Category: Scallops

Categories
-appetizers Scallops

Scallops Lime Coriander

  • 6 scallops, removed from their shells and cleaned (shells cleaned and reserved for serving)
  • 1 lime, juiced and zested
  • 45ml of olive oil, plus extra to cook the scallops
  • 1/2 red chilli, deseeded and very finely chopped
  • 1 handful of chopped coriander
  • salt
  • pepper

Begin by making the dressing. Place the lime juice into a bowl and slowly drizzle in the oil whilst whisking to emulsify

Add the finely chopped chilli and coriander then season with salt and pepper to taste

Season the scallops with salt presentation-side up. Place a non-stick frying pan over a high heat and add a drizzle of olive oil. Place the scallops in the pan presentation-side down

Leave to cook undisturbed for around 2–3 minutes until a nice golden crust forms, then flip over and cook for a final minute. The scallops should feel springy to the touch when ready

Place the scallops back in their clean shells and spoon over some of the lime dressing. Sprinkle over the lime zest and serve

Categories
Scallops

Granny Smith Scallops

  • 2 Granny Smith apples
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 12 large sea scallops (about 1 pound), side muscle removed
  • kosher salt, freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots

STEP 1

Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4-inch cubes. Add to bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.

Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.

Categories
-sides Fish Scallops

Tandoori Scallops with chickpeas and pickled cucumber

SCALLOPS

  • 8 large scallops cleaned
  • salt
  • olive oil

TANDOORI SPICE MIX

  • 1 tbsp of paprika
  • 2 tbsp of smoked paprika
  • 1 tbsp of ground coriander
  • 1 tbsp of ground cumin
  • 1 1/2 tbsp of coarse kosher salt
  • 1/4 tbsp of black pepper, freshly ground
  • 1 tbsp of sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp powdered saffron
  • 1/8 tsp cayenne pepper
  • 1 tbsp of ground turmeric
  • 1 tbsp of ground fenugreek

YOGHURT, CUCUMBER AND CHICKPEAS

  • 250g of strained natural yoghurt
  • 1/2 cucumber, English
  • 1 tsp moscatel vinegar
  • 150g of tinned chickpeas
  • coriander cress
  • salt
  • pepper

 Mix all of the tandoori spices together in a blender, blitz until combined then set aside somewhere warm to infuse for a minimum of 2 hours

Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve

Drain, rinse the chickpeas before mixing with the cucumber

Season the scallops with a generous sprinkling of the tandoori spice and a little salt

Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes

Dress each plate with swirls of the yoghurt and spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half, arrange on the plates and garnish with a few leaves of coriander cress. Serve immediately

Categories
Scallops

Scallops with Parsley Lime Butter

  • 1½ lb sea scallops, muscles removed (see tip)1 tsp sea salt, divided
  • ½ tsp ground black pepper, divided
  • 5 tbsp organic unsalted butter, softened, divided
  • 1 tbsp avocado oil
  • 2 tbsp finely chopped fresh parsley
  • ¼ tsp grated lime zest + 2 tsp fresh lime juice
  • 1 clove garlic, minced

Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper.

Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat.

Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.

Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.

Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, parsley, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.

Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.

Categories
Scallops

Foil-Packet Scallops With Caper-Raisin Butter

  • Foil-packet scallops
  • 3 cups  chard (can use spinach or Cavalo Nero)- , rolled like a cigar and cut into 1/2-inch strips
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 scallops
  • White rice, for serving (optional)

  • Caper-raisin butter
  • 2 tablespoons non-pareil capers
  • 2 tablespoons golden raisins
  • 1/4 cup water
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon malt vinegar
  • Kosher salt and freshly ground black pepper, to taste
  1. oil-packet scallops
  2. Preheat oven to 400°F.
  3. Place rainbow chard in the center of a large rectangular sheet of aluminum foil. Drizzle over olive oil and season lightly with salt and pepper.
  4. Top the chard with scallops. Smear the caper-raisin butter over each scallop, then season with more salt and pepper.
  5. Fold over each side of the aluminum foil until you have an enclosed square packet. Place on a sheet pan and bake for 15 to 20 minutes, or until the scallops are just cooked through.
  6. Serve with optional white rice and an ice-cold beer.
  1. Caper-raisin butter
  2. Boil the capers, raisins, and water together for about 10 minutes, until the raisins have plumped up and water has reduced significantly.
  3. Puree in a food processor with the butter, vinegar, salt, and pepper. Store in a jar or container with a tightly fitted lid, refrigerated, for up to a week. Tastes great with scallops, pasta, roasted cauliflower, and raw bitter vegetables.
Categories
Scallops Soup

Jalapeño Corn Soup with Seared Scallops

  • 9 ears of corn, kernels removed and 4 cobs reserved
  • 1 onion, diced
  • 2 jalapeños, seeded and diced
  • 3 cloves of garlic, peeled and minced
  • 4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Salt and pepper

Seared Scallops

  • 12 large sea scallops, preferably fresh and/or dry-packed
  • 1 tablespoon butter
  • 1 tablespoon neutral oil, like canola or grapeseed
  • Salt and pepper

Notes: This takes at least an hour to make. You need to cook the corn thoroughly or it will be chewy. I used a blender to try to make it smooth and then strained it.

  1. Melt the butter over medium heat in a large heavy pot or dutch oven. Add in the onion and jalapeño and cook for 5 to 7 minutes, or until soft but not brown. Add in the garlic and the corn kernels and cook for another minute or until fragrant, making sure that the garlic doesn’t burn.
  2. Pour in the chicken stock and cream and add the corn cobs. Season with a few large pinches of salt and pepper. Bring soup to a boil, lower to a simmer, and cook for about 45 minutes.
  3. Discard the cobs and blend the soup until smooth. Check for seasoning and add more salt and pepper if needed.
  4. Ladle the soup into a shallow bowl and top with seared scallops. Soup can also be cooled and refrigerated for a few days or frozen for a couple months.

  1. Seared Scallops-Melt the butter and oil together in a large heavy skillet until very hot, but not smoking.
  2. Rinse the scallops, pat very dry, and season generously with salt and pepper.
  3. Add the scallops to the pan and cook for 2 to 3 minutes per side, or until caramelized on the outside and just slightly translucent in the center.
Categories
Scallops

Grilled Scallops with Nori, Ginger, and Lime

  • ⅓cup mayonnaise
  • 2tsp. fresh lime juice
  • Kosher salt
  • 1toasted nori sheet
  • 1tsp. ground coriander
  • ½tsp. ground ginger
  • 2Tbsp. vegetable oil, plus more for grill
  • 12large dry sea scallops, side muscles removed, patted dry
  • ½lime
  • 3scallions, dark green parts only, very thinly sliced
  • 1tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.

Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.

Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.

Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.

Step 5

Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

Categories
Scallops

Seared Sea Scallops with Gingered Pea Purée and Parsley Gremolata

  • For the Scallops and Pea Puree
  • 2 cups shelled English peas
  • salt
  • 1 large garlic clove
  • 1 tablespoon freshly grated ginger
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • freshly ground black pepper
  • pinch cayenne (optional)
  • 16 large sea scallops, about 1 1/2 pounds
  • Cilantro Gremolata (see below)
  • For the Cilantro Gremolata
  • 1 cup parsleyleaves, chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshy ground black pepper
  1. Prepare the Pea Purée: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.
  2. Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.
  3. Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.
  4. To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.
  1. For the Parsley Gremolata
  2. Combine all the ingredients together in a small bowl and mix well.
Categories
Scallops

Green Coconut Curry with broccolini & Seared Scallops

GREEN COCONUT CURRY SAUCE:

  • 2 teaspoons coconut oil, divided
  • ¾ cup finely chopped white onion
  • ½ Serrano (or jalapeno), minced  
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons green curry paste 
  • 1 tablespoon minced fresh garlic
  • 1 can coconut milk   (14.5 ounces)
  • 2 tablespoons fish sauce
  • 2 teaspoons honey 
  • 12 ounces broccolini (¾ pound)

PAN-SEARED SCALLOPS:

  • 2 tablespoons vegetable oil
  • 1 pound scallops, patted dry (about 12 scallops)

TO SERVE:

  • Chopped fresh Cilantro, basil and scallions to serve
  • Like wedges to serve

GREEN COCONUT CURRY SAUCE:

Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.

Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.

Stir in broccolini, cover and cook until tender, 8–10 minutes. (I used spinach which is also good)

PAN-SEARED SCALLOPS:

Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.

Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.

TO SERVE:

Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.

Categories
Scallops

Scallops & Sesame Soy Spinach

Ingredients

  • 1 pound Maine sea scallops patted dry
  •  Sea salt and fresh pepper
  • 3 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons soy sauce
  • 3 garlic cloves thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 ½ pounds spinach (baby spinach is nice and tender, or chop larger ones)
  • 1 teaspoon sesame oil
  •  Lime wedges for serving
  • 2 tablespoons thinly sliced scallion greens
  •  sesame seeds for garnish
  1. Assemble ingredients and tools. Preheat the oven to 200 degrees.
  2. Pat the scallops dry and season with sea salt and pepper.
  3. Thinly slice the garlic cloves and set aside. Slice the scallion greens and set aside.
  4. Heat 2 tablespoons of oil in a 12-inch cast iron skillet until it starts to shimmer. Add the scallops and cook for 2 – 3 minutes, until they start to get brown and crusty on the bottom.
  5. Flip the scallops. Add the butter and soy sauce to the skillet. Using a spoon, drizzle the sauce over the tops of the scallops as they finish cooking, about 2 minutes.
  6. Remove the scallops to an ovenproof plate.
  7. Pour the sauce over, and keep the scallops warm in the oven.
  8. Return the skillet to the stove over medium heat. Add 1-tablespoon canola oil, garlic slices and red pepper flakes. Cook until the garlic is pale golden, adding more oil if needed. Add the greens, season with salt, add some water, and cook until the greens are done.
  9. To serve, arrange the scallops on top of the wilted greens, pour any remaining sauce over the top. Drizzle with sesame oil, squeeze some lime wedges and sprinkle with sesame seeds.

Recipe Notes