SCALLOP PUFFS QUE SARA RECIPE - (3.4/5)
Provided by Talk2usoon
Number Of Ingredients 11
Steps:
- Melt butter in medium skillet over medium high heat. Add scallops, zest and garlic. Cook, stirring constantly - 2-3 minutes. Add dill and cook 30 seconds longer. Cool to room temperature. Add cheese, mayo and pepper to scallop mixture and stir well. Refrigerate in a covered bowl up to one week til ready to use. Pre-heat broiler. Top toast rounds 1/2 inch apart on baking sheet with scallop mixture. Sprinkly lightly with paprika. Broil puffs 5 inches from heat until puffed and golden (about 2-3 minutes). Garnish and serve hot.
SCALLOP PUFFS
Categories Bake Poach Cocktail Party Quick & Easy Scallop Gourmet
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 8
Steps:
- In a saucepan combine the scallops with enough salted water to cover them completely, bring the water to a simmer, and poach the scallops for 5 minutes. Drain the scallops well and cut them into 1/2-inch pieces. In a bowl whisk together the mayonnaise, the Gruyére, the mustard, the lemon juice, the parsley, and salt and pepper to taste, add the scallops, and toss the mixture well. In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly. Top each bread square with a heaping teaspoon of the scallop mixture, arrange the puffs about 1/2 inch apart on baking sheets, and broil them under a preheated broiler about 6 inches from the heat for 1 to 2 minutes, or until the toppings are bubbling and lightly golden (do not allow the edges of the toasts to burn).
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
CHEESY BAY SCALLOP PUFF PASTRY SHELLS
Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.
Provided by lutzflcat
Categories Appetizers and Snacks Pastries
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
- Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
- Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.
Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g
SCALLOP PUFFS
Can't get any easier than this!!! The scallop mixture can be frozen ahead of time, then assembled on the day of your party.
Provided by Abby Girl
Categories < 60 Mins
Time 33m
Yield 30-45 serving(s)
Number Of Ingredients 9
Steps:
- Cut the baguette into thin rounds and lightly toast. Set aside. (or cut rounds from sandwich bread and toast).
- Melt the butter in a medium skillet over medium high heat.
- Add the scallops, lemon zest and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 - 3 minutes.
- Add the dill and cook 30 seconds longer. Let cool to room temperature.
- Add the cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Chill in a covered bowl until ready to use. (Can freeze at this point.)
- Preheat the broiler.
- Place the toast rounds 1/2" apart on a baking sheet. Top each round with a heaping tsp of the scallop mixture. Broil the puffs 5" from the heat until puffed and golded, 2 - 3 minutes.
- Serve hot.
Nutrition Facts : Calories 91.1, Fat 3.9, SaturatedFat 1.3, Cholesterol 8.4, Sodium 156.1, Carbohydrate 10.3, Fiber 0.5, Sugar 0.5, Protein 3.8
PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH
Provided by Marcia Munson
Categories Mushroom Shellfish Bake Cocktail Party Scallop Shrimp Spinach Bon Appétit Minneapolis Minnesota
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
- Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
- Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.
More about "scallop puffs recipes"
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
Estimated Reading Time 5 mins
- Garlicky Buttery Scallops. This basic seared scallop recipe lets fresh seafood shine in a simple garlic butter sauce. To achieve a truly golden crust, cook the scallops primarily on one side over medium-high heat and try not to move them around, then flip and kiss the other side with just a touch of heat.
- Grilled Scallops With Nori, Ginger, and Lime. Served with lime mayo, these nori-and-spice-rubbed scallops gain a smoky dimension from the grill. Aleppo-style pepper flakes bring warm depth without adding too much heat.
- Seared Scallops With Red Chile Paste and Fennel Salad. Sear these scallops on only one side to preserve the meltingly tender, near-raw texture on the other end.
- Grilled Scallops With Peach Sweet Chili Sauce. Inspired by the grilled fish-ball skewers found on the streets of Bangkok, this recipe pairs grilled, lightly smoky scallops with a tangy peach and chili sauce.
- Scallops With Red Aguachile and Pickled Onions. This recipe from former guest editor Marcus Samuelsson accents thinly sliced raw scallops with fiery aguachile, cooling cucumber, and zingy pickled onions.
- Sea Scallops With Celery Root and Meyer Lemon Salad. Keep this easy recipe for seared scallops on hand for last-minute hosting: the shellfish cooks in just 2 minutes, and the crisp celery root and Meyer lemon slaw provides refreshing contrast.
- Pan-Seared Scallops With Chorizo and Corn. Instead of butter, sear scallops in chorizo oil to achieve a tender, succulent texture with a slightly smoky, savory flavor.
- Spicy Tomato Shellfish Stew. This dynamic fish stew packs in littleneck clams, mussels, scallops, and anchovies—so, all the good things. Don’t forget crusty bread for dunking.
- Seared Scallops With Brown Butter and Lemon Pan Sauce. Sear scallops in olive oil, then coat them in a glossy, ultra-simple pan sauce of butter, lemon juice, and capers.
- Grilled Scallops With Creamed Corn. Instead of drowning beautiful, briny scallops in a heavy cream sauce, coat them in a chile-thyme dry rub and serve them over a plate of bright creamed corn enriched with a pat of unsalted butter.
COQUILLES ST. JACQUES (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (158)Total Time 55 minsCategory Appetizers
- In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.
- In a pot, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil while whisking. Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add the scallops and ½ cup (125 ml) of the cheese. Stir to combine.
22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER …
From foodnetwork.com
Reviews 600Author By
SCALLOP RECIPES
From allrecipes.com
BACON JAM SCALLOPS - PUFF PASTRY APPETIZER RECIPE
From savoryexperiments.com
15 BEST RECIPES THAT START WITH FROZEN BAY SCALLOPS
From allrecipes.com
SCALLOPS ON PUFF PASTRY WITH GARLIC SAUCE - RECIPE WITH …
From meilleurduchef.com
SCALLOP PUFFS QUE SERA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOPS IN PUFF PASTRY WITH AGED CIDER VINEGAR AND DILL RECIPE | EAT ...
From eatyourbooks.com
SCALLOP RECIPES - GRILLED, GOURMET & MORE | TASTE OF HOME
From tasteofhome.com
OUR 13 BEST SCALLOP RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
SCALLOP PUFFS - BIGOVEN.COM
From bigoven.com
SARA'S SCALLOP PUFFS - BIGOVEN.COM
From bigoven.com
SCALLOP PUFFS QUE SERA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
SCALLOP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SCALLOP PUFFS QUE SERA - BIGOVEN.COM
From bigoven.com
You'll also love