ISO: ISO a good scallop recipe

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This is very T&T and from Marcella Hazan- Pasta with Scallops

This is delicious, Carol- I make it often.

PASTA WITH SCALLOPS
(serves 2) from Marcella Hazan

1 lb scallops
½ C plus 1 T olive oil
1 T garlic, chopped fine
2 T parsley, chopped fine
¼ tsp or more chopped hot red pepper, dried or fresh
salt to taste
1 lb fresh linguini or spaghetti
½ cup toasted bread crumbs
Rinse and dry scallops and cut into 3/8” thick pieces. Put the oil and garlic in saucepan and sauté over medium heat until garlic turns a light brown. Add the parsley and hot pepper, stirring once or twice. Add the scallops and cook for about 1 minute until they turn a flat white. Turn off heat. Cook the pasta in salted boiling water and when almost done, turn on the heat under the sauce pan to high and cook just 30 seconds. If scallops throw off juice do not try to boil down. Drain pasta, throw in bowl and mix in sauce and the breadcrumbs.

 
Well sorry carol, I just happen to have the best ever--don't settle for good around these parts!

Curious1 posted this a while back, I actually don't even like scallops and have made this many times.
Best thing, including sauteing shrooms, these are done in 30 minuntes--
Funny thing, when I was commercial fishing, that's the critter from which I made the most money.

I have used spinach, arugula, and water cress, we seldom have water cress here, but I do think it is best.

Enjoy,
Nan

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26670

 
Thanks Cathy, I do shrimp sort of like that, must do this for my scallop fans. saved.

 
REC: Cornmeal-Crusted Scallops with Mint Chimichurri

Cornmeal-Crusted Scallops with Mint Chimichurri

Chimichurri is a thick herb sauce commonly made with parsley and oregano, and served with grilled meat in Argentina. Mint gives this version a more delicate taste, making it perfect for seafood. Serve over a bed of rice to soak up the flavorful sauce.

1 1/2 cups loosely packed fresh mint leaves
3/4 cup sliced green onions
2 tablespoons water
1 1/2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced seeded serrano chile
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove
3 tablespoons yellow cornmeal
1 1/2 pounds sea scallops
1 tablespoon olive oil
Green onion strips (optional)

Place first 9 ingredients in a food processor; process until finely chopped. Set aside.
Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired.

Yield: 4 servings (serving size: about 4 ounces sea scallops and 2 tablespoons chimichurri)

CALORIES 237(19% from fat); FAT 4.9g (sat 0.6g,mono 2.6g,poly 0.9g); PROTEIN 29.6g; CHOLESTEROL 56mg; CALCIUM 68mg; SODIUM 576mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 17.3g
Cooking Light, MAY 2005

My note...I use the entire sauce recipe for the 2 of us.

 
REC: SCALLOPS WITH HAM AND BREAD CRUMBS

SCALLOPS WITH HAM AND BREAD CRUMBS

This is a lovely Portuguese dish. The flavors are perfect with an Orvieto Classico or a Vernaccia di San Gimignano, both from Italy.

1 lb (500 gms) sea scallops, drained
1/2 cup (125 ml) minced onion
1 tbsp (15 ml) olive oil
3/4 tbsp (12 ml) minced fresh flat-leaf parsley
2-1/2tbsp (37-1/2 ml) minced cured ham, such as proscuitto or serrano
1/4 tsp (1 ml) crumbled saffron threads
2 tbsp (30 ml) dry white wine
1/4 tsp (1 ml) white wine vinegar
1/2 tsp (2-1/2 ml) dried thyme
1/2 tsp (2-1/2 ml) red pepper flakes
freshly ground white pepper
salt to taste

for the topping:
3/4 cup (180 ml) fresh bread crumbs
1/4 tsp (1 ml) sweet paprika
3/4 tsp (4 ml) chopped fresh flat-leaf parsley
1 tbsp (15 ml) olive oil
salt and pepper to taste

1. Preheat oven to 400 deg F (200 deg C).
2. In a bowl, toss together scallops, onion, olive oil, parsley, ham, saffron, wine, vinegar, thyme (rubbed between the palms of your hand as you add it), pepper flakes, salt and pepper to taste. Place mixture in a buttered shallow baking or gratin dish.
3. Mix together all topping ingredients. Spoon evenly over the scallop mixture. Bake in pre-heated oven for 15 minutes.

 
REC: (my fave) Tequila-Mint Scallops Tostada

Tequila-Mint Scallops Tostada

2 tablespoons extra-virgin olive oil
2 large tomatoes, chopped
1 small red onion, chopped
2 Serrano chiles, seeded and minced
1 1/2 pounds sea scallops, quartered.
2 tablespoons dry white wine
2 tablespoons tequila
1/2 cup shredded Monterey Jack cheese
1/4 cup finely chopped mint, plus 12 mint leaves for garnish
Salt and freshly ground pepper
12 small outer leaves of Bibb lettuce
2 ripe avocados, mashed with 1 tablespoon fresh lime juice
12 large tortilla chips
1/4 cup grated cotija cheese or crumbled feta
Lime wedges, for serving

1. Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.
2. Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.


Recipe by Jim Peyton From Tortillas

 
Yeah Baby, sounds incredible!!! And wouldn't that Chimichurri rock with grilled lamb??

 
REC: Pasta Con Mare...

Pasta Con Mare

1/2 pound linguine
4 tablespoons olive oil
4 garlic cloves -- minced
1 14.5-ounce can Italian tomatoes -- drained and chopped
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch hot pepper flakes
1/2 pound large shrimp -- peeled and deveined
1/2 pound sea scalops
2 tablespoons lemon juice
3 tablespoons butter
1 tablespoon chopped parsley

White pasta is cooking in salted water, lightly toast garlic in oil for 2 minutes in a saute pan.

Add tomatoes, wine, salt and both peppers. Cook for 5 minutes.

Add shrimp, scallops, lemon and butter and cook for 3 minutes.

Drain pasta and add it to the pan. Add parsley and serve.

 
And what about good old Coquilles St. Jacques?!! I love those and the easiest

recipe was on a jar of Hellman's Mayo decades ago and it is good enough in a pinch.

 
Rec: Scallops with Caper and Brown Butter Sauce...this is delicious...

From Coastal living

Scallops with Caper and Brown Butter Sauce

1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon capers, drained

Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops, and sear about 2 minutes on each side. Transfer scallops to serving plates, cover, and keep warm.
Melt remaining 3 tablespoons butter in skillet. Add garlic; cook 1 minute or until butter begins to turn golden brown. (Be careful not to burn the garlic.) Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops, and serve.

Yield
Makes 2 servings

 
Scallops & Asparagus au Gratin, another from my files.

We enjoyed this, from Sizzlin' Suppers by W. Park Kerr.

Scallops & Asparagus au Gratin

A big dish of tender scallops and fresh asparagus in wine sauce, topped with a crunchy bread crumb coating, is what I make to treat myself. When my DH brought this book home, I stuffed it with post-its on recipes to try. The ones I've done have been excellent. Surprisingly, few actually use chile powders. I love scallops and asparagus and this is a real winner for me.


1 lb asparagus, woody stems discarded, cut into 1-inch lengths
1 1/2 cups chicken broth, preferably homemade, or use low-sodium canned broth
1/3 cup dry white wine, such as Chardonnay
1 1/2 lbs sea scallops
3 Tbs unsalted butter
2 Tbs chopped shallots
3 Tbs all-purpose flour
1/3 cup milk
1 tsp chopped fresh tarragon or 1/2 teaspoon dried
1/4 tsp salt
1/8 tsp freshly ground white pepper
3/4 cup fresh bread crumbs*
1/4 cup freshly grated Parmesan cheese
Garnish
2 Tbs chopped fresh parsley (optional)



1 Position a broiler rack 6 inches from the source of heat and preheat the broiler. Lightly butter a flameproof 13x9-inch baking dish.
2 Bring a medium saucepan of lightly salted water to boil over high heat. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and set aside. (Do not rinse the asparagus.)
3 In a medium saucepan, bring the broth and wine to a boil over high heat. Add the scallops and cook just until the scallops are opaque, about 3 minutes. (The liquid does not have to return to a boil.) Using a slotted spoon, transfer the scallops to the prepared dish and set aside. Scatter the asparagus over the scallops.
4 In another medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Sprinkle with the flour and stir well. Reduce the heat to low and cook without browning, stirring often, for 2 minutes. Add the cooking liquid, milk, and tarragon and bring to a simmer. Simmer over medium-low heat until thickened and no trace of flour taste remains, about 5 minutes. Season with the salt and pepper.
5 Pour over the scallops and asparagus. Sprinkle with the bread crumbs and cheese and dot with small pieces of the remaining 1 tablespoon butter. Broil until the topping is browned, about 1 minute. Serve immediately, sprinkled with parsley.


Recipe Type
Main Dish, Shellfish, Vegetable

Cooking Tips
*Homemade bread crumbs are a versatile ingredient and are used for everything from topping casseroles to breading chicken. They're easy to make. Just place day-old bread slices (French, Italian, or firm sandwich bread with or without crusts) in a food processor fitted with a metal blade, and process until they form crumbs. You can also make the crumbs in small batched in a blender. I keep a stash of bread crumbs in a self sealing plastic bag stored in the freezer. Some recipes that need fine bread crumbs use dried bread crumbs from the supermarket, but get the unflavored variety.

 
Rec: Noodles with Curry, Scallops & Chives

I love this, I've never been able to find galangal, so I use more ginger as directed. I think yellow curry paste is available bottled, may give that a try sometime.

From Sunset magazine July, 1995

Noodles with Curry, Scallops & Chives

This is really good, but you had better not be a wimp at hot stuff. A recipe search for a yellow curry paste led us to Asian cooking expert and restaurateur Bruce Cost. As a result of his thorough research into yellow curry pastes, he developed this classic version, which he uses at Ginger Club in Palo Alto, California, and Ginger Island in Berkeley. Make the paste to use in Cost's recipe for noodles with curry, scallops, and chives - it's a perfect vehicle for showing off the curry. Stir the remaining paste into fried rice, soups, scrambled eggs - even tuna salad. One batch will keep as long as a month in the refrigerator.

3/4 lb large scallops
2 tsp cornstarch
2 tsp Asian sesame oil
3/4 lb fresh Chinese egg noodles
about 2 Tbs peanut oil
1/2 cup regular-strength chicken broth
1/4 cup Yellow Curry Paste (recipe below)
1 tsp sugar
2 cups 1 1/2-inch pieces Chinese chives or green onions, ends trimmed
3/4 cup coarsely chopped roasted and salted peanuts
fresh lime slices (optional)
cilantro (coriander) sprigs (optional)
Yellow Curry Paste
10 to 15 small dried hot red chilies (about 1/4 oz)
2 Tbs coriander seed
1 Tbs cumin seed
1 tsp black peppercorns
3/4 cup chopped fresh cilantro (coriander), including stems
1/4 cup each fresh lime juice and chopped garlic (about 12 cloves)
2 Tbs fish sauce
2 Tbs chopped fresh ginger
2 Tbs minced lemon grass core (about 1 large stalk, tough outer layers discarded and bottom bulb portion used)
1 Tbs chopped fresh galangal or fresh ginger
2 tsp ground dried turmeric or 1 1/2 Tbs chopped fresh turmeric
2 tsp peanut oil
1 Tbs ground fish sauce (anchovy cream or shrimp paste) or 1 Tbs fish sauce

1 Slice each scallop crosswise into about 3 rounds, each about 1/3 inch thick. Mix with cornstarch and sesame oil; chili at least 15 minutes, or up to 4 hours.
2 Meanwhile, in a 5- to 6-quart pan, bring 2 quarts water to a boil. Add noodles; cook just until tender to bite, about 4 minutes. Drain; rinse with cold water. Gently toss with 1 teaspoon peanut oil; set aside.
3 In a wok or 12-inch frying pan over high heat, heat 2 tablespoons peanut oil until hot. Add half the scallops, lower heat to medium, and quickly stir to separate rounds. Cook, turning often, until scallops are opaque but still moist-baking in center (cut to test), about 4 minutes. Remove scallops with a slotted spoon; drain on paper towels. Add remaining scallops, and repeat.
4 To pan drippings, add broth, curry paste, and sugar. Stir briefly and add chives; cook 5 seconds. Add noodles and cook, stirring, 30 seconds more, then add scallops and cook just until hot. Divide among 4 dinner plates. Sprinkle with peanuts, and garnish with lime slices and cilantro sprigs; serve immediately
Yellow Curry Paste
1 Keep this yellow paste on hand for seasoning a variety of dishes.
2 To an 8- to 10-inch frying pan, add chilies, coriander seed, cumin seed, and peppercorns. Cook over medium-high heat, stirring often, until fragrant and lightly toasted, about 2 minutes. With a mortar and pestle or a spice grinder, grind toasted ingredients to a coarse powder; set aside.
3 To a food processor or blender, add cilantro, lime juice, garlic, fish sauce, ginger, lemon grass, galangal, turmeric, and peanut oil; pulse or whirl to grind to a coarse paste. Add ground spice mixture and ground fish sauce; pulse or whirl until mixture is smooth. Use, or store airtight in the refrigerator up to 1 month. Makes about 1 cup.


Servings: 4

 
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