Best 7 Spicy Glazed Scallops On Cucumber Disks Recipes

SPICY PAN SEARED SCALLOPS RECIPE

Steps:

• If frozen, thaw scallops overnight in the refrigerator. If the scallops have the mini muscle on the sides, go ahead and remove those. Don't worry, you will be able to see these little pieces of flesh on the sides of the scallops. Just use your fingers to pinch it and pull it off the scallop then discard. Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out. Salt scallops. Mix melted butter and chili sauce, set aside. Heat oil in cast iron pan over high heat 3-4 minutes. Place scallops flat side down in pan and cook 2 minutes to sear. Flip scallops and cook approximately 2 minutes or until just cooked through. Remove pan from heat then spoon chili butter mixture over the top of the scallops Serve topped with buttery chili sauce and fresh parsley.

SPICY SHRIMP AND SCALLOP TEMPURA WITH CUCUMBER SALAD

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
• To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
• Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.

SPICY GLAZED SCALLOPS ON CUCUMBER DISKS

Steps:

• In a bowl combine well 1/4 cup water, the garlic, the jalapeño, the soy sauce, the orange juice, the sugar, and the salt, add the scallops, coating them well with the marinade, and chill the mixture, covered, stirring occasionally, for at least 8 hours or overnight. Drain the scallops well. In a heavy skillet, preferably non-stick, heat 1 teaspoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops in batches, stirring, for 4 to 5 minutes, or until they are golden brown, transferring them as they are cooked to a plate and adding more of the oil to the skillet if necessary. Arrange a scallop on each cucumber slice and garnish it with a coriander leaf.

SPICY STIR-FRY WITH SCALLOPS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the peanut oil.
• In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
• Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
• Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
• Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
• Serve immediately over rice and garnish with the scallions and cilantro.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
• Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.

SPICY MANGO SCALLOPS

Steps:

• Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

GINGER CUCUMBER SALAD WITH SCALLOPS

Steps:

• With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
• Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
• Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
• Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.