PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE BLANC
Steps:
- For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
- Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
- For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
- Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.
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.
SEARED SCALLOPS WITH GARLIC BEURRE BLANC
When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
- Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
- Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
SCALLOPS AND MANGO SKEWERS
Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they're opaque all the way through.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, seafood, vegetables, appetizer, main course
Time 15m
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Thread the scallops through their equators onto metal or soaked wooden skewers, alternating them with mango, red bell pepper and onion. Brush with oil and season with salt and pepper.
- Grill skewers until browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
- Sprinkle with cilantro and serve with lime wedges.
SPICY MANGO SCALLOPS
This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE
Categories Sauté Valentine's Day Quick & Easy Vinegar Scallop Chive Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
- Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.
GRILLED SCALLOPS WITH CORIANDER BUTTER SAUCE
Categories Herb Onion Low/No Sugar Scallop Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
- Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.
COQUILLE ST. JACQUES (SCALLOPS WITH BEURRE BLANC)
I either buy fresh scallops, or the frozen sea scallops from Trader Joe's. They thaw fast enough that I can easily make this on a weeknight. I'm told some folks have problems with the sauce "breaking" if you are not careful whisking in the butter and keeping the sauce from getting too hot, but I have not. I usually serve this dish with rice and steamed spinach; the sauce goes well over just about anything. The chives are good, but I prefer the tarragon. My husband and I find that we can easily eat 1/2 lb of scallops.
Provided by TigerJo
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 752.7, Fat 61.6, SaturatedFat 31.3, Cholesterol 197.6, Sodium 378.3, Carbohydrate 8.8, Fiber 0.3, Sugar 0.1, Protein 39.9
MANGO BEURRE BLANC WITH GRILLED SCALLOPS
Number Of Ingredients 6
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.
Nutrition Facts : Nutritional Facts Serves
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