Tag Archive: scallops


Seared scallops with a Honey/chili sauce over warm Arugula

Seared scallops with a Honey/chili sauce over warm Arugula serves 4

I served these last night and they were a HIT!!!! Don’t be afraid of scallops just remember to add them to a HOT pan and make sure you have patted them dry so the take on a “sear”.

INGREDIENTS:

  • 8-12 medium or large scallops cleaned and patted dry
  • 3 TBS olive oil (1 for arugula and 2 for scallops)
  • 1-2 tsp finely chopped red chili (depends on your tolerance for heat!!)
  • 3 TBS honey
  • 2 cups Arugula
  • 1 tsp minced garlic
  • salt

DIRECTIONS:

  • Heat 1 TSB olive oil in sauce pan and then add garlic and saute for about 30 seconds.  Add Arugula & salt and stir until just starting to wilt.  About 45 seconds.  Take off and put aside
  • In a different pan, heat the other 2 TBS of olive oil and add the finely chopped red chili. Saute for about 40 seconds on a med-high heat, and then add in the scallops.  Cook the scallops for about 40-45 seconds (yes that is the magic number in this cooking process…hahaha) and then turn over and do the same until they are golden brown.
  • Now add the honey and stir and bring to a simmer.  Add some salt
  • Arrange the arugula on plates, then top with either 2 or 3 scallops and then drizzle the Chili/Honey sauce on top and serve!!!

YUMMMMMMMMMMM!!!!!

Thank you Sweet Paul Blog for the idea!!!

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INGREDIENTS:

3/4 cup maple syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
1/4 c Hoisin Sauce
24 large sea scallops,
12 slices smoked bacon, halved
12 toothpicks
DIRECTIONS:
1. Stir together maple syrup, soy sauce, Hoisin Sauce and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
2. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Add marinade sauce to each scallop then put in oven.
5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
              For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
                For the sauce: 
3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Seared Scallops with Herb-Butter Pan Sauce Recipe

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Served this over herbed rice.

****Thank you Molly Stevens from Fine Cooking for the recipe****