Seared Scallops With Thai Vanilla Citrus Broth Recipes

SCALLOPS WITH THAI SAUCE

Steps:

• In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside. , In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm. , In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.

SEA SCALLOPS IN HERB BROTH

Steps:

• In a medium saucepan, combine 1 1/2 cups parsley, 1 cup watercress, shallots, 1 1/2 cups water, and 1 teaspoon salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Strain; reserve liquid. Set aside.
• Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops until golden brown, 5 minutes. Turn, and cook for 3 more minutes. Keep warm; repeat process.
• Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top.

SEARED SCALLOPS WITH CITRUS HERB SAUCE

Steps:

• Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

SEARED SCALLOPS WITH VANILLA CITRUS CONFIT

Steps:

• Remove the adductor muscle from the scallops, rinse with cold water and thoroughly pat dry. Place the scallops on a towel-lined-platter and bring to room temp.
• Using a paring knife, remove the citrus segments from the grapefruit, lemon, lime and orange. Place in a bowl, reserving the remaining portion of the fruit for juicing. Juice the remainders of the citrus into a small saucepot and add the Champagne, orange juice and agave nectar. Using a paring knife, split the vanilla bean down the center and add it to the saucepot. Bring to a boil over medium-high heat.
• Combine the cornstarch with the water in a small bowl. Add the cornstarch slurry to the pot and bring to a boil. Remove from the heat and let cool to room temp. Pour the sauce over the citrus segments and reserve at room temp.
• Add the butter and oil to a 12- to 14-inch saute pan over high heat. Carefully salt the scallops. Once the fat begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops until golden brown, about 2 minutes on each side. Place the scallops on a plate and carefully spoon the sauce and citrus segments over top.

SEARED SCALLOPS WITH THAI VANILLA-CITRUS BROTH

Steps:

• To make the broth, in a small bowl, combine the maple syrup, fish sauce, lime juice, garlic, and all the chiles. With the tip of a knife, scrape the seeds from the split vanilla bean into the bowl and then add the empty pod. Whisk until smoooth. Cover and refrigerate for at least 1 hour up to 6 hours. Bring to room temperature before serving. With a knife, supine the orange, letting the sections and any juice drop into the bowl. Repeat with the grapefruit, adding its sections to the orange sections. Set the fruits aside, or cover and refrigerate for up to 1 day. In a large cast iron skillet, heat the oil over medium high heat. Season the scallops on all sides with salt and white pepper. Add the butter to the skillet and when the butter foams, add the scallops, being careful not to crowd them. Cook the scallops without moving them for 3 minutes, or until golden brown on the first side. Turn the scallops over and cook for 3 to 4 minutes, or longer until golden brown on the second side and just opaque in the center when tested with the tip of a knife. While the scallops are cooking, peel the avocado half and cut lengthwise into very thin slices. Put 3 or 4 slices in the bottom of each bowl. Then, using a slotted spoon, add 2 or 3 orange sections and 2 or 3 grapefruit sections to each bowl, reserving the remaining citrus juice. To serve, remove the scallops from the heat, and top each bed of fruit with a scallop. Remove and discard the vanilla pod from the broth, and then add the reserved citrus juice, stirring to combine. Spoon an equal amount of the broth over each serving. Garnish iwth the cilantro sprigs and serve immediately.