the base of the bowl touching the water) and simmer for 2 hours, topping up the water in …
From greatbritishchefs.com
From greatbritishchefs.com
See details
HOW TO SEAR SCALLOPS - THE ANTHONY KITCHEN
Web Mar 3, 2017 Add 2 tablespoons of Canola oil to a large, nonstick sauté pan over medium-high heat and allow to come to temperature. Add butter, and as soon as it has melted, place the scallops in the pan, spacing them …
From theanthonykitchen.com
From theanthonykitchen.com
See details
BALSAMIC VINEGAR RECIPES | BBC GOOD FOOD
Web Jun 7, 2021 Blend up raspberries and white balsamic vinegar to make the dressing for this fabulous summer salad of tomatoes, basil, goat's curd and pistachios Red cabbage with balsamic vinegar & cranberries A star rating of 4.2 out of 5. 15 ratings
From bbcgoodfood.com
From bbcgoodfood.com
See details
BASIL, CORN AND BALSAMIC PEACH SALAD WITH SCALLOPS - FOOD52
Web Aug 1, 2011 Add basil to pan, turn heat to medium and cook for additional 2 minutes. Remove corn from heat and transfer to bowl. Add peach slices and balsamic vinegar to pan used for corn. Turn heat to medium. Sautee for 5 minutes, stirring occasionally, or until balsamic has begun to thicken. Remove from heat.
From food52.com
From food52.com
See details
12 QUICK RECIPES WITH SCALLOPS - FOOD & WINE
Web Jan 13, 2023 Fresh young coconut has tender meat that separates easily from the shell; if unavailable, substitute bottled or canned coconut water and fresh or frozen coconut meat. When cut and squeezed, finger ...
From foodandwine.com
From foodandwine.com
See details
SCALLOPS WITH BALSAMIC CARAMEL REDUCTION | IGA RECIPES
Web Place sugar and balsamic vinegar in a small saucepan. Bring to a boil; reduce heat to medium and simmer for 8 minutes, or until lightly amber in colour and with the consistency of a caramel sauce. Reserve.
From iga.net
From iga.net
See details
SCALLOP, BASIL, AND PROSCIUTTO KEBABS | SARA MOULTON
Web May 23, 2016 Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated. Cut the prosciutto slices in half crosswise and fold them into strips about 1 ½ inches wide (the same width as the scallops) and 5 inches long.
From saramoulton.com
From saramoulton.com
See details
SEARED U-10 SCALLOPS WITH BACON JAM AND BASIL - FIFTEEN SPATULAS
Web Aug 25, 2011 12 reviews Leave a Review » Ingredients 1/2 lb scallops preferably U-10 6 oz bacon preferably center cut 1 cup finely chopped red onion 1/2 cup chopped grape tomatoes 1 tbsp sherry vinegar or balsamic 1 tbsp sugar salt and pepper olive oil a handful of basil leaves Instructions Fry up the bacon over medium heat until nice and crispy.
From fifteenspatulas.com
From fifteenspatulas.com
See details
RECIPE: BAY SCALLOPS WITH BALSAMIC AND BASIL - COOKTIME24.COM
Web Recipe Bay Scallops With Balsamic and Basil: 2 tablespoons butter 1 shallot , minced 2 garlic cloves , minced 1 1/2 lbs bay scallops 1/8 cup chopped fresh basil 2 tablespoons balsamic vinegar 1/4-1/2 teaspoon sugar 1/4 teaspoon pepper salt , if needed, to taste 1 In a skillet over medium high heat, melt butter and saute the shallots and ...
From cooktime24.com
From cooktime24.com
See details
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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #seafood #easy #scallops #shellfish #number-of-servings
You'll also love