Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Add scallops in single layer - don't overcrowd the pan. I served it with a creamy sweet potato puree and cinnamon. Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Pan seared scallops with bacon, perfection on a plate. Sign up and I'll send you great recipes and entertaining ideas every week! Sprinkle scallops on both sides with salt and pepper. The idea of selling “soaked” scallops feels dishonest to us, here at FishEx – so we don’t sell them. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through. Remove from the heat. Heat a large (12-inch) saute pan over medium-high heat. Scampi steaks and scallops, rosemary-skewered scallops, scallops with a potato-cauliflower purée.. Seared Scallops with Kimchi Potato Puree January 27, 2016, Seafood No comments What makes a dish stand out? Step 2 In a same skillet, add butter, minced garlic, minced shallot and minced tomato. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. If the mixture gets too thick, add a little more cream. Add oil; swirl to coat. Add several brussels sprouts (with the bacon) to the plate, and garnish with basil, sprouts, and a bit of balsamic vinegar. A perfect start to any dinner party. Taste for seasonings, return to the saucepan, and keep warm over very low heat. The inherent sweetness of the scallops will be enhanced with the addition of the salt. In batches, pour the mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely puréed. Life is interesting. If it hasn’t already been removed, peel off the tough strip of muscle on the side of each scallop. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Roasted sweet potato puree: Preheat oven to 375˚F. 6 cups chopped leeks, white and light green parts (4 leeks), 4 cups (¾-inch) diced peeled Yukon Gold potatoes (1½ pounds), 4 cups (¾-inch) diced peeled celery root (2 pounds), Kosher salt and freshly ground black pepper. Using a stick blender, puree the potatoes to a smooth consistency. The sweet potato and truffle oil puree delivers a sweet earthy foundation to the salty sweetness of the scallops wrapped in pancetta. You know, now that we’re eating scallops again, and all. Over the… I’ve been interested in trying mushroom scallops ever since they served them at the Oscars . Add the garlic and fresh rosemary and stir for about 1 minute. Place the scallops on the purée, drizzle with the basil oil, and sprinkle with the chives. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Step 3. Don't crowd the scallops or they'll steam rather than sear. They look so much like actual scallops and … Sauté them over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. The last few weeks in our house have seems like a whirlwind. It's also surprisingly simple to pull off, requiring less than ten ingredients. Increase heat to 450°F and roast until potatoes are browned in spots, about 10 minutes longer. Plate your dish with a swoosh of the sweet potato puree and 5 or 6 scallops. Dry scallops taste sweet & natural, where “wet” scallops can sometimes have a washed-out, or even slightly “soapy” or bitter flavor. Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Cook scallops, flipping once, until golden and cooked through, 2-3 minutes. Directions for: Seared Scallops with Truffled Potato Celery Root Puree Ingredients 2 ½ Tbsp unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry 2 cups (3/4") diced peeled Yukon Gold Ever. You can also use carrot, parsnip or a potato purée instead of the cauliflower. Want a healthy showstopper that you can make to impress a date or to look like you have your life together? Serve warm. Don’t crowd the scallops or they’ll steam rather than sear. Jun 26, 2016 - Date night = Best night. Season the scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. This mushroom ‘scallops’ with beet puree is going to be your new favorite vegetarian recipe. © 2021 Discovery or its subsidiaries and affiliates. Spoon the warm puree onto 3 dinner plates. I realize how trivial that sounds but it’s the truth. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. The scallops are naturally sweet Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot. Warm olive oil in a large skillet, put scallops in, cook and flip until turns golden brown on both sides. This recipe works well with any seafood you like: squid, scallops, prawns or white-fleshed fish. Add your scallops to the pan, and cook for 1 1/2 minutes per side, until nicely golden brown on both sides. Spoon the warm purée onto 6 dinner plates. To cook the scallops, season them generously with salt and pepper. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Toss scallops with Creole seasoning, salt, and pepper. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. While sweet potato cools, place a medium skillet over medium heat and add 2 tablespoons butter. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through. Will be enhanced with the basil oil, and 1 teaspoon pepper been interested in trying mushroom scallops since... 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