Sautéed Scallops With Asparagus Purée Food

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SAUTéED SCALLOPS WITH ASPARAGUS PURéE



Sautéed Scallops with Asparagus Purée image

This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.

Provided by Michael Ruhlman

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Fine sea salt
1 pound asparagus
Ice
1 1/2 pounds scallops, preferably dry and fresh
2 tablespoons canola oil, plus more as needed, or any neutral oil, such as vegetable or grapeseed
4 tablespoons unsalted butter, softened, ½ stick
1 tablespoon freshly squeezed lemon juice

Steps:

  • Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
  • Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
  • Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
  • Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
  • When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
  • Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
  • Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

SCALLOPS WITH ASPARAGUS



Scallops with Asparagus image

Categories     Shellfish     Vegetable     Sauté     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Steps:

  • Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  • Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  • Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
  • Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
  • Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  • Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  • Serve scallops topped with asparagus and sauce.

SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA & GREMOLATA



Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata image

This recipe may look fussy, but it's actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

Provided by Annie Wayte

Categories     First course

Yield 4 as an appetizer, 2 as a main course.

Number Of Ingredients 11

1/2 cup finely chopped shallots
3 Tbs. extra-virgin olive oil; more for drizzling
1 tsp. minced garlic
2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
1 cup lower-salt chicken broth or water
Kosher salt and freshly ground black pepper
8 very thin slices pancetta
1/3 cup chopped fresh flat-leaf parsley
1-1/2 tsp. finely grated lemon zest
12 medium all-natural "dry" sea scallops
1 Tbs. unsalted butter

Steps:

  • Position a rack in the center of the oven and heat the oven to 375°F. Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm. Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot. In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside. Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate. Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Nutrition Facts : ServingSize 4 as an appetizer, 2 as a main course., Calories 290 kcal, Fat 180 kcal, SaturatedFat 5 g, TransFat 20 g, Carbohydrate 15 g, Fiber 4 g, Protein 13 g, Cholesterol 30 mg, Sodium 630 mg, UnsaturatedFat 13 g

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE



Pan-Seared Halibut with White Asparagus Risotto and Pea Purée image

Categories     Dinner     Halibut     Asparagus     Anniversary     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

For the halibut:
3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
For the pea purée:
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
For the asparagus and risotto:
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Steps:

  • Marinate the halibut:
  • In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
  • Make the pea purée:
  • In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
  • Make the asparagus and risotto:
  • Fill a large bowl with ice water.
  • In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
  • In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
  • In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
  • In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
  • Finish the halibut:
  • Preheat the oven to 350°F.
  • Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
  • To serve:
  • Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS



Creamy Asparagus Soup With Seared Scallops image

Make and share this Creamy Asparagus Soup With Seared Scallops recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 lb asparagus
4 tablespoons unsalted butter
3 shallots, minced
salt & freshly ground black pepper, to taste
1 cup heavy cream
1 cup chicken stock
2 cups firmly packed chopped spinach
4 ounces fresh sea scallops or 4 ounces bay scallops

Steps:

  • Snap off the tough stem ends from the asparagus spears.
  • Cut the tips, each about 2 inches long, off 4 spears.
  • Set the tips aside.
  • Chop the remaining asparagus into 1-inch pieces.
  • Bring a large pot two-thirds full of generously salted water to a boil over high heat.
  • Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
  • Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
  • When the asparagus is cool, drain and set aside.
  • In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
  • When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
  • Add the chopped asparagus and cook, stirring, about 5 minutes.
  • Season with salt and pepper, and stir in the cream and stock.
  • Bring to a boil and cook for 5 minutes.
  • Stir in the spinach and cook for 2 minutes more.
  • Transfer the soup to a blender and puree until smooth, about 2 minutes.
  • Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
  • Season the scallops with salt and pepper.
  • In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
  • When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
  • Divide the scallops among 2 warmed soup bowls.
  • Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
  • Taste the soup and adjust the seasonings with salt and pepper.
  • Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

Nutrition Facts : Calories 785.7, Fat 69.6, SaturatedFat 42.6, Cholesterol 246.4, Sodium 370.3, Carbohydrate 24.4, Fiber 5.2, Sugar 5.1, Protein 22.3

SAUTéED SCALLOPS STUFFED WITH BASIL



Sautéed Scallops Stuffed With Basil image

Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you happen to cut the scallops all the way through, sandwich them back together around the basil; scallops have enough gelatin to more or less stick to themselves. This recipe can also be made with pesto, but homemade pesto takes a bit of time, and the scallops cook in no time at all, so the pesto sort of slows the recipe down. A whole basil leaf serves the same purpose and is much quicker. Serve the scallops on a bed of mixed greens. Deglazing the pan with lemon juice is a nice touch; the warm dressing on cool greens is a treat. And you can use wine, stock, soy sauce or any number of other liquids to play around with the flavor of the dish as you like.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

20 large fresh basil leaves
1 small clove garlic, peeled
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 1/4 to 1 1/2 pounds fairly uniform large sea scallops
3 tablespoons fresh lemon juice
4 to 6 cups mixed greens, washed and dried

Steps:

  • Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
  • Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
  • Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
  • Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS



Roasted Sea Scallops With Potato Gnocchi, Peas and Mushrooms image

this is a cheap version of a restaurant dish from some place called Great Bay. The original dish calls for english peas and morel mushrooms but hey you buy what you can get cheap right! The dish is somewhat time consuming so you don't want it on a busy night. And this recipe seems to only make enough for 1 large serving or 2 smaller appetizer servings.

Provided by Shawn C

Categories     < 4 Hours

Time 2h15m

Yield 1-2 serving(s)

Number Of Ingredients 13

4 pieces large scallops
1 cup fresh shelling peas
1/2 cup mushroom
1 small russet potato
3 tablespoons canola oil
2 teaspoons melted butter
2 egg yolks
1 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons cold butter
1 tablespoon fresh lemon juice
1/2 cup cold water
salt and pepper, as needed

Steps:

  • Gnocchi:.
  • Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
  • Remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
  • While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
  • Spoon the potato mixture onto a cutting board dusted with flour.
  • Use your hands to knead the mixture, while adding more flour a small amount at a time. Add flour until the mixture in moist but not sticky.
  • Gently roll the dough into a long cylinder until in has the diameter of a nickel.
  • Cut the dough into 1-inch pieces with a butter knife.
  • Pinch the uncut side and place on a floured pan.
  • They should resemble a pillow in shape.
  • Cook the gnocchi in simmering salted water until they begin to float.
  • Gently transfer to ice water for two minutes.
  • Remove from the ice water and coat with the olive oil.
  • Gnocchi should be refrigerated until needed.
  • Sauce:.
  • Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
  • The peas should be soft but not mushy.
  • After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
  • Place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
  • The finished product should have the consistency of heavy cream.
  • Hold cold until needed.
  • Mushrooms:.
  • In a medium sauté pan, melt 1 tablespoons of the butter.
  • When the butter is fully melted, add the mushrooms and season with salt and pepper.
  • Cook until they begin to turn light brown.
  • Remove from the pan and cool on a paper towel.
  • Cooking and presentation:.
  • Put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
  • Warm the pea puree in a saucepan over a low heat.
  • Meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
  • Season the scallops with salt and pepper and place in the pan.
  • When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl.
  • Randomly place the peas, gnocchi and morels in the bowl.
  • Carefully place the scallops in the bowl, and serve immediately.

Nutrition Facts : Calories 1711, Fat 109.6, SaturatedFat 29.4, Cholesterol 458.8, Sodium 254.6, Carbohydrate 153.7, Fiber 16.3, Sugar 12.3, Protein 31.2

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay 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.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

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Calories 1197 per serving
Estimated Reading Time 1 min
  • Place the celery root and apple in a small pot and pour in the milk. Add the nutmeg and cinnamon and bring the mixture to a boil and continue to cook until the celery root is fork tender. Pour the celery root and apples into a food processor, reserving the liquid. Purée the celery root and apples with the butter, salt and pepper, and a little of the cooking liquid until the mixture is smooth. Add a little more liquid if needed. Transfer the mixture to a small lidded pot and keep warm.
  • Place an oven-proof sauté pan with a the olive oil over medium-medium high heat. Once hot add the salmon, 1 piece at a time, skin side down and hold your spatula onto to salmon so the skin doesn’t curl up. Do the same to the second piece of salmon and allow the salmon to cook skin side down for 3-4 minutes or until the skin is crispy. Turn the heat off, flip the salmon, and place the pan in the oven to cook for another 5 minutes.
  • Place the fennel in a mixing bowl. Core the other apple, quarter it, and slice it thin and add it to the fennel with the scallions, lemon juice, extra-virgin olive oil, and some salt and pepper. Toss well and serve.


30 SCALLOPS RECIPES THAT MAKE THE MOST OF THOSE OCEAN ...

From bonappetit.com
Estimated Reading Time 4 mins
Published 2020-10-03
  • 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.
  • Grilled Scallops with Creamed Corn. The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything). View Recipe.
  • Grilled Scallops with Nori, Ginger, and Lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
  • Sea Scallops with Celery Root and Meyer Lemon Salad. Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads.
  • Pan-Seared Scallops with Chorizo and Corn. Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold. View Recipe.
  • Spicy Tomato Shellfish Stew. A punch fish stew with scallops and mussels and all the good things. View Recipe.
  • Seafood Stew for Two. How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
  • Seared Scallops with Brown Butter and Lemon Pan Sauce. One of the easiest, most impressive weeknight dinners we know. View Recipe.
  • Grilled Scallops with Lemony Salsa Verde. Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning.
  • Scallop Aguachile. Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water. View Recipe.


SHRIMP AND ASPARAGUS WITH WHITE BEAN PUREE RECIPE - AN ...
Vegetables & Shrimp: Saute onions in 1 tablespoon butter and 1 tablespoon olive oil for 3-5 minutes over medium heat. Stir in asparagus, cover and cook for about 3-4 minutes …
From anoregoncottage.com
5/5 (1)
Total Time 30 mins
Category Main Dish
Calories 552 per serving
  • Place the beans, 1 tablespoon lemon juice, 1/2 teaspoon each salt and pepper, 1 clove of the minced garlic, an optional red pepper flakes in a medium saucepan. Add 1/2 cup water and bring to a boil.
  • Combine the remaining minced garlic clove and 3 tablespoons lemon juice along with 1/2 teaspoon salt, parsley, and 3 tablespoons olive oil in a small glass measuring cup, whisking to emulsify. Set aside.
  • Saute onions in 1 tablespoon butter and 1 tablespoon olive oil for 3-5 minutes over medium heat.
  • Place a quarter of the beans on each of four serving plates and divide the asparagus-shrimp mixture evenly.


SEARED SEA SCALLOPS WITH ZESTY SAUTEED ASPARAGUS - TODAY
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From today.com
Cuisine American
Author Guy Grieve
  • Dust scallops lightly with salt and place in the pan without overcrowding-two pans may be needed.


SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | MYRECIPES
Remove scallops from pan. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); …
From myrecipes.com
4.5/5 (49)
Calories 232 per serving
  • Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
  • Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
  • Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.


SHAUN HILL'S SAUTéED SCALLOPS WITH LENTIL SAUCE | RECIPES ...
Delia's Shaun Hill's Sautéed Scallops with Lentil Sauce recipe. Everyone I know in the world of cooking and catering agrees unanimously that this is the best lentil recipe ever invented. Shaun Hill, one of Britain’s most outstandingly gifted chefs, served this in his restaurant, The Merchant House, in Ludlow, and generously allowed me to adapt it and use it here.
From deliaonline.com
Cuisine General
Estimated Reading Time 3 mins
Servings 6


SEARED SEA SCALLOPS WITH BLACK SEAFOOD RISOTTO AND ...
Asparagus-Arugula Purée: Get a large bowl and fill it with half ice cubes and half water to create an ice water bath. Now, create a boiling water bath by adding water to a medium pot and bringing it to a boil. Add arugula to boiling water and keep in water until it boils again, then quickly remove arugula and place it in the ice water bath. Take spears of asparagus and …
From ibji.com
Estimated Reading Time 4 mins


RECIPE OF THE WEEK: ASPARAGUS BISQUE WITH BAY SCALLOPS
3/4 lb. bay scallops or 10 to 12 medium sea scallops (quartered with side muscles removed and discarded), patted dry. In a large, heavy pot over medium heat, melt 3 tablespoons of the butter. When ...
From ajc.com
Estimated Reading Time 3 mins


WICKED HEALTHY VEGAN KING OYSTER SCALLOPS WITH SHAVED ...
Wicked Healthy Vegan King Oyster Scallops with Shaved Asparagus and Corona Butter. Ingredients. Serves 6 as a plated starter. King Oyster Scallops . 6 cups water ¼ cup tamari or soy sauce 3 thin slices fresh ginger (no need to peel) 6 cloves garlic, halved 2 (6-inch) pieces kombu 2 tablespoons white miso 6 king oyster mushrooms. Tamari Butter. 2½ …
From livekindly.co
Author Wicked Healthy


CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS - WILLIAMS SONOMA
Directions: Snap off the tough stem ends from the asparagus spears and discard. Cut the tips off 4 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. Bring a large pot two-thirds full of generously salted water to a boil over high heat. Add the chopped asparagus and cook until bright green ...
From williams-sonoma.com
3.5/5 (2)
Total Time 40 mins
Servings 2


SEARCH PAGE - FOOD NETWORK
Sauteed Scallops with a Piquillo Pepper Purée. Easy. Piquillo pepper puree: 1) Roughly chop the onions, garlic, peppers, piquillos and coriander, then add all the puree ingredients into a food processor, except the olive oil and salt and pepper. 2) Pulse several times until all the ingredients have . Prep Time. 30 mins. Cook Time-Serves. 4. Grilled Sea Scallops on Tortilla Chips with …
From foodnetwork.co.uk


SEA SCALLOP RECIPES - NYT COOKING
Sauteed Sea Scallops With Shallots and Tomatoes Pierre Franey. 15 minutes . Scallops on Homemade Potato Chips Jonathan Reynolds, "Small Food" 30 minutes. Easy. Cucumber Salad With Scallops Mark Bittman. 1 hour. Broiled Sea Scallops With Orange-Butter Sauce Pierre Franey. 25 minutes, plus 1 hour refrigeration. Seared Sea Scallop Saganaki With Feta Molly …
From cooking.nytimes.com


OUR FAVORITE SIDE DISHES FOR SCALLOPS - ALLRECIPES
Scallops cook in just minutes over the stove, making them an excellent go-to for weeknight dinners or even last-minute hors d'oeuvres. (Shhh, no one has to know.) But there's more to these mollusks than their quick cook time. Briny, sweet, and meaty, scallops can anchor a number of sides, from bright salads to denser dishes like pasta and potatoes. Here are some …
From allrecipes.com


PAN-SEARED DIVER SCALLOPS WITH BLUE POTATOES, ASPARAGUS ...
In a large sauté pan, heat half of the butter and sauté the asparagus on its own. Season with salt and pepper, and cook for approximately 45 seconds. Then add the potatoes, citrus juices, the ...
From today.com


SCALLOPS WITH ROASTED, PURéED AND RAW ASPARAGUS RECIPE ...
For the purée, finely chop the asparagus. Heat a heavy-based pan over a medium-low heat and add a drizzle of olive oil. Add the onion and sweat gently for 2–3 minutes. Increase the heat, add the chopped asparagus with some seasoning and sweat for 1–2 minutes. Pour on the chicken stock and simmer for 3–4 minutes until the asparagus is cooked. Tip into a blender and blitz …
From cooked.com


ASPARAGUS RICE WITH SEARED SCALLOPS
Asparagus Rice with Seared Scallops recipe: Try this Asparagus Rice with Seared Scallops recipe, or contribute your own.
From bigoven.com


RECIPES: ASPARAGUS SOUP, DATES WITH MASCARPONE ...
When I serve it warm, I garnish it with sautéed scallops as a starter or luncheon dish." • 3 lb. fresh, peeled asparagus, sliced into 1/2 …
From startribune.com


SEARED SCALLOPS WITH ASPARAGUS RELISH | EMERILS.COM
Make sauce: In a saucepan combine asparagus bottoms, onion and stock. Simmer 12 minutes. Add cream and butter, stirring until it returns to a simmer. Transfer to a blender or food processor and purée sauce. Strain and keep warm. Season scallops with Creole spice. Heat oil in a small sauté pan and sear scallops 4 minutes on each side, or until ...
From emerils.com


PAN SEARED JUMBO SCALLOPS WITH BROWN MUSHROOMS AND ...
Great recipe for Pan seared jumbo scallops with brown mushrooms and asparagus purée. Thomas Keller’s recipe #dinner #finedinning #seafood #privatepartyfood #asparagus #brownmushrooms #unsaltedbutter #thyme #garlic #shallot #chives #tomato #brunoise #scallops #delicious #appetiser
From cookpad.com


TOP WINE PAIRINGS WITH SCALLOPS | MATCHING FOOD & WINE
Scallops with pea purée or pea shoots. Bring peas - or asparagus into the equation and I’d probably go for a sauvignon or sauvignon-semillon blend such as you find in Bordeaux or Western Australia. Albarino is also a good match. Coquilles Saint Jacques or other scallop dishes with a creamy sauce . Back to chardonnay again for this classic dish. Especially …
From matchingfoodandwine.com


MAINE SEA SCALLOPS ST. JACQUES - MENU - BISTRO NIKO - ATLANTA
For my entree I had the Maine Scallops St. Jacques which is Sautéed in a sorrel white wine sauce with asparagus and a potato purée. The potato puree was delicious and the sauce made it even better! My only issue was my Scallops were very bland. Overall I personally was not impressed with this restaurant. For the price, food, and the service ...
From yelp.com


SAUTéED BAY SCALLOPS WITH FALL PURéE OF SQUASH AND APPLE ...
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


SEARED SCALLOPS WITH ASPARAGUS RELISH - BIGOVEN
Seared Scallops with Asparagus Relish recipe: Try this Seared Scallops with Asparagus Relish recipe, or contribute your own.
From bigoven.com


MAINE SEA SCALLOPS - MENU - BISTRO NIKO - ATLANTA
* Maine Sea Scallops: sauteed w/ asparagus, sorrel white wine sauce, and potato puree, these were fantastic. They didn't overcook each morsel, and each one melted in my mouth almost instantly. And then, like acid, I started flavor tripping. ($20) *Crisped Duck Confit: sits on a bed of frisee salad, lardons, crisped duck potatoes, I was about this lyfe. Fantastic. It's mainly due to …
From yelp.com


SAUTéED SCALLOPS WITH ASPARAGUS RECIPE | EAT YOUR BOOKS
Sautéed scallops with asparagus from Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook by Michael Ruhlman. Shopping List ; Ingredients; Notes (0) Reviews (0) asparagus; scallops; butter; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a …
From eatyourbooks.com


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