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Posted on 26 September 2010 by tomatocasual.com

Seared Scallops with Warm Tomato-Scallion Vinaigrette

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scallopsBy David Harbilas

Scallions seem to be relegated to Asian preparations, partly because of their affinity for sweet flavors.

Here they are paired with tomatoes and rice wine vinegar to make a simple vinaigrette that goes well with scallops that have been cooked very quickly over high heat.

serves 2

  • 10 large sea scallops, cleaned and dried
  • 1 bunch scallions, roughly sliced
  • 1 teaspoon chopped shallot
  • 1 large tomato, peeled, seeded and roughly chopped
  • ¼ cup rice wine vinegar Read the rest of this entry »
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Posted on 08 August 2010 by tomatocasual.com

Pan Seared Scallops with Tomato-Radish Salsa

tomato-scallopsBy David Harbilas

Salsas are little more than a mixture of diced vegetables dressed with olive oil and either vinegar or citrus juice, which makes the use of fresh vegetables all the more important.

Here, the sweetness of ripe tomatoes is contrasted with peppery radishes that are mellowed slightly by being marinated in lemon juice.

Chopped parsley lends another floral quality, while a good extra virgin olive oil adds fruit.

Serves 4

  • About 1 pound sea scallops, dry
  • 3 medium, vine-ripe tomatoes
  • 4 small red globe radishes
  • 1 tablespoon chopped shallot
  • Juice of ½ lemon
  • 3 tablespoons chopped flat leaf pasley
  • 1 tablespoon champagne vinegar Read the rest of this entry »
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