category template Scallop Recipes « Diana's Seafood – Toronto's Fresh Seafood Market

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Herb And Sesame Scallops

Herb And Sesame Scallops

  • 3 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh thyme, 6 sprigs
  • 6 tablespoons toasted sesame seeds
  • 1 tablespoon lemon zest
  • 1 head fennel, thinly sliced, plus fronds
  • 12 sea scallops, pat dry, check to make sure the foot has been removed
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Method –  Preheat oven to 425 degrees F. Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/herb-and-sesame-scallops

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Seared Scallop Curry

  • 1 lb sea scallops
  • fine sea salt and freshly cracked black pepper to taste
  • 3 tbsp extra virgin olive oil
  • 1 Japanese eggplant diced
  • 3 shallots finely chopped
  • 2 bird’s eye chili peppers finely chopped
  • 1 tsp fresh/frozen lemongrass minced
  • 1 tsp fresh ginger minced
  • 2 stalks scallion thinly sliced (reserve a bit for garnish)
  • 4 garlic cloves finely chopped
  • 1 bay leaf
  • 1 tbsp curry powder
  • 1 cup unsweetened Thai coconut milk
  • 1 cup water
  • 1 tbsp Vietnamese fish sauce
  • 1/3 cup white wine

Method –  Rinse and pat scallops dry with paper towels. Sprinkle with salt and pepper to taste on both sides. Heat olive oil in deep, heavy skillet over high heat. Sautee scallops until golden and just cooked through. Transfer to platter.

Put skillet back on burner and add shallots and eggplant. Sautee until slightly golden and then add chili, lemongrass, ginger, scallion, garlic, bay leaf and curry powder to same skillet. Mix the ingredients until they are evenly coated with oil. Whisk together the coconut milk and water and pour into skillet. Reduce heat to medium. Simmer until slightly thickened. Add white wine and fish sauce and simmer to desired consistency. Season to taste with salt and pepper. Return scallops to skillet 3 minutes before serving. Garnish with green scallions.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Tia/recipes/seared-scallop-curry

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Scallops With Honey, Soy & Sesame

    • 8 large scallops, coral on
    • 6 radishes, finely sliced
    • 3 spring onions, cut in half and then sliced through
    • 2 cloves garlic, crushed
    • thumb-sized piece of ginger, cut as finely as possible
    • 1 small red chilli, seeds removed
    • a little watercress, tough stalks removed
    • Non-flavoured cooking oil (e.g. Sunflower) for frying
  • For the dressing:
    • 1tbsp honey
    • 1tbsp soy sauce
    • 2tsp toasted sesame oil
    • 1tbsp water

Method –  Prepare the dressing by shaking the ingredients together well. Season the scallops well with salt and pepper. Bring some oil in a large frying pan to a medium heat and add the garlic, chilli, ginger and spring onions.  Cook for a minute or two, stirring lots and ensuring that the ingredients don’t brown or burn. Remove ingredients from pan and reserve. Add a little more oil if necessary and turn the heat up a little. When the oil is hot, add the scallops and cook for about a minute a side. Layer up watercress and radish, making a tower for each scallop, and place a little of the spring onion mixture between each one. Drizzle over the dressing and eat immediately.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/felders/recipes/scallops-with-honey-soy-sesame

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

SoCo Orange Scallops

    • 7 sea scallops
    • 150ml orange juice
    • 1 shot Southern Comfort
    • 1 tbsp butter
    • Sliced mushrooms
  • chopped spring onions
  • salt
  • white pepper
  • garlic powder
  • chili powder

Method –  Wash scallops, pat dry with paper towel. Season both sides with salt, white pepper, garlic powder and chili powder. Heat butter in pan until it’s smoking hot. Place seasoned scallops (wide side down) in a single layer. No sliding, no moving. Gently turn them over with thongs after 1 1/2 minutes, and sear for another minute. Plate the scallops. Now add the sliced mushrooms to the pan. stir fry on medium heat for 2 minutes, seasoning with a little salt and pepper. Scoop out the mushrooms and place them over the scallops. Turn up the heat to high, add the shot of southern comfort and orange juice to the pan. boil for 5 minutes until the southern comfort orange is reduced to a syrup. Pour the Southern Comfort orange reduction over the scallops and mushrooms. Garnish with the chopped spring onions and serve.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/mishmash/recipes/soco-orange-scallops

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Pan Seared Scallops & Roquette salad

  • 5 Large scallops
  • Baby roquette (sometimes called arugula)
  • 1 Tomato
  • 1 Lebanese cucumber
  • 1 Small french shallot
  • 1 Lime
  • 150 ml good olive
  • Some black sesame seeds (not essential but nice)
  • salt and pepper

Method –  In a Teflon pan, add a couple of tsp of olive oil and add your scallops. Cook on med heat. Prepare salad: thinly slice shallot, dice cucumber and tomato, mix in a bowl with baby roquette. Juice lime and whisk together with olive oil, salt and pepper. Scallops should be cooked on one side until nicely browned, then turned over and cooked on the other side. Once both side of the scallops are done, place on top of mixed salad, drizzle lime vinaigrette over top and sprinkle with fleur de sel and black sesame seeds.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/freychef/recipes/pan-seared-scallops-roquette-salad

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Seared Sea Scallops with Succotash

  • Scallops
    1. 4 Large Fresh Sea Scallops, halved
    2. 1 tbsp Curry Powder
    3. 8 Quail Eggs
    4. zest of 1 Lemon
    5. knob of Butter
    6. Sea Salt
    7. Black Pepper
    8. EVOO
  • Succotash
    1. 1 large knob of fresh Corn, kernels sliced off the cob
    2. 1 tbsp chopped Prosciutto di Parma or Pancetta
    3. 300g Brussel Sprouts, roots removed, julienned
    4. 1/2 cup Dry Vermouth or Sherry
    5. 1 knob of Butter
    6. 2 tsp of Cream
    7. 2 cloves of Garlic, chopped
    8. tonnes of Black Pepper
    9. Sea Salt
    10. EVOO
  • Caper-Oregano Vinaigrette
    1. 2 tbsp Capers, rinsed and dried
    2. 1 handful fresh Oregano, chopped
    3. 2 tsp Dijon Mustard
    4. 1 med Shallot, chopped
    5. 1 tbsp Champagne or White Wine Vinegar
    6. 1 tbsp Lemon Juice
    7. Sea Salt
    8. Black Pepper
    9. 1/2 cup of EVOO
  • Garnish:
    1. Black Truffle Oil

 

Method –  

Scallops

  1. Subtly dust scallops with curry powder, salt and pepper.
  2. Lightly coat with zest.
  3. Get a pan searing hot, add butter.
  4. Sear scallops 30 secs a side, add a touch of EVOO to stop it from burning then further sear it for 15 secs.
  5. Remove immediately and let it rest on a wire rack.
  6. Using a paring knife, tap on the tip of the quail’s egg to crack. (unless u have tiny and sharp fingernails) Cook eggs on the same pan for 20secs, remove and set aside.

Succotash

  1. Get a pan searing hot, add butter, garlic and prosciutto.
  2. When garlic starts to turn golden brown, add in corn and brussels. Toss. Saute for 2 mins.
  3. Add vermouth. Reduce. Season lightly with salt but lots of black pepper. Add a touch of EVOO if it looks like its starting to burn.
  4. Saute until brussels are tender, turn off heat.
  5. Stir in cream and set aside.

Vinaigrette

  1. Blitz everything in a blender for 1 min.

To serve, spoon succotash on a plate, top with scallops then egg, then a dot of vinaigrette and drizzle with black truffle oil.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/UncleDee/recipes/seared-sea-scallops-with-succotash

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Dijon-Orange Scallops

  • Fresh scallops
  • 1/4 cup Dijon mustard
  • 1/4 cup sweet orange marmalade
  • 1 tablespoon lemon juice

Method – In a large bowl, combine the mustard, marmalade, and lemon juice until thoroughly mixed. Toss the scallops in the Dijon-orange sauce and allow to marinate in the bowl for 30 minutes. Heat a large skillet or grill over medium heat and lightly oil with grapeseed oil or vegetable oil. Sear the scallops until golden brown on both sides.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Phrosty/recipes/dijon-orange-scallops
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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