SEARED SPICE-RUBBED SEA SCALLOPS RECIPE | BOBBY FLAY ...
Provided by Bobby Flay
Categories main-dish
Total Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
- Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
- Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.
BOBBY FLAY'S SCALLOPS ON CRISPY ... - RACHAEL RAY SHOW
Chef Bobby Flay makes a seared scallop appetizer that he's been making at his restaurants for over 30 years.
Provided by Bobby Flay
Number Of Ingredients 28
Steps:
- Make the tortillas: Line a large platter with paper towels
- Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer
- Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds
- Remove the chips with a slotted spoon to the paper towels and immediately season with salt
- Repeat with the remaining hot oil, tortillas and salt
- Make the relish: Mash the avocado in a bowl until slightly smooth
- Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper
- Fold in the cilantro until combined
- Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer
- Brush the scallops on both sides with the remaining 1 tablespoon oil
- Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture
- Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes
- Flip the scallops and cook until just cooked through, about 2 minutes more
- To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop
- Garnish with cilantro leaves and a squeeze of fresh lime juice
BOBBY FLAY'S SCALLOPS | THEBREADANDBUDDHA
From thebreadandbuddha.com
See details
BOBBY FLAY RECIPES | BOBBY FLAY | FOOD NETWORK
Bobby Flay Recipes. Search. Most Popular ... Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil ... All the Things You Didn't Know About Bobby Flay …
From foodnetwork.com
From foodnetwork.com
See details
HOMEMADE CORN TORTILLAS RECIPE | BOBBY FLAY | FOOD NET…
Deselect All. 2 cups corn flour (masa harina) 1 1/2 teaspoons kosher salt, plus more for seasoning. 2 tablespoons lard. 1 1/2 cups water. Canola oil, for frying
From foodnetwork.com
From foodnetwork.com
See details
BOBBY FLAY RECIPES | BOBBY FLAY | FOOD NETWORK
Bobby Flay Recipes. Search. Most Popular ... Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil ... All the Things You Didn't Know About Bobby Flay …
From foodnetwork.com
From foodnetwork.com
See details
HOMEMADE CORN TORTILLAS RECIPE | BOBBY FLAY | FOOD NET…
Deselect All. 2 cups corn flour (masa harina) 1 1/2 teaspoons kosher salt, plus more for seasoning. 2 tablespoons lard. 1 1/2 cups water. Canola oil, for frying
From foodnetwork.com
From foodnetwork.com
See details