WOK SEARED SCALLOPS IN TERIYAKI TABASCO BUTTER SAUCE
Steps:
- Heat wok over high heat. Working in batches, add two tablespoons butter and melt. Add a generous splash of hot pepper sauce, or to taste. Add four scallops to sizzling butter mixture and sear both sides until nice and golden brown, about one minute per side. Season with salt and pepper. Remove scallops from wok to plate. Repeat until all the scallops are cooked.
- To the wok add the sugar peas and bell pepper and stir-fry for about 2 to 3 minutes until slightly soft yet still crunchy. If they are sticking you may need to add a dash of peanut oil to help out. Pour a large dash of your favorite teriyaki sauce into the wok and return the scallops to the wok. Give them a final toss and serve.
SEARED SCALLOPS WITH TARRAGON CREAM
Steps:
- Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
- Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Scallop White Wine Tarragon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
More about "seared scallops over micro greens with orange tarragon vinaigrette with butter poached lobster recipes"
SEARED SCALLOPS ON MIXED GREENS WITH CITRUS VINAIGRETTE
From readyseteat.com
Servings 6Total Time 40 minsCategory Main Dish, SaladCalories 180 per serving
SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From tfrecipes.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - FOOD & WINE
From foodandwine.com
BEST SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From recipert.com
LOW CARB SCALLOPS WITH TARRAGON BUTTER - RECIPE
From dietdoctor.com
SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From cookart.us
SEARED SCALLOPS WITH FRESH FENNEL SALAD AND KUMQUAT-TARRAGON …
From bonappetit.com
SEARED SCALLOPS - HOW TO COOK SCALLOPS PERFECTLY WITH …
From fifteenspatulas.com
SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From foodnetwork.cel02.sni.foodnetwork.com
BEST SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From alicerecipes.com
SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From menuofrecipes.com
BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED …
From delish.com
SCALLOPS WITH TARRAGON BUTTER SAUCE - FOOD & WINE
From foodandwine.com
BEST POACHED SCALLOPS WITH TARRAGON VINAIGRETTE RECIPES
From alicerecipes.com
SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From recipeofhealth.com
SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From foodnetwork.cel30.sni.foodnetwork.com
SEARED SCALLOPS OVER MICRO GREENS WITH ORANGE TARRAGON …
From recipenode.com
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 »
You'll also love