Scallop Pancakes Scallops A La Pepin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICED SEARED SCALLOPS WITH POTATO-PEAR PANCAKE AND CHAMPAGNE BEURRE BLANC



Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc image

Provided by Brianna Jenkins

Categories     appetizer

Time 50m

Yield 6 servings, as an appetizer

Number Of Ingredients 24

2 potatoes, grated
1 pear, peeled and diced
1 sprig fresh rosemary, leaves chopped
1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom
1 egg
Pinch kosher salt and freshly ground black pepper
Pinch kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 scallops, cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 teaspoons curry powder
2 tablespoons olive oil
1 shallot, finely chopped
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup champagne vinegar
1 cup Champagne or sparkling wine
1/2 cup heavy cream
1 1/2 sticks butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Potato cake: Squeeze the water out of potatoes with paper towels. In a large bowl combine add the potatoes and remaining ingredients, except the oil. Heat the olive oil in a large saute pan over medium-high heat. Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes. Cook until the potatoes are crisp and golden, about 4 minutes on each side. Remove to paper towel-lined plate and sprinkle with salt.
  • Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder. Heat the oil over high heat in a large saute pan. Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side. Scallops should be opaque in the center and slightly firm.
  • Beurre blanc: In a medium saucepan over medium heat, combine the shallots, thyme, bay leaf, peppercorns, vinegar and Champagne and cooked until reduced to 1 tablespoon. Strain the liquid and discard the solids. Add the cream and simmer until reduced by half. Cut the butter into cubes and whisk it into the vinegar reduction in thirds. Season with salt and pepper, to taste, and stir in the lemon juice.
  • To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce.

SCALLOPS A LA PLANCHA



Scallops A La Plancha image

Provided by Mark Bittman

Categories     dinner, easy, quick, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds big sea scallops
1 clove garlic, peeled and lightly crushed
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
Minced fresh parsley for garnish

Steps:

  • Toss scallops and garlic on a plate, and drizzle with oil and vinegar; sprinkle with salt and pepper, and turn over a couple of times. Go about your business for five minutes.
  • Put a large skillet, preferably nonstick, over high heat. When the skillet smokes - this will take a couple of minutes - drain the scallops and add to the pan a few at a time. By the time you have added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center, about 2 minutes a side.
  • Serve, drizzled with the juices from the plate and garnished with the parsley.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 0 grams, TransFat 0 grams

SCALLOPS A LA PEKING HOUSE



Scallops a la Peking House image

Scallops with an Asian twist! This dish is great served over a bed of steamed rice.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon cornstarch
¼ cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 ½ pounds scallops
1 cup clam juice
½ teaspoon salt
¼ teaspoon ground cayenne pepper
½ teaspoon ground ginger
⅓ (8 ounce) can sliced water chestnuts

Steps:

  • In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
  • In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
  • Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
  • Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
  • Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 9.4 g, Cholesterol 58 mg, Fat 14.9 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 2.4 g, Sodium 697.5 mg, Sugar 0.8 g

CREOLE SCALLOP CAKES



Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

E-Z SCALLOPED SCALLOPS



E-Z Scalloped Scallops image

A great way to stretch a pint of scallops to feed 6 people. This is really a nice dish to make when entertaining friends and family.Serve with green salad and rolls.

Provided by Aroostook

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 pint scallops
1/3 cup butter
1 cup cracker crumb
1/2 cup soft breadcrumbs
2/3 cream or 2/3 canned milk
salt
pepper

Steps:

  • Wash scallops.
  • Melt butter and add all crumbs.
  • Mix well and place a layer of crumb mixture (1/3) in a baking dish.
  • Cover with 1/2 the scallops.
  • Pour half the cream over this.
  • S& P.
  • Repeat.
  • Cover with last of crumb mixture.
  • Bake 350 degrees F for 30 minutes or until crumbs are browned.

Nutrition Facts : Calories 240.4, Fat 11.2, SaturatedFat 6.6, Cholesterol 52.1, Sodium 225.5, Carbohydrate 19.2, Fiber 0.6, Sugar 0.2, Protein 14.9

SCALLOPS A LA PEPIN



Scallops a la Pepin image

Number Of Ingredients 8

1/4 pound Scallops
1/2 cup All purpose flour
1 1/3 cup Club soda
1/4 teaspoon Salt
1/4 teaspoon Baking powder
1/4 teaspoon Pepper
1 tablespoon Minced chives
3 tablespoons Veg oil

Steps:

  • Place all ingredients except oil in food processor and mix well
  • Pour in bowel and mix in chives
  • Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan. It will spread to form a disk about 3 1/2 inches in diameter. Cook about 6 pancakes at a time over medium heat for a total of about 5 minutes, turning them after about 2 1/2 minutes. Repeat with the remaining 1 1/2 tablespoons oil and the remaining batter to make about 12 pancakes total. Transfer to a wire rack to cool for a few minutes before serving.

SCALLOP PANCAKE WITH CHINESE GREENS



Scallop Pancake With Chinese Greens image

Provided by Marian Burros

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 pound sea scallops, coarsely chopped
1 tablespoon rice flour
1 shallot, finely chopped
1 tablespoon finely chopped chives
3 ounces mustard greens
3 ounces baby spinach or tender leaves
3 ounces sugar snap peas
1 ounce enoki mushrooms
4 very slender scallions
1 tablespoon olive oil
2 teaspoons low-salt soy sauce
1 teaspoon minced fresh ginger
2 teaspoons lemon juice
1 1/2 teaspoons rice vinegar
1/2 tablespoon minced fresh coriander

Steps:

  • Mix scallops with rice flour, shallot and chives. Shape into 8 patties. Set aside.
  • Cut mustard greens, spinach and sugar snap peas into slivers, and blanch 2 minutes in boiling water. Drain thoroughly, set aside in a bowl. Add enoki mushrooms to the bowl. Grill scallions on a grill or griddle, or brown them lightly in a nonstick pan. Mix with the other vegetables.
  • Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side. Set aside.
  • Add olive oil to pan and quickly saute the greens to warm. Add soy sauce, ginger, lemon juice and rice vinegar; toss well. Divide warm greens among 4 plates, place 2 scallop cakes on top of each, sprinkle with fresh coriander, and serve.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLOPS A LA PLANCHA



Scallops a la Plancha image

Categories     Sauce     Side     Scallop

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 pounds sea or bay scallops
1 garlic clove, peeled and lightly crushed
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
Minced fresh parsley for garnish

Steps:

  • Toss the scallops and the garlic on a plate and drizzle with the oil and vinegar; sprinkle with salt and pepper and turn over a couple of times. Go about your business for 5 minutes.
  • Preheat a large skillet, preferably nonstick, over high heat. When the skillet smokes-this will take a couple of minutes-add the scallops (leave the liquid behind), not all at once. By the time you've added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center. (You must work more quickly with bay scallops-add them a few at a time and turn them quickly; you may even have to work in batches to keep them from overcooking.)
  • Serve, drizzled with the juices from the plate and garnished with the parsley.
  • Variations
  • Shrimp or Squid a la Plancha: This technique works perfectly with both shrimp and squid. Keep the cooking time especially short for squid or it will get tough.
  • Another option is to vary the kind of oil, vinegar, seasoning, and garnish as you like. For example, use peanut oil with scallions and peeled fresh ginger, then garnish with a drizzle of soy sauce or fresh cilantro for a completely different take.
  • Scallops
  • A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and-water being cheaper than scallops-decreases their value. Furthermore, the added water makes browning more difficult. You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won't have a problem.
  • Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you're stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it's slightly tough, but not unpleasant.

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE



Scallops With Potato Pancakes With Caviar Sauce image

Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut.

Provided by Manami

Categories     Potato

Time 1h20m

Yield 10 First Course Servings

Number Of Ingredients 19

1 lb baking potato, peeled
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup grated onion
salt
vegetable oil, for frying
1 1/2 cups champagne
9 black peppercorns
3 fresh thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 teaspoon fresh lemon juice
1 1/2 tablespoons creme fraiche
3/4 cup cold unsalted butter, cut into tablespoons
1 ounce caviar
salt
vegetable oil, for frying
20 medium sea scallops (1 pound)
2 tablespoons minced chives

Steps:

  • PREPARE THE PANCAKES:.
  • Coarsely shred the potatoes and squeeze out any excess liquid.
  • Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
  • Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
  • In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
  • Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
  • Lower the heat if the pancakes brown too quickly and add more oil if necessary.
  • Transfer the pancakes to a baking sheet and sprinkle with salt.
  • PREPARE THE SCALLOPS & CAVIAR SAUCE:.
  • Preheat the oven to 325°F
  • In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
  • Strain the sauce into another small saucepan.
  • Stir in the creme fraiche and bring to a simmer over moderate heat.
  • Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
  • Stir in the caviar and season lightly with salt.
  • Cover the sauce and keep it warm.
  • Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
  • Season the scallops with salt and add half of them to the skillet.
  • Cook over high heat until richly browned, about 1 1/2 minutes per side.
  • Transfer to a plate and keep warm while you cook the remaining scallops.
  • Rewarm the potato pancakes in the oven.
  • Arrange the pancakes on a platter and set a scallop on each one.
  • Add the chives to the caviar butter sauce and spoon over the scallops.
  • Serve right away.
  • MAKE AHEAD:*.
  • The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.

Nutrition Facts : Calories 243.4, Fat 15.9, SaturatedFat 9.6, Cholesterol 83.5, Sodium 86, Carbohydrate 13.8, Fiber 1, Sugar 1, Protein 5.8

SCALLOP PANCAKES - SCALLOPS A LA PEPIN RECIPE



Scallop Pancakes - Scallops a la Pepin Recipe image

Provided by kathryns

Number Of Ingredients 8

1/4 pound Scallops
1/2 cup All purpose flour
1-1/3 cup Club soda
1/4 teaspoon Salt
1/4 teaspoon Baking powder
1/4 teaspoon Pepper
1 tablespoon Minced chives
3 tablespoons Veg oil

Steps:

  • Place all ingredients except oil in food processor and mix well Pour in bowel and mix in chives Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan. It will spread to form a disk about 3 1/2 inches in diameter. Cook about 6 pancakes at a time over medium heat for a total of about 5 minutes, turning them after about 2 1/2 minutes. Repeat with the remaining 1 1/2 tablespoons oil and the remaining batter to make about 12 pancakes total. Transfer to a wire rack to cool for a few minutes before serving.

More about "scallop pancakes scallops a la pepin recipes"

RECIPES WITH JACQUES PéPIN: OUR TOP 10 FAVORITES - PBS
recipes-with-jacques-ppin-our-top-10-favorites-pbs image
2017-05-22 8) Spinach, Ham, and Parmesan Soufflé. The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to ...
From pbs.org
See details


FAST FOOD HIS WAY - JACQUES PEPIN'S SCALLOPS GRENOBLOISE
fast-food-his-way-jacques-pepins-scallops-grenobloise image
2009-01-17 Slide the toasts under the broiler, so they are 4 to 5 inches from the heat source, for about 2 minutes, or until the tops are bubbly, hot, and lightly browned. Arrange the toasts on a serving platter. Cool for about 5 minutes …
From cephood.blogspot.com
See details


SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE RECIPE
scallops-with-potato-pancakes-and-caviar-sauce image
Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon ...
From foodandwine.com
See details


NOTES ON A RECIPE JACQUES PEPIN’S SCALLOPS …
notes-on-a-recipe-jacques-pepins-scallops image
2011-06-17 Scallops Grenobloise. Preheat the oven to 350 degrees. Cut the bread into 1/2 inch dice and toss the bread with 1 tablespoon of the oil. Spread the pieces on a cookie sheet and bake for 6 to 8 minutes, or until browned. …
From bonappetithon.com
See details


SCALLOP PANCAKES RECIPES ALL YOU NEED IS FOOD
2 cups all-purpose flour: 1 tablespoon salt, divided: ¾ cup boiling water: ½ cup cold water, or as needed: vegetable oil, or as needed, divided: 1 bunch green onions (scallions), minced
From stevehacks.com
4/5
Category Appetizers And Snacks
Servings 4
Total Time 1 hr 45 mins
See details


SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE RECIPE
2016-07-10 The best delicious Scallop And Fennel Pancakes With Mustard Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Scallop And Fennel Pancakes With Mustard Sauce recipe today! Hello my friends, this Scallop And Fennel Pancakes With Mustard Sauce recipe will not disappoint, I promise! Made ...
From bakerrecipes.com
See details


A SIMPLE SCALLOPS RECIPE FROM THE PEPINS - HARTFORD COURANT
1997-01-01 12 ounces sea scallops, washed in cool water (16 to 20 scallops) * Bring 2 cups of water to a boil in a small saucepan. Add the walnuts, …
From courant.com
See details


20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
2021-10-18 Shrimp and Scallop Stir-Fry. Credit: lutzflcat. View Recipe. Sometimes, a simple stir-fry is the best way to put seafood on a display. Here scallops and shrimp are paired with asparagus, mushrooms, onion, lemon juice, and seasonings. Plus, it all comes together in just 25 minutes. Advertisement.
From allrecipes.com
See details


SCALLOP PANCAKES « FOODMAYHEM
2009-02-12 Instructions. 1. In a small, heavy-bottom sauce pot, saute parsnip with a good amount of kosher salt over low heat in oil until softened, about 5 minutes. Add scallops, garlic, white part of scallions, and white pepper. Cook until scallops start to get a bit of color. Remove all contents to a bowl, reserve. 2.
From foodmayhem.com
See details


SWEET POTATO AND SCALLOP PANCAKES WITH DULSE | SEA WEED RECIPES ...
Jan 22, 2015 - Sweet potato pancakes topped with pan fried scallops and Dulse seaweed. Serve as a unique starter with a small, fresh green salad. Serve as a unique starter with a small, fresh green salad.
From pinterest.ca
See details


JACQUES PéPIN DEMONSTRATES 2 EASY WAYS TO MAKE PANCAKES
2020-09-03 powdered sugar, for dusting. Combine the flour, baking powder, buttermilk, vanilla and sugar and whisk until a smooth batter. Heat the …
From pbs.org
See details


RECIPE - SCALLOP PANCAKES ON... - JACQUES PéPIN …
Recipe - Scallop Pancakes on Boston Lettuce Salad. This recipe is a “hero-maker”! It seems very out of the ordinary and fancy, but it is super-easy, …
From facebook.com
See details


SCALLOP PANCAKES - MEATS AND SAUSAGES
Sift dry ingredients together. Combine milk, egg and butter. Add gradually to the dry ingredients; stir only until batter is smooth. Add scallops. Drop by tablespoonfuls onto a hot greased griddle or frying pan. Fry slowly until the surface is covered with bubbles, turn and fry until the bottom is well browned. Serve with butter.
From meatsandsausages.com
See details


SCALLOPS GRENOBLOISE CHEF JACQUES PéPIN | RECIPE | RECIPES, …
May 14, 2016 - How to make Scallops Grenobloise Chef Jacques Pépin. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Visit. Save. Recipe from . justapinch.com. Scallops Grenobloise Chef …
From pinterest.com
See details


HOW TO MAKE MAPLE GINGER SCALLOPS RECIPES || EASY SCALLOPS …
How to make Maple Ginger Scallops Recipes || Easy Scallops Recipes Cooking with Jacques Pépin 2022Hy My Name is Jacques Pépin . My Channel Name Cooking wit...
From youtube.com
See details


12 EASY SCALLOP RECIPES – A COUPLE COOKS
2021-11-30 Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes. Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat.
From acouplecooks.com
See details


SCALLOPS GRENOBLOISE CHEF JACQUES PéPIN | RECIPE | RECIPES, …
Served over angel hair pasta with butter and fresh Parmesan. The crust for Jacques Pépin's easy, impressive French apple tart puffs up just slightly around the simply cut apple wedges. The secret ingredients are butter and charm. The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his ...
From pinterest.com
See details


SCALLOP PANCAKES ON BOSTON LETTUCE SALAD - ACQUIESCE WINERY
1. For the pancakes: Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the chives. 2. Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over mediumhigh heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan.
From acquiescevineyards.com
See details


RECIPE - SEARED SCALLOPS WITH... - JACQUES PéPIN FOUNDATION
Steam in a small amount of water, covered for 4 minutes. Season Scallops with Olive Oil, Salt and Fresh Pepper. Sear in a hot pan for 2-3 minutes on each side. Blend 2 Tbs Dijon Mustard, 3 Tbs Red Wine Vinegar & 2 Tbs cooking water from the scallions. Arrange cooked scallions in a circle, arrange Scallops in the center, spoon vinaigrette over ...
From facebook.com
See details


SCALLOP PANCAKES RECIPE | EAT YOUR BOOKS
Scallop pancakes from Freud on Food: The Classic Cookery Book from Britain's Great Bon Viveur (page 75) by ... Shopping List; Ingredients; Notes (0) Reviews (0) bay leaves; double cream; eggs; scallops; milk; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main …
From eatyourbooks.com
See details


27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
2022-06-02 26. Seared Scallops with Avocado Cream. This is another classy way to prepare scallops. You’ll take perfectly seared scallops and match them with super fresh and creamy avocado cream. For the garnish, you won’t need to add in all that much. A simple sprinkle of crunchy radishes and green onions will do. 27.
From insanelygoodrecipes.com
See details


JACQUES PEPIN SCALLOPS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
See details


JACQUES PEPIN’S SCALLOP SEVICHE AND GUACAMOLE - CIAO ITALIA
For the Seviche: Cut each of the scallops crosswise into 6 slices, each 1/2-inch thick. You should have about 24 slices. Sprinkle about 1/2 teaspoon salt and the 1/4 teaspoon pepper in the bottom of a shallow baking dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinkle with the remaining salt and pepper.
From ciaoitalia.com
See details


SCALLION PANCAKES RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
For the pancakes: Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the chives. Stir in the chives. Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat.
From foodnewsnews.com
See details


THE DAY - FAMED CHEF JACQUES PEPIN COOKS SCALLOP DISHES AT HIS …
2021-07-25 In our recipe, we have large scallops and cut them into about ¾" pieces. Incorporate the scallops with the seasonings and garnishes, which you can change according to your taste and what you have ...
From theday.com
See details


SCALLOPS A LA PEPIN | RECIPE | SCALLOPS, PEPIN, RECIPES
Oct 12, 2019 - Printer-friendly recipe [pdf] This unusual first course is always received well. It can be made with shrimp or fish as well as scallops, and the batter also can be cooked in teaspoon-size morsels, perfect for enjoying with drinks. Although these pancakes are delicious eaten right out of the skillet when the edg…
From pinterest.co.uk
See details


SEAFOOD PANCAKES RECIPE - SERIOUS EATS
2018-08-30 Heat oven to low, and place baking sheet or dish inside. Heat skillet or griddle over medium high heat and add drizzle of oil. Using a 1/4 cup measure, drop batter onto griddle, making sure each pancake does not touch any other. Cook in batches, flipping when bubbles appear on the surface of the pancake. Keep pancakes warm in oven until all the ...
From seriouseats.com
See details


JACQUES PEPIN: MORE FAST FOOD MY WAY - KQED
For the pancakes: Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the chives. Stir in the chives. Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat.
From kqed.org
See details


JACQUES PEPIN SCALLOPED POTATOES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
See details


SCALLOP PANCAKES ON BOSTON LETTUCE SALAD - KQED
2020-05-01 For the pancakes: Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the chives. Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan.
From kqed.org
See details


SCALLOP PANCAKES ON BOSTON LETTUCE SALAD - WW2.KQED.ORG
For the pancakes: Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the chives. Heat about 1 1/2 tablespoons of ...
From ww2.kqed.org
See details


SCALLOP PANCAKES – MUSINGS… - BOSTON UNIVERSITY
2009-02-19 3/4 lb scallops (small scallops are fine) 3 eggs; 1/2 cup flour; 1/2 tsp salt; 1/4 tsp ground pepper; about 1/4 cup water; 4 scallions sliced diagonally into 1/2 inch slices; Oil to grease a griddle or pan; Directions. Purée scallops in a food processor; Add eggs to the pureed scallops and process until blended; Add flour and process until blended
From blogs.bu.edu
See details


SCALLOP RECIPES | BBC GOOD FOOD
Seared garlic seafood with spicy harissa bisque. 9 ratings. Rustle up a luxurious, romantic (and speedy!) starter for two with fresh scallops, prawns and hot chilli. See more Scallop recipes.
From bbcgoodfood.com
See details


SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE
Keep warm in oven. Add scallops to same skillet. Season with salt and pepper and saute until cooked through, about 1 minute. Remove from heat. Bring sauce to simmer in heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon. Season to taste with salt and pepper. Spoon some sauce onto each plate. Top with pancake, then scallops ...
From bigoven.com
See details


SHRIMP & SCALLOP RECIPES | DEPORECIPE.CO
2019-09-04 Shrimp & Scallop Recipes. Creamy tuscan shrimp and scallops the blond cook shrimp and scallops a la mexicana piña en cocina simple shrimp and bay scallops recipe tried true recipes one pan new orleans style bbq shrimp and scallops urban bliss life. Creamy Tuscan Shrimp And Scallops The Blond Cook Shrimp And Scallops A La Mexicana Piña En Cocina …
From deporecipe.co
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make the perfect scalloped scallops?
Melt 3 tbsp of butter in a new pan& stir in the flour until smooth. Cook slowly for 2 minutes without browning. Remove from heat & beat in the scallop cooking liquid. Stir with whip over medium heat until sauce thickens. Thin out with milk. Blend egg yolks in a bowl with half of the heavy cream. Beat in the hot sauce driblets.
How to cook scallops and mushrooms in a pan?
Remove scallops & mushrooms & place into a bowl. Rapidly boil down the cooking liquid until reduced to the amount of 1 cup. Melt 3 tbsp of butter in a new pan& stir in the flour until smooth. Cook slowly for 2 minutes without browning. Remove from heat & beat in the scallop cooking liquid. Stir with whip over medium heat until sauce thickens.
How to cook frozen scallops for dinner?
Follow these simple tips for a fast and easy dinner. Thaw the scallops, if frozen (see above). Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes. Remove the scallops and dry thoroughly.
How to cook scallops on the grill?
Thaw the scallops, if frozen (see above). Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes. Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat.

Related Search