Scallops Charleston Style Recipes

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SAUTEED SCALLOPS



Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

SCALLOPS CHARLESTON



Scallops Charleston image

Make and share this Scallops Charleston recipe from Food.com.

Provided by frozenmargarita

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh sea scallops
salt and pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup finely chopped fresh basil leaf
flour, for dusting
3/4 cup sherry wine or 3/4 cup dry white wine
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated gruyere

Steps:

  • Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
  • To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes.
  • In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)
  • Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.

SCALLOPS CHARLESTON-STYLE



Scallops Charleston-Style image

I have not made this, but looking at the photo it looks like it would be great served over rice. This could also be served as an appetizer with some crusty or garlic bread for dipping in the sauce. . From Pol Martin Cookbook.

Provided by daisygrl64

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 shallot, finely chopped
1 lb fresh mushrooms, cleaned and quartered
1 1/4 lbs fresh scallops, washed
1 tablespoon parsley, chopped
1 cup dry white wine
1/4 cup water
1/4 teaspoon paprika
2 tablespoons butter
3 tablespoons flour
1 cup gruyere cheese, grated
1 lemon, juice of
salt, to taste
black pepper, to taste

Steps:

  • place shallots mushrooms, scallops and parsley in saute pan. do not mix. add wine lemon juice and water. season with salt, pepper, and paprika. gently stir and cover with sheet of waxed paper. bring to a boil over med heat.
  • as soon as liquid starts to boil, remove pan from heat, let stand 2 minutes.
  • using a slotted spoon, remove scallops from pan and set aside in bowl.
  • return pan to stove and cook mushrooms and liquid 4 minutes over high heat.
  • melt butter in saucepan over med heat. add flour and mix well, cook 2 minutes over low heat.
  • pour mushrooms and cooking liquid from scallops into flour mixture in saucepan, mix well, and cook sauce 10 minutes over low heat.
  • stir scallops into mushroom sauce. transfer mixture to ovenproof baking dish and top with cheese. broil in oven 4 minutes to brown.
  • Serve while hot.

SCALLOPS CHARLESTON



Scallops Charleston image

Fresh scallops cooked with a delicious sauce and broiled with cheese.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 10

1 1/2 lbs fresh sea scallops
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup finely chopped fresh basil
3/4 cup or dry white wine sherry
1 finely chopped shallot
8 oz quartered fresh mushrooms
2 tablespoon butter
3 tablespoon plus more for dusting all purpose flour
1 cup grated Gruyere cheese

Steps:

  • Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
  • To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3-4 minutes.
  • In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)
  • Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.

SCALLOPS WITH SHALLOTS



Scallops With Shallots image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 3/4 pounds sea scallops
Salt to taste, if desired
Freshly ground pepper to taste
1/3 cup flour
2 tablespoons olive oil, approximately
2 tablespoons butter, approximately
1 cup zucchini, ends trimmed, cut into 1/2-inch cubes
1/2 cup tomato, cored and cut into 1/2-inch cubes
1/3 cup finely chopped shallots
1 tablespoon freshly squeezed lemon juice

Steps:

  • Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
  • Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
  • When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 784 milligrams, Sugar 2 grams, TransFat 0 grams

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