Scallop Brochettes With Artichokes And White Beans Recipes

Steps:

• Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
• Place scallops in a plastic bag set in a shallow dish.
• For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
• Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
• Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
• (Prep time includes marinating time).

Steps:

• Bring a small amount of water to a simmer in a pot and set a steamer basket over it.
• Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes. Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking. Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl.
• Preheat the oven to 375 degrees F.
• In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche. Pour into the artichoke mixture and toss well. The mixture should be creamy and smooth; if too thick, add more cream to thin. Sprinkle with salt and pepper.
• Pour the mixture into an 8-inch casserole dish. In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole.
• Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes. Finish with a sprinkle of fleur de sel.

Steps:

• 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
• 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.

Steps:

• Cook beans:
• Cover beans with cold water to cover by 2 inches in a large bowl and soak, covered, overnight. Drain in a colander.
• Cook onion and carrot in butter in a 4- to 5-quart pot over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add soaked beans, lemon juice, garlic, thyme, and bay leaf and cover with cold water by 1 inch. Simmer beans, partially covered, until tender, 50 minutes to 1 hour. Add salt, then cool beans in their cooking liquid, uncovered, until warm.
• Prepare artichokes while beans are simmering:
• Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
• Cut off stem of 1 artichoke flush with base using a sharp paring knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut yellow leaves flush with top of artichoke bottom. Discard purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with knife, then rub artichoke bottom all over with another lemon half and drop artichoke into acidulated water. Trim remaining artichokes in same manner.
• Put 3 quarts water in a 5-quart pot, then squeeze juice from remaining 2 lemon halves into water and stir in oil and salt. Bring to a simmer. Drain artichoke bottoms and add to simmering liquid, then simmer, partially covered, until tender, about 25 minutes. Cool artichokes in cooking liquid until warm.
• Make vinaigrette while beans and artichokes cool:
• Blend vinaigrette ingredients except canola oil in a blender until well combined. With motor running, add canola oil in a slow stream and blend until emulsified.
• Cook scallops:
• Pat scallops dry and season with salt and pepper. Thread 4 scallops through sides onto each skewer. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 3 skewers at a time, until golden and just cooked through, 21/2 to 3 minutes on each side. Transfer brochettes to a plate.
• Assemble dish:
• Heat vinaigrette in a small saucepan over low heat, stirring, until warm. Drain beans in a colander, discarding bay leaf and thyme, and transfer to a large bowl. Transfer artichoke bottoms with a slotted spoon to beans and toss beans and bottoms gently with 1 cup vinaigrette and salt and pepper to taste.
• Place an artichoke bottom, stemmed side down, in each of 6 shallow bowls or soup plates and top with beans. Arrange scallop brochettes over beans, then drizzle with remaining vinaigrette and sprinkle with parsley.

Steps:

• Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

Steps:

• Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach.
• Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
• Sprinkle with lemon juice.
• Great served on a bed of angel hair pasta!

Steps:

• Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.
• Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.
• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes
• Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

Steps:

• Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
• Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
• Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
• Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
• Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

Steps:

• Place the beans and the garlic in a saucepan and cover with water. Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered. Drain and place the beans in a food processor. Add 1/2 teaspoon salt and pepper and process until smooth.
• Place the cream in a bowl and whip with a whisk until the cream holds soft peaks. Fold the cream into the bean puree. Adjust seasoning if needed and refrigerate until cold and firm.
• Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil. Season with salt and pepper to taste. Cut 4 of the artichoke hearts into wedges.
• To serve, place 1 whole artichoke heart in the center of each of 4 plates. Spoon the bean puree into the center of the artichoke hearts. Arrange the artichoke wedges around the plates. Season with salt and pepper. Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish. Garnish with the mache and sprinkle with chives. Serve cold.