SEA SCALLOPS GRENOBLOISE
Provided by Jacques Pepin
Categories dinner, main course
Time 10m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
- Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
- Just before serving, add the croutons and sprinkle with the chives.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 522 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED SEA SCALLOPS
I love scallops and got this recipe from the local grocery store, Dierbergs. I haven't tried it yet, but think it sounds great over rice.
Provided by karen
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
- In a small bowl, combine remaining ingredients and then rub onto scallops.
- TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
- TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - (4.4/5)
Provided by mahto
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm. Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.
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SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - KAY CHUN
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5/5 Total Time 12 minsAuthor Kay Chun
- In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm.
- Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.
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