Pasta Seafood-shrimp & scallops sautéed in a marinara and cream sauce.
On this video lesson, chef Gino Barbaro shares a recipe for pasta seafood - shrimp and scallops. Be sure to join Gino and his family for more cooking lessons of
Seared Sea Scallops with Arugula Salad
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Rosé wines are typically made using traditional red wine grapes but harvesting early and pressing before much color has been extracted from the skins, resulting in a pink color. We decided to showcase our May Wine of the Month, Spritzy Rosé, with seared sea scallops, roasted seasonal vegetables, and an arugula salad dressed lightly with fresh lemon juice and extra virgin olive oil. This pairing will make for a perfect spring night of dining with some loved ones.
INGREDIENTS:
ROASTED VEGETABLES
2 large carrots, halved lengthwise, cut into ⅓-inch-wide pieces
½ bunch large asparagus, cut into 2-inch pieces
4 oz shiitake mushrooms, stems removed, quartered
2 Tbsp extra virgin olive oil
1 tsp kosher or sea salt
¼ tsp fresh cracked white pepper
½ tsp cracked or coarsely ground fennel seed
½ tsp cracked or coarsely ground coriander seed
ARUGULA SALAD
1 Tbsp freshly squeezed lemon juice
3 Tbsp extra virgin olive oil
2 tsp shallots, minced
½ tsp Dijon mustard
1 Tbsp tarragon, lightly chopped
¼ cup parmesan cheese, shaved
5 oz baby arugula
SEARED SEA SCALLOPS
2 lbs U-10 sea scallops (U-10 means under 10 per pound)
1 tsp kosher or sea salt
¼ tsp fresh cracked white pepper
Canola or peanut oil, as needed
DIRECTIONS:
ROASTED VEGETABLES
Preheat oven to 425 degrees. Toss all the prepared vegetables in a mixing bowl with the oil, seasoning, and spices, making sure to coat evenly. Transfer to a sheet pan in an even layer and roast for 10-12 minutes until vegetables are just tender and slightly caramelized. Remove from oven and let rest at room temperature.
ARUGULA SALAD
To make the vinaigrette, combine all the ingredients in a mixing bowl except the parmesan cheese and arugula; whisk until combined. Once
the scallops are cooked, we’ll combine with the parmesan, arugula, and room temperature roasted vegetables to finish plating.
SEARED SEA SCALLOPS
Place scallops on top of a dry paper towel, place an additional paper
towel on top, and gently press to make sure the scallops are as dry as possible. This will ensure we get great caramelization. Once fully dried, season both sides with salt and pepper. In a preheated sauté pan, pour enough oil to just coat the bottom of the pan. Place the scallops in the pan, spacing them out by an inch or so. Don’t overcrowd the pan or they won’t caramelize. Once the scallops are in the pan, cook for about one minute per side until they’re well caramelized but not overcooked; medium is the goal. Remove them from the pan and set on a rack-lined sheet pan to rest since you’ll probably have to do this in two or three batches.
FINAL PLATING
Mix room temperature vegetables in a bowl with the vinaigrette and then gently fold in parmesan and arugula until well combined. Place salad on a serving platter and place seared scallops around the salad. Enjoy with a glass or two of Spritzy Rosé!
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Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques
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Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
Lemon Pan Fried Scallops Asian Ginger & Cilantro Recipe Rye Bay coquilles St-Jacques. We got these scallops while on our travels in the most amazing town of Rye on the south coast of England. Rye bay scallops are very famous and delicious. Rye itself is just magical a acient town full of history. Check out the Ry Bay Scallop week website (yes they are that well known they have their own week) - - The town is really worth a visit if you are ever in the area. Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a scallop: the creamy-white muscle meat, the orange coral (the roe), and the frilly membrane that encloses the muscle. Few people realise the membrane can be used in cooking, and some cultures eschew the coral. What to buy Queen scallops (Chlamys opercularis, also known as queenies) are small, sweet and affordable. King scallops (Pecten maximus) are much larger. Live specimens labelled 'diver-caught' are the best. Avoid scallops that are bright white in colour as they will have been soaked in brine to make them swell and appear larger. How to prepare
Scallops are easily overcooked and at their best when quickly prepared. Depending on size they should take no more than 5-6 minutes to cook, otherwise they become chewy bullets. Serving suggestions Steaming scallops Chinese style highlights their true flavour, while searing on a hot heavy-based pan gives a lovely sweet edge to the muscle meat. You could also roast them in a hot oven - the shell is a perfect container for baking and serving. Good matches include garlic, cream, mild curry spices, tomato sauces, soy sauce, herbs and white wine. Although coquilles St-Jacques simply means scallops in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine. As part of the HOW TO COOK GREAT NETWORK -
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LCB Chef Knaup Salade Bretonne 6-What is a Scallop and mussel prep for salad
LCB Chef Knaup Salade Bretonne 6-What is Scallop and mussel prep for salad
Cooking for Solutions™ | Chef Steve Phelps Prepares a Scallop Crudo
Crudo means raw in Italian and Spanish. Join Chef Steve Phelps, owner of restaurants Indigenous and PigFish in Sarasota, Florida, as he makes a scallop crudo dish using farmed scallops, which are all rated a Seafood Watch Best Choice for environmental sustainability.
All in all, you can feel pretty confident ordering and cooking with scallops! Some sources of wild scallops are also rated Best Choice, while a few are rated Good Alternatives. We don’t have any red Avoid rating for wild or farmed scallops.
#NationalSeafoodMonth #CookingForSolutions #seafood