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Archive for the ‘Scallops’ Category

Serves 6

Asian chili sauce can pack a lot of heat.  If you prefer a milder dish, reduce to 1 tbsp in the salad.

For salad:

  • 4 oz rice-flour noodles
  • 1/2 seedless cucumber, cut into 2 inch long julienne sticks
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 2 scallions, green part only, cut into 2 inch long julienne strips
  • 2 tbsp fresh lime juice
  • 2 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1 tsp soy sauce
  • 1/2 tsp Asian sesame oil

For kebabs:

  • olive oil, for grill
  • 1 3/4 lbs sea scallops
  • 1 tbsp fresh lime juice, plus wedges for garnish
  • 1 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1/2 pineapple, rind cut away and core discarded, cut into 1×1/2″ chunks
  • 4 oz fresh snow peas, blanched
  • 2 orange bell peppers, sides sliced off core, stems and seeds discard, cut into 1 1/2″ pieces
  • 1 medium red onion, cut into 1 inch pieces
  • 12 (10 inch) bamboo skewers, soaked in water 30 minutes
  1. Make salad: Cook noodles according to package instructions and drain.  Rinse in cold water until cool; drain and toss with remaining ingredients in a bowl; salt and pepper to taste.  Set aside.
  2. Make kebabs: Preheat grill and lightly oil rack.  Rinse scallops and pat dry; remove small, tough muscle from side of each.  Combine juice and chili sauce in a large shallow bowl.  Add scallops and marinate at room temperature, turning once, about 15 minutes. 
  3. Alternately thread scallops, pineapple and vegetables onto drained skewers; season with salt and pepper.  Grill over moderately high heat, turning occasionally, until golden brown and scallops are just cooked through, about 7 minutes.  Transfer to serving plates with noodle salad in bowls on side.  Garnish with lime wedges, if desired.
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Makes 4 servings

Satay

  • 16 large sea scallops (about 2 lbs)
  • 1/2 tsp grated lime zest
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 2 tbsp peanut oil
  • 2 cloves garlic, crushed through a press
  • 2 small Thai chiles (do not seed), minced
  • 1 1/2 tsp grated fresh ginger
  • 1 1/2 tsp sugar

Peanut Sauce

  • 1/2 cup unsweetened coconut milk
  • 1/4 cup natural creamy peanut butter
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 2 tsp grated fresh ginger
  • 2 tsp soy sauce
  • 2 cloves garlic, crushed through a press
  • 1 small Thai chile, chopped
  • 1 tsp sugar
  • 1/4 cup finely minced cilantro leaves
  • 16 (2 inch) pieces of scallion
  • 16 large grape or cherry tomatoes
  • peanut oil, for brushing
  • 8 large butter lettuce leaves
  • 2 cups cooked jasmine or basmati rice, at room temperature, tossed with 1/2 cup chopped fresh basil
  • lime wedges
  1. Satay: Pull off and discard the small white muscle wrapped around each scallop.  Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops.  Seal bag and toss to coat evenly.  Marinate 2 hours in refrigerator. 
  2. Peanut Sauce: Pulse all peanut sauce ingredients except cilantro in food processor until smooth; stir in cilantro.  Set aside. 
  3. Drain scallops; discard marinade.  Pat scallops dry with a paper towel.  Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers.  Brush with peanut oil.  Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers. 
  4. To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture.  Remove scallops and vegetables from skewers; place over rice.  Serve with peanut sauce and lime wedges. 

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Serves 4

  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 cup tightly packed Italian parsley leaves
  • 1/2 cup loosely packed oregano leaves
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup white-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 4 filet mignon steaks (6 oz each)
  • 12 large sea scallops
  1. To make chimichurri sacue, combine garlic, shallot, Italian parsley leaves, oregano leaves, kosher salt, red pepper flakes, black pepper and white-wine vinegar in a mini food processor.  Pulse until finely chopped.  Slowly drizzle in oil and process until ingredients are combine. 
  2. Marinate steaks in half of the chimichurri sauce for at least an hour. 
  3. Heat an outdoor grill.  Season steaks and grill to your liking, 8-10 minutes per side for medium-rare.  Remove and let rest for 5 minutes.  Add scallops to grill.  Grill until scallops are slightly firm, about 5 minutes per side. 
  4. Arrange filets and scallops on plates with remaining chimichurri sauce. 

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Serves 4

Chipotle Tartar Sauce

  • 1/2 cup tartar sauce
  • 2 tbsp chopped scallions
  • 1 tbsp orange juice
  • 1 1/2 tsp chipotle hot-pepper sauce
  • 1 lb fresh or thawed frozen sea scallops
  • 3 tbsp yellow cornmeal
  • 1/2 tsp each salt and paprika
  • 1 tbsp oil
  1. Mix Chipotle Tartar Sauce ingredients in a small bowl.  Let stand while cooking scallops.
  2. Gently pat scallops dry between layers of paper towel.  Put scallops, cornmeal, salt and paprika in a plastic food bag; shake to coat. 
  3. Heat oil in a large nonstick skillet over medium-high heat.  Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers.  Serve with the sauce.

FYI: Patting the scallops dry helps the cornmeal coating to adhere and keeps the scallops from watering out in the skillet.

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Makes 2 servings

  • 1/4 cup Italian dressing, divided
  • 1/2 lb sea scallops (about 6 large)
  • 1/2 lb fresh or frozen green beans
  • 1 tbsp lemon juice
  • 1/4 tsp dill weed
  • 2 tbsp sliced almonds, toasted
  1. Pour 2 tbsp of the dressing over scallops in large resealable plastic bag.  Seal bag; turn over to evenly coat scallops with the dressing.  Refrigerate 30 minutes to marinate.
  2. Cook beans in remaining 1 tbsp dressing in large skillet on medium-high heat 5 minutes or until beans are crisp-tender, stirring occasionally.  Add lemon juice and dill; toss to coat.  Cook 1 minute, stirring frequently.  Sprinkle with almonds.  Remove from heat; cover to keep warm.
  3. Remove scallops from marinade; discard marinade.  Preheat large nonstick skillet on medium heat.  Add scallops; cook 4 minutes on each side or until opaque and lightly browned.  Serve with the green beans.

Variation: Prepare as directed, substituting 2 skinless salmon fillets (4 oz each) or 1/2 lb cleaned raw large shrimp (21 to 30 count) for the scallops.

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