Best 2 Soy Butter Basted Scallops With Wilted Greens And Sesame Recipes
Indulge in a culinary journey with our tantalizing Soy Butter Basted Scallops with Wilted Greens and Sesame, a symphony of flavors that will delight your palate. Perfectly seared scallops, bathed in a luscious soy butter sauce, harmonize with crisp-tender greens and a sprinkling of sesame seeds. Prepare to be captivated by this delectable dish that combines the essence of East and West. The article also offers a delightful collection of additional recipes to satisfy your taste buds. From the classic Scallops with Brown Butter and Capers to the innovative Seared Scallops with Sweet Corn Puree and Truffle Oil, each recipe promises an unforgettable culinary experience. Dive into the world of flavors and elevate your next meal with these exceptional scallop dishes.
Check out the recipes below so you can choose the best recipe for yourself!
SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME
This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Provided by Colu Henry
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
- Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
- Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
- Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
- Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.
SOY-GLAZED SCALLOPS
Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.
Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
Tips:
- Choosing Scallops: Opt for dry scallops over wet scallops for a firmer texture and better searing.
- Pat Dry: Ensure your scallops are thoroughly patted dry before searing to prevent excess moisture from inhibiting caramelization.
- Seasoning: Generously season the scallops with salt and pepper before searing to enhance their natural flavors.
- Searing: Sear the scallops in a hot skillet with a neutral oil until golden brown and slightly caramelized on both sides for a delicious crust.
- Basting: Baste the scallops with the soy butter mixture frequently during searing to infuse them with umami-rich flavors.
- Greens: For the wilted greens, use tender and flavorful varieties like baby spinach, arugula, or pea shoots.
- Dressing: Whisk the dressing ingredients together until well combined to create a harmonious balance of flavors.
- Assembly: Arrange the seared scallops atop the wilted greens, drizzle with the dressing, and sprinkle with sesame seeds for a visually appealing presentation.
Conclusion:
Soy butter basted scallops with wilted greens and sesame offer a delightful combination of textures and flavors. The tender, caramelized scallops, paired with the vibrant greens and nutty sesame seeds, create a harmonious dish that is both elegant and comforting. This recipe elevates the classic scallop dish with its umami-rich soy butter basting, providing a unique and sophisticated culinary experience. Whether served as an appetizer or main course, these scallops are sure to impress your taste buds and leave you craving more.
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