SCALLOP GRATIN WITH SCALLIONS
Scallops with cheese? In this case, yes. My mother makes this as a holiday staple and I can still remember the first time I ate it as a kid. She ran out of the kitchen with the large scallop shells, sizzling, filled with this recipe. These are delicious, and the portion so small that it leaves you wanting more. Be warned: People may leave the table, shells in hand, and go somewhere and lick the crust of bread crumbs and leftover sauce from the shells in private. I also recommend some bread for sopping up the juices.
Provided by Alex Guarnaschelli
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler.
- Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs. Use a rubber spatula to mix them until they form a paste. Stir in the Gruyere and Parmesan cheeses. Mix in the thyme, salt, and pepper.
- Cook the scallops: Heat a large skillet over high heat and add the canola oil. Season the scallops with salt and pepper. When the oil begins to smoke lightly, add them to the pan. Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
- Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper. Cook over medium heat until translucent, 2 to 3 minutes. Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes. Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes. Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes. Do not boil vigorously or the mixture risks separating. Taste for seasoning. Stir the scallops, lemon juice, and scallions. Remove the pan from the heat.
- Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired). Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes. The time may be slightly longer or shorter depending on how quickly the top browns. Watch carefully! Serve immediately.
GG'S BAKED SCALLOPS
How can you go wrong with scallops, seasoned bread crumbs, I prefer Italian croutons, crushed, garlic and fresh grated Parmesan cheese. UMMMM
Provided by Gloria 15x
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion and garlic powder, paprika, parsley, garlic and Parmesan cheese.
- Sprinkle this mixture over the scallops.
- Bake in the oven until scallops are firm, and bread crumb mixture is lightly browned,about 15 minutes.
GRAND MARNIER® SCALLOPS APPETIZER WITH FOIS GRAS
"Sinfully delicious" is the most often comment I've received about this dish.
Provided by Linda Loves Food
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
- Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
- Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
- Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
- Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
- To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 16.3 g, Cholesterol 56.8 mg, Fat 9.6 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 236.4 mg, Sugar 11.8 g
GG'S SCALLOPS FENTON
This is for bay scallops but I'm sure it would be just as good with sea scallops. Give it a try. It es a very elegant dish, but simple to make.
Provided by Gloria 15x
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring wine and lemon juice to a boil and add scallops, mushrooms and green pepper.
- Simmer just until scallops are tender. DON'T overcook.
- Drain and reserve liquid.
- Melt butter in saucepan andblend salt, pepper and flour until smooth and bubbly.
- Gradually stir in reserved liquid and cook until thickened.
- Add Swiss cheese and 1/2 cupRomano and stir over very low heat until blended.
- Remove from heat and fold in whipped cream.
- Stir in scallop mixture and divide between eight individual buttered scallop shells.
- Sprinkle with remaining Romano, dot with butter and sprinkle with paprika.
- Broil until golden brown.
Nutrition Facts : Calories 405.3, Fat 24, SaturatedFat 14.7, Cholesterol 116.3, Sodium 982.7, Carbohydrate 13, Fiber 0.7, Sugar 1.8, Protein 26.6
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