Best 4 Sea Scallops With Sherry And Saffron Couscous Recipes
Embark on a culinary journey with our delectable sea scallops, expertly paired with sherry and saffron couscous. This harmonious dish tantalizes the taste buds with its exquisite flavors and vibrant colors. The tender scallops, seared to perfection, are enveloped in a luscious sherry sauce, complemented by the aromatic saffron and fluffy couscous. Dive into the delightful combination of textures and flavors in this extraordinary meal.
In addition to the main recipe, we also offer a tantalizing array of complementary dishes to elevate your dining experience. Discover the secrets of preparing a refreshing cucumber and tomato salad, adding a burst of freshness to your meal. Elevate your palate with the zesty lemon-herb sauce, providing a tangy contrast to the richness of the scallops. Indulge in the aromatic roasted asparagus, adding a touch of elegance and nutrition to your plate. Complete your culinary adventure with the classic crème brûlée, a velvety custard crowned with a caramelized sugar topping, offering a sweet ending to your unforgettable meal.
SEA SCALLOPS WITH SHERRY AND SAFFRON COUSCOUS
Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
- Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.
SEA SCALLOPS WITH MUSHROOMS AND SHERRY
Steps:
- Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
- Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
- Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEARED SEA SCALLOPS
Make and share this Seared Sea Scallops recipe from Food.com.
Provided by Chef Acosta
Categories Very Low Carbs
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the olive oil and butter in a large pan over medium-high heat.
- Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
- Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.
Nutrition Facts : Calories 155.3, Fat 7.1, SaturatedFat 2.4, Cholesterol 45.1, Sodium 203.6, Carbohydrate 2.7, Protein 19.1
Tips:
- Choose high-quality scallops: Look for scallops that are plump, firm, and have a slightly sweet smell. Avoid scallops that are slimy or have a strong fishy odor.
- Sear the scallops properly: To get a nice sear on your scallops, make sure your pan is hot before adding them. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through.
- Don't overcrowd the pan: When searing the scallops, don't overcrowd the pan. This will prevent them from cooking evenly.
- Use a flavorful sauce: The sauce you use for your scallops can really make or break the dish. Try using a sauce made with white wine, butter, and herbs, or a sauce made with sherry and saffron.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. This will prevent them from becoming tough.
Conclusion:
Sea scallops are a delicious and versatile seafood that can be cooked in a variety of ways. Whether you are searing them, grilling them, or baking them, there are endless possibilities for creating a delicious and memorable meal. With their delicate flavor and tender texture, scallops are sure to please even the most discerning palate. So next time you are looking for a special dish to serve, consider making sea scallops. You won't be disappointed!
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