SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Provided by Andy Baraghani
Categories Bon Appétit Scallop Fennel Chile Pepper Grapefruit Lunch Dinner Spring Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.
- Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
- Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
- Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.
HERB AND SESAME SCALLOPS WITH ORANGE AND FENNEL SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
- Orange and Fennel Salad:
- Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates.
- Place seared scallops on top.
SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD
Steps:
- Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
- Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
- While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
- Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.
SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
Provided by The Herbalist & The Carnivore
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
- While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
- Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
- Add seared scallops to the salad and mix to combine. Drizzle dressing over top.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g
SEARED SCALLOPS WITH FENNEL
Make and share this Seared Scallops With Fennel recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
- Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
- Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
- Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
- Return scallops, browned side up, and cook through, 2 to 3 minutes.
- Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
- Sprinkle scallops with reserved fennel fronds and serve with baguette slices.
Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4
SEARED SCALLOPS WITH FRESH FENNEL SALAD AND KUMQUAT-TARRAGON VINAIGRETTE
Steps:
- Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
- Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.
- Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.
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 ASIAN LIME-CHILE SAUCE
Make and share this Seared Scallops with Asian Lime-chile Sauce recipe from Food.com.
Provided by Dawnab
Categories Asian
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
- Stir paste together with vinegar, fish sauce, water, and lime juice.
- (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
- Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
- Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
- Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
- Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
SEARED SCALLOPS WITH SHAVED FENNEL, CUCUMBER, AND GRAPEFRUIT
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
- Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
- Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.
Nutrition Facts : Calories 374 g, Cholesterol 68 g, Fat 19 g, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, Sodium 584 g
More about "seared scallops with red chile paste and fennel salad recipes"
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD
From bonappetit.com
5/5 (3)Author Andy BaraghaniServings 4Estimated Reading Time 1 min
- Using the side of a chef’s knife, mash chiles, grapefruit zest, and ¼ tsp. salt to a paste on a cutting board. Set chile paste aside.
- Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
- Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD
From hillstreetgrocer.com
SEARED SEA SCALLOPS WITH PLUM AND FENNEL SALAD
From walnuts.org
SEARED SCALLOPS AND FENNEL SALAD RECIPE - CLEAN EATING
From cleaneatingmag.com
RED CHILI SEARED SCALLOPS AND CITRUS FENNEL SALAD
From homemadeinterest.com
SEARED SCALLOPS GRAPEFRUIT AND SHAVED FENNEL SALAD
From beyondsweetandsavory.com
PAN-SEARED SCALLOPS WITH LEMON BUTTER - ONCE UPON A CHEF
From onceuponachef.com
SEARED SCALLOPS WITH RADICCHIO, FENNEL & SNAP PEA SLAW | RECIPE
From joshcellars.com
TOP 50 GREAT SCALLOP RECIPE RECIPES - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
SEARED SCALLOP, FENNEL, AND CITRUS SALAD - ALIVE MAGAZINE
From alive.com
SEARED SCALLOPS WITH HUMMUS AND SHAVED FENNEL SALAD
From abeautifulplate.com
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD
From food.askwonderpro.com
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD RECIPE
From headtopics.com
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD RECIPE | EAT …
From eatyourbooks.com
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD
From punchfork.com
SEARED SEA SCALLOPS WITH CITRUS FENNEL SLAW AND OLIVE TAPENADE
From foodnetwork.ca
PAN-SEARED SCALLOPS WITH FENNEL AND CITRUS RECIPE - COOKING LIGHT
From cookinglight.com
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD …
From tfrecipes.com
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD | RECIPE
From pinterest.com
BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS - DELISH
From delish.com
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - KAY CHUN - FOOD & WINE
From foodandwine.com
30 SCALLOPS RECIPES THAT MAKE THE MOST OF THOSE OCEAN JEWELS
From bonappetit.com
SEARED SCALLOPS WITH FENNEL AND LEMON RELISH - FOOD & WINE
From foodandwine.com
TOP 49 BEST RECIPES FOR SCALLOPS - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
SEARED SEA SCALLOPS WITH CHORIZO AND FENNEL SALAD
From louisianacookin.com
PAN SEARED SCALLOPS WITH FENNEL AND CITRUS SALAD
From gourmetglutton.com
AMAZING SEARED SCALLOPS WITH RED CHILLI PASTE AND FENNEL …
From justcooked.com.au
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD | RECIPE
From pinterest.co.uk
SEARED SCALLOPS AND FENNEL SALAD - NUSHAGAK RIVER ADVENTURES
From fishthenush.com
KRISTIN CAVALLARI'S RECIPE: SEARED SCALLOPS WITH FENNEL, TOMATOES
From people.com
SEARED SCALLOPS WITH CITRUS-SHALLOT SALAD - PUREWOW
From purewow.com
SEARED SCALLOPS WITH FENNEL RECIPES
From tfrecipes.com
SEARED SCALLOPS WITH FENNEL CREAM - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
SEARED SCALLOPS WITH GRAPEFRUIT–FENNEL SALAD RECIPE - JAMES BEARD
From jamesbeard.org
SEARED SCALLOPS WITH BRAISED FENNEL: FAST, EASY, TASTY
From spinachtiger.com
10 MINUTE PAN SEARED THAI CHILI SCALLOPS RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.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