Best 2 Scallops Gremolata Recipes

Indulge in the culinary delight of scallops, perfectly seared and enveloped in a vibrant gremolata sauce. This delectable dish, often served as an elegant appetizer or main course, combines the tender, succulent texture of scallops with the aromatic freshness of parsley, lemon zest, and garlic. Discover three variations of this classic recipe, each offering a unique twist on the harmonious blend of flavors:

1. **Classic Scallops Gremolata**: Experience the timeless combination of seared scallops topped with a traditional gremolata, made with fresh parsley, lemon zest, and garlic.

2. **Lemon-Herb Scallops Gremolata**: Elevate the classic gremolata with a burst of citrusy brightness. This variation incorporates lemon juice and zest, along with a medley of fragrant herbs like thyme, rosemary, and oregano.

3. **Pistachio-Crusted Scallops Gremolata**: Add a touch of nutty richness and texture to your scallops. This recipe features a flavorful pistachio crust, complemented by the vibrant gremolata sauce, creating a symphony of flavors in every bite.

Whichever variation you choose, prepare to tantalize your taste buds with the exquisite marriage of seared scallops and the aromatic gremolata sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC

Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc image

Categories Ginger Appetizer Sauté Quick & Easy Scallop White Wine Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 main-course or 6 first-course servings

Number Of Ingredients 14

Ingredients

For gremolata
1 1/2 tablespoons finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 small lime (3/4 teaspoon)
For beurre blanc
2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper
For scallops
24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary
1 tablespoon olive oil

Steps:

Make gremolata:
Stir together cilantro, garlic, and zest in a small bowl.
Make beurre blanc:
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
Sauté scallops:
Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
Sprinkle scallops with gremolata and serve with sauce.

SCALLOPS GREMOLATA

Scallops Gremolata image

Make and share this Scallops Gremolata recipe from Food.com.

Provided by dicentra

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
cooking spray
3 tablespoons Italian seasoned breadcrumbs
1 1/2 lbs sea scallops
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
3/4 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

Heat oil in large nonstick skillet coated with cooking spray over medium-high heat.
Place breadcrumbs in large zip-top plastic bag; add scallops. Seal bag; shake to coat. Add scallops to pan; cook 4 minutes.
Turn scallops; cook 3 minutes or until done.
Remove from heat. Add parsley and remaining ingredients; stir gently to coat.

Nutrition Facts : Calories 187, Fat 6.2, SaturatedFat 1, Cholesterol 41, Sodium 915.2, Carbohydrate 10, Fiber 0.6, Sugar 0.4, Protein 21.5

Tips:

Choose high-quality scallops: Look for plump, firm, and opaque scallops with a slightly briny smell. Avoid any that are slimy, discolored, or have a strong fishy odor.
Pat the scallops dry before cooking: This will help them sear better and prevent them from steaming.
Season the scallops simply: Salt and pepper are all you need to bring out the natural flavor of the scallops.
Sear the scallops in a hot pan: This will create a golden-brown crust and help lock in the juices.
Cook the scallops for just a few minutes per side: Overcooking will make them tough and rubbery.
Make the gremolata just before serving: This will ensure that it is fresh and flavorful.
Serve the scallops immediately with the gremolata: This dish is best enjoyed hot out of the pan.

Conclusion:

Scallops gremolata is a simple yet elegant dish that is perfect for a special occasion. The scallops are seared until golden brown and then topped with a flavorful gremolata made from lemon zest, parsley, and garlic. This dish is sure to impress your guests and is a great way to enjoy fresh seafood.

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