Indulge in a culinary masterpiece that harmonizes the delicate flavors of the sea and the garden. Pan-Grilled Scallops on Green Gazpacho is a symphony of textures and tastes that will tantalize your palate. Succulent scallops, seared to perfection, rest atop a vibrant green gazpacho, a chilled soup brimming with the essence of fresh herbs, crisp vegetables, and tangy green tomatoes. This dish is not only a feast for the eyes but also a celebration of seasonal ingredients, making it an ideal choice for any special occasion or a delightful summer meal.
This comprehensive guide will take you through the art of crafting this exquisite dish, from selecting the freshest ingredients to executing each step with precision. Discover the secrets of pan-searing scallops to achieve that perfect golden crust while retaining their tender, buttery interiors. Learn how to craft a vibrant green gazpacho that bursts with flavor, balancing the sweetness of the tomatoes with the acidity of the vinegar and the freshness of the herbs.
Explore variations of this dish that cater to different dietary preferences and culinary adventures. Delight in the simplicity of Seared Scallops with Lemon Butter Sauce, a classic combination that highlights the natural sweetness of the scallops. For a more robust flavor profile, try the Pan-Seared Scallops with Chorizo and Corn Salsa, where the smoky spice of the chorizo complements the delicate scallops.
If you are seeking a lighter option, venture into the realm of Grilled Scallops with Avocado and Mango Salsa, a refreshing dish that bursts with tropical flavors. For those with a penchant for Asian cuisine, embark on a culinary journey with Seared Scallops with Ginger-Soy Sauce, a harmonious blend of sweet, savory, and umami flavors.
PAN-GRILLED SCALLOPS ON GREEN GAZPACHO
Make and share this Pan-Grilled Scallops on Green Gazpacho recipe from Food.com.
Provided by Chuck Hughes
Categories Vegetable
Time 11m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- To make the gazpacho:.
- Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend.
- To make the scallops:.
- Score the scallops with a small knife in a checkerboard pattern.
- In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.
- Cook's Note:.
- Scoring will give the scallops a nice 'browned look' once they're seared.
Nutrition Facts : Calories 145.7, Fat 11.2, SaturatedFat 1.6, Cholesterol 3.6, Sodium 65.4, Carbohydrate 10.1, Fiber 1.4, Sugar 4.2, Protein 3.6
PAN-GRILLED SCALLOPS ON GREEN SALAD RECIPE - (4.4/5)
Provided by [email protected]
Number Of Ingredients 14
Steps:
- Green Gazpacho Cut cucumbers in strips, leaving the skin on. Then, finely dice. Pop into a mixing bowl. Dice green onions. Add to bowl. Remove sheath from fresh tomatillos and slice into small cubes the size of your cucumber. Add to bowl. Take a fresh clove of garlic. Remove skin and mince finely. Add. Add olive oil and a pinch of salt and grinding of black pepper. Stir to combine and allow flavors to blend. Grilled Scallops Score scallops with small knife in checkerboard (for nice 'browning look' after it's seared) In a hot pan, add enough canola oil to line the pan, and sear the scallops on both sides till just barely cooked through, about 30 seconds each side. They should just lose their translucent colour. Serve up by placing your scallop shells on a platter. Place a dollop of the gazpacho on each shell and top with a single seared scallop. Add a little drizzle of olive oil and a last dusting of salt and pepper.
STONE FRUIT GAZPACHO WITH SCALLOPS
Steps:
- Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
- Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
- Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
LEMON PEPPER GRILLED SCALLOPS
Serve these peppery scallops as an elegant, grilled appetizer option or with a simple vegetable pasta toss for a main course.
Provided by Chef mariajane
Categories < 15 Mins
Time 3m
Yield 24 scallops
Number Of Ingredients 8
Steps:
- Preheat grill to high. Blend the BBQ sauce with the lemon juice and dill. Reserve.
- Toss the pepper with the lemon zest.
- Pat the scallops dry with paper towels. Remove and discard the knob shaped muscle on the side of each scallop. Brush each scallop with butter and sprinkle evenly with salt. Place on the grate and cook for 1 minute or until the scallops release easily when lifted with the tongs.
- Brush each scallop all over with the reserved BBQ sauce mixture. Sprinkle the topside of each scallop with the reserved pepper mixture and grill 2 minutes longer or until the scallops remove easily from the grate.
Tips:
- Choose high-quality, fresh scallops. Look for scallops that are plump, firm, and have a slightly briny smell. Avoid any scallops that are slimy or have a strong fishy odor.
- Properly clean the scallops. Before cooking, remove the side muscle from each scallop. This small, tough muscle is located on the side of the scallop and can be easily removed with a sharp knife.
- Pat the scallops dry before cooking. This will help them to sear properly and prevent them from steaming.
- Season the scallops simply. A simple seasoning of salt and pepper is all you need to bring out the natural flavor of the scallops.
- Cook the scallops over high heat. This will help them to sear quickly and develop a nice crust.
- Do not overcook the scallops. Scallops are best cooked for a short amount of time, just until they are opaque and slightly firm to the touch. Overcooked scallops will become tough and rubbery.
- Serve the scallops immediately. Scallops are best enjoyed fresh out of the pan. Serve them with your favorite sides, such as grilled vegetables, rice, or pasta.
Conclusion:
Pan-grilled scallops are a quick and easy seafood dish that is perfect for a weeknight meal or a special occasion. With their delicate flavor and tender texture, scallops are a versatile ingredient that can be paired with a variety of sides and sauces. Whether you are new to cooking scallops or you are a seasoned pro, this recipe for Pan-Grilled Scallops on Green Gazpacho is sure to please.
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