Nantucket Bay Scallops With Passion Fruit Recipes

NANTUCKET BAY SCALLOPS WITH PASSION FRUIT

Nantucket Bay Scallops With Passion Fruit image

Provided by Trip Gabriel

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 dozen Nantucket bay scallops
1/2 cup passion fruit purée
2 teaspoons extra virgin olive oil
1 red jalapeño peppers julienned
12 cilantro leaves, chopped
Freshly ground black pepper to taste

Steps:

Combine all ingredients except scallops in glass bowl.
Spoon over freshly shucked scallops on the half shell.
Serve on crushed ice on half shell.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 1 gram, Sodium 589 milligrams, Sugar 0 grams, TransFat 0 grams

NANTUCKET BAY SCALLOPS CRUDO

Nantucket Bay Scallops Crudo image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound Nantucket Bay scallops
1/2 lemon, juiced
Pinch coarse sea salt
2 turns fresh black pepper
4 tablespoons extra-virgin olive oil, from Ocane, preferably
2 sprigs fresh cleaned chervil

Steps:

Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 3/4 pounds Nantucket Bay scallops
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons lemon zest
1/2 cup tequila
2 teaspoons hot pepper sauce
2 tablespoons honey
1 red bell pepper, minced
1 serrano pepper, minced
1/2 cup lime juice
1/2 cup extra-virgin olive oil
6 tablespoons roughly chopped mint
8 tablespoons roughly chopped cilantro
Salt and freshly ground black pepper
Scallop shells
Fleur de Sel (sea salt)
Seaweed
Lime wedges

Steps:

Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Cheesy Bay Scallop Puff Pastry Shells image

Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.

Provided by lutzflcat

Categories Appetizers and Snacks Pastries

Time 35m

Yield 5

Number Of Ingredients 14

Ingredients

5 puff pastry shells (such as Pepperidge Farm®)
2 tablespoons butter, divided
12 ounces bay scallops
⅓ cup sliced mushrooms
1 tablespoon minced shallots
½ cup half-and-half
1 tablespoon all-purpose flour
2 tablespoons dry white wine
1 tablespoon dry sherry
½ teaspoon lemon juice
½ teaspoon Dijon mustard
¼ cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon
ground black pepper to taste

Steps:

Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
Bake in the preheated oven until golden brown, about 20 minutes.
While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g

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