Bay Scallops In Puff Pastry With Lobster Cream Sauce Recipes

SCALLOPS IN PASTRY WITH LOBSTER SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
• Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
• Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
• Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

SEARED SEA SCALLOPS IN BEURRE BLANC WITH BABY SPRING VEGETABLES IN PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F.
• Begin by baking the puff pastry "cups". Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a "cup". Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the "tops" of the "cups" and lay bases out on plates.
• While the "cups" are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
• Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.
• Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
• Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
• To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
• Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
• Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.

FETTUCCINE WITH BAY SCALLOPS IN CREAM SAUCE

Steps:

• Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
• Reduce heat to very low.
• Whisk in butter.
• Season with salt and pepper and cayenne pepper; add chives.
• Set aside and keep warm.
• Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
• Remove scallops from steamer and set aside.
• Meanwhile, cook pasta until al dente. Drain; return to pan.
• Add warm lemon-chive sauce and scallops; toss to coat.
• Serve immediately.