Digby Scallops And Clams Sauteed In Canadian Whiskey Recipes

Steps:

• Tomato Salsa:.
• In a bowl, mix all the ingredients together, set aside.
• Scallops and Clams:.
• In a large pot with half of the butter and olive oil, cook garlic until golden.
• Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper.
• Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half.
• Heat a heavy bottom skillet. Add the remaining butter and olive oil.
• Season the scallops with salt. Sear the scallops, set aside.
• Place the clams in the pot. When the liquid has returned to a boil, remove from heat.
• Stir in créme fraiche.
• Assembly.
• To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!

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.

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Steps:

• Mix Old Bay seasoning into flour.
• Roll scallops in flour.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add scallops; sauté 2 1/2 minutes on each side or until browned.
• Serve with rice pilaff or roasted potatoes and asparagus.

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.