Grilled Scallops with Summer Corn, Tomato & Basil Salad
Grilled Scallops with Summer Corn, Tomato & Basil Salad
Prep: 20 minutes Grill: 14 minutes Serves: 4
3 (10-inch) wooden skewers
2 medium ears fresh corn, silks and husks removed
¼ cup olive oil
3 tablespoons fresh lime juice
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 medium heirloom tomatoes, cut into ½-inch pieces
⅓ cup crumbled feta cheese
¼ cup finely chopped red onion
3 tablespoons chopped fresh basil
1 package (16 ounces) Market 32® Wild-Caught 20/30 Count Sea Scallops, thawed if necessary
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. Brush corn with 1 tablespoon oil and place on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning ¼ turn every 2 minutes. Transfer corn to cutting board; cool slightly. Cut corn kernels from cob.
2. In large bowl, whisk lime juice, honey, ¼ teaspoon salt, pepper and 2 tablespoons oil; gently fold in tomatoes, cheese, onion, basil and corn. Makes about 5 cups.
3. Thread scallops onto skewers; brush with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Remove scallops from skewers; serve over salad.
Approximate nutritional values per serving (6 scallops, 1¼ cups salad): 383 Calories, 18g Fat (4g Saturated), 86mg Cholesterol, 721mg Sodium, 23g Carbohydrates, 2g Fiber, 8g Sugars, 35g Protein
In the Kitchen: Sea Scallop Skewer
In the Kitchen: Sea Scallop Skewer
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Cooking - pepper popper and scallop veggies saute in wok
We bought a new wok. It is really satisfying to cook with.
How to make GREEN OIL at home | Michelin Star Technique
In this video, I going to show you how you can make amazing wild garlic green oil at home. This is a recipe from Michelin star restaurant but you can do it easily at home.
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Gordon Ramsay Hell's Kitchen's Pan-Seared Scallops Recipe with Apple Puree
Gordon Ramsay's Hell's Kitchen with the Pan-Seared Scallops Recipe features a delightful apple puree. This dish epitomizes fine dining, combining perfectly seared scallops' delicate, sweet flavors with the rich, nuanced taste of homemade apple puree. Accented with tarragon mayo, candied walnuts, and a refreshing celery apple salad, this Recipe offers a symphony of flavors and textures. Each component plays its part in enhancing the scallops' natural sweetness and the apple puree's depth.
Ingredients:
10 U-10 dry scallops, cut in half
Olive oil, as needed
Salt, to taste
12 oz. apple butter puree
8 oz. tarragon mayo
4 oz. candied walnuts
8 oz. celery apple salad
For Apple Puree:
8 apples, finely sliced on a mandolin
3 cups apple juice
½ cup sugar
½ cup cider vinegar
1 tsp. salt
For Tarragon Mayo:
½ cup tarragon, finely chopped
1 tbsp. cider vinegar
8 oz. mayonnaise
Salt and pepper, to taste
For Candied Walnuts:
½ cup sugar
1 ½ cups walnuts
1 cup water
1 tsp. salt
1 cinnamon stick
Directions:
00:00 The dish is a scallop appetizer that challenges many contestants on Hell's Kitchen.
00:20 Accompaniments include tarragon mayonnaise, apple puree, candied walnuts, and brunoise apple and celery.
00:35 Scallops are cut in half to suit an appetizer portion and to reduce cooking time.
00:48 Season scallops right before searing to prevent them from starting to cook prematurely due to salt's curing effect.
01:13 Scallops should be seared in a hot pan with oil, laid away from you to avoid splashes, and given a gentle press for even cooking.
01:54 Flip the scallops when a golden color develops; it typically takes around 60 seconds, then cook for 15 seconds more to prevent overcooking.
02:08 Mix equal parts celery, apple, and candied walnuts with apple puree to create the dish's center garnish.
02:47 Remove scallops from the pan and place them on a linen or paper towel to absorb excess oil or water.
03:05 Plate the scallops with finesse, setting them on dots of apple puree alternated with tarragon mayo, aligning with the Plate's edge.
Actual Recipe:
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Prawns and Scallops Salad | Sea Food Salad | Healthy Recipe | Cook Book | Novotel Imagica
Hello Friends
This time Cook Book is back at Novotel Imagica. This time there are more interesting recipes with the help of some best chefs from Novotel Imagica. This is a kind of Travel show where we are trying to bring authentic recipes from the respective place.
In this recipe you will find Chef Lokesh making a famous sea food salad recipe called PRAWNS AND SCALLOP SALAD. Do watch this and try to make this easy and simple recipe at your home and we will see you in the comment section below.
Location Courtesy : Novotel Imagica (Khopoli)
Chef : Lokesh
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