GRATINE OF SAUTEED SCALLOPS PROVENCAL
Make and share this Gratine of Sauteed Scallops Provencal recipe from Food.com.
Provided by Bev I Am
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dry scallops and spread on a piece of wax paper.
- Toss with a sprinkling of salt and pepper.
- The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
- Set a 10- to 12-inch nonstick frying pan over high heat.
- Add clarified butter or oil; when hot, add scallops.
- Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
- Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
- Taste and correct the seasoning.
- (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
- Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
- Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
- Serve immediately.
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.
BASIL PAN-SEARED SCALLOPS OVER PASTA
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.
Provided by Grace
Categories Seafood Shellfish Scallops
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
- Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
- Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
- In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
- Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g
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