Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides. Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer. Let scallops brown on one side, about 3 to 4 minutes. (Don’t rush or they will stick to pan and won’t brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm. Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt. Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.
Time 45m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne. In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm. In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides. Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.
Time 30m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low. Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side. Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt. Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Time 10m Yield 2 Number Of Ingredients 4 Steps:
In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Time 20m Yield 2 servings. Number Of Ingredients 8 Steps:
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.
Time 14m Yield 2 servings Number Of Ingredients 9 Steps:
Season the scallops on both sides with salt and pepper. In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat. Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes. Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes. Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot. Enjoy!
Time 25m Yield 3 Number Of Ingredients 7 Steps:
Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes. Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Time 13m Yield 3 serving(s) Number Of Ingredients 9 Steps:
Heat butter in 12in skillet. Add onion, garlic, salt and pepper. Stir and saute 1 minute. Add scallops. Stir and saute 4-6 minutes, until scallops are opaque. Add parsley, red pepper flakes, and lemon, heat through.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown. Remove and keep warm. In same skillet, add pepper, onion and garlic. Cook 2 minutes. Add wine, stir 1 minute. Add broth, milk, and parsley. Bring to a boil. Reduce heat and simmer until sauce thickens, 1-2 minutes. Add scallops and heat through.
