Nantucket And Peconic Scallops Arrive At Gcob Recipes

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• 1. Let me know if you want to have the exact measurements for ingredientd and I will post them.

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• Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

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• In a large sauté pan, heat pan to almost smoking temperature.
• Place bay scallops in flat plate or pan.
• Lightly sprinkle with the flour and season with salt and pepper.
• When pan is hot, add oil and wait 1 minute.
• Add bay scallops, arrange so they are single layered in pan.
• Do not move too much, letting the scallops caramelize and brown.
• After about 2 minutes, stir gently, attempting to flip them over.
• Let brown on the other side and cook only about 3-4 minutes total.
• Remove bay scallops and split between 4 warm plates.
• In the same pan, wipe out excess oil and any burnt pieces.
• Melt the butter in the pan, swirling continuously.
• Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
• Immediately pour the Grenobloise garnish over the bay scallops and serve.

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• Mix all the ingredients except the chervil in a bowl, then divide into four small bowls.
• Top with the chervil, chill, then serve.

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• Combine all ingredients except scallops in glass bowl.
• Spoon over freshly shucked scallops on the half shell.
• Serve on crushed ice on half shell.

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• Place the skewers in cold water to cover and set aside.
• Combine the soy sauce, a tablespoon and a half of the fish sauce, three tablespoons of the vinegar and a tablespoon of the chili oil in a bowl. Add the scallops, mix to combine, cover and allow the scallops to marinate one to three hours. Refrigerate them if they will be marinating more than an hour.
• Cut the red pepper into strips about an inch wide, then cut into squares. Make 24 squares.
• Heat a small nonstick skillet, add the pepper squares and sear, tossing briefly about five minutes, just until the pepper squares begin to soften. Remove from the heat and set peppers aside.
• Meanwhile beat the peanut butter and orange juice together until well blended. Stir in the remaining fish sauce, vinegar and chili oil. Season to taste with hot red pepper flakes. Stir in the scallions and cilantro. Transfer to a small serving dish appropriate for a dip and set aside.
• Just before serving, thread two scallops on each of the skewers with a pepper square between them. Be sure the food on the skewers is placed close to the pointed end of the skewer so guests can easily bite the scallops and peppers off the skewers without having to imitate a sword swallower.
• Preheat a grill or broiler. Grill or broil the skewers close to the source of heat until seared. Arrange the skewers on a serving platter and place the dish of peanut sauce in the middle or alongside. Pass as hors d'oeuvres with cocktails.

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
• Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.