Scallop Recipe

Scallop are well known tasty seafood for all, and a lot of people are using it to make good food like salad, pan seared, deep fry, ear raw and more.  Today, Chang Shen brings you some scallop easy prepare scallop recipe to let you try at home!

Seared Scallop Salad

Ingredients

  • 12 sea scallops (about 1-1/2 pounds)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh minced chives
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup shredded carrots
  • 1/2 cup chopped tomato

Directions

Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm.

In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds. Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Pan Seared Scallop

Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm.

In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds. Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Directions

The first thing you want to do when you’re searing anything is to pat the outside dry with a paper towel.

Next grab a skillet, preferably cast-iron. Cast iron pans can retain heat so well and preheat nicely. Heat up the skillet until it’s really hot, and add some high smoke point oil like Canola Oil, Olive oil etc., drop in your scallops, and make sure to give them enough space in the pan so they’re not steaming each other

Once the the scallops are done cooking, serve immediately, and make sure to transfer them to another dish for serving. The cast iron retains heat and will continue cooking the scallops unless you take them out.

If you want to go further, you can stir fry this whit some sambal and then served it with Nasi Lemak, or you can directly server it with lemon only!

Next, sprinkle the scallops with sea salt and black pepper

You are Done!

Scallop Crudo with Coconut Milk and Lime

Ingredients

  • 1 can coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • Juice of 1 lime
  • 2 tablespoons mirin
  • 1 pound of the freshest sea scallops available
  • 1 small red radish
  • A handful of cilantro leaves
  • Maldon salt (or another flaky sea salt)
  • A few drops of chili oil
  • An extra lime, to be zested for garnish

Directions

Set a large pan over medium heat, and add the coconut milk. Simmer the coconut milk until it reduces to approximately ¼ its original volume, stirring occasionally. When the coconut milk is sufficiently reduced, it will be noticeably thicker than it was when you first added it to the pan. Transfer the reduced coconut milk to a mixing bowl, and place the bowl in the refrigerator to cool.

When the coconut milk is chilled, add the fish sauce, soy sauce, lime juice, and mirin. Whisk to combine.

Remove and discard the abductor muscle from each scallop (the small, rectangular side muscle). Rinse the scallops under cold water to remove any sand or grit, then pat them dry. Slice each scallop into thin round slivers, and place the scallop slivers into the coconut milk mixture. Let the scallops marinate in the refrigerator for at least 15 minutes, and up to an hour.

Slice the radish into very thin rounds using a mandolin or sharp knife. Roughly chop the cilantro leaves. To serve this dish, arrange the slivers of scallops onto a flat plate. Use a slotted spoon to plate the scallops, allowing most of the coconut marinade to drain off through the slotted spoon before bringing the scallops to the plate. There should only be a thin coating of marinade with the scallops on the plate. Nestle the radish rounds in with the scallop slivers, and sprinkle a little Maldon salt on top of the dish, crushing it with your fingers as you sprinkle it. Sprinkle chopped cilantro over the dish. Drip a few small drops of chili oil over the plate. Using a fine microplate, garnish with lime zest. Serve and enjoy.

Get it here and try these recipe yourself!

Scallop Hotate | ±1kg/pkt (changshenfood.com)