Best Sautéed Sea Scallops With Apple Sesame Couscous And Purple And Yellow Cauliflower Purées Recipes

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SAUTéED SEA SCALLOPS WITH APPLE-SESAME COUSCOUS AND PURPLE AND YELLOW CAULIFLOWER PURéES

Steps:

• Make the purple cauliflower purée:
• In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
• Make the yellow cauliflower purée:
• In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
• Make the couscous:
• In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm.
• Cook the scallops:
• In a small bowl, stir together the salt and curry powder.
• In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt.
• To serve:
• Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired.

SAUTEED SCALLOPS

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.

SEARED SESAME SCALLOPS

Steps:

• In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
• Serve scallops with couscous and lemon wedges.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SAUTéED SCALLOPS

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.

SIMPLY DELICIOUS SAUTEED SCALLOPS

Steps:

• Rinse scallops gently under cold water; drain. If large, cut in half.
• In hot butter in large, heavy skillet, saute shallot 2 minutes. Add scallops in a single layer (do half at a time, if necessary). Saute over medium heat, stirring occasionally, until browned and cooked through - 5-8 minutes.
• With slotted spoon, remove to heated platter; keep warm.
• Add vermouth and parsley to skillet; cook over low heat, stirring to dissolve browned bits, until bubbling - about 1 minute. Pour sauce over the scallops.
• Garnish scallops with lemon wedges and additional parsley, if desired.

SAUTéED SCALLOPS

Steps:

• Dredge the scallops in flour. Heat the butter and oil in a large heavy skillet over high heat, and when it is sizzling, shake the excess flour from the scallops and scatter them in the hot pan. Keep the heat high, and turn and move the scallops around frequently, giving the pan a shake now and then. Total cooking time should not be more than 3 minutes-or 4 for really large pieces. Season the scallops lightly with salt and several grindings of the pepper mill, and remove them to a warm plate. Lower the heat to moderate, and toss the shallot into the pan. Stir it around for about 30 seconds, splash in the wine, and let it reduce slightly. Pour this sauce over the scallops, scraping up every bit of pan juice with a spatula. Sprinkle the parsley on top.
• Variation
• Sometimes I wrap a band of prosciutto around the circumference of each scallop and secure it with a toothpick. These can be broiled, or sautéed as above. The sharp saltiness of the prosciutto, along with the briny taste of the scallops, creates a striking combination of flavors.