Sauteed Peconic Bay Scallops For Valentines Day At Grand Central Oyster Bar Recipes

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SAUTEED PECONIC BAY SCALLOPS FOR VALENTINE'S DAY AT GRAND CENTRAL OYSTER BAR

SAUTEED PECONIC BAY SCALLOPS FOR VALENTINE'S DAY AT GRAND CENTRAL OYSTER BAR image

Categories Shellfish

Yield 4

Number Of Ingredients 8

Ingredients

24 ounces fresh Peconic or Nantucket Bay Scallops
1 tablespoon all purpose flour
1 tablespoon Canola oil
2 lemons, sectioned and seeds removed
4 ounces salt butter, cut into cubes
ÃÂÃÂ¼ cup non-pareil capers, liquid drained
2 tablespoons chopped flat leaf parsley
Salt and ground black pepper to taste

Steps:

In a large sautÃÂÃÂ© pan, heat pan to almost smoking temperature. Place bay scallops in flat plate or pan. Lightly sprinkle with the flour and season with salt and pepper. When pan is hot, add oil and wait 1 minute. Add bay scallops, arrange so they are single layered in pan. Do not move too much, letting the scallops caramelize and brown. After about 2 minutes, stir gently, attempting to flip them over. Let brown on the other side and cook only about 3-4 minutes total. Remove bay scallops and split between 4 warm plates. In the same pan, wipe out excess oil and any burnt pieces. Melt the butter in the pan, swirling continuously. Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley. Immediately pour the Grenobloise garnish over the bay scallops and serve.

PECONIC BAY SCALLOPS IN A LIGHT BROTH

Peconic Bay Scallops In a Light Broth image

Provided by Nancy Arum

Categories dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds Peconic Bay scallops
1 medium-sized carrot
1 leek
1 stalk celery
1 stalk fennel (optional)
1 teaspoon shallots, finely chopped
1 tablespoon parsley, chopped (reserve stems)
1 teaspoon white peppercorns
1 tablespoon fresh basil, chopped (if available)
16 ounces light chicken stock
4 ounces heavy cream
2 ounces dry white vermouth

Steps:

Wash and trim any muscle clinging to the scallops.
Peel and finely julienne the vegetables. Do not discard trimmings.
Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns. Add the light chicken stock and cook until you have reduced it to half. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.
In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth. Cover and steam. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer. Add chopped parsley and basil and serve in a deep soup bowl or casserole.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 7 grams, Sodium 864 milligrams, Sugar 4 grams, TransFat 0 grams

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