Spice Crusted Scallop Recipe?!
Answers: Does anyone have a really nice spice crusted scallop recipe? Something not too sweet or spicy. Just something to eat as a little snack with other foods. Im looking for an asian style too. Something that wont require long cooking just the quick saute in the pan and served warm too please. 10 points for the delectable recipe!!
Tarragon Scallops
2 tablespoons olive oil
5 tablespoons butter, divided
1 1/2 pounds sea scallops,
rinsed and drained
1 teaspoon salt to taste
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh
tarragon
DIRECTIONS:
1. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
2. Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
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Scallop Appetizer
1 pound scallops, rinsed and
patted dry 1 cup French dressing
1/2 clove garlic, crushed
DIRECTIONS:
1. Cut scallops into quarters, unless they are tiny bay scallops which may be left whole. Bring a saucepan of lightly salted water to a boil. Add scallops, and simmer for 4 to 5 minutes.
2. Drain, and place them into a jar while hot. Pour in the French dressing, and add the garlic. Screw the lid onto the jar, and shake to coat. Refrigerate until chilled to marinate. Drain and serve with toothpicks.
I love scallops! Yummy!!
Spice-Crusted Scallops with Crisp Capers
HEALTHY
TOTAL TIME: 40 MIN
SERVES: 4
ingredients
1/3 cup strained fresh orange juice
1 hard-cooked large egg yolk
1 tablespoon rice vinegar
1/2 teaspoon Dijon mustard
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup canola oil
1/4 cup capers, preferably nonpareil, rinsed and patted dry
1 medium pink grapefruit
1 tablespoon ground coriander
1 tablespoon ground cumin
16 large sea scallops (about 1 1/4 pounds)
Mint leaves and tarragon leaves, for garnish
directions
In a small skillet, simmer the orange juice over moderate heat until reduced to 2 tablespoons, 6 to 7 minutes. Transfer to a blender. Add the cooked egg yolk, rice vinegar and mustard and process until smooth. With the machine on, add 1/3 cup of the olive oil in a thin stream and process until emulsified. Season with salt and pepper and transfer to a small heatproof bowl. Set the bowl over a small saucepan of barely simmering water and keep the sauce warm; do not boil.
Wipe out the skillet. Add the canola oil and heat until shimmering. Add the capers and cook over moderately high heat until they open slightly and begin to brown, about 4 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.
Using a sharp knife, peel the grapefruit, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the segments into the bowl.
In a small bowl, combine the ground coriander and cumin. Season the scallops with salt and pepper and dip half of each scallop into the spice mixture to coat it. In a large skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Add the scallops in a single layer and cook over high heat until golden, about 3 minutes. Turn the scallops and cook for 1 minute longer. Remove from the heat.
Spoon 2 tablespoons of the warm sauce onto each of 4 plates. Arrange the scallops on the sauce and place the grapefruit segments around them. Scatter the capers and herbs over the scallops and serve right away.
A tart, lemony Sauvignon Blanc, such as the 2003 Deakin Estate from Australia or the 2002 Flora Springs Soliloquy from California, will best complement the spiced seafood.
This is easy and delicious!!