BAY SCALLOPS SCAMPI
Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor.
Provided by Feast Your Eyes
Categories European
Time 8m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
- MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
- Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
- Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
- Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
- COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.
Nutrition Facts : Calories 292, Fat 19.1, SaturatedFat 8.4, Cholesterol 66.9, Sodium 915.9, Carbohydrate 7.9, Fiber 0.7, Sugar 0.7, Protein 18.8
BAY SCALLOPS PROVENçAL
Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.
Provided by Florence Fabricant
Categories easy, quick, weekday, appetizer
Time 20m
Yield 2 to 3 main-course servings
Number Of Ingredients 13
Steps:
- Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
- Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
- Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams
SAVORY SEA SCALLOPS IN WHITE WINE SAUCE
This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!
Provided by polly salama
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy skillet over high heat.
- When oil begins to smoke add scallops.
- Sear each side for one minute or until each side is golden brown.
- Add 1/2 cup of wine and lower heat to medium.
- Simmer for 2 minutes.
- Remove scallops from pan.
- Add remaining wine and lemon juice,and garlic.
- Bring to a boil and reduce by half.
- Add butter, parsley and season with pepper.
- Place scallops on a plate and smother with sauce.
- Serve.
BAY SCALLOPS IN WINE
A nice, simple to make way to fix scallops. I like to use a wok for this, but a large frying pan works, too.
Provided by ChrisMc
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Dredge scallops in flour, salt and pepper.
- Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
- Add onions and garlic to oil and stir.
- When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
- Return the scallops to the sauce and cook for 30 seconds.
- Serve with rice or noodles.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
SCALLOPS BOURGUIGNONNE
Provided by James Beard
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Poach scallops in red wine to cover, seasoned with salt, thyme, 1 tablespoon chopped parsley, 1 teaspoon chopped shallot, and 1 chopped clove garlic. The scallops will cook very quickly, in a little more than a minute. Do not let them shrink and get tough but scoop them out the minute they are done and arrange them in buttered individual ramekins or shells. Make beurre l'escargot by creaming the butter with the rest of the garlic, 3 finely chopped shallots, and 5 to 6 tablespoons chopped parsley. Top each ramekin of scallops with a good spoonful of the butter and sprinkle with almonds or sesame seeds. Put under broiler flame just long enough to brown well on top. Serve as first course at dinner or a main course at luncheon. With this, drink the same red wine used cooking, perhaps a Fleurie.
SEA SCALLOPS POACHED IN WHITE WINE
Steps:
- For 1 1/2 pounds whole scallops. Simmer 1/2 tablespoon minced shallots for 3 minutes with 1/3 cup each of dry white French vermouth and water plus 1/2 teaspoon salt and a small imported bay leaf. Then add the scallops and simmer 1 1/2 to 2 minutes, just until lightly springy to the touch. Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down liquid until almost syrupy.
- serving suggestions: fines herbes
- Stir fresh minced parsley and/or dill, tarragon or chives into the reduced liquid, and briefly reheat scallops, folding in, if you wish, a few tablespoons of heavy cream.
- provençal-with tomatoes
- Stir 1 1/2 cups peeled, seeded, juiced, and chopped fresh tomatoes (see box, page 30) and 1 large clove of minced garlic into the reduced liquid. Cover and simmer 5 minutes, then uncover and boil down rapidly to thicken. Season. Fold in the scallops and reheat briefly. Fold in minced parsley or other green herbs and serve.
- Note
- Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.
BAY SCALLOPS WITH BALSAMIC AND BASIL
Make and share this Bay Scallops With Balsamic and Basil recipe from Food.com.
Provided by Parsley
Categories Easy
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
- Add scallops and basil to the skillet and saute for about 2 minutes.
- Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
- Serve immediately over fine noodles or rice.
Nutrition Facts : Calories 278, Fat 9.4, SaturatedFat 5, Cholesterol 95.4, Sodium 421.9, Carbohydrate 7.7, Fiber 0.2, Sugar 0.4, Protein 38.6
ELIO'S BAY SCALLOP SALAD
This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Fill a medium bowl with ice and water. Add onions, and soak until ready to fry. Drain well, and pat dry. Heat 2 inches oil in a medium saucepan to 400 degrees. Add onion, and fry until golden brown and crisp, about 1 minute. Transfer to paper towels to drain. Sprinkle with salt; set aside.
- Place flour in a shallow dish. Heat canola oil in a large nonstick saute pan over high heat. Dredge scallops in flour, shaking off any excess. Add scallops to pan, and cook until just golden, about 30 seconds per side. Pour out excess oil. Add wine, butter, stock, salt, and pepper. Cook for 30 seconds, and remove scallops to a platter; keep warm. Simmer sauce until reduced slightly, about 30 seconds.
- Place greens in a medium bowl. Drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine.
- Divide greens between two plates. Drizzle reduced sauce around the perimeter of each plate. Arrange scallops around greens. Top with fried onions.
BAY SCALLOP STIR-FRY
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
- In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
- Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.
Nutrition Facts : Calories 365 g, Fat 6 g, Fiber 3 g, Protein 25 g
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
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