Scallops Recipes

scallops recipes, looking for these recipes? check this for 5 best scallops recipes: Sea scallops in tomato onion soup , Fried Scallops , Baked Parmesan Scallops , Char grilled scallops with mango avocado chimmichuri and veg , Chinese Cabbage with Scallop Soup

Char grilled scallops with mango avocado chimmichuri and veg

image credit: MoPho cookpad.com

Ingredients

  • 10 medium/Iarge scallops
  • 1 red bell pepper
  • 1 hot banana pepper
  • 12 Cherry tomatoes
  • 1 mango
  • 1 avocado
  • 2 scallions
  • 4 green onions
  • Cilantro
  • Parsley
  • Olive oil
  • 2 Lemons
  • Salt
  • Pepper
  • 2 cloves garlic
  • Chili powder
  • Steps

  • Get your charcoal grill hot. Split the grill half direct high heat, half indirect. As grill heats, dice all peppers, tomatoes and 1 scallion. Drizzle in olive oil salt and pepper. Set aside.
  • Drizzle scallops with salt, pepper, oil and a squeeze of lemon. Set aside.
  • Place diced veggies in a grill wok over direct heat. Get a good chat then move to indirect and cover.
  • Place green onions, garlic, 1 sccalion remaining lemon juice, 3tbl olive oil, large handful of parsley, small handful of cilantro a pinch of salt and pepper in a food processor. Blend. Add more lemon juice and oil to get to the consistency you like. Place in bowl and refrigerate until serving.
  • Dice mango and avocado along with a pinch of cilantro and a dash of chili powder. Place in bowl and set aside.
  • Grill scallops! 2 minutes each side HIGH, like piping hot heat.
  • Plate scallops on peppers, chimmichuri on scallops I serve the mango on the side but it tastes best all mixed up. Also served with a side of (canned) black bean soup. Enjoy.
  • Sea scallops in tomato onion soup

    image credit: Eat Whole 2 Thrive cookpad.com

    Ingredients

    4 servings

  • 1/2 lb wild caught sea scallops
  • 1/2 lb wild caught shrimps
  • 2 lbs organic vine ripen tomatoes
  • 2 cups diced potatoes
  • 1 egg
  • 1 largest onion, diced
  • 3 celery sticks
  • 4 garlic cloves
  • Non filtered extra virgin Olive oil
  • Salt and pepper
  • Finishing herb of your choice
  • Steps

    1 hr

  • Make the tomatoes base first by sauté diced tomatoes in olive oil. Add salt and simmer for a few minutes until red juice come out. Set aside.
  • In the heated wok, sear egg washed scallops on both sides until set and set them aside.
  • Sautée diced onion, potatoes and celery until aromatic. Season them with salt and pepper.
  • Transfer the sauteed veggies into a large soup pot. Add the tomato base now. Pour in two cups of white wine or homemade seafood broth. Bring it to a boil and reduce it to simmer and cook for about 10 minutes until the potatoes are very soft and the soup is thickened. Change
  • Baked Parmesan Scallops

    image credit: My Grilling Spot cookpad.com

    Ingredients

    4 People

  • 12 Scallop Sheels
  • 7 Oz. Parmesan Cheese
  • 1 Oz. Fresh Parsley
  • 1/2 Bar Salted Butter
  • To Taste Salt
  • Steps

  • Separate the the Red Coral from the Scallop meat. Then, wash with plenty of water. Change Change Change
  • Make sure you get rid of the excess water and then add some Salt to taste. Change Change Change
  • Add Salted Butter on top of every single Scallop as shown in the picture. Change
  • Take a bar of Parmesan Cheese and grind it. Cover the Scallop with plenty of it. Change Change
  • Take the Fresh Parsley and mince it thinly. Then, add it on top of the Cheese. Bake them at low heat for 20 min and then at high heat for another 15 min. Change Change Change
  • Serve with Lime. Pour some drops on top and enjoy! Change
  • Fried Scallops

    image credit: CoolJewel cookpad.com

    Ingredients

  • 1 lb. scallops
  • 1 stick butter
  • 5 cloves garlic, minced
  • 1 TBS. lemon juice
  • to taste Salt and pepper
  • Dried parsley, as a garnish
  • Steps

  • Melt butter in a skillet and add minced garlic. Sautée for about a minute.
  • Add scallops to the skillet and fry on medium-high heat for about 4 minutes and turn. Fry for another 4 minutes and remove to platter.
  • Add salt, pepper and lemon juice to the skillet and whisk over medium heat for a minute.
  • Pour juices over scallops, sprinkle with a little parsley and serve immediately.
  • Chinese Cabbage with Scallop Soup

    image credit: Clemence Hoe – Asian Home Cuisine cookpad.com

    Ingredients

    4 servings

  • Chinese cabbage
  • Scallops
  • Goji berries
  • Anchovies
  • 6 cloves garlic
  • 4 slices young ginger
  • 1 tbsp Abalone sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tsp stock powder
  • Steps

    30 minutes

  • Wash and cut chinese cabbage into smaller pieces. Prepare scallop soup based with 3 cups of water and add in stock powder, abalone sauce and boil for 5 minutes.
  • Fry some anchovies until aroma and golden brown and add into the soup base and slow simmer for 10 minutes. Change
  • Fry some ginger and garlic until aroma and add in cabbage and fry for a while and sprinkle salt and sugar. Pour in soup with vege and goji berries and simmer for 5 minutes in low heat and serve. Change
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