Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.
I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we mig
Scallops Meunière for ep.5 of my restaurant series ♥️ fun fact? I was on seafood duty for most of my restaurant career.
Perfectly seared scallops done in just one pan with a zesty, buttery, garlic white wine sauce.
All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. So easy, so simple, so fancy!
Make and share this Sea Scallops With Lemon Butter Sauce recipe from Food.com.
Perfectly Seared Scallops • Bacon Wrapped Scallops • Creamy Seafood Stuffed Shells • Carbonara with Pan Seared Scallops • With Veggies • More ...
Sesame crusted scallops drizzled with honey soy glaze and finished with fried basil leaves. A delicious quick and easy Asian inspired recipe.
While you may not see scallops in curry sauce all that often, believe me, these spicy coconut curry scallops are delicious!
Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.
Sesame crusted scallops drizzled with honey soy glaze and finished with fried basil leaves. A delicious quick and easy Asian inspired recipe.
Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.
Sesame crusted scallops drizzled with honey soy glaze and finished with fried basil leaves. A delicious quick and easy Asian inspired recipe.
Ingredients: 12 Sea Scallops 2 tbsp. Extra Virgin Olive Oil 2 tbsp. Brown Butter Ghee, divided Kosher Salt 1 tbsp. Chopped Tarragon 1 tbsp. Lemon Juice Lemon wedges for serving Instructions: Pat you
With this heat wave, I needed something relatively light for dinner – so off I went to the seafood counter. It just seems cooler over there, with the long display of sea creatures nestled in…
This quick and easy Buttery Garlic Seared Scallops recipe is succulent and delicious. Serve over pasta for a fantastic meal.
Vietnamese scallops that are perfectly balanced - sweet, salty, tangy, & crunchy. Peanuts, green onion and citrus set these scallops apart from any others.
A deliciously crunchy addition to a cooked to delicate seafood dish. Use your Anova to reach the perfect Scallop texture.
Have these elegant Orange-Soy Glazed Scallops on the table in just 20 minutes!
Light and healthy-ish Butter Miso Scallops over a bed of garlicky bok choy! Perfect special meal for 2 or dish to share with friends!
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Scallops are easy to cook but the only trick to master is getting a good sear on both sides. The sear and browning add such a great caramel note to this dish, but capers and parsley are the stars here. I love this recipe because the flavors of the sauce bring out the natural sweetness of the scallops. It’s weird to think of any fish as being sweet, but to me, clams on the half shell, mussels and scallops all have a great salty note from the ocean and sweetness at the same time! Don’t have cornichons? Add diced pickles. I am partial to small capers in brine but there are also larger capers you can chop up into smaller pieces.
By now everyone knows that I'm not a huge fish fan (and if you don't, check out this post), but I do love other kinds of seafood - prawns, lobster, calamari and scallops are all favorites of mine. Fortunately, Jhan loves them too. If they weren't so expensive, we'd eat them a lot more often. I wish these were fresh scallops, but I'm not even sure where you would get them in town. I am sure, however, that we couldn't afford them if we did find them. These were frozen scallops we found at Costco that we managed to talk ourselves into buying... "Ooo, frozen scallops! Yum!" "We can't afford those!" "This is probably the only way we'll ever eat scallops at home." "Well, I suppose we could cook something for the blog with them." "Only if you want to. They'd look very nice, I'm sure." The scallops were divine (if stone cold from sitting there while I took pictures of them), but the orange saffron aioli was maybe perhaps possibly just a tiny bit less than the best thing I've ever eaten. Truth be told, it was very odd and reminded me a bit of latex paint - but only in the best possible way (if that's possible). It wasn't bad per se, but it was definitely too mayonnaisey for me, and it didn't seem to do a thing for the scallops. Fortunately, Jhan concurs, or else I'd have to sing the praises of this beautiful but odd sauce. The Food (Jhan) I was so excited that we were having scallops for dinner and I wanted to find just the right recipe. I went through our shelves of cookbooks, moved on to our stacks of food magazines, and finally ended up on the Internet looking for a recipe that just said "amazingly delicious" to me. I finally found it - or so I thought. If you think about it, basic scallops are pretty easy: make sure they are dry, that the pan is sizzling hot, and don't overcook them. For me, it's the sauce and other fixings that make scallops truly amazing. So I found what I thought was the "perfect" recipe on the Food Network site: sea scallops with saffron aioli. From experience I know that their recipes have been tested and are fairly reliable, so I went right to work preparing the side dishes to have everything ready just as the scallops finished their short sear. I prepared the aoili exactly according to directions, without changing anything... and it looked beautiful with that golden sunrise yellow color from the saffron and the orange juice. Well... the scallops were great, perfectly cooked, sweet, nice crust, tender. But the aioli was not so hot! It wasn't terrible, but neither the flavor of the saffron nor the the flavor of the orange juice really came through it was just a mayonaisy sauce. Too bad, because the saffron really colored the sauce nicely. A pretty dish with good scallops, but not a recipe I care to share. I'd recommend that the next time you cook scallops you pan sear them and add a nice white wine, butter and herb sauce and just enjoy that "taste of the sea". The Plating This is one of the few dishes that I have been able to really visualize in advance. I knew I wanted two scallops in the center of a small plate, surrounded by sauce. Something green for a garnish, and done. Period. And that's exactly how it turned out: sauce spooned into the dish, large scallop stacked on a small scallop, a bit of orange zest grated on top, and then a few sprigs of chive (painstakingly selected) delicately placed on top. I was as happy with how this came out as I possibly could be. The Lighting and Photography I really wanted to try and duplicate (as close as I could) a relatively soft window lighting. So I went with three flashes to make as large a lit area as I could, based on the assumption that a big part of the softness of window light is the size of the opening that the light is coming through. I pointed two lights at the white sheet hanging from the wall, and aimed one flash through a reflector. To add a bit of fill I used a piece of white foam core to the right of the food, and a copy of a book of my photographs (Five Assignments - it won an Honorable Mention in the Photography.Book.Now competition) that happened to have a white cover to the left of the food. Amazingly, I was very happy with the results! The light was very high key overall, but showed a lot of detail in the scallops along with some nice highlights off the scallops, the sauce and the plate.
Seared scallops in a quick, easy and tasty cajun mustard cream sauce that makes for the perfect starter or light meal!
This quick and easy Buttery Garlic Seared Scallops recipe is succulent and delicious. Serve over pasta for a fantastic meal.
This rich and decadent dish is the perfect appetizer for a dinner party: Sea Scallops with Saffron Cream Sauce, Turmeric Cauliflower, and Buttered Raisins!
A recipe for Seared Scallops over Roasted Butternut Squash Puree by Spoon Fork Bacon.
