Scallops With Golden Cream Sauce Recipes

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

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.

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.

Steps:

• Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
• Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
• Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
• Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
• As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
• To prepare the scallops, rinse and dry with paper towels.
• Dust the top side of the scallops with paprika.
• In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
• Place scallops on serving plate and drizzle garlic sauce over.

Steps:

• Brown scallops in 3 Tbsp of the butter.
• Cook 2 minutes.
• Remove.
• To skillet, add shallots, mushrooms, tomatoes.
• Cook 2 minutes.
• Add wine- cook till reduced by 1/2.
• Add cream and salt and pepper.
• Cook 3 minutes.
• Return scallops and add the 1 Tbsp butter.
• Heat through.

Steps:

• Soak scallops in milk for 30 minutes.
• Pat dry with paper towels.
• Sprinkle generously with salt and pepper. Dredge lightly with flour.
• Heat a large, heavy skillet or saute pan.
• Add butter.
• Add shallots and scallops.
• Turn scallops continually, until golden brown. Remove scallops and cover.
• To residue remaining in skillet, add the broth and vermouth,
• With a wooden spoon, scrape the fond,.
• stir constantly.
• Raise heat to high and heat until the liquid reduces by half.
• Add any scallop juices accumulated on plate. Add cream.
• Taste for seasoning.
• Add scallops.
• Add cooked pasta to pan.
• Cook just to heat through.

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Steps:

• In medium skillet, melt butter and cook red pepper over medium heat until crisp-tender.
• Stir in uncooked rice, then golden onion soup mix thoroughly blended with water and lime juice.
• Bring to a boil, then simmer covered 30 minutes or until rice is tender.
• Stir in remaining ingredients and cook covered 5 minutes or until scallops are tender.
• Serve, if desired, with freshly gound pepper.

Steps:

• Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned. Wash thoroughly.
• Chop the leeks; you should have about 1 1/4 cups. Slice the mushrooms. Melt 2 tablespoons of butter in a skillet. Add the leeks and saute over high heat. Add onion; shake the skillet to coat. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated. Add half-and-half. Stir and simmer.
• Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
• Add scallops to the skillet. Cook over medium heat 2 minutes.
• Add the butter and cornstarch mixture to the skillet. Continue cooking and stirring. Add the parsley and blend. Remove thyme sprigs and serve.