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Scallop Fennel Tomatoes 300

Lenten Scallop Recipes

Lent 2015 begins on Wednesday, February 18th.

The following 3 Scallop Recipes can be prepared for a delicious meat-free dinner during the Lenten season.

 

Seared Scallops with Fennel & Cherry Tomatoes

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Ingredients

  • 3 tablespoons plus 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops, patted dry
  • kosher salt and black pepper
  • 1 bulb fennel, thinly sliced, plus 2 tablespoons fronds
  • 1 small onion, thinly sliced
  • 1 8-ounce bottle clam juice
  • 1/2 cup dry white wine
  • 1 pint grape tomatoes
  • 8 slices baguette, toasted
  • 1 clove garlic, peeled

Directions

  1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Season the scallops with ¼ teaspoon each salt and pepper and cook on one side until just browned, 2 to 3 minutes; transfer to a plate.
  2. Add the fennel, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Add the clam juice, wine, and tomatoes and cook until the liquid begins to thicken, 6 to 8 minutes more. Add the scallops, browned-side up, and cook until cooked through, 2 to 3 minutes more.
  3. Meanwhile, rub the baguette slices with the garlic and, dividing evenly, drizzle with the remaining 2 teaspoons of oil. Sprinkle the scallops, vegetables, and cooking liquid with the fennel fronds and serve with the baguette slices.

 

Scallops With Sweet Cucumber and Mango Salsa

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Ingredients

  • 1 cup long-grain white rice (such as jasmine)
  • 2 mangoes, cut into 1/2-inch pieces
  • 2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
  • 1 tablespoon grated ginger
  • 2 teaspoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh cilantro, chopped
  • kosher salt and pepper
  • 1 1/2 pounds Sea Scallops, patted dry

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.
  3. Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

 

Linguine With Scallops and Brown Butter

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Ingredients

  • 1/2 cup panko bread crumbs
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 3/4 pound linguine
  • 1 cup frozen peas
  • 1 1/2 pounds Sea Scallops, patted dry
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons chopped fresh tarragon leaves

Directions

  1. Heat oven to 350° F. Toss the bread crumbs, lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until golden, 6 to 8 minutes; let cool.
  2. 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.
  3. 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.
  4. 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 as needed to loosen the sauce).
  5. Serve the pasta sprinkled with the toasted bread crumbs.

 

 

 

 

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