Bay Scallops With Smoked Salmon And Balsamic Vinegar Sauce Recipes

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE

Steps:

• In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.

SMOKED SEA SCALLOPS WITH BALSAMIC GLAZE ON SAUTEED SPINACH WITH PANCETTA

Steps:

• Marinate scallops:
• Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
• Smoke scallops:
• Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put drip tray on top of chips and put a lightly oiled rack in tray. Season scallops lightly with salt and pepper and put on rack. Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Reduce heat to low, slide cover on, and smoke scallops 15 minutes. Remove smoker from heat (scallops will be partially cooked).
• Make balsamic glaze:
• Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
• Sauté scallops:
• Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
• Serve scallops on sautéed spinach, drizzled with balsamic glaze.

SCALLOPS WITH BALSAMIC VINEGAR AND BASIL

Steps:

• Melt butter in medium saucepan over high heat.
• Add shallot and garlic and cook, stirring frequently, until softened, about 2 minutes.
• Add scallops and basil; cook, stirring constantly, 2 minutes.
• Add vinegar and heat, stirring constantly, 2-3 minutes.
• Season with salt and pepper. Serve hot.

BAY SCALLOPS WITH BALSAMIC AND BASIL

Steps:

• In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
• Add scallops and basil to the skillet and saute for about 2 minutes.
• Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
• Serve immediately over fine noodles or rice.