Pan Fried Scallops with a Sweet and Sour Dipping Sauce on a Bed of Sea Beans
Sea beans, 1 good sized handful per person
Milk, enough to cover the scallops
Scallops, 1 lb.
Panko bread crumbs, as much as you need
Salt, a pinch or three
Pepper, a few good sized grinds
Champagne Vinegar, quarter cup
It's even tastier than it looks
Before we start cooking anything, the scallops need to soak in milk for a little bit. So, put some milk in a bowl and start adding the scallops. Add more milk as you go. If you want to make it a little spicy, maybe add in a shot or two of tabasco to the mix. Now that that’s going, let’s start cooking.
The Sea Beans
Grab a non-stick frying pan, we’re going to use that for most of the recipe.
Add in some oil, or lard, and get it heated up over medium to medium high heat.
Once it’s warmed, throw in the sea beans. If you’re cooking a lot of them, you may need to either cook in shifts or wait for some of the beans to cook down a smidge to let you add more into the pan. You aren’t looking to cook these to soft, you want them to remain crisp. Al dente even. They shouldn’t take more than 5 minutes in the pan. Oh, and I’ll put this in bold: don’t add salt. Trust me, these babies have a great salty quality to them just as they are. They don’t need help. Try one, even raw, and you’ll see what I mean.
After the five minutes in a pan, put them in a bowl for safe keeping. They don’t need to be served warm, they were just as tasty cool, but if you want them warm, a stoneware, ovensafe bowl and an oven on a low temperature should keep them while you cook the scallops.
Labels: scallop potato recipe
Spread the panko in a plate, mix in some salt and pepper.
Fold a couple of paper towels and lay the scallops on them, flipping once or twice to soak up excess milk, then transfer to the panko, coating both sides.
Once that’s done, add some oil (or lard) to the frying pan and get it hot. Again, depending upon the size of your pan, you may need to do this in shifts.
Add the scallops to the pan so that they are comfortably spaced. You want to be able to easily flip them. They should take about five minutes a side.
Once the scallops are done, all that is left is the dipping sauce.
The Dipping Sauce
All we need to do is deglaze the pan. Which is a fancy word that means put some liquid in the pan and scrape up the bits and cook it down, so guess what we’re going to do now…
Pour the champagne vinegar and the honey into the pan.
Scrape up the bits with a spatula and cook down the liquid until it’s about half as much as was in there.
Give it a taste, add salt, pepper, or more honey if needed. Or crushed red pepper. Or maybe even smoked paprika.
Scallops atop Sea Beans, Easier Than it Looks
We don’t normally talk about plating, because, honestly, we’re not that fancy. We cook, we eat. This recipe, though, is great for presenting and making it look like you’ve done a wonderful thing.
Spread the sea beans on a plate.
Artfully display the scallops atop the beans.
Drizzle with the sauce, and provide extra sauce for dipping if so desired.
Notes: Another possible change for this recipe: caramelized onions mixed into the sea beans.
In a small bowl, whisk together the chili sauce, remaining orange juice, lime juice and orange zest and set aside.
Remove the scallops from the marinade with a slotted spoon and pat dry with paper towels.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer and cook 2 minutes on the first side and turn with tongs. Cook 1 minute on the second side and add the chili sauce mixture to the pan. Toss the scallops to coat with the sauce, top with green onions and fresh cilantro and serve immediately.
Recipe Notes ~ Scallops are delicate, and it's easy for them to get mushy or rubbery. Two important things to remember: make sure they don't marinate longer than 10 minutes and be sure not to overcook them ~ 4 minutes total should be plenty.
For today’s cooking, I picked scallops as I found some succulent ones in the market today. I paired the scallops with fresh enoki mushrooms and heaped in some fermented black beans. After a few minutes of steaming, the scallops and enoki mushrooms were bathed in a lightly flavored broth bursting with natural sweetness of the scallops and enoki mushrooms. The fermented black beans were simply icing on the cake. Yum…
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.
1 1/2 lbs Alaska ScallopsJuice from 2 small Oranges (about 1/2 cup, or so)2 Tbsp Grand Marnier Liqueur (Hey, you deserve it!)1 clove Garlic minced (alright, make it 2 cloves…what the heck)2 Tbsp Olive Oil2 Tbsp melted Butter1 tsp dried ParsleyWhite Pepper, to taste
Lightly dust the scallops on all sides with the pepper. Heat a large skillet to medium high. Add your oil. Now, feel free to drop in your scallops, flat side down and sauté until golden brown (about 2 minutes, or so). (You may have to do this in two batches, since you don't want to crowd the scallops like a box of saltine crackers). Turn your scallops to sauté on the other side (until you see that golden browness thing again).
If need be, reduce the heat so as to not burn any of your pan juices.Get that skillet off the heat and, using tongs (the idea here is to keep the juices in the pan), pluck your scallops aside into a warm bowl.Reheat the pan to medium low. Toss in the garlic and sauté for about 15 seconds, or so. Pour in the orange juice. Add the melted butter and while you're at it. splash in the grand marnier and lob in the parsley. Using extreme vigilance here 'allow' your sauce to simmer for about 4 minutes, or so, to slightly thicken.Partitively place your scallops onto individual plates. Delicately drizzle your sauce over your scallops.Garnish with slivered green parts of a scallion and a slice of fresh orange.Serve with your favorite sumptuous steamed rice and various vegetables. Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.
Serve these flavorful scallops as a main dish or make them an appetizer with a tasty sauce or dressing.
2 pounds large sea scallops, about 18 to 20
2 teaspoons Cajun seasoning
2 teaspoons olive oil
1/2 teaspoon salt
Dash freshly ground pepper
1 tablespoon olive oil
2 teaspoons unsalted butter
In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.
Serve as a first course salad with Mimosa Dressing or serve with rice and steamed veggies for a delicious meal.Serves 4 as a main dish or about 6 as a first course.
1 1/2 pounds bay scallops
1/2 cup all-purpose flour
3 to 4 tablespoons olive oil
2 garlic cloves, minced
salt and pepper to taste
sprigs of parsley for garnish, optional
Wash scallops and pat dry. Put flour in a shallow bowl; roll scallops in flour.Heat olive oil over medium low heat; add scallops and cook for 3 to 4 minutes, stirring occasionally. Halfway through cooking, stir in minced garlic. Stir in parsley and serve with lemon wedges. Garnish with parsley if desired. Serve with pasta or rice.Serves 4.
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