Scallops In Phyllo Recipes

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.

Steps:

• Preheat oven to 400F degrees.
• First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter.
• Stack and cut into 4 rectangles.
• Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
• Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool.
• Cut scallops in half crosswise if they are large; sprinkle with salt and pepper.
• In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.
• With slotted spoon, transfer to plate and set aside.
• Add gin, lime rind and juice to skillet and bring to a simmer.
• Return scallops to skillet, turning gently to coat; heat through.
• Remove lime leaves and discard.
• Spoon scallops and liquid into phyllo baskets and serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper. Repeat until you have 15 layers of phyllo. Cut into 2 (6-inch) circles.
• Lay phyllo out on parchment paper or lightly oiled cookie pan. Bake until golden, about 10 minutes. Remove from oven.
• Clean scallops by pulling off attaching side muscle. Pat dry with a clean towel. Heat a large heavy-duty saute pan over high heat. Add olive oil and heat almost to the smoke point. Season scallops with salt and pepper. Sear on both sides until golden brown, about 30 seconds on each side. Remove from the pan, set aside and keep warm.
• Bring the potatoes to a boil in salted water. Boil until fork tender, about 20 minutes. Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops. Set aside.
• Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice. In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften. Set aside.
• Preheat the oven to 375 degrees F.
• Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately.
• In a heavy bottom saucepot melt the butter and add shallots. Saute until the shallots are tender. Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4. Add the heavy cream and reduce by half. Strain and finish with salt and the lemon juice.
• This sauce will not reconstitute after refrigeration.

Steps:

• Preheat the oven to 350 degrees F.
• Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
• Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

Steps:

• In a small saucepan, reduce the chicken stock by half. Add the cream and reduce to 3/4 cup.
• Preheat oven to 425 degrees. Cut 8 to 10 thin strips about 5 inches long from a few of the light-green leek leaves. (You will use these to tie the phyllo ''bags.'') Blanch strips in boiling water for 1 minute, then cool in cold water. Pat dry and set aside. Cut the white and light green parts of the leek into julienne and rinse well.
• Season the scallops with salt and pepper. Brush a sheet of phyllo with some of the melted butter, fold in half, brush with more butter, fold in half again and brush with more butter. Top with a scallop, about 1/8 of the carrots, julienned leeks, celery root and parsley. Sprinkle lightly with salt. Gather up the edges of the phyllo and tie into a bag with a leek strip. Brush with butter and place on a sheet pan. Repeat with the remaining scallops.
• Bake until phyllo is crisp and browned, about 12 minutes.
• Meanwhile, reheat the sauce if necessary. When very hot, remove and whisk in the cold butter one pat at a time. Whisk in the saffron and season to taste with salt and pepper. Pool the sauce on each of 8 serving plates and top with a scallop ''bag.'' Serve immediately.

Steps:

• In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
• Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
• Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
• Bake the scallops until just done, about 15 minutes.
• To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.