Scallops A La Plancha Recipes

SCALLOPS A LA PLANCHA

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.

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.

SCALLOPS A LA PLANCHA

Steps:

• Gather the ingredients.
• Combine lemon juice, salt, pepper flakes, minced onion, and minced garlic in a large bowl. Add scallops and coat with the mixture.
• Preheat grill for medium-high heat. Place plancha onto the grill and allow it to heat until it begins to smoke. Add olive oil and heat for an additional 1 minute.
• Place scallops (with lemon juice mixture) onto the pan and let them cook for 2 to 2 1/2 minutes per side. Once scallops are cooked through (internal temperature of 130 F) and they look opaque in color, remove the pan from heat and set onto a wooden or heat-resistant surface.
• Top with chopped parsley and serve.

SCALLOPS A LA PLANCHA W/ SAUTEED ASPARAGUS & PEPPER

Steps:

• 1. Make sure scallops are dry, then season w/ pinch of salt & pepper. Add scallops to large dry skillet, over medium heat and cook 2 min. on each side until slightly charred and tender. Remove and set aside. 2. Return skillet to stove and add olive oil. Add peppers, asparagus, cumin, paprika, tumeric, and onion powder. Season w/ pinch of salt and pepper, and saute until tender-crisp, three min. 3. Divide vegetables equally among four plates and top with scallops. Enjoy!