Scallops recipes?

Question

Anyone know any good recipes for scallops? Something luxurious for new years eve. Preferably spicy.

Answer 1

Light flouring and fry up in chilli oil. Serve with spicy dip.

Answer 2

This is one of my favorite scallop recipes -- we call it hawaiin scallos due to the pineapple

Hope you like it

1 lb sea scallops
1 cup chopped fresh pineapple
1 tablespoon olive oil
1 teaspoon red chili pepper flakes
1 cup white wine
1 tablespoon chopped garlic
salt and pepper


Season scallops with salt, pepper and chili flakes.
In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closly to make sure its not too hot.
Sear the scallops until golden brown on both sides, but only flip once.
Remove and set aside on a plate.
Next add the chopped garlic and cook for just a minute or two, then add the wine.
The garlic and wine should start to simmer, continue this until its reduced.
Then add the pineapple and stir around to coat.
Pour it all over the scallops and garnish. Serve immediatly.
For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

Answer 3

Gordon Ramsay has a fantastic recipe for a Cauliflower soup that has scallops in it - you chop them up raw, put them in the soup plate, then pour the hot soup on top, which cooks the scallops. They're a fab surprise when you get to the bottom of the bowl. Drop me a line if you want the full recipe and I'll type it out for you

Answer 4

Scallops and pasta salad

Ingredients
1 tsp finely shredded orange peel
1/3 cup orange uice
1/4 cup white wine vinegar
2 tbsp powdered fruit pectin
1 tbsp sugar
6 ounces dried medium shell macaroni
8 ounces fresh or frozen sea scallops
2 cups water
4 cups torn fresh spinach
1 cup frozen peas
1/2 cup coarsely chopped red onion
1/2 cup thinly sliced cerely
1/3 cup chopped red sweet pepper

Directions
For dressing, in a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth. Cover and chill at least 3 hours or up to 24 hours.

Cook macaroni according to package directions; drain. Rinse with cold water; drain again.

Meanwhile, thaw scallops, if frozen. Cut any large scallops in half. Bring water to boilingl add scallops. Return to boiling. Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque. Drain. Rinse under cold running water.

For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper. Stir dressing; pour over salad. Toss to coat. Makes five 2-cup servings.

Good luck*

Answer 5

Not spicy but elegant. Coquilles Saint Jacques.
Scallpos broiled in a mushroom , cream & wine sauce. Absolutely yummINGREDIENT


1/2 cup dry bread crumbs
5 tablespoons melted butter
6 ounces shredded Gruyere cheese
1 cup mayonnaise
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1 pound sea scallops, quartered
1/2 pound button mushrooms, sliced
1/2 cup chopped onion
DIRECTIONS
In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.





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Answer 6

Stir-Fried Spicy Scallops
1/4 cup [60 mL] soy sauce
2 teaspoons [10 mL] sesame oil
4 teaspoons [20 mL] vinegar
1/2 teaspoon [2.5 mL] red pepper flakes
1 1/2 tablespoons [22.5 mL] cornstarch
2 tablespoons [30 mL] peanut oil
1 onion, chopped
1 sweet red pepper, cut into 8 wedges
1/2 pound [227 g] snow peas, trimmed
1 pound [454 g] sea scallops, halved horizontally
1 teaspoon [5 mL] freshly grated ginger
3 cloves garlic, minced
In a bowl, combine soy sauce, sesame oil, vinegar, red pepper flakes and cornstarch; set aside.
Heat peanut oil in a wok.
Add onion; stir-fry over medium heat until soft, 3 to 4 minutes.
Add red pepper; stir-fry until tender, 5 minutes.
Add snow peas; stir-fry for 2 minutes.
Mix in scallops, garlic and ginger; stir-fry until scallops are opaque, about 5 minutes.
Pour in soy sauce mixture; stir-fry briefly, until thickened.

Answer 7

Try the following

Coconut scallops with curried lychee sauce
Ingredients
For the curried lychee sauce
½ onion, finely chopped
1 tbsp vegetable oil
1 clove garlic, crushed
splash of white wine
55ml/2fl oz double cream
¼ red chilli, sliced
pinch of ground ginger
pinch of curry powder
½ pak choi, shredded
5-6 lychees, peeled and stoned
For the coconut scallops
2 scallops, sliced into discs horizontally
4 tbsp grated coconut
salt and freshly ground black pepper

Method
1. To make the sauce, sauté the onion in vegetable oil for 1-2 minutes.
2. Add the crushed garlic, white wine, cream and red chilli. Cook for two minutes.
3. Stir through the ground ginger and curry powder.
4. Finally, add the pak choi and lychees and heat for another 1-2 minutes.
5. For the coconut scallops, season the scallops with salt and pepper.
6. Coat in the grated coconut.
7. Pan fry on high heat for 1-2 minutes, turning over halfway.
8. To serve, spoon some curried lychee sauce over a plate and arrange the seared scallops on top.

OR Seared scallops with nectarine and chilli

Ingredients
1 tbsp olive oil
½ a nectarine, stone removed, flesh chopped
1 chilli, seeds removed, finely chopped
2 scallops, cleaned
1 sprig parsley, to garnish

Method
1. Heat the olive oil in a frying pan. Add the nectarine and chilli and fry together for 2-3 minutes.
2. Add the scallops to the frying pan and fry for one minute on each side.
3. To serve, arrange on the centre of a plate and garnish with parsley.

or Pan-fried scallops with chilli garlic oil
Ingredients
For the garlic chilli oil
4 tbsp vegetable oil
4 cloves garlic, finely chopped
½ red chilli, sliced into rings
salt and freshly ground black pepper
For the scallops
2 pak choi, shredded
salt and freshly ground black pepper
2 scallops, cut into discs horizontally

Method
1. To make the chilli garlic oil, mix all the ingredients together in a bowl.
2. Wilt the pak choi in a hot pan. Season with salt and pepper.
3. Season the scallops with salt and pepper and pan fry on high heat for 40 seconds on each side.
4. To serve, arrange the scallops on a bed of bok choy and drizzle over the chilli garlic oil

Answer 8

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Answer 9

Try

www.greatbritishkitchen.co.uk

fantastic