Maine Sea Scallops In Black Tie Recipe 385

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AWESOME BAKED SEA SCALLOPS



Awesome Baked Sea Scallops image

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

Provided by Christine Laliberte

Categories     Seafood     Shellfish     Scallops

Time 24m

Yield 4

Number Of Ingredients 10

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1 lemon wedges for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
  • In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
  • Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g

BLACKENED SEA SCALLOPS



Blackened Sea Scallops image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
  • It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
  • Mix well. Store in glass or plastic container with lid.

MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE



Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

4 large Belgian endives
2 cups water
1 teaspoon sugar
1/2 lemon, juiced
2 teaspoons olive oil
12 large Maine sea scallops
Salt and pepper
4 ounces unsalted butter
2 teaspoons balsamic vinegar
1 teaspoon chopped Italian parsley
2 teaspoons diced tomatoes
1 teaspoon chopped shallots

Steps:

  • Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
  • Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
  • In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
  • On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.

BAKED MAINE SCALLOPS



Baked Maine Scallops image

I remember the day that my husband, who used to do some diving, went to the coast and proceeded to dive for scallops. He brought them home and I fixed them. Delicious!! One minute they were in the ocean and one and one-half hours later they were on the table. Can't get much fresher than that.

Provided by Mimi in Maine

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb of maine scallops
3/4 cup seasoned bread crumbs (I use Italian)
1/2 cup melted butter
1 minced garlic clove (optional)
1 tablespoon lemon juice
salt and pepper

Steps:

  • Rinse scallops in cold water; shake off excess.
  • Coat with the bread crumbs and place scallops in a buttered casserole dish in a single layer.
  • Season with lemon juice, salt, and pepper.
  • Combine the butter and garlic in a small saucepan and stir over low heat till butter is melted and garlic is soft.
  • Pour over scallops.
  • Bake at 375 for 15-20 minutes or till scallops are cooked through.

Nutrition Facts : Calories 390.6, Fat 25.1, SaturatedFat 15, Cholesterol 98.8, Sodium 742.3, Carbohydrate 18.4, Fiber 1.1, Sugar 1.4, Protein 22.5

SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA



Sea Scallops Sauteed With Mushrooms & Pasta image

My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time.

Provided by Jenniegal

Categories     < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

1 lb sea scallops, quartered (about 10 large)
8 ounces pasta (about 3 cups cooked al dente)
3 ounces fresh mushrooms (about 8 medium sliced)
3 tablespoons butter
3 garlic cloves
1/3 cup white wine
3 tablespoons fresh lemon juice
1 teaspoon sea salt, freshly ground

Steps:

  • rinse scallops & drain.
  • melt 2 Tbsp butter in large non-stick skillet.
  • add 1 clove pressed garlic & scallops.
  • cook over medium heat about 6 - 8 minutes, stirring often.
  • remove scallops and set aside leaving juice in pan.
  • Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
  • Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
  • Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
  • Stir & serve.

Nutrition Facts : Calories 553.6, Fat 13.9, SaturatedFat 7.6, Cholesterol 80.5, Sodium 1108.3, Carbohydrate 64.3, Fiber 2.9, Sugar 2.5, Protein 36.7

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