Onedishscallopmeal Recipes

Steps:

• For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm.
• For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve.
• For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden.
• For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately.

Steps:

• Preheat oven to 400°F.
• Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat.
• Place scallops, with buttermilk, evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter.
• Bake for 20 minutes, squeeze lemon over scallops and serve immediately.

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Steps:

• In heavy teflon or non-stick sprayed skillet, brown meat and onion- Drain well.
• Add potatoes, tomatoes and salt- Cook 15 minutes.
• Add zucchini and simmer until potatoes and zucchini are tender- Add water if needed.
• Serve sprinkled with Parmesan, if desired.

Steps:

• In a large saucepan, combine onions, celery, green pepper, garlic, and 1/4 cup of the chicken broth.
• Saute vegetables over medium-high heat for about 5 minutes, until softened.
• Add remaining chicken broth, tomatoes, tomato paste and seasonings.
• Bring to a boil.
• Add rice.
• Reduce heat to low.
• Cover.
• Simmer, stirring occasionally, for 20 minutes, or until rice is almost tender.
• Add parsley and scallops.
• Cover and cook for 5-6 minutes, until scallops are tender and opaque.
• Stir well and serve.

Steps:

• If you're using bay scallops, keep them whole.
• If you're using sea scallops, cut each one in 1/2 horizontally.
• Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
• Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
• Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
• Add the wine, cook for 1 minute, and taste for seasoning.
• Serve hot with a squeeze of lemon juice.