SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half 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 to 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.
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Leafy Green Herb Appetizer Sauté Quick & Easy Low Cal Scallop Fall Tarragon Lettuce Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.
SCALLOPS IN PERNOD AND CREAM
This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt and pepper. Flour them heavily, patting away the excess.
- Saute scallops in clarified butter until golden brown.
- Add pernod carefully and flambe. Once flame has gone out add cream.
- Reduce heat and cook until cream thickens and bubbles glisten.
- Stir in chives and serve immediately.
- Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
AOTEAROA (NEW ZEALAND) SCALLOPS WITH PERNOD
Aotearoa is the name Maori's gave to New Zealand, it means Land of the Long White Cloud. The recipe is from the book Fleur's Place and has been submitted for the Spring 2009 Cook Book Swap Favourite Recipes. This is a fabulous book, with beautiful pictures and stunning recipes from a very well known chef in New Zealand. Rick Stein is said to have wanted to do two things in New Zealand, dine at Fleur's Place at Moeraki and to have Bluff Oysters.
Provided by Tansy1308
Categories New Zealand
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Clean scallops, remove sinew and pat dry.
- Saute onion and garlic in butter.
- Add bacon and mushrooms, and cook for 2 - 3 minutes.
- Transfer to a separate bowl.
- Heat pan again, and add scallops cooking 2 minutes on 1 side then turn and add vegetables and bacon back into pan.
- De glaze pan by add Pernod and allow to flame.
- Add cream and cook for 2 minutes and serve.
Nutrition Facts : Calories 512.2, Fat 43.1, SaturatedFat 20.1, Cholesterol 123.9, Sodium 655, Carbohydrate 7.8, Fiber 0.6, Sugar 1.5, Protein 23.1
SHRIMP IN PERNOD CREAM SAUCE
I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.
Provided by evelynathens
Categories Brunch
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
- Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
- Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!
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