↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
1/3 cup butter
2 small cloves garlic, peeled and crushed
1 Tbsp chopped cilantro (fresh coriander leaves)
1 Tbsp snipped chives
salt and freshly ground black pepper
14 ounces scallops, rinsed and patted dry
2 medium vine-ripened tomatoes, skinned
1/2 tsp freshly ground coriander seeds
1/3 cup extra-virgin olive oil
1 Tbsp lemon juice
3 cups loosely packed lamb's lettuce (also known as corn salad or mache) or use mixed baby salad greens
2 plain English muffins, split, or 8 slices from a baguette (French bread)
Directions
1. In a small bowl mix together half the butter with the garlic and set aside.
2. In another bowl mix remaining butter with the herbs. Add a pinch of salt and a grind of black pepper. Gently melt butter; don't allow it to get too hot or it will start to cook the scallops. Add scallops and turn to coat with butter. Set aside, refrigerated, for 1-2 hours.
3. Halve tomatoes, discard cores and flick out seeds. Dice flesh and set aside.
4. Cook scallops over high heat on a barbecue hot plate (cast-iron griddle) for a few minutes on each side, sprinkling with ground coriander seeds as they cook, until browned and just cooked through.
5. Mix together oil and lemon juice with 1/2 teaspoon salt and some black pepper. Wash lamb's lettuce, discarding any small roots, then dry in a salad spinner or with a clean tea towel. Put greens in a bowl, add dressing and toss lightly. Add diced tomatoes and toss again lightly. Toast muffins or baguette slices, spread with the garlic butter and divide between four plates. Top with a handful of salad, then several scallops. Serve immediately.
serves 4 as an appetizer
view more member recipes
Sizzled Scallops with Cilantro and Chives
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
1/3 cup butter
2 small cloves garlic, peeled and crushed
1 Tbsp chopped cilantro (fresh coriander leaves)
1 Tbsp snipped chives
salt and freshly ground black pepper
14 ounces scallops, rinsed and patted dry
2 medium vine-ripened tomatoes, skinned
1/2 tsp freshly ground coriander seeds
1/3 cup extra-virgin olive oil
1 Tbsp lemon juice
3 cups loosely packed lamb's lettuce (also known as corn salad or mache) or use mixed baby salad greens
2 plain English muffins, split, or 8 slices from a baguette (French bread)
Directions
1. In a small bowl mix together half the butter with the garlic and set aside.
2. In another bowl mix remaining butter with the herbs. Add a pinch of salt and a grind of black pepper. Gently melt butter; don't allow it to get too hot or it will start to cook the scallops. Add scallops and turn to coat with butter. Set aside, refrigerated, for 1-2 hours.
3. Halve tomatoes, discard cores and flick out seeds. Dice flesh and set aside.
4. Cook scallops over high heat on a barbecue hot plate (cast-iron griddle) for a few minutes on each side, sprinkling with ground coriander seeds as they cook, until browned and just cooked through.
5. Mix together oil and lemon juice with 1/2 teaspoon salt and some black pepper. Wash lamb's lettuce, discarding any small roots, then dry in a salad spinner or with a clean tea towel. Put greens in a bowl, add dressing and toss lightly. Add diced tomatoes and toss again lightly. Toast muffins or baguette slices, spread with the garlic butter and divide between four plates. Top with a handful of salad, then several scallops. Serve immediately.
serves 4 as an appetizer
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sizzled Citrus Shrimp
by ICOOK2
Marinade & shrimp3 tablespoons lemon juice 3 tablespoons dry white wine 2 teaspoons extra-virgin olive oil 3 cloves garlic, minced 1 pound medium shrimp, (30-40 per pound), peeled and deveined
by ICOOK2
Marinade & shrimp3 tablespoons lemon juice 3 tablespoons dry white wine 2 teaspoons extra-virgin olive oil 3 cloves garlic, minced 1 pound medium shrimp, (30-40 per pound), peeled and deveined
Butternut Squash Soup With Sizzled Sage
by HappyCook80
Butternut Squash Soup With Sizzled Sage 1/4 cup olive oil, divided 2 or 3 small butternut squash, about 3 pounds 6 unpeeled garlic cloves 2 large Spanish onions, peeled and quartered 1/4 c
by HappyCook80
Butternut Squash Soup With Sizzled Sage 1/4 cup olive oil, divided 2 or 3 small butternut squash, about 3 pounds 6 unpeeled garlic cloves 2 large Spanish onions, peeled and quartered 1/4 c
Blue Cheese Dip With Chives
by sgre52160
1 cup (4 oz) crumbled blue cheese or Gorgonzola 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp finely chopped fresh chives Freshly ground black pepper In a medium bowl, thoroughly mix together
by sgre52160
1 cup (4 oz) crumbled blue cheese or Gorgonzola 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp finely chopped fresh chives Freshly ground black pepper In a medium bowl, thoroughly mix together
Baked Mushrooms And Chives
by sgre52160
1 lb small to medium mushrooms 2 (19 oz) envelopes chicken broth packets 1/3 cup flour 1/2 tsp salt 1 1/2 cups water 1/2 cup sour cream 6-8 drops hot pepper sauce Preheat oven to 350. Wipe
by sgre52160
1 lb small to medium mushrooms 2 (19 oz) envelopes chicken broth packets 1/3 cup flour 1/2 tsp salt 1 1/2 cups water 1/2 cup sour cream 6-8 drops hot pepper sauce Preheat oven to 350. Wipe
Potato And Cheddar Soup With Chives
by sgre52160
2 onions (divided) 1 bunch of celery 4 carrots 6 cloves of garlic 1 large sprig fresh rosemary 10 sprigs fresh thyme 3 bay leaves 1 oz whole black peppercorns 2 gallons water 1/2 cup (1 stick
by sgre52160
2 onions (divided) 1 bunch of celery 4 carrots 6 cloves of garlic 1 large sprig fresh rosemary 10 sprigs fresh thyme 3 bay leaves 1 oz whole black peppercorns 2 gallons water 1/2 cup (1 stick
view more member recipes
related CDKitchen recipes
Cold Marinated Scallops
Broiled Sea Scallops
Crispy Baked Scallops
Asian Style Grilled Scallops With Somen Noodle Salad And Cilantro Vinaigrette
Bourbon Bacon Scallops
Grilled Shrimp And Scallop Kabobs
Ginger Scallops
Lemon-Parsley Broiled Scallops
Cajun Scallops
Pan-Seared Scallops With Bell Pepper Confetti