Seared scallops with radicchio, roasted potatoes and snap peas Saturday, Jul 23 2016

6 small Yukon gold potatoes (about 1 pound), cut into wedges

1/4 cup olive oil

kosher salt and black pepper

1/2 small head radicchio, torn

1/4 cup chopped pitted cured olives

4 ounces snap peas, halved

2 tablespoons chopped fresh chives

2 tablespoons red wine vinegar

16 diver scallops (about 1½ pounds), patted dry

Heat oven to 450° F.

Toss together the potatoes, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, 15 to 20 minutes.

Meanwhile, combine the radicchio, olives, snap peas, chives, vinegar, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a large bowl.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ¼ teaspoon each salt and pepper. Cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.

Toss the potatoes with the radicchio and serve alongside the scallops.

Real Simple, May 2014



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Spaghetti with asparagus, scallops and buttery bread crumbs Saturday, Jun 25 2016

1 pound box of spaghetti
4 tablespoons unsalted butter
1/3 cup panko
3 tablespoons chopped fresh dill
1 large bunch asparagus (about 1 pound), trimmed
1 pound scallops
Kosher salt and black pepper
1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice

Cook the spaghetti according to the package directions, reserving 1 cup 
 of the cooking water; drain.

Meanwhile, melt 1 tablespoon of the butter in a small skillet over medium heat. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Stir in the chopped dill and transfer to a plate.

Melt 1 tablespoon of the remaining butter in a large skillet over medium heat. Add the asparagus and cook just until crisp-tender, 3 to 4 minutes. In another skillet melt 1 tablespoon of butter and add the scallops and ¼ teaspoon each salt and pepper. Cook just until beginning to turn opaque, 2 to 3 minutes. Add the asparagus, spaghetti and ½ cup of the reserved cooking water and toss to coat. (Add more cooking water 
 as needed to loosen the sauce.) Add the lemon zest and juice and the remaining tablespoon of butter.

Serve the spaghetti topped with the bread crumbs and additional dill.

 

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Seared Scallops with Snap Peas and Pancetta Tuesday, Jul 1 2014

3 teaspoons canola oil, divided
12 ounces sugar snap peas, trimmed and diagonally sliced
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 1/2 ounces diced pancetta (such as Boar’s Head)
2 large shallots, sliced
1 1/2 pounds large sea scallops
4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.

Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

Cooking Light, July 2014, page 26

Amount per serving: Calories 237, Fat 7.9g, Saturated fat 2.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 25g, Carbohydrate 15g, Fiber 3g, Cholesterol 48mg, Iron 3mg, Sodium 568mg, Calcium 52mg

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Broiled Scallops and Celery Root Puree Friday, Dec 13 2013

14 ounces celery root, peeled, quartered and cut into ¼-inch-thick slices
2 cups whole milk
Fine sea salt
1 1/2 pounds sea scallops, tough muscle removed from side, if necessary
3 tablespoons extra-virgin olive oil
3/4cup coarse plain breadcrumbs
1/2 cup walnut pieces, finely chopped
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

In a medium saucepan, combine celery root, milk and 1/2 teaspoon salt; bring to a simmer and cook until tender, about 20 minutes.

Meanwhile, season scallops on both sides with 1/4 teaspoon salt. In a large nonstick skillet, heat 1 tablespoon oil over high heat. In 2 batches, cook scallops, 2 minutes per side. Transfer scallops to a plate.

In a bowl, toss together breadcrumbs, walnuts, parsley and 1 tablespoon oil.

Heat oven to broil.

Reserving 1/3 cup cooking liquid, drain celery root. In a blender, combine celery root, cooking liquid, remaining tablespoon oil, 1/4 teaspoon salt and generous pinch pepper. Purée until smooth. Transfer purée to 4 individual gratin dishes or 1 (2-quart) gratin dish; spread evenly. Top with scallops, then sprinkle with breadcrumb mixture.

Broil scallops about 4 inches from heat until golden, about 3 minutes.

La Cucina, January/February 2012, page 30

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Scallops and Roasted Pepper Chutney Tuesday, Jun 11 2013

For the scallops
1/2 cup extra-virgin olive oil
2 garlic cloves, finely chopped
2-inch piece gingerroot, peeled and finely chopped
1 teaspoon cayenne
16 large scallops

For the chutney
4 red peppers
1 medium red onion
1-inch piece gingerroot
1/4 cup heavy cream
2 tablespoons lime juice (from about 1 lime)
1 tablespoon plus 1 1/2 teaspoons kosher salt
1/2 teaspoon toasted cumin seed powder
1/2 teaspoon cracked peppercorns
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1 1/2 tablespoons ghee or clarified butter

Place the olive oil, garlic, ginger and cayenne in a resealable gallon-sized plastic bag. Add the scallops and turn to coat. Refrigerate the scallops while you make the chutney.

Set an oven rack at the upper-middle position and heat your broiler to high. Place the peppers, onion and ginger on an aluminum foil-lined baking sheet and broil for 15 minutes, turning often, until all sides of the vegetables and ginger are charred (you may need to remove the ginger before the peppers and onion are finished). Place them in a large bowl and cover with plastic wrap for 30 minutes. Peel the charred skin from peppers and onion and trim the blackened skin from the ginger. Place the roasted and peeled vegetables and ginger in a food processor along with the heavy cream, lime juice, salt, toasted cumin, cracked pepper, garam masala and cayenne pepper and pulse until smooth.

Warm a large skillet over medium-high heat for 2 minutes. Add the ghee or clarified butter and heat for 1 minute. Add enough scallops to fill the skillet and cook until they’re browned, about 1 1/2 minutes, without moving. Flip the scallops over and cook the other side until browned, about 1 minute longer. Place the scallops on a large serving dish. Cover with foil to keep warm and cook remaining scallops. When all of the scallops are browned, discard all but 2 tablespoons of fat from the skillet and add the chutney. Bring it to a broil, reduce the heat to medium-low and simmer for 2 minutes. Taste the chutney for seasoning, pour over the scallops and serve.

The Costco Connection, May 2013, page 67
Reprinted from American Masala (Clarkson Potter, 2007) by Suvir Saran with Raquel Petzel

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Linguine With Scallops, Brown Butter, and Peas Saturday, May 11 2013

Hands on time: 15 minutes, Total time: 20 minutes

1/2 cup panko bread crumbs
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
kosher salt and black pepper
12 ounces linguine (3⁄4 box)
1 cup frozen peas
16 sea scallops (about 1 1⁄2 pounds), patted dry
4 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon

Heat oven to 350° F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 6 to 8 minutes; let cool.

Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.

Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the toasted bread crumbs.

Serves 4, Per Serving

Calories 621, Fat 20g, Sat Fat 9g, Cholesterol 73mg, Sodium 863mg, Protein 32g, Carbohydrate 78g, Sugar 6g, Fiber 5g, Iron 5mg, Calcium 61mg

Real Simple, September 2011, page 254

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Seared Scallops with Bacon, Cabbage and Apple Thursday, Mar 14 2013

3 center-cut bacon slices, cut crosswise into 1/2-inch pieces
6 cups thinly sliced green cabbage
1 tablespoon chopped fresh thyme
1/2 cup water
1 1/2 cups chopped Fuji apple (1 medium)
3 tablespoons cider vinegar
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
16 large sea scallops (about 1 pound)
1/4 teaspoon salt
2 teaspoons chopped fresh dill

Cook bacon pieces in a Dutch oven over medium-high heat until crisp. Remove bacon pieces from pan, reserving 1 1/2 tablespoons drippings in pan. Add sliced cabbage and chopped thyme to pan; sauté 2 minutes, stirring cabbage mixture occasionally. Add 1/2 cup water, scraping pan to loosen browned bits. Bring mixture to a boil. Reduce heat to medium; cover pan. Cook 5 more minutes. Stir in chopped apple and cider vinegar; cover. Cook 5 minutes. Stir in cooked bacon and 1/4 teaspoon pepper.

Heat a large, heavy skillet over high heat. Add oil to pan; swirl to coat. Sprinkle scallops with 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add scallops to pan; cook 3 minutes on each side or until scallops are done. Place about 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving. Sprinkle each serving with 1/2 teaspoon dill.

Amount per serving, serves 4
Calories 201, Fat 6.1g, Saturated fat 1.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 22.4g, Carbohydrate 15.1g, Fiber 3.9g, Cholesterol 43mg, Iron 1.2mg, Sodium 458mg, Calcium 86mg

Cooking Light, January/February 2013, Page 23

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Seafood Corn Chowder Tuesday, Feb 12 2013

1 tbsp extra virgin olive oil
1 white onion, chopped (about 1.5 cups)
2 large carrots, chopped (about 3/4 cups)
2 stalks celery, chopped (about 3/4 cups)
sea salt and fresh ground black pepper, to taste
1 jalapeno pepper, chopped (seeded if you’d like to reduce heat)
1 bunch chard, chopped
1 tsp smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped (about 2.5 cups)
3 cups frozen corn kernels
1 cup low-fat milk
3/4 lb sea scallops
1/2 lb medium shrimp, peeled and deveined
3 scallions, white and light green parts, thinly sliced

Heat oil in a large Dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 8 minutes.

Add jalapeno, paprika and thyme and cooks for 1 minutes, stirring well.

Add 3 cups water, increase heat and bring to a boil.

Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes.

Add corn and milk; season with salt (1/4 tsp minimum) and black pepper, and simmer for 3 more minutes. Remove from heat. Add chard stems.

Pour 3 cups corn mixture into a blender, covering opening loosely with a kitchen towel to prevent splatters (steam from the hot liquid may cause the blender’s lid to pop off) and puree. Transfer puree back to pot, stir to combine and return to medium heat; bring to a simmer. Add chard greens.

Add scallops to pot and simmer for 3 minutes (time should begin when liquid returns to simmer).

Add shrimp and simmer for 2 minutes or until shellfish are opaque in center.

Remove from heat and taste for seasoning. Ladle into bowels, sprinkle with scallions, dividing evenly, and serve.

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Grilled Bacon-Wrapped Scallops Skewers with Celery and Apple Salad Friday, Jun 15 2012

4 Tablespoons apple jelly
8 slices bacon, cut in half crosswise
16 large sea scallops (about 1 pound)
Salt and Pepper
1/4 tsp cayenne pepper
3 tbsp cider vinegar
4 tsp Dijon mustard
5 tbsp olive oil
6 celery ribs, sliced thin on the bias, leaves reserved
2 Granny Smith apples, cored, and cut into 1/4-inch matchsticks

In microwave safe bowl, microwave apple jelly on high power until bubbly, 30-60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave-safe plate over 4 layers of paper towels and cover with 2 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1-2 minutes.

Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper in bowl. Toss scallps and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10-inch metal skewers, skewer 4 on each skewer.

Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.

Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery-apple salad.

10-Minute Suppers, Summer 2011, page 41

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Broiled Figs & Scallops with Shredded Beets, Walnuts & Mint Tuesday, Dec 20 2011

Serves 4, Hands-on time 30 minutes, Total time 30 minutes

3 medium beets, trimmed, peeled and quartered
1 tbsp walnut oil or extra-virgin olive oil
1 tbsp red or white wine vinegar
1 tsp raw honey
½ tsp sea salt, divided
Fresh ground black pepper, to taste
Olive oil cooking spray
1 lb sea scallops
10 fresh figs, trimmed and halved
1 oz unsalted walnuts, chopped and toasted
2 tbsp chopped mint leaves

In a food processor, shred beets, then transfer to a large bowl. In a small bowl, whisk oil, vinegar and honey. Pour mixture over beets, season with ¼ tsp salt and pepper; mix well.

Preheat broiler. Coat a rimmed baking sheet with cooking spray. Season scallops on both sides with remaining ¼ tsp salt and pepper, then place on baking sheet in a single layer. Arrange figs, cut side up, around scallops and season lightly with pepper. Mist scallops and figs with cooking spray. Broil 6 to 8 inches from heat until tops of scallops appear opaque and figs are juicy and tender, 4 to 5 minutes.

Transfer figs to a plate and set aside. Flip scallops and return to broiler, cooking until firm to the touch and opaque in the center, 2 to 3 minutes.

Divide beet mixture among 4 plates. Arrange figs and scallops over top, dividing evenly, and sprinkle with walnuts and mint.

Nutrients per serving (2/3 cup beets, 3 to 4 scallops, 1 tbsp walnuts, 5 fig halves) Calories 310, Total Fat 9g (Sat 1g, Mono 2g, Poly 6g), Omega-3s 870mg, Omega-6s 2760mg, Carbs 34g, Fiber 5g, Sugars 15g, Protein 22g, Sodium 471 mg, Choloesterol 37mg

Clean Eating, August/September, Page 43

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