Mango Beurre Blanc With Grilled Scallops Recipes

GRILLED SCALLOPS APPLE CIDER BEURRE BLANC

Steps:

• Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter.
• Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown.
• Place apple slices on plate. Place scallops on apples and pour sauce over the top.

MANGO BEURRE BLANC WITH GRILLED SCALLOPS

Steps:

• Heat a grill set up for direct grilling until hot brush the grill rack with oil.Puree the salsa until smooth in a blender or food processor. Boil the wine in a medium skillet over high heat until reduced by half. Add the salsa and heat to boiling. Reduce the heat to a simmer stir in the butter until melted and incorporated into the sauce. Season with salt and pepper and keep warm.Remove any short, hard strips from the short edge of the scallops. Pat the scallops dry with paper towels, and season with salt and pepper. Coat with oil and grill until the scallops are resilient and browned on both sides, about 2 minutes per side. Serve the scallops topped with sauce.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SPICY MANGO SCALLOPS

Steps:

• Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

COQUILLE ST. JACQUES (SCALLOPS WITH BEURRE BLANC)

Steps:

• Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
• In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt and pepper to taste; Cover and keep warm in pan of hot water.
• Drain scallops and pat dry.
• Season scallops with salt and pepper; Heat 1 T butter and 1 T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture.
• Serve scallops with beurre blanc.