SEARED SCALLOPS WITH CELERY AND GOLDEN RAISIN SALAD
Look for fresh scallops that are labeled as dry-packed, which are not treated with preservatives and have a lower water content than wet or "soaked" scallops. Seasoning scallops just before cooking also ensures that they stay dry.
Provided by Martha Stewart
Categories Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees. Whisk together lemon zest, juice, mustard, and sugar. Stream in olive oil and season with salt and pepper. Add celery, parsley, and raisins. Toss to combine. Season again with salt and pepper.
- Heat a medium skillet over high and swirl in safflower oil. When oil shimmers, season scallops with salt, then sear, larger side down, in a single layer. Cook without moving, until underside is golden and a crust has formed, 2 minutes. Add butter and thyme and transfer to the oven. Cook 1 to 2 minutes more. Serve scallops, seared-side up, drizzled with pan juices, alongside celery salad.
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
SPICY SEARED SCALLOP SALAD
Steps:
- Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
- In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE
Steps:
- Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
- Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
- On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
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
CELERY ROOT RéMOULADE AND PAN-SEARED SEA SCALLOPS
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- In a bowl stir together sauce ingredients and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered.)
- With a sharp knife peel celery root and cut into thin matchsticks. Add celery root to sauce with salt and pepper to taste and toss.
- Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and pepper.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops in batches with out crowding, turning them once, until golden and just cooked through, about 2 minutes on each side. Transfer scallops as sautéed with tongs to a plate.
- Mound celery root rémoulade in center of each of 6 plates and arrange scallops around it. Garnish celery root rémoulade and scallops with chives and tarragon.
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