Broiled Scallops Recipe

Rating 5.0
| 0
These exquisite broiled scallops are a treat for the eyes and the mouth. Perfectly broiled scallops are served on a fresh mango and okra salad for a beautiful presentation.
Appetizer
Pescatarian
12
ingredients
6
steps
25
minutes
Chef Desmond loves using inventive methods to teach others about food and nutrition. He’s even created educational rap lyrics on the subject! He holds a master's degree in nutritional studies from Cambridge, has co-created several textbooks and is currently working his own cookbook. He’s also been featured in print and television, including "Best Leftovers Ever" on Netflix. Chef Desmond is excited to share his creative energy with aspiring chefs of all skill levels.

Ingredients

Servings:
2
6 oz
scallops
1/2 tblsp
olive oil, plus more for broiling
1/2 oz
finely chopped red onion
2 tsp
minced garlic
1 1/2 tsp
chopped sun-dried tomatoes
1 tblsp
fresh squeezed lemon juice
1/2 oz
dry white wine
1 oz
peeled seeded Roma tomatoes
1 1/2 oz
okra, sliced
1 1/2 oz
mango, peeled and diced
1 tblsp
fresh basil, chiffonade
1 tsp
chervil or parsley, for garnish

Directions 6 steps | 25 Minutes

Step 1

Place the oven rack at least 4-inches away from the broiler. Preheat the oven to broil. Rinse the scallops in cold water and pat dry with paper towels.

Step 2

In a bowl, coat the scallops with a light dusting of butter or oil. Season with salt and pepper. Lightly grease a broiler pan and place scallops on it. Broil the scallops for 3-5 minutes on each side. Brush with melted butter or oil in between broiling. Be sure to not overcook. Remove the scallops from the oven and keep warm.

Step 3

In a saucepan over medium heat, heat the olive oil. Add the red onion and garlic. Sweat for 1 minute. Add sun-dried tomatoes, lemon juice and white wine. Simmer for 1 minute. 

Step 4

Add the diced tomatoes and okra. Season to taste with salt and pepper. Cook for 30 seconds, stirring continuously.

Step 5

Add any cooking liquor from the scallops. Remove from the pan from heat. Add the diced mangoes and basil to the bowl and combine gently. Season to taste with salt and pepper.

Step 6

To plate, arrange the okra and mango mixture in the center of two small serving plates and top with scallops. Garnish with chervil and serve immediately. Enjoy!

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