Seared Scallops With Tomato Salsa Spinach And Mushrooms Recipes

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE

Steps:

• In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
• Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
• Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
• In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
• Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
• Remove from heat and serve immediately over a bed of lemon rice or plain orzo.

SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE

Steps:

• Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
• Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
• While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
• Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA

Steps:

• Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
• Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
• Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
• Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
• Place two cooked scallops on each plate, and top with fresh tomato caper salsa.