Best 5 Coriander Crusted Scallops With Chive Potato Hash And Sweet Corn Sauce Recipes

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Welcome to the culinary adventure of preparing a tantalizing dish that will elevate your taste buds to new heights: coriander crusted scallops with chive potato hash and sweet corn sauce. This delectable dish combines the delicate flavors of the sea, the earthy notes of herbs, and the sweetness of corn, creating a harmonious symphony of flavors that will leave you craving for more. Get ready to embark on a culinary journey that will transform your kitchen into a gourmet haven, as we guide you through the steps to create this masterpiece.

Let's cook with our recipes!

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS



Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsley

Steps:

  • For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
  • For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

CORIANDER-CRUSTED SCALLOPS WITH CHIVE POTATO HASH AND SWEET CORN SAUCE



Coriander-Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce image

Provided by Mary Nearn

Categories     Blender     Garlic     Herb     Onion     Potato     Shellfish     Vegetable     Sauté     Healthy

Yield Makes 4 servings

Number Of Ingredients 28

For chervil oil
1/2 cup canola oil
1/2 packed cup fresh chervil* leaves
For corn sauce
1 tablespoon canola oil
1 small white onion, chopped (about 1 1/2 cups)
1 carrot, chopped (about 3/4 cup)
1 celery stalk, chopped (about 1/2 cup)
2 garlic cloves, halved
6 cups chicken or vegetable stock or low-sodium broth, plus additional for thinning sauce
Kosher salt to taste
1/8 teaspoon freshly ground black pepper
3 cups fresh corn kernels (from 2 to 3 ears), cobs reserved
Chive potato hash
2 tablespoons canola oil
1 small russet potato, peeled and cut into 1/4-inch dice (about 1 cup)
1/2 small sweet potato, peeled and cut into 1/4-inch dice (about 3/4 cup)
1/8 teaspoon kosher salt
Scant 1/8 teaspoon freshly ground black pepper
1 tablespoon fresh chives, chopped
Scallops
2 tablespoons ground coriander
1 teaspoon kosher salt
1/4 teaspoon chile powder
8 large sea scallops
1 tablespoon canola oil
4 fresh chervil sprigs, for garnish
*If chervil is unavailable, fresh flat-leaf parsley leaves may be substituted. Extra chervil (or parsley) oil will keep, covered, at room temperature 3 days. Try it in salad dressings or drizzled over fish, chicken breasts, or steamed vegetables.

Steps:

  • Make chervil oil
  • In blender, purée oil and chervil until chervil pieces are very small, 2 to 3 minutes. Strain through fine-mesh sieve into small bowl, pressing on solids to extract all oil. Set aside.
  • Make corn sauce
  • In medium saucepan over moderate heat, warm oil. Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, about 7 minutes (adjust heat as necessary to keep vegetables from browning). Add stock and corn cobs, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 45 minutes, adding stock if most of the liquid evaporates. Remove from heat. Using slotted spoon, remove vegetables and corn cobs and discard. Add corn kernels to stock, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 15 minutes.
  • While sauce is simmering, make chive potato hash
  • In medium heavy skillet over moderate heat, heat oil until hot but not smoking. Add potatoes and sauté, scraping up browned bits every few minutes, until tender and golden brown, about 15 minutes. Remove from heat, stir in salt, pepper, and chives, and keep warm.
  • Finish sauce
  • Remove from heat and let cool slightly, then purée mixture in blender until very smooth, about 2 minutes. Strain through mesh sieve into large bowl, pressing on solids to extract all liquid. If sauce is too thick to pour, stir in a small amount of additional stock. Stir in salt and pepper and keep warm.
  • Make scallops
  • In small bowl, stir together coriander, salt, and chile powder. Rinse scallops and pat dry, then sprinkle both sides with coriander mix. In medium heavy skillet heat oil until hot but not smoking. Add scallops and sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium rare.
  • To serve, divide corn sauce among four plates. Top each pool of sauce with 1 tablespoon potato hash and 2 scallops. Drizzle with 1 teaspoon chervil oil and garnish with chervil sprigs.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL



Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 31

1/2 cup coriander seed (toasted and ground)
2 tablespoons cumin seeds (toasted and ground)
1 tablespoon kosher salt
Olive oil
Chickpea Salad, recipe follows
16 large sea scallops
Red Pepper Vinaigrette, recipe follows
Cilantro Oil, recipe follows
Cilantro sprigs
2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
2 serrano peppers, grilled, peeled, seeded and julienned
1/2 cup red pepper, brunoise
1/2 cup yellow pepper, brunoise
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Salt and freshly ground pepper
8 red peppers, juiced and strained
1 tablespoon honey
Pinch of saffron
2 tablespoons chopped red onion
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 cup cilantro leaves
2 tablespoons chives
1/4 cup spinach leaves
1 cup canola oil

Steps:

  • Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
  • Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
  • Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS



Grilled Garlic Parmesan Crusted Scallops image

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Provided by Matt W.

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 7

½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Steps:

  • Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
  • Pour olive oil into a shallow bowl.
  • Rinse scallops under cold water, then dip into the olive oil.
  • Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
  • Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the scallops lightly with more olive oil.
  • Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g

Tips:

  • To ensure evenly cooked scallops, pat them dry before searing. This will help create a golden crust while maintaining a tender interior.
  • For a crispy crust on the scallops, use a heavy-bottomed skillet and sear them over high heat for a short period. This will prevent them from steaming and becoming rubbery.
  • To make the chive potato hash, use a combination of Yukon Gold and red potatoes for a variety of textures and flavors. Cut the potatoes into small, even pieces to ensure they cook evenly.
  • When making the sweet corn sauce, use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before cooking.
  • To add a touch of smokiness to the sauce, roast the corn kernels in a hot oven before blending them with the other ingredients.

Conclusion:

This recipe for coriander-crusted scallops with chive potato hash and sweet corn sauce is a delightful combination of flavors and textures. The crispy scallops, the savory hash, and the sweet and creamy sauce come together to create a dish that is both satisfying and elegant. Whether you're serving it as a special occasion meal or a weeknight dinner, this recipe is sure to impress.

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