Scallops Charlotte Recipes

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CHOCOLATE-DUSTED SCALLOPS WITH VANILLA BUTTER SAUCE



Chocolate-Dusted Scallops with Vanilla Butter Sauce image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil
1 large sweet potato, peeled and sliced into gaufrettes
1/4 cup unsweetened cocoa
1 tablespoon dried fennel seeds, toasted and ground
3/4 teaspoon ground cloves
1 tablespoon ground cinnamon
2 teaspoons fine salt
1/2 teaspoon cayenne
1 pound sea scallops, patted dry
Vegetable oil, for frying
2 tablespoons sugar
2 tablespoons white wine vinegar
1/4 cup dry white wine
1 vanilla bean, split and seeds scraped
2 teaspoons grated orange zest
1/2 cup heavy cream
1 stick cold unsalted butter, cut into pieces
1 medium orange, segmented

Steps:

  • Heat frying oil in a deep fryer to 375 degrees F.
  • In batches, add sweet potatoes to oil and fry until crispy, about 1 minute. Drain on a paper towel-lined plate.
  • In a shallow dish, combine the cocoa, fennel, cloves, cinnamon, salt, and cayenne. Lightly dredge 1 side of the scallops in the spice mixture, shaking to remove the excess.
  • In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the scallops in batches as necessary and cook until just cooked through and golden brown, 2 to 3 minutes per side, depending upon thickness. Remove from the heat and cover to keep warm.
  • In a medium skillet, melt the sugar over medium heat. When it starts to caramelize, add the vinegar, wine, vanilla bean and seeds, zest and stir to combine. Bring to a simmer and cook until reduced by half, about 2 minutes. Add the cream and cook until thickened and reduced by half, 2 to 3 minutes. Lower the heat and whisk in the butter several pieces at a time, adding additional pieces just as the previous ones are almost incorporated. Remove from the heat and remove the vanilla bean. Stir in the orange segments and adjust the seasoning, to taste.
  • Spoon the sauce onto 4 plates and top with the scallops. Serve immediately with the sweet potato gaufrettes.

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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