PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
This simple, elegant recipe for pan-seared scallops and roasted red pepper sauce features bold, Spanish-style flavors and ingredients.
Provided by Lynne Webb
Categories Seafood
Time 20m
Number Of Ingredients 11
Steps:
- Remove the scallops from the refrigerator, arrange on a plate in a single layer and blot them gently with a paper towel. Set aside.
- Prepare the seasoning blend by combining the paprika, 1/2 teaspoon salt, a few grinds of black pepper and onion powder in a small bowl. Spread the mixture on a flat plate and set aside.
- Drain the roasted red peppers thoroughly and add them to the work bowl of a food processor along with the olive oil and sherry vinegar. Pulse until smooth, then season to taste with salt and pepper.
- Transfer the sauce to a serving dish and set aside.
- Working with one scallop at a time, lightly press the flat sides of each into the spice mixture and transfer to a dry plate.
- Add the butter to a frying pan large enough to hold the scallops in a single layer with some room between them, and place on the stove over medium-high heat.
- As soon as the butter begins to sizzle, swirl it to coat the pan and using tongs, add the scallops to the pan one at a time.
- Cook for 1-1/2 minutes, then start turning them and cook for an additional 1-1/2 to 2 minutes on the second side. Do not overcook.
- To serve, plate four servings of rice, spoon some sauce around it on the plate, top with scallops and garnish with parsley if desired.
Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Protein 25 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 882 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
These pan seared scallops are sweet and succulent, with a hint of a smoky kick from a mildly tangy roasted red pepper sauce!
Provided by Ingrid Beer
Categories Entree
Time 24m
Yield 12
Number Of Ingredients 15
Steps:
- To prepare the roasted red pepper sauce, place all of the ingredients into the bowl of a food processor, and process for a few minutes until completely smooth; pour the sauce into a squeeze bottle or spoon into a serving dish, and keep room temp or in the fridge. (Any unused portion will last for a couple of weeks in the fridge, and is delicious over chicken, beef, shrimp, or veggies.)
- To sear the scallops, place a large cast-iron or other heavy bottom skillet over medium-high heat, and add in the avocado oil and the clarified (or regular) butter; once melted and the skillet it very hot and pretty much smoking, season the scallops with some sea salt, and working in batches if necessary, place the scallops larger flat-side down into the skillet.
- Do not disturb the scallops for about 2 1/2 minutes, allowing that first side to get a nice, deep brown char; then, flip the scallops over and allow them to sear, undisturbed, on that second side for about 1 1/2 minutes, or until a golden crust forms on that side and the scallops are medium-rare and slightly firm yet tender when gently pressed.
- Remove the scallops from the skillet and place onto a large platter to hold. Repeat with another batch, if necessary.
- To serve, add a couple of generous spoonfuls of the roasted red pepper sauce to the bottom of a plate, and top with 3 scallops; sprinkle over a small amount of the toasted pine nuts as well as some pretty micro greens, and serve while hot. (Alternately, you can spoon or drizzle some of the sauce over top of the scallops, then top with pine nuts and micro greens.)
Nutrition Facts : Calories 265 calories (per 3 scallops, with about 1/3 cup of sauce)
SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
- Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
- Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
Nutrition Facts : Calories 449, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 28 milligrams, Sodium 177 milligrams, Carbohydrate 75 grams, Fiber 15 grams, Protein 29 grams
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE
Steps:
- Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
- Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.
SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
- Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
- Place in a blender or food processor and whirl until smooth.
- Place puree and next two ingredients in saucepan and cook for about five minutes.
- Stir the cream into mixture and cook to reduce (about five minutes).
- Season to taste and keep warm.
- Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
- Transfer 2 scallops to each plate and garnish with pepper sauce.
GRILLED SCALLOPS WITH RED PEPPER SAUCE
Entered for safe-keeping. From Simply Classic by Jr League of Seattle. Elegant. Northwest U.S. cuisine. May use either fresh red bell peppers, roasted, or canned roasted red peppers. Note: reviews recommended use of reduced sodium chicken broth in lieu of regular chicken stock as the sauce seemed too salty. Likewise, I would also use unsalted butter. I normally substitute the reduced sodium ingredients while cooking anyway out of force of habit.
Provided by KateL
Categories Peppers
Time 40m
Yield 12 skewers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak 12 bamboo skewers in water for at least 30 minutes.
- SAUCE:.
- Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
- Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
- SCALLOPS:.
- Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
- Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.
Nutrition Facts : Calories 438.8, Fat 35.8, SaturatedFat 22.2, Cholesterol 119.9, Sodium 906.5, Carbohydrate 10.4, Fiber 1.7, Sugar 4.2, Protein 15.9
SEA SCALLOPS WITH RED PEPPER CREAM
The sweet tastes of sea scallops and red peppers combine in this elegant-enough-for-company entree. Delicious served with Recipe #232339. Originally from an October 1984 issue of Bon Appetit featuring Indian Summer Menus. Make the Red Pepper Puree before starting the scallops.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For Sea Scallops.
- Heat butter in heavy large skillet over high heat.
- Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
- Transfer scallops to bowl, using slotted spoon.
- Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
- Whisk in cream and any juices in scallop bowl.
- Boil until thickened to sauce-like consistency, stirring occasionally.
- Whisk in Red Pepper Puree and heat through.
- Stir in scallops, adjust seasoning and serve immediately.
- For Red Pepper Puree (makes about 1 cup).
- Melt butter in heavy small saucepan over low heat.
- Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
- Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
- Puree peppers through medium blade of food mill, discarding skins.
- Can be stored in the refrigerator 1 week or frozen.
- Peppers can also be charred and skins removed.
- Proceed with recipe and puree in blender or processor.
SAMBUCA SEARED DIVER SCALLOPS WITH ROASTED RED PEPPER BRIE CREAM
Make and share this Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream recipe from Food.com.
Provided by Brookelynne26
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce:
- Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
- Scallops:.
- Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.
Nutrition Facts : Calories 876.6, Fat 77, SaturatedFat 37.7, Cholesterol 230.3, Sodium 467.3, Carbohydrate 22.2, Fiber 1.9, Sugar 3.4, Protein 26.3
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
SEA SCALLOPS WITH RED PEPPERS AND TOMATOES
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the scallops crosswise if they are more than 1 1/4 inches across.
- Place the scallops in a mixing bowl and add the milk, salt and pepper. Set aside. Place the flour in a flat dish and set it aside.
- Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted. This should take a few minutes.
- Drain the scallops and dredge them in the flour. Shake off the excess.
- Meanwhile, heat the remaining oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. If the skillet cannot accommodate all the scallops, cook them in two batches. Add the scallops and cook, stirring, until golden brown. Do not overcook.
- Add the shallots, garlic and lemon juice, shaking the pan. Cook about 30 seconds. Add the pepper and tomato mixture and stir and toss well for about 2 minutes. Add the parsley and serve immediately with rice Creole (see recipe).
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 680 milligrams, Sugar 4 grams, TransFat 0 grams
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