SCALLOPS WITH CHORIZO & HAZELNUT PICADA
Bring a Spanish touch to scallops using smoky chorizo and a picada made with hazelnuts, sherry and rustic bread. A vibrant starter or indulgent summer lunch
Provided by Diana Henry
Categories Canapes, Fish Course, Starter
Time 40m
Number Of Ingredients 13
Steps:
- To make the picada, put ½ tbsp oil in a small frying pan over a medium heat. After a few mins, drop a piece of the bread in - if it sizzles, reduce the heat a little and add all the bread in a single layer. Fry, turning frequently, until the bread is pale gold, then spread it out on kitchen paper to cool. Add the remaining oil to the pan, fry the garlic until golden and add to the bread.
- Toast the nuts until fragrant (they should smell toasted), then rub in a tea towel while still warm to remove the skins. Blitz the bread and garlic with the nuts, lemon zest and coriander in a food processor using the pulse button (you want a coarse mix). Mix in the vinegar, sherry and salt, and add lemon juice to taste.
- Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video). Pat the scallops dry with kitchen paper (they don't colour well if you fry them when they're wet) and brush with extra virgin olive oil.
- Fry the chorizo in a little oil in a small frying pan until well coloured all over with a slight crust.
- Meanwhile, heat another pan until searing hot, add a small glug of oil, then the scallops. Season and cook for about 30 secs each side - you want just a little colour. Divide the scallops between the four shells, add the chorizo and top with the hazelnut mixture and a knob of butter. Put under a hot grill until cooked through (mine took about 90 secs). Squeeze on a little more lemon juice and serve immediately.
Nutrition Facts : Calories 275 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
SCALLOPS WITH HAZELNUT BROWN BUTTER
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
- Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.
- Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.
SCALLOPS AND CHORIZO
I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 10m
Yield 4 servings as a main course with the rocket and chickpeas th
Number Of Ingredients 4
Steps:
- Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
- Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
- Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
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