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pdfs seared scallops with chanterelles and parsnip and pear puree
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(144)
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Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
5.0
(5)
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One of the easiest, most impressive weeknight dinners we know.
4.5
(4.54)
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Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
5.0
(5)
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Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.
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With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.
4.0
(4)
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Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
4.0
(4.06)
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These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.
3.5
(3.5)
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Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
4.3
(4.33)
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Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.
3.5
(3.5)
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Minty peas and seared scallops are, well, two peas in a pod.
4.0
(4.04)
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Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.
5.0
(4.92)
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The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.
4.5
(4.52)
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Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
5.0
(4.78)
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Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.
3.7
(3.68)
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Need proof that salty cured pork and delicate shellfish are a match made in heaven? This vibrant and cozy 20-minute, one-skillet weeknight dinner.
5.0
(5)
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4.4
(4.4)
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Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
3.0
(3)
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There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.
4.7
(4.72)
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Pro tip: Make the spice oil a week ahead to cut your prep time in half!
3.0
(3.14)
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Try your hand at one of these 19 great recipes for cooking scallops—be they seared, crusted, spiced, or sautéed.
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4.4
(4.4)
Quick
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3.7
(3.67)