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Rec: Scallops with Asparagus

Scallops with Asparagus

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

Makes 4 servings.

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)

Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.

Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.

Serve scallops topped with asparagus and sauce.

Source: 4/07 Gourmet

Pat’s notes: Verrrry good. And so easy. Followed another reviewers advice and sprinkled scallops with Creole seasoning. It boosted the flavor but colored the “beurre blanc”.

http://www.epicurious.com/recipes/food/views/238094

 
ec Seared Scallops on Braised Wild Mushrooms

I made some changes in this, used a little less than a lb of scallops for the two of us and almost double the oyster and shiitake mushrooms(they came in 3.5 ounce packages), scaling up the seasonings proportionately. I also used a more generous amount of oil mixed with butter to sauté, lol.

At the last minute, I decided to make a salad of the watercress with avocado, tomato and red onion dressed with a blue cheese vinaigrette. I had a hard time with a side for this, but Stuffed Potatoes ala Fife with garlic and onion (no cheese) were perfect.

Seared Scallops on Braised Wild Mushrooms

Although this dish is quick and easy with few ingredients, its luxury comes from truffle oil-enhanced mushrooms. The crisp crust on the scallops renders a textural contrast to the tender mushrooms. To get the best crust, be sure your skillet is very hot, and only turn the scallops once during cooking.

4 teaspoons olive oil, divided
2 cups sliced cremini mushrooms (about 4 ounces)
1 cup sliced shiitake mushroom caps (about 2 ounces)
1 cup sliced oyster mushroom caps (about 2 ounces)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
1 teaspoon truffle oil or extra virgin olive oil
1 1/2 pounds large sea scallops
1/4 cup yellow cornmeal
2 cups trimmed watercress

Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 2 minutes or until mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushroom mixture into a bowl. Stir in truffle oil; cover and keep warm.
Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place cornmeal in a shallow dish; dredge scallops in cornmeal. Heat 2 teaspoons olive oil in pan over high heat. Add scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.

 
Rec: Scallop Brochettes Laced with Bacon

Scallop Brochettes Laced with Bacon

These tasty tidbits may be prepared almost entirely in the morning. Place the assembled skewers on a plate, covered with plastic wrap, and store in refrigerator. Broil or grill just before serving.

Equipment:
30 6-inch bamboo skewers

1/2 lb. sea scallops
1/2 lb. bacon, each slice cut in half lengthwise
30 cherry tomatoes

Marinade:
1/4 cup fresh lime juice, plus enough rice vinegar to make 1/3 cup
1/3 cup Thai or Vietnamese fish sauce*
1/3 cup sugar
1-1/2 inches of ginger root, peeled and minced
1/4 tsp red pepper flakes
1 clove garlic, minced

If you’re using large scallops, cut each into 4 pieces. You should end up with about 30 altogether. For the marinade, combine lime juice/vinegar, fish sauce, sugar, ginger, red pepper, and garlic in a glass or ceramic bowl. Add the scallops, and marinate, refrigerated, for 1 to 3 hours. Meanwhile, soak the skewers in cold water for 1 hour.

Cook the bacon in a skillet until done, yet not crisp. Drain on paper towels.

Assembly: Preheat broiler, or heat grill.

On a skewer, pierce one end of a bacon strip, then a scallop, then the middle of the same piece of bacon, then a cherry tomato, then the end of the bacon. The bacon should be laced in and out of the scallop and tomato. Repeat until all ingredients are used.

Broil or grill for 2 minutes on each side.

Makes 30 brochettes.

Source: The Art of the Cocktail Party, Leslie Brenner

Pat’s notes: these are yummy.

 
This Sam Choy recipe is on my to-try-list... Rec: Gingered Scallops with Soba Noodles

Gingered Scallops with Soba Noodles

1-1/2 pounds scallops
2 teaspoons canola oil

Marinade:
1-1/2 tbsp dry white wine
1-1/2 tbsp orange juice
1 tbsp minced ginger
1 tbsp minced red bell pepper (or 1 Hawaiian red chile pepper, seeded and minced)
1 tbsp minced yellow bell pepper
1 tbsp chopped fresh basil
1 tbsp minced cilantro
1/2 teaspoon sugar
Salt and white pepper to taste

Pasta mixture:
1/2 pound soba (Japanese thin brown wheat noodles)
12 fresh spinach leaves
1/2 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 cup julienned zucchini
12 fresh basil leaves
1 tbsp minced cilantro
1 tbsp soy sauce
1 tbsp olive oil
1 teaspoon sesame seed oil
1 teaspoon minced garlic

Combine marinade ingredients in a bowl and marinate scallops.

Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta-mixture ingredients. Toss.

In a skillet, heat oil over medium heat and saute scallops 1-1/2 minutes on each side; do not overcook. Pour scallops and pan juices right over soba. Serves 6.

http://starbulletin.com/96/11/20/features/story3.html

 
Rec - Scallops in Saffron Cream Sauce with Truffles

Scallops in Saffron Cream Sauce with Truffles
Posted by: Richard in Cincy at 9:14 am on Dec 24, 2006

I made this last night for dinner and we all swooned in ecstasy. This is a keeper for very special occasions. I served this with a 3-mushroom (Porcini, Shitake, and Champignon) rice pilaf, buttered peas, and a salad of Romaine, Cherry Tomatoes, Sunflower Seeds, Parmesan, and a tart vinaigrette (to cut through the richness). Wine was a very precious favorite: 2005 Willi Schaefer "Graacher Himmelreich" Riesling Spaetlese from the Mosel. Liquid sunshine if there ever was.

INGREDIENTS:

For the scallops:
2 Tablespoons butter
6 oz. mushrooms, thinly sliced
juice of 1/2 lemon
2 lbs. scallops (set scallops over a sieve to drain as much of the "product" they inject them with, then set on paper towels and blot to remove as much moisture as possible so that you have a half a chance at getting them to brown)
salt and pepper
pinch of saffron threads, soaked in 3 Tablespoons boiling water

For the sauce:
1 shallot, very finely chopped
2 Tablespoons dry vermouth
2 Tablespoons dry white wine (I used the Riesling)
1-1/4 cups creme fraiche (or substitute heavy cream)
small pinch of saffron threads
Fleur de Sel and freshly ground white pepper to taste
6 Tablespoons cold butter, cut into tablespoons size pieces

PREPARATION:

For the mushrooms:
1. Melt 1 tablespoon of butter in a medium pan and add the mushrooms, lemon juice, saffron, and salt and pepper. Toss to coat the mushrooms evenly.
2. Cut a piece of aluminum foil to cover the pan. Butter one side and place the buttered side down on the mushrooms, pressing down slightly.
3. Put a lid on the pan and cook the mushroom over low heat, until tender, about 10 minutes.
For the scallops:
4. In another frying pan, melt the remaining tablespoon of butter. Add the scallops and cook until they begin to whiten. Do not overcook or they will become tough. It should take no longer than 3-5 minutes.
5. Transfer the mushrooms and the scallops with a slotted spoon to a plate and cover with foil.
For the sauce:
6. Pour the cooking liquid from the mushrooms into the pan that you used to cook the scallops.
7. Add the shallot, saffron, vermouth and wine and bring to a boil. Continue to boil until the liquid is reduced to a glaze.
8. Whisk in the cream and cook an additional 5-7 minutes or until the mixture has reduced by one-third.
9. Add salt and pepper to taste, adjust seasoning, adding a bit more saffron if desired.
10. (If made ahead, reheat the sauce at this point before continuing with the recipe.) Take the pan from the heat and whisk in the cold butter pieces one by one, taking the pan on and off the heat so that the butter softens but does not become oily.
To serve:
Add the scallops and mushrooms to the sauce and heat gently for about 1-1/2 minutes. Spoon the mixture onto warmed plates. Garnish with black truffle shavings.

 
REC: Scallops broiled with Prosciutto.

Not really a recipe, just something I do. I usually can only find jumbo scallops, so I cut them in halves or quarters. Wrap each chunk in a finger-sized piece of prosciutto, tucking the ends underneath. Place them on a broiler pan with a rack (important--if you put them in a regular baking dish they end up swimming in their juices) and broil for about 5 minutes, until the prosciutto is crisp and the scallops have shrunk a bit. Put them on a platter, grind some pepper over, and garnish with thin slices of red onion. Serve with toothpicks.

 
I have to admit that my favorite way is the simplest-S & P & oil on top, into a very hot cast iron

pan. Let them sit and really carmelize on one side. Turn over and cook ever so briefly on the other side. Serve with just a drop of lemon.

If the scallops are like the ones we had tonight, you will enjoy a dish that is sweet and tender and to die for.

 
what a different coating---the bacon and mustard paste. only 3 ingredients in the dish. easy peasy.

 
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