Sentences with phrase «dry sea scallops»

12 dry sea scallops + 1/2 teaspoon salt, divided + 1/4 teaspoon pepper + 3 tablespoons olive oil + 4 cups snow peas + 1 lemon wedge, juiced + 1 teaspoon lemon zest in strips = Seared Scallops With Snow Peas

Not exact matches

Eight dry - packed sea scallops, «catch» removed and rinsed Eight large (U-21) shrimp, peeled and deveined 3 tablespoons fresh lime juice, divided 2 tablespoons fresh lemon juice 1 tablespoon crushed Sichuan peppercorns (or more to taste)

Start with beautiful sea scallops, rinse and pat dry.

12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.

12 large dry - packed sea scallops, about two ounces each Extra virgin olive oil Coarse kosher salt Freshly ground Tellicherry black pepper

Lupa Osteria Romana: Dine on raw fluke with lemon and Aleppo pepper; crispy octopus with green faro and Swiss chard; shellfish stew with eels, lobster and clams; baccala ravioli with marjoram; dried pasta with crab and sea urchin; sea scallops with cauliflower, fennel and citrus; and turbot cooked in parchment with black truffles; plus dessert.

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

One final offering: sea scallops, again prepared several ways — battered and gently deep fried; breaded and pan fried; and plain seared — once over lightly — pan fried in real butter, sprinkled with just a pinch of dried thyme, and then flambéd with cognac.

Typically, I just do the big sea scallops once over lightly in butter, a tiny pinch of salt and pepper and a little pinch of dried thyme (not the powder bottled thyme).