Recipes tagged with « Scallops »
Dill Scallops with Pickled Cucumber
Scallops sliced thin, flowered with dill oil, paired with quick-pickled cucumber and a creamy dill yogurt sauce. Shards of kohlrabi and cucumber provide crunch. Buttermilk adds tang and smooths the oil. The scallops are seasoned lightly with sea salt—overdoing kills the delicate flesh. A slight acid snap in pickled cucumber cuts richness. Dill oil made by blanching and blitzing fresh dill into neutral oil then strained. Yogurt sauce sharp with dijon and lemon, balanced by garlic and fresh dill. Serve immediately once plated to keep textures bright and fresh.
Scallop Ceviche Twist
Fresh diced scallops mixed with diced fire-roasted tomatoes and zucchini for a twist. Lime zest and juice provide brightness, balanced by avocado oil and fresh cilantro. Salt-crusted glass rims add sharp citrus contrast. No eggs, nuts, gluten, dairy, or lactose. Serve in margarita glasses for that festive vibe. Resting time allows flavors to meld without over-marinating. Quick, visual cues for texture critical. Simple, clean, stripped of fluff.
Giant Scallops Lemon Ginger
Marinate 15 scallops in a blend of lime juice and agave nectar with shallots and freshly grated turmeric. Heat oil (avocado), sear scallops quickly on each side. Reduce marinade in saucepan till syrupy. Drizzle sauce over scallops just before serving. Serve with quinoa and steamed greens. Gluten, dairy, nut and egg free. Total cook plus prep about 45 minutes.
Seared Scallops with Peach Salsa
Fresh scallops sliced thin. Salsa with diced peaches, grape tomatoes, and minced serrano pepper. Tangy apple cider vinegar and avocado oil. Green onion soaked briefly in ice water for crispness. Combination served cold, garnished simply. Quick prep and assembly under 25 minutes. No dairy, gluten, eggs, nuts. Bright, fresh flavors. Light appetizer portion for four.