Broiled Scallops With Chanterelles Recipes

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BROILED SCALLOPS WITH CHANTERELLES



Broiled Scallops with Chanterelles image

When I first saw this dish, it made my mouth water! I just had to try it!

Provided by maggie

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
½ pound chanterelle mushrooms
7 tablespoons butter
1 tomato - peeled, seeded, and chopped
2 tablespoons balsamic vinegar
1 pound scallops

Steps:

  • Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
  • Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

Nutrition Facts : Calories 241 calories, Carbohydrate 3.8 g, Cholesterol 77.1 mg, Fat 18.2 g, Fiber 0.7 g, Protein 14.9 g, SaturatedFat 11 g, Sodium 289.9 mg, Sugar 1.8 g

BROILED SCALLOPS



Broiled Scallops image

Make and share this Broiled Scallops recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 21m

Yield 10 scallops, 2 serving(s)

Number Of Ingredients 8

10 scallops
1 tablespoon unsalted butter or 1 tablespoon margarine
1 tablespoon olive oil
1 dash garlic powder
1 dash onion powder
1 dash paprika
chives
parsley

Steps:

  • Put the scallops onto a container for the broiler.
  • Add butter/margarine and olive oil.
  • Sprinkle spices onto the scallops.
  • Place a few inches away from broiler fire.
  • Broil for 12 minutes.
  • Turn the scallops over and broil for another 4 minutes.
  • Serve as an appetizer or as part of a main course.

BROILED SCALLOPS



Broiled Scallops image

My husband thinks these scallops are better than any we have found in any restaurant.

Provided by Gail New

Categories     Seafood     Shellfish     Scallops

Time 13m

Yield 3

Number Of Ingredients 4

1 ½ pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice

Steps:

  • Turn broiler on.
  • Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
  • Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.8 g, Cholesterol 95.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 5 g, Sodium 2232.2 mg, Sugar 0.2 g

BROILED SCALLOPS



Broiled Scallops image

These quick scallops are perfect for two. They look as if they were prepared in a fancy restaurant. -Susan Coryell, Huddleston, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 green onions, sliced
1 garlic clove, minced
2 teaspoons olive oil
12 ounces sea scallops
2 teaspoons minced fresh parsley
1 teaspoon finely chopped fresh basil
1/4 cup vermouth or chicken broth
1/8 teaspoon salt
1/8 teaspoon white pepper
1/3 cup soft bread crumbs
2 teaspoons butter

Steps:

  • In a nonstick skillet, saute onions and garlic in oil until tender. Add the scallops, parsley and basil; cook and stir over medium heat until scallops are firm and opaque. Add the vermouth or broth, salt and pepper; cook, uncovered, over medium-low heat for 1 minute., Divide mixture evenly between 2 ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from heat until scallops are firm and opaque and bread crumbs are golden brown.

Nutrition Facts : Calories 296 calories, Fat 10g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 506mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic exchanges

PARMESAN CRUSTED BROILED SCALLOPS



Parmesan Crusted Broiled Scallops image

Make and share this Parmesan Crusted Broiled Scallops recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup finely crushed onion flavoured melba toast, about 9
1 tablespoon grated parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
1 1/2 lbs sea scallops
1 tablespoon butter, melted
lemon wedge

Steps:

  • Place the broiler pan on the second rack position to keep the scallops from burning.
  • Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
  • Brush scallops with butter.
  • Add scallops to bag, seal and shake to coat.
  • Place scallops on a broiler pan coated with cooking spray.
  • Broil 10 minutes or until done.
  • Serve with lemon wedges.

SLICED BROILED SCALLOPS ON THE HALF SHELL WITH BEURRE BLANC



Sliced Broiled Scallops on the Half Shell with Beurre Blanc image

If you're serving these sweet and tender scallops as a main course, mashed potatoes and steamed spinach make excellent accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter
2 shallots, finely chopped (about 3 tablespoons)
3/4 cup good-quality dry white wine
18 fresh sea scallops, tough muscles removed
6 scallop shells (each about 4 1/2 inches)
1/2 teaspoon coarse salt
1/2 teaspoon white peppercorns, crushed with the flat side of a chef's knife or the bottom of a skillet
1 lemon, peeled and cut into wedges

Steps:

  • Preheat broiler. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in shallots, and cook 20 seconds. Add wine, and simmer until it has been reduced to 1/2 cup, about 10 minutes. Add scallops; cover, and cook 1 minute. Using a slotted spoon, transfer scallops to a cutting board. Pour poaching liquid though a sieve into a bowl.
  • Cut each scallop crosswise into 2 or 3 slices, cutting almost but not completely through. Fan open, and divide among shells. Transfer to a rimmed baking sheet, and spoon 1 tablespoon poaching liquid over each shell. Sprinkle with salt, and dot with remaining tablespoon butter. Broil until just bubbling, 1 to 2 minutes. Sprinkle with peppercorns, and serve with lemon wedges.

VEAL SCALLOPS, WITH CHANTERELLES



Veal Scallops, With Chanterelles image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 large veal scallops (about 1 pound total weight)
Flour for dredging
2 tablespoons unsalted butter
1 clove garlic, minced
1/2 pound chanterelles
3 tablespoons creme fraiche
2 tablespoons fresh tarragon (if available)

Steps:

  • Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
  • Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute. Add the veal (in two batches if necessary) and brown very lightly on each side. (The veal must not overcook - it should be pink in the middle.) Remove and keep warm.
  • Briskly rinse the chanterelles under cold running water, making sure you remove all the grit. Slice any large ones. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes. Add the creme fraiche and tarragon. Season with salt and pepper. Cook another five minutes.
  • Return the scallops to the pan, heat through, correct seasoning and serve.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 110 milligrams, Sugar 1 gram, TransFat 0 grams

BROILED SCALLOPS WITH CHANTERELLES



Broiled Scallops with Chanterelles image

When I first saw this dish, it made my mouth water! I just had to try it!

Provided by maggie

Categories     Scallop Recipes

Time 30m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
½ pound chanterelle mushrooms
7 tablespoons butter
1 tomato - peeled, seeded, and chopped
2 tablespoons balsamic vinegar
1 pound scallops

Steps:

  • Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
  • Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

Nutrition Facts : Calories 241 calories, Carbohydrate 3.8 g, Cholesterol 77.1 mg, Fat 18.2 g, Fiber 0.7 g, Protein 14.9 g, SaturatedFat 11 g, Sodium 289.9 mg, Sugar 1.8 g

TAYLOR BAY SCALLOPS WITH CHANTERELLES, SHERRY, AND PARSLEY BREADCRUMBS



Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs image

Taylor Bay Scallops are named for fisherman Rod Taylor, who farm-raises them and harvests them by hand in the icy waters off Cape Cod. Unlike diver scallops, which are larger and have a meaty texture, the small, delicate Taylor Bays are sold live in their beautiful pink shells. Their size and sweetness make them perfect for steaming, which releases the juices trapped in the scallop shells, giving an oceany, scallopy flavor to the broth.

Number Of Ingredients 12

1 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
3 tablespoons chopped flat-leaf parsley
8 tablespoons (1 stick) unsalted butter
3/4 pound chanterelle mushrooms, cleaned
2 teaspoons thyme leaves
1 cup sliced young onions
48 Taylor Bay Scallops (3 pounds in the shell) (see Sources)
1 cup Amontillado sherry
1 cup vegetable, mushroom, or chicken stock
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375°F.
  • Toss the breadcrumbs with the olive oil and 1 tablespoon chopped parsley. Spread on a baking sheet, and toast 8 to 10 minutes, stirring often, until they're golden brown and crispy.
  • Heat two large sauté pans or Dutch ovens over high heat for 2 minutes. Add 3 tablespoons butter to each pan, and when it foams, add half the chanterelles, half the thyme, 1 teaspoon salt, and a pinch of pepper to each pan. Sauté the mushrooms, stirring occasionally with a wooden spoon, 6 to 8 minutes, until they're tender and start to crisp slightly.
  • Turn the heat down to medium and add 1 tablespoon butter to each pan. Divide the spring onions between the pans, season them lightly with salt and pepper, and cook 2 to 3 minutes, stirring often, until translucent.
  • Divide the scallops between the two pans, and toss to coat them with the mushrooms and onions. After 2 minutes, add half the sherry to each pan, and let reduce 20 seconds. Add half the stock to each pan, turn the heat back up to high, cover, and let the scallops steam open, about 5 minutes. When they have opened, add the cream, stir to incorporate, and turn off the heat. Taste the broth for seasoning and discard any unopened scallops. Toss in the remaining 2 tablespoons sliced parsley, and transfer to a large warm shallow bowl. Scatter the breadcrumbs over the top.
  • You can toast the breadcrumbs, slice your onions and herbs, and clean the chanterelles and scallops ahead of time, but most of the work for this dish is done at the last minute. It goes very quickly and isn't too complicated. To cook this many scallops, use two pans, preferably cooking both batches at the same time. (The scallops taste best right after they open.)

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