BACON WRAPPED SEA SCALLOPS SERVED ON CREAMY BRIE SAUCE
Heaven on a plate. Can be an entree or serve one scallop per person for an appetizer. This comes together very quickly for an elegant meal.
Provided by Vicki in CT
Categories Pork
Time 15m
Yield 8 scallops, 3-8 serving(s)
Number Of Ingredients 13
Steps:
- Wrap each scallop with piece of partially cooked bacon. Secure with toothpicks.
- For sauce, in medium skillet heat oil, butter, and bacon drippings to medium and saute onion for about 3 minutes until tender. Stir in flour. Heat while stirring for about 2 minutes to make roux. Pour in milk and heat until thickened, about 3-5 minutes. Reduce heat. Stir in brie and cook until melted through stirring often. Season to taste.
- Meanwhile for scallops, heat oil and butter in large flat skillet over medium heat.
- Dip each bacon wrapped scallop in bread crumbs to cover top and bottom. Press to make stick if needed.
- Place scallops in heated skillet and brown about 1-2 minutes per side. Place lid on skillet and reduce heat to medium low and cook about five more minutes.
- Pour some sauce on bottom of plate. Top with cooked scallops. Garnish with paprika or chopped chives.
Nutrition Facts : Calories 721.9, Fat 60.9, SaturatedFat 25.5, Cholesterol 134.1, Sodium 1041.3, Carbohydrate 12.6, Fiber 0.3, Sugar 0.8, Protein 30.3
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.
SAMBUCA SEARED DIVER SCALLOPS WITH ROASTED RED PEPPER BRIE CREAM
Make and share this Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream recipe from Food.com.
Provided by Brookelynne26
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce:
- Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
- Scallops:.
- Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.
Nutrition Facts : Calories 876.6, Fat 77, SaturatedFat 37.7, Cholesterol 230.3, Sodium 467.3, Carbohydrate 22.2, Fiber 1.9, Sugar 3.4, Protein 26.3
SCALLOPS IN GARLIC CREAM SAUCE
I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.
Provided by Northwestgal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
- Add the scallops; simmer for another 5 minutes.
- Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
- Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
SCALLOPS WITH CREAM AND BASIL
Steps:
- Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
- Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
- Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
- Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 21 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 1 gram
SCALLOPS IN BRIE CREAM
This is lovely either on a small nest of angel hair pasta, or my favorite, a bed of baby spinach leaves. Serve with French Bread Sticks and the rest of the Chablis.
Provided by Diana Adcock
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium pan over medium heat lightly poach the scallops in wine for 4 minutes-you do not want them fully cooked.
- Remove with a slotted spoon and set aside.
- Add Brie to wine and simmer-you want the cheese melted.
- Reduce sauce by half.
- Add cream to the wine/cheese sauce and simmer until the sauce begins to thicken.
- Return scallops to pan.
- Cook for 2-3 minutes more, but no longer or you will have rubber scallops.
- When Sauce is thick and creamy pour over pasta or spinach leaves, divide scallops between the two plates.
- Serve.
Nutrition Facts : Calories 540.8, Fat 41.9, SaturatedFat 25.8, Cholesterol 185.9, Sodium 468.6, Carbohydrate 5.9, Sugar 0.7, Protein 28.1
More about "scallops in brie cream recipes"
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
5/5 (12)Total Time 25 minsCategory Dinner, LunchCalories 516 per serving
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- 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.
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
From cafedelites.com
CREAMY LEMON GARLIC PAN SEARED SCALLOPS • SALT
From saltandlavender.com
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE …
From therecipecritic.com
SCALLOP GRATIN - DINNER, THEN DESSERT
From dinnerthendessert.com
22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER TONIGHT ...
From foodnetwork.com
Reviews 600Author By
CREAMY GARLIC SCALLOPS - THE COOKIE ROOKIE®
From thecookierookie.com
SCALLOPS IN BRIE CREAM - LUNCHLEE
From lunchlee.com
SCALLOP RECIPE WITH CREAM SAUCE - WILL COOK FOR SMILES
From willcookforsmiles.com
BRIE AND CRANBERRY–STUFFED MILK-FED VEAL SCALLOPS WITH CREAM ... - IGA
From iga.net
SCALLOP LINGUINE IN A CREAM SAUCE - THE DIZZY COOK
From thedizzycook.com
GRILLED SCALLOPS WITH CREAMED CORN RECIPE | BON APPéTIT
From bonappetit.com
BROILED SHRIMP AND SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
You'll also love