Luteces Bay Scallops With Tomato And Chives Recipes

Steps:

• Preheat the oven to 400 degrees.
• Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
• Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
• Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.

Steps:

• In a large nonreactive bowl, mix together scallops, tomato, red onion, and cilantro leaves; add dressing and toss to combine. Let stand 1 to 2 minutes. Serve in small cups garnished with micro cilantro.

Steps:

• In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
• In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
• In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
• Place 1 saute pan over high heat until it smokes.
• In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
• In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.

Steps:

• In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.
• Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.
• Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

Steps:

• Season scallops with salt and pepper.
• Melt 1 Tbs butter in non-stick skillet over medium-high heat.
• Add garlic and cook until fragrant, about 30 seconds.
• Add spinach and stir until wilted.
• Transfer spinach to platter and cover to keep warm.
• Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
• Repeat with remaining scallops.
• Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
• Remove from heat, stir in chives and zest.
• Pour over scallops and spinach and serve.

Steps:

• Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
• Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
• Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
• Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.

Steps:

• Shell scallops.
• Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
• Heat oil on low and cook shallot or onion until tender.
• Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
• Cover and simmer mixture for 10 minutes.
• Remove lid and increase heat to high, to reduce the liquid quantity to half.
• Remove sprig of thyme and bay leaf.
• Press the sauce through a sieve into a frying pan.
• Bring the tomato sauce back to a simmer.
• Remove scallops from marinade.
• Place on a paper towel to remove excess marinade.
• Add the zest of a lemon and the scallops to the sauce.
• Gently poach them for 2 minutes, being careful not to allow the sauce to boil.