SCALLOPS ON TOAST
Provided by Marian Burros
Categories dinner, lunch, appetizer
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mince shallots, and saute in butter in hot heavy skillet.
- Toast the bread.
- When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
- Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
- When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
- Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST
Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer. Serving size based on hearty eaters for this one dish meal.
Provided by Vicki in CT
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
- Combine scallop ingredients and marinate for about 15-30 minutes.
- Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
- Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
- Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
Nutrition Facts : Calories 410.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 19.8, Sodium 841.7, Carbohydrate 54.9, Fiber 5.2, Sugar 0.7, Protein 19.6
SCALLOP TARTARE
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.
Provided by Mark Bittman
Categories easy, quick, finger foods, seafood, appetizer
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Chop the scallops into small pieces then transfer to a medium bowl.
- Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.
SCALLOP BRUSCHETTA
Bruschetta is one of my favourite entree/snacks. As soon as I seen the RSC #10 ingredients I instantly thought BRUSCHETTA. You can choose any type of white bread you like but it needs to be thick.
Provided by Chef floWer
Categories Lunch/Snacks
Time 14m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
- Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
- Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
- Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
- Place 2 grilled/cooked scallops on top each Bruschetta.
- Garnish with capers.
- Enjoy for lunch, entree or snack.
Nutrition Facts : Calories 416.2, Fat 18.8, SaturatedFat 4.1, Cholesterol 28.6, Sodium 754.5, Carbohydrate 42.6, Fiber 3, Sugar 5.4, Protein 20.5
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
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- Truffled Bay Scallops with Celery Purée. Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region.
- Crispy Scallop Salad. For extra crispy scallops with a golden crust, dredge the shellfish in Old-Bay spiced cornmeal and shallow fry. Dressed in a bright olive oil and citrus dressing, this refreshing salad is an easy scallop meal and works equally well in smaller portions as a starter or side dish.
- Pan-Seared Scallops With Chorizo and Corn. For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor.
- Seared Scallops With Basil Risotto. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is a dinner recipe for you.
- Seared Scallops With Red Chile Paste and Fennel Salad. It's easy to overcook pan-seared scallops. To preserve the tender, succulent texture of fresh scallops, former BA editor Andy Baraghani instructs home cooks to sear scallops until cooked through on just one side, then flip to present the perfectly golden-crisp surface.
- Seared Scallops With Mint, Peas, and Bacon. A gourmet scallop dinner in under 22 minutes? It's possible. Here, pan-seared scallops are paired with smoky bacon, fresh peas, and mint for a low-effort, high-reward main course.
- Grilled Scallops with Nori, Ginger, and Lime. This easy recipe is a fun appetizer or snack, and skewers make for no-fuss grilling. Season scallops with a fragrant mixture of nori, coriander, ginger, and lime, then garnish with scallions and serve them with a zippy lime mayonnaise.
- Seared Scallops With Pan Sauce. Leave it to cookbook author Mark Bittman to come up with a main dish that's easy but still impressive. Pat your scallops dry with paper towel, then cook until golden brown.
- Scallop Crudo. Working with raw shellfish can be intimidating, but keeping sea scallops raw allows their natural sweetness to shine. In this crudo, scallops are dressed in a bright dressing of orange juice, lemon juice, chile, and soy sauce.
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- Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.
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