5 years ago



**Scallops are sure to impress, but they come with a hefty price tag**


YIELD: 2 servings


• 6 sea scallops

• Salt and pepper

• 1/2 tablespoon olive oil

• 1/2 tablespoon butter

• 1 clove garlic, crushed

• 1 tablespoon fresh lemon juice

• 1/2 cup water

• 1 tablespoon chopped parsley


1. Pat scallops dry with paper towels. Season one side with salt and pepper.

2. Place a skillet over medium-high heat until it is very hot. Add oil and butter, and heat until butter starts to foam. Add garlic and cook until fragrant, about 30 seconds.

3. Add scallops, seasoned-side down. Do not touch for 2 minutes; bottoms should have a nice brown sear. Turn and cook on the other side for 1 minute (or up to 1 1/2 minutes if they are extra large). Drizzle lemon juice over the top and immediately remove to a platter.

4. Add water to hot pan, scraping up any brown bits from the bottom. Cook briefly until the liquid is the consistency of syrup, and pour over scallops. Sprinkle with parsley. Serve by themselves, with rice or pasta, or as part of a salad.



YIELD: 4 servings


• 1 cup diced mango

• 4 tablespoons olive oil, divided

• 1/4 cup fresh orange juice

• 1/4 cup rice vinegar

• 2 tablespoons fresh lime juice

• 1 tablespoon light brown sugar

• Salt and pepper

• 1 1/2 pounds sea scallops

• 1 (5-ounce) bag baby spinach

• 1 red bell pepper, cut into strips

• 1 cup black beans, rinsed and drained


1. Make the mango vinaigrette: Place mango, 3 tablespoons of the olive oil, orange juice, rice vinegar, lime juice and brown sugar in a blender or food processor and blend until smooth. Stir in salt and pepper to taste.

2. Make the salad: Toss scallops with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Grill over medium-high heat 2 minutes on each side or until opaque. If searing scallops instead, heat the 1 tablespoon oil in a large skillet over medium-high heat and, in batches and without crowding, sear for 2 minutes on one side and 1 to 2 minutes on the other. You may need additional oil for later batches.

3. Arrange spinach, bell pepper, black beans and scallops on a serving plate. Drizzle with 1 cup (about 2/3) of the mango vinaigrette.



YIELD: 3 servings


• 1 1/2 tablespoons olive oil

• 9 large scallops, about 3/4 pound

• Salt and pepper

• 1 cup dry white wine

• 1 shallot, minced

• 2 cloves garlic, crushed

• 3 leaves Swiss chard, stems removed, chopped

• 1 1/2 cups strained tomatoes (such as Pomi) or pureed tomatoes

• 6 ounces spaghetti, cooked al dente

• Grated Parmesan cheese, optional


1. In a large skillet, heat oil over medium-high heat. Season one side of the scallops with salt and pepper, and sear, seasoned-side down, for 2 minutes. Turn and sear other side for 1 minute. Remove to a plate with tongs or a slotted spoon.

2. Add wine to the hot skillet and scrape up any browned bits from the bottom. Cook for 1 minute, then add shallot, garlic and Swiss chard; sauté 3 to 4 minutes until the shallots are soft, the chard has wilted and the liquid is mostly evaporated. Stir in strained tomatoes and cook 3 to 5 minutes until the sauce is the consistency you like.

3. Taste, and add salt and pepper if needed. Return scallops to the pan just long enough to reheat them. Serve over spaghetti, with Parmesan cheese if desired.

Listing ID: 21112

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