SCALLOPS SEAFOOD RECIPES
SIZZLING SEARED SCALLOPS | SEAFOOD RECIPES | JAMIE OLIVER ...
Total Time 18 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.
- Meanwhile, pick and finely chop most of the mint leaves and put aside.
- Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.
- Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
- Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.
- Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.
Nutrition Facts : Calories 517 calories, FatContent 23.6 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 27.4 g protein, CarbohydrateContent 52 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 1.3 g salt, FiberContent 7.9 g fibre
BALSAMIC GLAZED SEA SCALLOPS | JUST A PINCH RECIPES
So good
Provided by barbara lentz @blentz8
Categories Seafood
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Dry the scallops with paper towels and season with old bay, salt and pepper. Add butter and olive oil to large skillet. Once very hot sear the scallops in batches for 3 minutes per side. Transfer to a dish and keep warm.
- Add the white wine to the pan. Scrap up and bits from the bottom of the pan. Add the balsamic vinegar and mustard. Cook unitl thick and syrupy about 4 minutes
- Spoon some glaze on the plate. Add the scallops and garnish with microgreens.
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