Tag: scallops

Seared Scallops on Corn "Cream" – Not to Sound Corny, But This is Summer in a Bowl

This seared scallops on fresh corn “cream, ” shows that you can take a few seasonal ingredients, put them together simply and quickly, and with a little luck, and a very hot pan, produce something pretty special.

There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

That bit of brown caramelization on the edges of the scallops might not look like a big deal, but it is. It’s a huge deal, and makes a tremendous difference in the final flavor. So, if you have the ways and means, I highly recommend you follow the procedure as shown.

As you’ll see, I used fresh white corn, but frozen will work in a pinch, although using that in August is almost a crime against nature, but let your conscience be your guide. Also, frozen corn is almost always yellow, and I really prefer the color of the white corn here. In any case, I hope you give this delicious, and very summery scallop dish a try soon. Enjoy!

For 4 first-course sized portions:

For the corn “cream”:
2 ears white corn

2 tbsp butter

salt to taste

1 cup chicken broth or water

pinch of cayenne

For the scallops:

12 large scallops

2 tsp high-heat vegetable oil (like canola or grape seed oil)

1/2 tsp smoked paprika, or to taste

1 tsp kosher salt

1 red fresno chili, sliced thin (I glazed my pepper rings in the hot pan with a slash of water, a small chunk of butter, and juice of 1/2 lemon)
radish sprouts to garnish

Incoming search terms:

Creamy Bay Scallop Spaghetti – An Almost Perfect Post-Holidays Pasta

After all those rich, complicated, and time-consuming holiday recipes, I’m always craving something light, fast, and easy; and this creamy bay scallop spaghetti is all that and more. Literally “more,” in that this is not light, but quite delicious, and in roughly the time it takes you to boil spaghetti, the sauce should be just about ready.

With some similar recipes to this, the chef will have you remove the scallops as soon as they’re seared, to be added back right at the end. Sounds smart since these little mollusks only take a few minutes to cook, but I think it’s a mistake. Yes, the scallops will be smaller and firmer using my method, but the trade-off is a much more flavorful sauce.

Sometimes cooks are so afraid to overcook and ruin something, they never extract as much flavor as possible. Sure, if you boiled these bay scallops another ten minutes or so, they’d get start getting dry and rubbery, but here they’re still plenty tender and moist enough, and I think you’ll agree the sherry sauce benefits significantly.

Regarding the sherry wine: If you can’t have or don’t want to use it, you’re on your own with replacements. While this would probably still work with none, or any number of sort-of-sweet, sort-of-acidic substations, I make mine with sherry, so I can’t tell you what will happen if you stray.

The meat’s another story. Feel free to switch out the scallops with any cubed protein, so really, if you think about it, I just shoed you like a dozen new recipes. You’re welcome! I really hope you give this a try soon. Enjoy!

Ingredients for 4 appetizer-sized portions:
1 tbsp vegetable oil

1 pound bay scallops

2 tbsp butter

3 cloves garlic, minced

2 tsp lemon zest

pinch red pepper flakes

1/3 cup sherry wine

1 cup heavy cream

salt and pepper to taste

juice of 1 lemon or to taste

8 oz cooked thick spaghetti

2 tbsp Italian parsley, divided

Parmigiano-Reggiano to taste

Incoming search terms:

https://gordon-ramsay-recipe com/tag/creamy-bay-scallop-spaghetti

Sea Scallops Arugula and Beet Salad

Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!

A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen^[1]. I ordered the scallop and beet salad that was sooo good, I knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer roasting the beets, that of coarse would work out fine as well. Once the beets are cooked and cooled, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!

Sea Scallops, Arugula, and Beet Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g
Sodium: 494 mg (without salt) • Cholesterol: 51 mg

Ingredients:

For the dressing:

1 tbsp red wine vinegar
1 tbsp cider vinegar
2 tbsp olive oil
1 tsp minced shallots
1 1/2 tbsp raw honey

For the salad:

2 cups diced cooked and peeled yellow beets* (recipe follows)
1/4 cup crumbled goat cheese
12 large sea scallops (18 oz)
olive oil cooking spray
kosher salt and pepper to taste
5 oz baby arugula
8 grape tomatoes, halved

Directions:

Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.

Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan.

Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.

References

^{^} Farm Country Kitchen (farmcountrykitchen.net)