Indulge in a delectable culinary journey with our curated collection of scallop sauté recipes. From the classic French Coquilles Saint-Jacques to the innovative Asian-inspired Miso Scallops, these dishes showcase the versatility and exquisite flavor of this seafood delicacy.
1. **Classic French Coquilles Saint-Jacques:** Embark on a timeless culinary adventure with the traditional Coquilles Saint-Jacques. Perfectly seared scallops are nestled in a creamy white wine sauce, enhanced with the aromatic trinity of shallots, garlic, and parsley. Baked to perfection, this classic French dish exudes elegance and sophistication.
2. **Seared Scallops with Brown Butter and Lemon:** Experience the simplicity and purity of flavors in this quick and easy recipe. Seared scallops are bathed in a luscious brown butter sauce, infused with the bright acidity of lemon juice. Finished with a sprinkle of fresh parsley, this dish is a testament to the power of fresh, high-quality ingredients.
3. **Scallop Sauté with Creamy Miso Sauce:** Embark on a culinary adventure that fuses East and West with this innovative Scallop Sauté with Creamy Miso Sauce. Succulent scallops are pan-seared to perfection and then enveloped in a velvety smooth miso sauce, delicately flavored with ginger, garlic, and sake. This dish is a harmonious blend of umami, sweetness, and a touch of smokiness.
4. **Scallops with Chorizo and Corn:** Indulge in a vibrant and flavorful fiesta with Scallops with Chorizo and Corn. Perfectly seared scallops are paired with crispy chorizo, sweet corn, and a touch of chili for a delightful interplay of textures and flavors. This Spanish-inspired dish is sure to tantalize your taste buds and leave you craving more.
5. **Scallops with Bacon and Spinach:** Discover a hearty and comforting combination in Scallops with Bacon and Spinach. Tender scallops are seared until golden brown and then nestled in a rich and flavorful sauce made with crispy bacon, sautéed spinach, and a touch of white wine. This dish is perfect for a cozy meal that is both satisfying and delicious.
6. **Scallop Ceviche:** Dive into the refreshing and tangy world of Scallop Ceviche. Fresh scallops are marinated in a vibrant citrus mixture, infused with the flavors of lime, lemon, and orange. Served chilled, this Peruvian-inspired dish is light, flavorful, and perfect for a summer gathering or as a vibrant appetizer.
7. **Scallop Tempura:** Embark on a crispy and flavorful journey with Scallop Tempura. Lightly battered scallops are deep-fried until golden brown, resulting in a delightful contrast between the crispy exterior and the tender, succulent interior. Served with a dipping sauce of your choice, this Japanese-inspired dish is sure to be a crowd-pleaser.
SCALLOP SAUTé WITH MISO SAUCE
Provided by Harumi Kurihara
Categories Milk/Cream Mustard Appetizer Sauté Quick & Easy Scallop White Wine Watercress Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. Season the scallops with the salt, pepper, and garlic and then lightly dust with flour.
- 2. Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.
- 3. Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and heavy cream.
- 4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.
SEARED SCALLOPS WITH MOREL CREAM SAUCE
Steps:
- Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
- Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley.
- 4 servings
- In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately.
- In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.)
SCALLOP SAUTE WITH CREAMY MISO SAUCE
The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original recipe and I altered to work better for me. The idea of combining hot food over chilled lettuce may sound unusual, but not so strange when you consider we have salads with grilled salmon or chicken on top in the US. You only need enough shredded lettuce to line the plate. If you do not have mirin, use sake or sherry.
Provided by Rinshinomori
Categories < 15 Mins
Time 8m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Shred the lettuce leaves and line a plate with lettuce. Chill.
- Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
- Season the scallops with salt, pepper and garlic. Lightly dust with flour.
- Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
- Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
- Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
- Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.
SCALLOP SAUTE
Make and share this Scallop Saute recipe from Food.com.
Provided by JerriLea
Categories Sauces
Time 13m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in 12in skillet.
- Add onion, garlic, salt and pepper.
- Stir and saute 1 minute.
- Add scallops.
- Stir and saute 4-6 minutes, until scallops are opaque.
- Add parsley, red pepper flakes, and lemon, heat through.
SEA SCALLOPS WITH MISO MUSTARD SAUCE
Make and share this Sea Scallops With Miso Mustard Sauce recipe from Food.com.
Provided by chia2160
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.
- Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate.
- Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.
- Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.
MISO-GLAZED GRILLED SCALLOPS
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Provided by Mark Bittman
Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course
Time 15m
Yield Varies
Number Of Ingredients 6
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
- Whisk together the miso and mirin or sake; season to taste with pepper.
- Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
- When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
- Sprinkle with sesame seeds and scallions and serve immediately.
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
Tips:
- Use fresh scallops: Fresh scallops have a sweet and delicate flavor that is perfect for this dish. If you can't find fresh scallops, frozen scallops will also work, but be sure to thaw them completely before cooking.
- Sear the scallops properly: Searing the scallops helps to develop their flavor and gives them a nice golden brown crust. Be sure to sear the scallops in a hot skillet with a little oil for about 2 minutes per side, or until they are cooked through.
- Make sure the sauce is creamy and flavorful: The creamy miso sauce is what really makes this dish special. Be sure to use a good quality miso paste and heavy cream. You can also add other ingredients to the sauce, such as grated ginger, garlic, or shallots, to taste.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. This will help to ensure that they are tender and juicy.
Conclusion:
Scallop Sauté with Creamy Miso Sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared to perfection and the creamy miso sauce is rich and flavorful. This dish is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love