SCALLOPS WITH PEA PURéE
Provided by Nigella Lawson
Categories dinner, easy, quick, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
- Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
- Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
- To serve, divide pea puree between two plates and add scallops. Serve immediately.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 46 grams, Fat 38 grams, Fiber 13 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1054 milligrams, Sugar 13 grams, TransFat 0 grams
SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL
Steps:
- 1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.
- 2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
- 3. Purée the peas in a blender until very smooth, or push through a sieve.
- 4. Grill the bacon, put it on kitchen paper and keep warm.
- 5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
- 6. Whisk all the honey vinaigrette ingredients together.
- 7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
SEARED SCALLOPS WITH MINT, PEAS, AND BACON
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Scallop Seafood Shellfish Bacon Pea Summer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
- Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
- Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
- Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
- Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.
SEARED SCALLOPS, WITH CHILI-LIME BUTTER, MINT PEA PUREE AND CRISPY PROSCIUTTO
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Pea Puree:
- Place peas in small saucepan with enough water to just cover them.
- Bring to boil and then simmer 3-5 minutes, until hot and tender.
- Drain and place in food processor with mint and mascarpone.
- Pulse until smooth, but still has a bit of texture.
- Season to taste with KSP.
- Crispy Prosciutto:
- Lay Prosciutto out on a baking sheet covered in parchment in a preheated over for 10-12 minutes or until crispy and brown.
- Remove to paper-lined plates and break apart into shreds.
- Jalapeno-Lime Butter:
- Melt butter and then add chili, lime juice and zest.
- Salt to tast.
- To serve:
- Place a dollop of pea puree on each plate and top with scallops.
- Drizzle a spoonful of the butter and crumble prosciutto on top of each scallop.
More about "seared scallops with chili lime butter mint pea puree and crispy prosciutto recipes"
SEARED SCALLOPS WITH CRISPY PANCETTA - BELLY FULL
From bellyfull.net
Ratings 20Category Main CourseCuisine AmericanTotal Time 35 mins
SEARED SCALLOPS WITH CHILI-LIME BUTTER, PEA PURéE AND CRISPY …
From mealplannerpro.com
PAN SEARED SCALLOPS ON BLACK PUDDING, MINT PEA …
From rte.ie
SEARED SCALLOPS WITH CHILI-LIME BUTTER, PEA PURÉE …
From recipes-from-nature.com
SEARED SCALLOPS WITH CHILI LIME BUTTER MINT PEA PUREE AND …
From tfrecipes.com
SEARED SCALLOPS WITH PEA PURÉE | STARTER RECIPES
From goodto.com
SEARED SCALLOPS WITH PEA & MINT PUREE - EVERY LAST BITE
From everylastbite.com
SEARED SCALLOPS WITH MINTED PEA PUREE - TASTE OF HOME
From tasteofhome.com
CHILI LIME BUTTER SCALLOPS WITH PANCETTA - HONEST …
From honestcooking.com
SEARED SCALLOPS WITH CRISPY PANCETTA, MINTY PEA …
From thefeedfeed.com
BEST SEARED SCALLOPS WITH CHILI LIME BUTTER MINT PEA PUREE AND …
From alicerecipes.com
BEST SCALLOPS WITH PEA PUREE RECIPE - HOW TO MAKE …
From food52.com
SEARED SCALLOPS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SEARED SCALLOPS WITH PEA PUREE & BUTTER SAUCE - LOST …
From lostinfood.co.uk
SCALLOPS RECIPE WITH PEA PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SIZZLING SEARED SCALLOPS | SEAFOOD RECIPES | JAMIE …
From jamieoliver.com
SEARED SCALLOPS WITH MINTED PEA PUREE RECIPE
From recipes.sparkpeople.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