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.
SCALLOPS JARDINIERE
Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my recipe #352997), and a crusty baguette for sopping up those delicious juices! May also be served as a starter.
Provided by BecR2400
Categories < 15 Mins
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
- Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
- Melt the rest of the butter in with the scallops and add the chopped onions and the garlic, tossing to coat and saute for 1 minute.
- Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
- Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
- Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!
FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA
Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
- Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
- Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
- Rinse and drain the scallops, in a colander (no need to pat dry).
- Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
- Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
- Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!
SCALLOPED SCALLOPS
Provided by Matt Lee And Ted Lee
Categories weekday, appetizer, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
- Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
- In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
- Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
- Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 782 milligrams, Sugar 7 grams, TransFat 0 grams
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