Best 4 Chile Scallops Recipes
Indulge in a culinary journey with our exquisite Chile Scallops recipes, where the delicate sweetness of scallops meets the vibrant heat of chiles, creating a symphony of flavors that will tantalize your taste buds. Embark on a flavor adventure with our carefully curated collection of recipes, ranging from the classic Chilean Scallops bathed in a rich, spicy sauce to the innovative Scallops with Chile-Lime Butter, showcasing a harmonious blend of zesty citrus and fiery chiles. Whether you prefer the simplicity of pan-seared scallops with a hint of chile or the complexity of scallops nestled in a savory chile-infused broth, our recipes offer a diverse selection to cater to every palate. Prepare to be captivated by the interplay of textures and flavors as tender scallops dance on your tongue, embraced by the warmth of chiles. These recipes are not just meals; they are culinary masterpieces that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
- Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
- Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
- To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.
PANKO SCALLOPS WITH GREEN CHILE CHUTNEY
Steps:
- Make chutney:
- Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.
- Make scallops:
- Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.
- Serve scallops topped with chutney.
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Make and share this Seared Scallops with Asian Lime-chile Sauce recipe from Food.com.
Provided by Dawnab
Categories Asian
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
- Stir paste together with vinegar, fish sauce, water, and lime juice.
- (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
- Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
- Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
- Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
- Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
Tips:
- Buy the best scallops you can find. Fresh, dry-packed scallops are ideal. Avoid scallops that are treated with chemicals or preservatives.
- Cook the scallops quickly over high heat. This will help them stay tender and juicy.
- Don't overcrowd the pan when cooking the scallops. This will cause them to steam instead of sear.
- Season the scallops simply with salt and pepper. This will allow the natural flavor of the scallops to shine through.
- Serve the scallops immediately after cooking. This will prevent them from becoming tough or overcooked.
Conclusion:
Chile scallops are a delicious and versatile seafood dish that can be enjoyed in many different ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, chile scallops are sure to please. So next time you are looking for a seafood dish to try, give chile scallops a try. You won't be disappointed!
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