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
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
Categories Fruit Nut Shellfish Appetizer Sauté Quick & Easy Almond Scallop Fall Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
SCALLOP APPETIZER
Make and share this Scallop Appetizer recipe from Food.com.
Provided by cookalot 2
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut scallops into fourths, unless small
- then leave whole.
- Simmer 4-5 min in salted water.
- Drain and place in in jar while hot with the french dressing and garlic.
- Marinate and chill for several hours.
- Serve with toothpicks as an unusual appetizer.
Nutrition Facts : Calories 193.1, Fat 14.4, SaturatedFat 1.8, Cholesterol 18.8, Sodium 352.8, Carbohydrate 6.3, Sugar 5, Protein 9.8
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