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
SEARED SCALLOPS WITH FLAVOURED GREENS
Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch
Provided by Tom Kerridge
Categories Canapes, Dinner
Time 25m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
- Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.
Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium
SEARED SCALLOPS WITH NEW POTATOES AND GREENS
This warm salad makes for a quick, light supper. Be careful not to overcook the scallops, or they'll lose their subtle texture. If you can, make the lemon dressing earlier in the day to allow flavors to blend.
Provided by Dancer
Categories Potato
Time 43m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
- Process until smooth.
- With the motor running, slowly add the extra-virgin olive oil.
- Cover and refrigerate until needed.
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
- Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half or quarters, if the potatoes are large.
- In a bowl, toss the potatoes gently with half of the dressing.
- Set aside and keep warm.
- Season the scallops with the salt and black pepper.
- In a large frying pan, heat the olive oil over medium-high heat.
- Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
- Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
- Remove from the heat.
- To serve, toss the greens with the remaining dressing and divide among individual plates.
- Scatter the potatoes and scallops over the greens.
- Sprinkle with the chives and cracked pepper.
- Serve immediately.
Nutrition Facts : Calories 323.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 47.8, Sodium 582.8, Carbohydrate 28, Fiber 2.6, Sugar 1.2, Protein 26.7
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