Corn Crusted Jumbo Sea Scallops With Bourbon Sauce Recipes

Steps:

• Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
• Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
• Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
• Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

Steps:

• In a small bowl, combine the cornmeal and the Parmesan cheese and set aside. In a medium-size bowl, lightly beat the eggs with a dash of salt. Roll the scallops, one at a time, in the flour, shaking off any excess. Dip the scallops in the egg, allowing the excess egg to drip back into the bowl. Roll them in the cornmeal-cheese mixture, again shaking off the excess. Set them aside on a plate.
• Preheat the broiler. Peel and halve the apples lengthwise and remove the core. Thinly slice them lengthwise, about three-quarters of the way up the apple, keeping the halves intact. Spread the apples out on a baking sheet. Press down gently to make the slices fan out. Drizzle with the melted butter and bourbon. Broil the apples until the edges are brown, about 4 to 5 minutes. Set aside.
• To make the sauce, combine the bourbon, cider, cider vinegar, shallots and garlic in a nonreactive saucepan. Place over medium heat and cook to reduce the liquid until it is almost evaporated, about 10 to 12 minutes. Add the lemon juice and lower the heat. Whisk the chilled butter into the sauce one piece at a time. Do not allow the sauce to separate. Season with the salt and pepper and strain. Remove from the heat and set aside in a warm place.
• Pour clarified butter or oil into a heavy saute or frying pan to a depth of 1/2 inch. Heat until hot but not smoking. Place the scallops in the pan and fry for 2 to 3 minutes on each side, or until golden and crisp. Remove with tongs to a plate covered with 2 or 3 paper towels. Place in a warm oven.
• To serve, place one of the cooked apple halves in the center of each of 4 plates, allowing the slices to fan out. Place 4 scallops on top of each apple half. Serve the sauce on the side.

Steps:

• Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
• Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
• When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
• Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
• Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
• Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

Steps:

• Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.
• Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

Steps:

• Preheat oven to 400 degrees F.
• Place the butter and garlic (and the white wine, if using) into an oven proof baking dish (I use a pyrex pie plate).
• Microwave on high heat for 30 seconds to 1 minute, just until butter is melted (or, you may place the dish of butter into the hot oven for a few minutes, until butter melts).
• Rinse scallops well under cold water. Arrange rinsed scallops (no need to dry them) in the dish of melted butter.
• In a small bowl, whisk together the breadcrumbs, salt, pepper, parsley and lemon thyme. Sprinkle breadcrumb mixture evenly over scallops.
• Squeeze the juice of one lemon quarter evenly over the scallops.
• Bake at 400 degrees F for 18 to 20 minutes.
• To Serve:.
• Serve with additional fresh lemon wedges at the table.
• A delicious meal served with a crisp green salad and pasta or French bread, plus a glass of white wine! Or, may be served as an appetizer.

Steps:

• Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
• Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
• Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

Steps:

• Toss the chicken stock, creamed corn, stick of butter and 2 tsps sea salt into a heavy-bottomed stock pot and bring to a fast boil. Add the Grits and give it all a good stir. Reduce heat and cook as per package directions until about 3/4 way done.
• Slowly add 1/2 the heavy cream (1 cup)into the grits, stir until well blended with grits, then stir in the cheese. Mix thoroughly so that the cream and cheese are fully incorporated into the grits. Turn off the heat and put a heavy lid on the pot.
• Make a cream sauce by dashing two TBSP butter into a large nonstick saute' pan on medium heat. When butter melts, add garlic and saute' until fragrant. Add remaining cream (1 cup)and reduce mixture by half. Season with salt and pepper, and reserve sauce in a seperate container.
• Wipe out the saute' pan, and turn the heat all the way up. Drizzle in a little Olive Oil. Season the Scallops with salt and pepper. Sear Scallops about 2 minutes a side ( maybe a few seconds more). DO NOT OVERCOOK. At the end of the second minute, turn fire down a bit, add cream sauce to scallops and reheat. Ladle scallops and sauce evenly on top of the grits.

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.