Crispy Scallops With Fresh Water Chestnuts Recipes

CRISPY SCALLOPS WITH TARRAGON CREAM

Steps:

• In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

CHOWDER OF SCALLOPS, CELERIAC, AND POTATO WITH CARAMELIZED PEAR AND ROASTED, CRUSHED CHESTNUTS

Steps:

• In a large stockpot, melt the butter over medium heat. Add onions and garlic and saute until softened, but not browned. Add the wine and continue cooking until volume is reduced by half. Add the celery root and potatoes. Cover with stock or water by 1-inch. Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender. Using an immersion blender, puree the vegetables until very smooth. Add the cream and return to a simmer. Stir constantly; at this point the soup can burn easily. Season with salt, white pepper, and lemon juice, to taste.
• Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender and then strain and set aside.
• Heat the oil in a large skillet over high heat. Add scallops and sear until golden brown on both sides. Remove scallops from skillet and set aside. Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup. Add the scallops into the soup and keep warm over low heat.
• Meanwhile, in another large skillet, melt the butter over medium heat. Add pears and chestnuts and saute until just beginning to brown. Season with nutmeg, to taste. Set aside.
• Divide the diced, cooked potato and celery root evenly among soup bowls. Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese. Serve with crusty bread or toast.

SCALLOPS WITH BACON AND WATER CHESTNUTS

Steps:

• Wrap each piece of bacon around a scallop half and water chestnut half, and skewer them, allowing 4 bacon-wrapped portions per stick.
• Preheat the broiler. Broil the scallops for 3-4 minutes, turning over once.
• Meanwhile, make the saffron butter. In a small, heavy-based frying pan heat together the butter, lemon, vinegar, saffron and white wine. Mix in the anchovy essence and season with salt and freshly ground pepper.
• Divide the salad leaves among 4 serving plates and top each plate with a freshly cooked skewer of scallops. Drizzle the saffron butter over the scallops, sprinkle with chives and serve at once.

MAPLE BACON WRAPPED SCALLOPS W/ WATER CHESTNUTS

Steps:

• Marinate waterchestnut in maple syrup and soy sauce for 3 hours or longer.
• Cut scallops in half along their"equators".
• Place scallop half on a half slice of bacon.
• Top with one waterchestnut.
• Bring bacon ends up over and secure with toothpick.
• Tip the scallops on their sides on a baking sheet.
• Broil 3 minutes.
• Tip scallops upright and broil until done (about three more minutes.).