SEARED SALMON RECIPES

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SEARED SEA SCALLOPS RECIPE | ALLRECIPES



Seared Sea Scallops Recipe | Allrecipes image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood    Shellfish    Scallops

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

Steps:

  • In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  • Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
  • Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Nutrition Facts : Calories 179.1 calories, CarbohydrateContent 15.4 g, CholesterolContent 19.8 mg, FatContent 7.5 g, FiberContent 0.9 g, ProteinContent 12 g, SaturatedFatContent 1 g, SodiumContent 1250.8 mg, SugarContent 0.5 g

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING ...



Seared Tuna, Yellowtail and Salmon with Three Dipping ... image

Provided by Bobby Flay

Total Time 2 hours 45 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 29

1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

Steps:

  • Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
  • Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
  • Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
  • Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
  • Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
  • Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

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