Pan Seared Jumbo Sea Scallops with Island Chimichurri
and Fresh Scallion-Garlic-Thyme Angel Hair Pasta
Scallops Provencal
Scallops With Scotch Bonnet Sauce
Spicy Scallop Stir Fry with Snap Peas
Scallops With Sugar Snap Peas
Sweet And Sour Scallops
Tender Brown Scallops
Scallops with Chanterelles and Port Wine Sauce
Pan Seared Jumbo Sea Scallops with Island Chimichurri
and Fresh Scallion-Garlic-Thyme Angel Hair Pasta
Serves: 2
2 Tbsp. Olive oil
10 each (about 1 pound) Jumbo sea scallops (sized at under 10 per
pound)
1/4 cup Island Chimichurri Sauce (see recipe below)
2 Tbsp. of each Red, yellow and green bell pepper, 1/8" dice
(confetti)
Fresh scallion-garlic-thyme angel hair pasta (see recipe below)
Fresh ground black pepper and salt as needed
Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel
hair pasta as described below. Season scallops lightly on both sides with
fresh ground black pepper and salt. Heat the olive oil in a large saute
pan over medium heat until hot but not smoking. Add the scallops and sear
on each side for 2-3 minutes until rich golden brown on each side and
moist, yet cooked through in the center. Remove scallops from pan to avoid
over cooking while plating. Mound the hot fresh scallion-garlic-thyme
angel hair pasta in the center of two warm dinner plates. Place the 2
scallops atop of each portion of pasta and 3 scallops evenly spaced around
each mound of pasta. Top each scallop with 2 tsp of Island Chimichurri
Sauce and a sprinkling of the three color pepper confetti. We also serve
this dish with fresh steamed asparagus and black bean and corn salsa
placed between the three scallops that surround the mound of pasta.
Island Chimichurri Sauce
1 Tbsp Olive oil, extra virgin
1 Tbsp Lemon juice, fresh squeezed
1 Tbsp Lime juice, fresh squeezed
1/2 tsp Sugar
2 tsp Garlic, fresh, minced
1 Tbsp Each: fresh cilantro, parsley and scallions, finely chopped
Measure and combine all ingredients in a small glass bowl and set aside
until serving.
Scallops Provencal
1 1/2 lbs. scallops
1/2 cup flour
2 Tbsp. oil
4 Tbsp. margarine
1 clove garlic, peeled and finely minced
2 Tbsp. fresh lemon juice
1/2 cup parsley, finely minced
Salt and pepper, to taste
4 slices crisp toast
Wash and dry the scallops. Roll in flour. Heat oil with margarine and
garlic over medium heat. Add scallops. Stir-fry until firm, white and
flecked with brown. Add lemon juice and parsley. Season with salt and
pepper. Stir to blend and serve at once over crisp toast or serve with
cooked rice. Serves 4.
Scallops With Scotch Bonnet Sauce
1 lb. (500g) scallops (sliced if large)
1 shallot, chopped
2 cloves garlic, chopped
2 scotch bonnets, seeded and chopped
3 tomatillos, chopped
1/2 tsp. turmeric
1 small can pineapple, drained (save juice), and chopped
1 cup (250 ml) white wine
butter
Fry the scallops a couple minutes until cooked. Remove, and reduce the
liquid. Add the shallot, and cook a few minutes. Add some salt. Add the
garlic, peppers, tomatillos and turmeric, and cook a few minutes more. Add
the pineapple, juice and wine, and reduce. Whisk in some chunks of butter
(1/2 to 1 stick) to thicken the sauce. Return the scallops to the pan, mix
well, and serve. Goes well with rice.
Spicy Scallop Stir Fry with Snap Peas
1/4 cup soy sauce
2 teaspoons sesame oil
4 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1 onion, chopped
1 sweet red pepper, cut into 8 wedges
1/2 pound snow peas, trimmed
1 pound sea scallops, halved horizontally
1 teaspoon freshly grated ginger
3 cloves garlic, minced
In a bowl, combine soy sauce, sesame oil, vinegar, red pepper flakes and
cornstarch, set aside. Heat peanut oil in a wok. Add onion, stir-fry over
medium heat until soft, 3 to 4 minutes. Add red pepper, stir-fry until
tender, 5 minutes. Add snow peas, stir-fry for 2 minutes. Mix in scallops,
garlic and ginger, stir-fry until scallops are opaque, about 3 minutes.
Pour in soy sauce mixture; stir-fry briefly, until thickened.
Scallops With Sugar Snap Peas
4 servings peas
Salt to taste
2 tablespoons olive oil
1 sweet large red pepper, cored, seeded and cut in strips about 1/4" wide
1 1/4 pounds sea scallops
Freshly ground black pepper to taste
4 tablespoons finely chopped shallots or scallions
1 teaspoon finely chopped garlic
3 tablespoons vodka
2 tablespoons fresh lemon juice
1/4 cup heavy cream
4 tablespoons coarsely chopped cilantro
Pluck off the ends of the peas and discard. Place peas in a saucepan,
cover with water and add salt. Bring to a boil, drain and set aside. In a
large non-stick skillet or wok, heat olive oil over high heat. Add snap
peas and red peppers and cook, stirring and tossing, for 2 minutes. Add
scallops and salt and pepper. Cook 1 minute, stirring and tossing. Add
shallots, garlic, vodka, lemon juice, cream and cilantro. Cook and stir
for about 3 minutes or until scallops are heated through. Do not overcook.
Serve immediately.
Sweet And Sour Scallops
1 can scallops cut in half rolled in bread crumbs - brown in fry pan
1/2 cup celery, diagonally
1/2 cup carrots, shredded
1/2 cup green pepper
SAUCE: (double it)
1/4 cup brown sugar
2 Tbsp. cornstarch
1/4 cup water
2 Tbsp. lemon juice or vinegar
3/4 cup pineapple juice
2 Tbsp. honey
2 Tbsp. soy sauce
Mix dry ingredients. Cook, stirring constantly until sauce thickens. Boil
3 minutes. Add celery, carrots, pepper and onion. Put scallops in baking
dish, add sauce and vegetables. Bake at 325 degrees for 30 to 45 minutes.
Cook brown rice and place in casserole. Pour scallops and sauce over rice.
Place pineapple chunks and diced tomato on top. Put in oven just to heat
through and serve with rice.
Tender Brown Scallops
1 cup dry bread crumbs
1/2 tsp. salt
Few grains pepper
Few grains cayenne pepper
l egg
2 Tbsp. water
1-1/2 lb. scallops
1/4 cup melted butter OR margarine
Mix crumbs with salt and pepper. In a small bowl, beat egg with water. Dip
each scallop first in crumbs, then in egg mixture and again in crumbs.
Place in a baking dish and let stand for 30 minutes to allow coating to
harden. Pour melted butter over scallops and bake at 450 degrees F. for 20
to 30 minutes or until scallops are brown and crisp.
Scallops with Chanterelles and Port Wine Sauce
Sauce:
1/2 cup butter
1 chopped shallot
2 pounds chopped chanterelles
1/4 cup white port wine
1/4 cup chopped chives
Melt the butter in a skillet, then add the shallots and mushrooms. Cook
over medium low heat for approximately 10 minutes, or until soft. Add the
port wine and chives. Keep this mixture over a low heat, stirring
occasionally, while you cook the scallops. If necessary, thin with
additional port wine.
Scallops;
1/2 cup butter
2 1/2 pounds scallops
coarsely ground black pepper
Rinse the scallops under cold water, then drain and pat dry. Melt the
butter in a skillet and saute the scallops and pepper over medium heat for
about 10 minutes, or until the scallops turn white and firm. Add the
prepared sauce to the scallops and mix. Heat through and serve piping hot
over Arborio or Basmati rice. Makes 4 to 5 servings.
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