Balsamic Reduction With Grilled Scallops And Fennel Recipe 465

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Steps:

• Heat a slotted broiler pan in a preheated 450 degrees F oven.
• Pat scallops dry and quarter them. Combine the vinegar, sugar, garlic and ginger and marinate the scallops 10 minutes. Arrange the bacon slices in a single layer. On each half-slice of bacon, place 2 slices of water chestnuts. Top with a scallop piece and wrap with the bacon, secure with toothpick. Place scallops on sides, exposed side facing out. Draw garlic and ginger from vinegar and drizzle over scallops then bake 10 minutes, turning once.

Steps:

• Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
• Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
• Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
• Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.

Steps:

• Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
• Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
• Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.

Steps:

• For Balsamic Reduction Pour balsamic vinegar into a small, heavy, saucepan and heat on very, very low heat until balsamic reduces nearly halfway, or to desired thickness for use with squirt bottle, approximately twenty to twenty-five minutes, stirring frequently in between. Sprinkle in salt and pepper, check seasoning. Let reduction cool then use a funnel to siphon finished sauce into plastic squirt bottle. For the fennel Preheat gas grill for fifteen minutes, spray grill tray with oil if using, placing fennel quarters on top, grill on medium low heat until crisp tender, about twenty to twenty-five minutes, turning fennel over intermittently. For the Scallops Grease grill tray or grates for cooking scallops. Dry scallops very well using paper towels, brush top and underside of scallops with olive oil, sprinkle with salt and pepper. Place scallops on very high heat, not flaming. Grill for three minutes, turn scallops over, grill for another three minutes. Cook another minute or two if desired for further doneness. Assembly Begin grilling fennel. Meanwhile, drizzle Balsamic Reduction onto each place with a decorative design. Ten minutes before fennel is done, begin grilling scallops. Place fennel pieces onto each plate then arrange finished scallops, sprinkle with a bit more salt and pepper if desired. Add a small piece of fennel top to each platter.