SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
SCALLOPS A LA PLANCHA
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.
VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)
This recipe by Jacques Pepin from his A FRENCH CHEF COOKS AT HOME cookbook, takes an Italian classic & adds French influence to produce a company-worthy outcome. I have not made this dish, but will be searching my grocery store for veal at a reasonable price for it. In the meantime, I hope someone will be as tempted as I am to give this a try. *Enjoy*
Provided by twissis
Categories Veal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
- Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
- Heat butter & oil in a lrg skillet at least 15-in in diameter. When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
- When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
- Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
- Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
- Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
- NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.
Nutrition Facts : Calories 569, Fat 50.3, SaturatedFat 28, Cholesterol 147.9, Sodium 697.3, Carbohydrate 29.5, Fiber 3.1, Sugar 11.4, Protein 3.7
SCALLOPS A LA PEKING HOUSE
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
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
SCALLOPS IN SHALLOT SAUCE (COQUILLES ST.-JACQUES BORDELAISE)
Provided by Pierre Franey
Categories dinner, quick, main course
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Heat 2 tablespoons of butter in large, heavy skillet and add scallops. Cook, shaking skillet often and stirring the scallops so they cook evenly, 3 or 4 minutes.
- Heat remaining 4 tablespoons of butter in second skillet and add shallots and bread crumbs. Cook, shaking skillet and stirring, over relatively high heat until shallots are lightly browned.
- When scallops have cooked 3 or 4 minutes and are well heated throughout, scatter shallot mixture over all and stir gently to blend. Sprinkle with parsley and stir. Cook about 30 seconds and serve.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 113 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP PANCAKES - SCALLOPS A LA PEPIN RECIPE
Provided by kathryns
Number Of Ingredients 8
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.
SEA SCALLOPS GRENOBLOISE
Provided by Jacques Pepin
Categories dinner, main course
Time 10m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
- Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
- Just before serving, add the croutons and sprinkle with the chives.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 522 milligrams, Sugar 3 grams, TransFat 0 grams
SEA SCALLOPS WITH SAUCE MEUNIERE
Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.
Provided by BecR2400
Categories European
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
- Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
- Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
- Add the wine and cook for 1 minute more.
- Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
- Serve hot with a generous squeeze of fresh lemon.
SCALLOPS A LA PEPIN
Number Of Ingredients 8
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.
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