Appetizer Of Pan Seared Nantucket Bay Scallops Recipes

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SEARED BAY SCALLOPS WITH BROWN BUTTER EMULSION

Steps:

• Gather the ingredients.
• Place the vinegar in a medium nonreactive saucepan over high heat and bring to a boil.
• Reduce the heat to medium-low and simmer , stirring occasionally, until thick and reduced to 1/2 cup, about 30 minutes.
• Transfer to a small bowl and allow it to cool to room temperature.
• Place the butter in a medium skillet over medium heat, and allow it to melt and turn light brown.
• Remove the butter from the heat and allow it to cool to room temperature.
• Gradually whisk the browned butter into the reduced balsamic vinegar .
• Whisk in the soy sauce and season with pepper to taste.
• Reserve the emulsion at room temperature.
• Pat the scallops dry with paper towels and season them with the salt and pepper.
• Coat the bottom of 2 large skillets with clarified butter (see recipe to make it below). Place the pans over a medium-high flame and heat until the butter is nearly smoking.
• Divide the scallops between the pans; do not shake the pans or move the scallops around. Immediately reduce the heat to medium and add a little more clarified butter to each pan.
• Cook the scallops until they are deeply brown on one side, about 3 minutes.
• Turn the scallops over, and add a sprig of thyme and a clove of garlic to each pan. Allow the scallops to brown slightly on the other side, continuously basting them with the hot butter, about 2 minutes.
• Transfer the scallops to a platter with a slotted spoon and reserve in a warm place.
• Add the 1 tablespoon of butter to the pan and scrape with a wooden spoon to dislodge any browned bits; remove the pan from the heat when the butter is completely melted.
• Pour an equal portion of the emulsion onto each plate in a wide stripe down the center.
• Place an equal portion of scallops, browned-side up, in the center of each plate, spoon the pan drippings around, and serve immediately.
• Cut the butter into 1/2-inch slices and place it in a medium saucepan over medium heat. Allow the butter to melt and then come to a boil; this should take about 5 minutes.
• Skim off any foam that rises to the top. The butter should sizzle and crackle; throughout the process, make sure the heat is never so high that the bottom of the pan starts to brown or blacken.
• Lower the heat to keep the butter at a slow, steady boil for another 15 minutes, continuing to skim any surface foam. The bubbles in the butter will become smaller and smaller, ultimately the size of a pinhead. Allow any residual milk solids to settle to the bottom of the pan.
• Carefully pour off the pure, clear, oily butterfat into a holding container, leaving all solids behind. (At this point, you can pass it through a tea strainer or other fine-mesh strainer just to be sure it's completely clear.)
• Allow the clarified butter to cool to room temperature, cover, and refrigerate until ready to use. Reprinted with permission from Geoffrey Zakarian's Town/Country (Clarkson Potter, 2006) Also try this Town/Country recipe: Carpaccio of Sea Scallops With Sherry Vinegar-Honey Emulsion

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

Steps:

• Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
• Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
• Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
• To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.

APPETIZER OF PAN-SEARED NANTUCKET BAY SCALLOPS

Steps:

• Step One: The Brussels Sprouts Cut bottoms of sprouts off and remove individual leaves. Add a small amount of olive oil to a sauté pan and heat until smoking hot. Add and sauté together: * sprout leaves * shallot * garlic * salt and pepper to taste Sauté until leaves begin to wilt, and then add the sherry vinegar. Set aside and keep warm. Step Two: The Scallops Remove the abductor muscle and check for sand. Do not rinse. Add a small amount of olive oil to a non-stick sauté pan, and heat until smoking hot. Add scallops. Do not overcrowd pan or move scallops. Season with salt and pepper and brown on each side for 40 seconds. Step Three: Plating Arrange sprout leaves in the center of a large plate. Place 1/4 scallops on and around the sprouts. Drizzle basil and truffle oils over entire plate. Serve immediately.

NANTUCKET BAY SCALLOPS WITH PASSION FRUIT

Steps:

• Combine all ingredients except scallops in glass bowl.
• Spoon over freshly shucked scallops on the half shell.
• Serve on crushed ice on half shell.