Ggs Scallops Fenton Recipes

Steps:

• In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
• In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
• Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
• Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
• Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
• Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

Steps:

• Bring wine and lemon juice to a boil and add scallops, mushrooms and green pepper.
• Simmer just until scallops are tender. DON'T overcook.
• Drain and reserve liquid.
• Melt butter in saucepan andblend salt, pepper and flour until smooth and bubbly.
• Gradually stir in reserved liquid and cook until thickened.
• Add Swiss cheese and 1/2 cupRomano and stir over very low heat until blended.
• Remove from heat and fold in whipped cream.
• Stir in scallop mixture and divide between eight individual buttered scallop shells.
• Sprinkle with remaining Romano, dot with butter and sprinkle with paprika.
• Broil until golden brown.

Steps:

• Preheat oven to 400 degrees. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion and garlic powder, paprika, parsley, garlic and Parmesan cheese.
• Sprinkle this mixture over the scallops.
• Bake in the oven until scallops are firm, and bread crumb mixture is lightly browned,about 15 minutes.