Bay Scallop Primavera Recipes

SCALLOPS PRIMAVERA

Steps:

• If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
• Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.

GARLIC BUTTER SCALLOPS

Steps:

• Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
• Place them on a paper towel-lined cutting board and pat them dry with paper towels.
• Season well all sides of the scallops with coarse salt and set aside.
• Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it's a sign that it's properly heated.
• Add the scallops in a single layer. Please, don't over crowd the skillet and if it's necessary, work in batches.
• Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
• Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!

BAY SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

BAY SCALLOP STIR-FRY

Steps:

• In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
• In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
• Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

MUSHROOM SCALLOP PRIMAVERA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in 1 tablespoon oil and 1 tablespoon butter in batches until tender; remove and keep warm. In the same skillet, saute zucchini and peas in 1 tablespoon oil until crisp-tender; remove and set aside., Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. In the same skillet, heat remaining oil over medium-high heat. Add scallops; cook for 1-2 minutes on each side or until golden brown and firm. Remove and keep warm., Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, zest, and remaining salt and pepper; heat through. Serve with scallops.

BAY SCALLOPS PROVENçAL

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.

BAY SCALLOP PRIMAVERA

Steps:

• In a large pan, heat half the oil.
• Add the onions and saute until just translucent but still crisp.
• Add the peppers, broccoli and garlic, cover and simmer for about three minutes.
• Remove the mixture from the heat, stir in the Italian Seasoning and set aside.
• Stir the pasta into the boiling water.
• When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done.
• Drain the cooked pasta and put it in a large pasta bowl.
• Check that the scallops are cooked through and stir the mixture with the pasta, tossing well.
• A great side for this is a good garlic bread---.

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.

BAY SCALLOPS PROVENCAL

Steps:

• Heat the oil in a heavy skillet over medium heat. Add the onion and fennel and saute until it has softened and is just beginning to color. Stir in the garlic, saute until it barely turns gold, then add the tomatoes and wine.
• Season with salt and pepper, hot pepper flakes and thyme. Lower the heat to a slow simmer and cook 15 to 20 minutes, until the tomatoes have lost their raw taste and the sauce is smooth. If the sauce thickens too much, add a little additional wine.
• Increase the heat to medium, add the scallops and cook, stirring occasionally, until they are just barely cooked through, three to five minutes. The surface of the scallops will show some cracking. If the sauce has reduced too much, add a little more wine.
• Check seasonings, transfer to a serving dish or four plates and serve sprinkled with parsley.

SCALLOP OR TILAPIA GRATIN

Steps:

• Make the compound butter:.
• Place the butter in a medium size bowl (or in a small food processor) to use with an electric mixer. Add the garlic, shallot, parsley, lemon juice, Sambuca, salt and pepper and mix until combined. With the mixer on low speed, add the olive oil in a slow drizzle, mixing until well combined. It should have a mayonnaise-like consistency. Stir 1/2 cup of panko crumbs into the butter mixture and set aside.
• If using scallops instead of tilapia, remove the small muscle from each scallop with a sharp knife.
• Preheat oven to 425°F.
• Using 6 individual heat-proof dishes or a 9 x 13 glass pan, place 1 Tbsp wine in each dish (or all 6 Tbsp in the single pan).
• Pat the scallops or fish dry with a paper towel and divide among the dishes or spread out in the single dish.
• Spoon the compound butter over the scallops or fish, using your fingers to spread it out somewhat. On fish fillets, spread butter over fillets, leaving about 1/2" around the edges.
• Sprinkle the remaining panko crumbs over the scallops or fish, coating lightly.
• Bake 10-12 minutes at 425 F, then turn oven to Broil and cook another 2-3 minutes, keeping an eye on the top to ensure it browns evenly. Rotate in oven if necessary.
• Serve hot, while top is nicely crispy. Garnish with additional parsley and a squirt of lemon if desired.