RAW SCALLOP RECIPES RECIPES

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RAW PESTO SCALLOPS RECIPE - NYT COOKING



Raw Pesto Scallops Recipe - NYT Cooking image

Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks — and need few frills. This recipe comes together in less than 15 minutes and tops raw scallops with an easy pesto. Because this recipe calls for raw scallops, buy the best “dry” or ”dry-packed” scallops you can afford.

Provided by Mark Bittman

Total Time 15 minutes

Yield 1 to 2 servings

Number Of Ingredients 8

6 large scallops
1 cup fresh basil leaves
1/4 cup olive oil
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice
1/2 small garlic clove
Salt and pepper
Toasted pine nuts (optional), for garnish

Steps:

  • Slice the scallops into thin rounds and arrange them in an even layer on a plate.
  • In a food processor, blend the basil, olive oil, Parmesan, lemon juice and garlic together until smooth, scraping the sides of the bowl as needed. Season to taste with salt and pepper.
  • Drizzle the pesto over the scallops and sprinkle with pine nuts, if using.

Nutrition Facts : @context http//schema.org, Calories 192, UnsaturatedFatContent 12 grams, CarbohydrateContent 3 grams, FatContent 16 grams, FiberContent 0 grams, ProteinContent 10 grams, SaturatedFatContent 3 grams, SodiumContent 333 milligrams, SugarContent 0 grams, TransFatContent 0 grams

SCALLOP CRUDO WITH WASABI-GINGER SAUCE RECIPE - ERIC ...



Scallop Crudo with Wasabi-Ginger Sauce Recipe - Eric ... image

This amazingly simple recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a sauce made from lime juice, wasabi and fresh ginger. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it. Slideshow:  More Scallop Recipes 

Provided by Eric Ripert

Total Time 15 minutes

Yield 6

Number Of Ingredients 6

2 tablespoons canola oil
1 1/2 tablespoons fresh lime juice
1 tablespoon wasabi paste
1/2 teaspoon finely grated peeled fresh ginger
Fleur de sel
6 large sea scallops, sliced crosswise 1/4 inch thick

Steps:

  • In a small bowl, whisk together the oil, lime juice, wasabi and ginger. Season the dressing with fleur de sel. Arrange the sliced scallop on small chilled plates and season lightly with fleur de sel. Drizzle the dressing on top and serve right away.

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