Scallops Bourguignonne Recipes
SEARED SCALLOPS WITH PANCETTA OVER AVOCADO AND WASABI
Steps:
- Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve.
- Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.
SCALLOPS BOURGUIGNONNE
Provided by James Beard
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Poach scallops in red wine to cover, seasoned with salt, thyme, 1 tablespoon chopped parsley, 1 teaspoon chopped shallot, and 1 chopped clove garlic. The scallops will cook very quickly, in a little more than a minute. Do not let them shrink and get tough but scoop them out the minute they are done and arrange them in buttered individual ramekins or shells. Make beurre l'escargot by creaming the butter with the rest of the garlic, 3 finely chopped shallots, and 5 to 6 tablespoons chopped parsley. Top each ramekin of scallops with a good spoonful of the butter and sprinkle with almonds or sesame seeds. Put under broiler flame just long enough to brown well on top. Serve as first course at dinner or a main course at luncheon. With this, drink the same red wine used cooking, perhaps a Fleurie.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
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