Bay Scallop Aguachile Recipes

BAY SCALLOPS PROVENçAL

Bay Scallops Provençal image

Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.

Provided by Florence Fabricant

Categories easy, quick, weekday, appetizer

Time 20m

Yield 2 to 3 main-course servings

Number Of Ingredients 13

Ingredients

1 pound fresh bay scallops
3 tablespoons flour
Salt and pepper
pepper
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 plum tomatoes, finely chopped
Juice of 1/2 lemon
1/3 cup dry white wine
1 1/2 tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley
Toasted baguette slices, for serving

Steps:

Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams

BAY SCALLOP AGUACHILE

Bay Scallop Aguachile image

Adapted from John Martinez, Super Linda, Manhattan

Provided by Jeff Gordinier

Categories dinner, quick, appetizer

Time 30m

Yield 4 servings or 8 appetizer servings

Number Of Ingredients 12

Ingredients

5 serrano chiles, stemmed and seeded
3/4 cup lime juice, strained
1/2 teaspoon salt
1 pound bay scallops, cut in half, or sea scallops, sliced into thin discs
1 English cucumber, trimmed and thinly sliced
6 to 8 large red radishes, trimmed and thinly sliced
2 large ripe avocados
Sea salt
2 small red onions, peeled, very thinly sliced, rinsed in cold water for 1 minute and dried
4 tablespoons best-quality olive oil, or as needed
1/4 cup finely chopped cilantro
6 to 8 pequin chiles, toasted and finely ground, or 1 teaspoon ground chipotle chiles Saltines or tortilla chips, for serving

Steps:

Place 3 serrano chiles, the lime juice and the salt in a blender and blend on high until smooth. Refrigerate.
If necessary, remove connective muscle from the scallops and gently rinse under cold water. Place on a plate lined with paper towels and refrigerate. On each of four or eight serving plates, arrange cucumber slices around the edge and overlap radish slices inside that ring. Peel and pit the avocados, quarter them, then slice thinly and arrange on each plate inside the radish slices.
In a bowl, dress the scallops with the chile mixture and marinate for 5 minutes. Season the avocado, radish and cucumber with salt. Arrange the scallops over the avocado, and spoon the chile mixture on top. Slice the 2 remaining serrano chiles crosswise. Sprinkle serranos and onions over the plate and drizzle with good olive oil. Sprinkle with the chopped cilantro and garnish with a sprinkling of ground toasted pequin chiles. Serve with saltine crackers or tortilla chips.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1006 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

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.

AGUACHILE

Aguachile image

I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 ¼ cups fresh squeezed lime juice
4 fresh serrano chiles
⅓ cup chopped fresh cilantro
1 ½ teaspoons salt, divided, or to taste
1 pound large shrimp - peeled, deveined and butterflied
1 small red onion, thinly sliced
1 avocado - peeled, pitted, and sliced
1 cucumber, sliced

Steps:

Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
Divide shrimp onto 2 shallow plates.
Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 33 g, Cholesterol 345 mg, Fat 19.1 g, Fiber 9.3 g, Protein 50.4 g, SaturatedFat 3 g, Sodium 2099.1 mg, Sugar 7.6 g

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