CHINESE SCALLOPS RECIPE RECIPES

STEAK AND SCALLOPS WITH CHAMPAGNE-BUTTER SAUCE REC…

Steak and Scallops with Champagne-Butter Sauce Rec… image

Provided by Julia Dowling Rutland

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

2 (4-ounce) beef tenderloin steaks
¼ teaspoon salt
⅛ teaspoon cracked black pepper
6 large sea scallops
¼ teaspoon crushed pink peppercorns
1 tablespoon olive oil, divided
⅓ cup Champagne or dry white wine
1 ½ teaspoons fresh lemon juice
1 tablespoon minced shallots
3 tablespoons butter, cut into pieces

Steps:

Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns.
Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.
Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.
Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.

STIR-FRIED SCALLOPS RECIPE: HOW TO MAKE IT

Stir-Fried Scallops Recipe: How to Make It image

Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. —Stephany Gocobacki, San Rafael, California

Provided by Taste of Home

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 small onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3/4 pound sea scallops, halved
2 medium plum tomatoes, chopped
2 tablespoons lemon juice
1/8 teaspoon pepper
Hot cooked rice or pasta, optional

Steps:

In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve with rice if desired.

Nutrition Facts : Calories 213 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 14g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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