Scallops in a Tomato - Lime Butter Sauce

Well, its been a few days, I have been having some personal issues that are ongoing and is going to slow my posting up a bit but here is one for you -

Scallops in a Tomato - Lime Butter Sauce


Ingredients:
  • 1-1/2 lbs dry sea scallops
  • 6 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 bunch green onions, chopped (about 1 cup)
  • 1 cup diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • Juice and zest of 2 fresh limes
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 pint grape or cherry tomatoes, halved
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh cilantro, chopped
  • 12 ounces orzo, cooked
Preparation:
  1. Season the scallops on both sides with salt and pepper and set aside.
  2. Melt 4 tablespoons of the butter in a saucepan over medium heat until foamy. Add the garlic and sauté until soft and fragrant, about 1 minute. Add the green onions and sauté, stirring continually, until soft, 1-1/2 minutes longer.
  3. Add the diced tomatoes, tomato paste, lime juice, zest, soy sauce and sugar and combine well. Add the grape tomatoes and continue cooking for 3 to 4 minutes, just long enough for the fresh tomatoes to soften. Stir in the cilantro. Taste and add some salt if necessary along with a few grinds of fresh black pepper.
  4. While the sauce cooks, heat the olive oil and remaining tablespoon of butter in a heavy skillet over medium-high heat. Working in batches, add the scallops in a single layer, being careful not to overcrowd the pan. Cook for 1 to 2 minutes per side (depending on the size), transferring them, one by one, to a plate as soon as they are cooked through. Cover loosely with foil to keep warm while you finish cooking the rest of the scallops.
  5. To serve, spoon some sauce onto each of 4 plates. Top with orzo, then scallops, then a bit more sauce.
My wife really enjoyed these.  I hope someone else will too!

Comments

Post a Comment

Popular posts from this blog

Grilled Steak and Fingerling Potato Salad

Image
Ingredients 1 teaspoon lime juice 1 teaspoon chili powder 1/2 teaspoon salt, divided 1 clove garlic, mashed into a paste 8 ounces sirloin steak, trimmed 3/4 pound fingerling potatoes, scrubbed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 4 large radishes, sliced 3 scallions, thinly sliced 1/4 cup chopped fresh cilantro Bag of mesclun greens Instructions Mix lime juice, chili powder, 1/4 teaspoon salt and garlic  in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until a...
Read more

Well its been awhile....

Image
Its been awhile since the last update, and my wife has gotten me to start cooking a little healthier for her...so lets dive right in shall we? Prosciutto-Wrapped Shrimp with Spinach Salad Ingredients 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided 1 tablespoon lemon juice 1 small clove garlic, minced Pinch of salt 1/8 teaspoon freshly ground pepper, divided 4 cups lightly packed spinach 10 raw jumbo shrimp (13-15 per pound) 5 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips Whole wheat baguette Parmesan cheese Preparation Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and pepper in a large bowl. Add spinach and toss to coat. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining pinch of pepper. Wrap 1 piece of prosciutto around each shrimp. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and coo...
Read more

Taco Salad with Avocado Cilantro Dressing

Image
Ingredients: 3/4 lb ground beef 1 tablespoon vegetable oil 1/2 cup onion, chopped 2 cloves garlic, very finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chile powder Salt and freshly ground black pepper Pinch of cayenne (optional) 1 can (8-ounce) tomato sauce 1 can (15-ounce) black beans, drained For the salad: 8 cups romaine lettuce, coarsely chopped 1 ripe Hass avocado, halved lengthwise, peeled and sliced 1 sweet bell pepper (red, yellow or orange) seeded and roughly chopped 1 pint grape or cherry tomatoes, halved 1 cup grated cheddar cheese Tortilla chips (see notes) Lime wedges (optional) For the dressing: 1 ripe Hass avocado, halved and peeled 2 tablespoons olive oil 1/4 cup plain yogurt 1 small clove garlic, very finely chopped Juice of 1 lime 1/4 cup fresh cilantro, chopped 1/4 to 1/2 cup buttermilk (or regular milk) 1/2 teaspoon salt Freshly ground black pepper Instructions:   Start by makin...
Read more