Seared Scallops with Pomegranate and Meyer Lemon
At Bavel in Los Angeles, Chef Ori Menashe serves shallow bowls of scallop aguachile, and diners can’t get enough. “It’s a roller-coaster flavor journey—sweet, sour, spicy, crunchy, soft, aromatic, floral, smoky, savory from the salt. So many things going on!” Menashe says. Our riff on his raw dish sends scallops to the skillet for a quick sear before bobbing in the spicy pomegranate reduction. Fresh lemon, orange, and pomegranate juices paired with serrano chile bring heat and fresh, fruity flavor to sweet scallops. Quickly searing the scallops ensures each one has the perfect texture: a lightly crisp, golden brown exterior and a tender, nearly translucent center.
17 Quick Scallop Recipes You Can Make in 45 Minutes or Less
Creamy, soft, and slightly sweet, scallops remain one of our favorite seafoods to cook. The best part? They happen to be incredibly quick-cooking. Whether we're grilling outside or heating up a pan come winter, we like to buy scallops when we want something that's fast, but still tastes indulgent. We love to sear them, grill them, steam them, and serve them raw in a carpaccio-they even make for a luxurious pizza topping, paired with bacon and a garlicky béchamel. (Trust us on this one.) Read on for more scallop recipes we love.
Scallop Crudo with Mango and Pomegranate
Chef Paxx Caraballo Moll uses lemon, lime, and orange along with mango and pomegranate for a huge hit oftropical fruit味道,倾斜年代avory thanks to chopped white onion and serrano chile. The sweet, vegetal balance complements fresh raw diverscallops.
Butter-Basted Scallops with Spring Greens and Snap Peas
你可能见过餐馆直到技术ting a skillet so that the butter pools at one edge and can be spooned repeatedly over meat or seafood. Culinary Director Justin Chapple uses the technique with seared sea scallops, letting the butter caramelize until browned and nutty. Crisp-tender snap peas, spinach, and dandelion greens finish in the same pan for a truly springy, masterful main dish.Slideshow:
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Grilled Scallops on the Shell
Chefs Nick Kim and Chef Jimmy Lau, from Shuko in NYC coat these scallops in a garlicky soy butter before grilling them in their shells.Slideshow:
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Local Scallop Sashimi
Chef’s Nick Kim and Chef Jimmy Lau from Shuko in NYC share their recipe for this easy, summery scallop sashimi. Use your favorite flaky sea salt as a substitute for seaweed salt.Slideshow:
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