Best 2 Spanish Scallops With Garlic Cream Tomato Jam Recipes
Embark on a culinary journey to the vibrant shores of Spain with our exquisite Spanish Scallops with Garlic Cream and Tomato Jam. These succulent scallops, seared to perfection, are nestled in a velvety garlic cream sauce, infused with aromatic herbs and a hint of saffron. The vibrant tomato jam, bursting with sun-ripened tomatoes and a touch of sweetness, adds a delightful contrast to the savory scallops. This dish is a symphony of flavors and textures, sure to tantalize your taste buds.
In addition to this main course, the article offers a collection of complementary recipes that will elevate your Spanish-inspired feast. Indulge in the classic Spanish Tortilla de Patatas, a hearty potato and egg omelet infused with the flavors of olive oil and onions. For a refreshing side dish, prepare the Ensalada Andaluza, a colorful salad featuring crisp lettuce, juicy tomatoes, and a tangy vinaigrette dressing. And to complete your meal on a sweet note, try the delectable Churros con Chocolate, the iconic Spanish fried dough served with a rich and decadent chocolate sauce.
With these recipes, you can recreate the authentic flavors of Spain in your own kitchen, sharing the joy of Spanish cuisine with friends and family. Let the vibrant colors, enticing aromas, and delectable flavors transport you to the heart of Spain, creating a memorable dining experience.
SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the wine and cook until about half the liquid has evaporated.
- Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
- Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan when searing the scallops. This will prevent them from cooking evenly.
- Sear the scallops for only 1-2 minutes per side, or until they are golden brown and just cooked through. Overcooking will make them tough.
- Make sure the garlic cream sauce is hot before adding the scallops. This will help to prevent the scallops from overcooking.
- Serve the scallops immediately, while they are still hot.
Conclusion:
Spanish Scallops with Garlic Cream and Tomato Jam is a delicious and elegant dish that is perfect for a special occasion. The scallops are perfectly seared and the garlic cream sauce is rich and flavorful. The tomato jam adds a touch of sweetness and acidity that balances out the dish. This dish is sure to impress your guests.
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