Scallops In Sherry Recipes

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SEA SCALLOPS WITH MUSHROOMS AND SHERRY



Sea Scallops with Mushrooms and Sherry image

Categories     Mushroom     Shellfish     Sauté     Quick & Easy     Scallop     Sherry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb cremini mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
2/3 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Steps:

  • Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
  • Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
  • Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

PAN-SEARED SCALLOPS WITH SHERRY CREAM SAUCE



Pan-Seared Scallops with Sherry Cream Sauce image

A luxurious and simple dish for one. Splurge on yourself and pick up the fresh scallops in your fish monger's display case, pair with pasta and a lovely glass of white wine and savor a day ending well.

Provided by Simply Luxurious

Time 15m

Number Of Ingredients 9

4-6 large sea scallops (4-6 ounces) (remember to pat them dry with a paper towel before placing in the pan.)
1 Tbsp unsalted butter (top quality (my favorite - Isigny Ste Mère )
1 Tbsp shallot (minced)
pinch celery seed
3 Tbsp Amontillado, dry sherry (purchase quality, but it does not have to be drinking sherry)
1 tsp sherry vinegar (substitutes - white, champage or red wine vinegar)
2 Tbsp heavy cream
chives (chopped, for garnish)
fleur de sel & freshly ground black pepper (for seasoning and to taste)

Steps:

  • Choose the type of pasta you would like to pair with your scallops and sauce. Depending upon how long the pasta needs to cook to reach al dente, begin heating the water before you cook the scallops and cook the pasta while you cook the scallops and make the sauce. If however, you are cooking angel hair pasta, cook the pasta while you are making the sauce, and after you have cooked the scallops.
  • Bring out the fresh scallops and pat them dry with a paper towel or clean kitchen towel. Season the scallops with salt and pepper.
  • Using a small skillet over medium-high heat, melt the butter. Add the scallops, cooking 2-3 minutes on the first side. Do not fuss with them, just let them cook without touching them. You are wanting a nice, gentle sear. Flip to the second side and cook for 1-2 minutes. When they are opaque, but just and no more, remove them from the pan and set aside (cover with foil to keep them warm or place them somewhere warm).
  • Remove the pan from the heat for a moment in order to add the minced shallot and celery seed. Sauté these two together for one minute off of the heat (the pan will still be hot). Return the pan to the heat with the sautéd shallot and celery seed combined, turn the pan to medium heat. Add the sherry and vinegar, cook until the liquid is reduced by half. Add the cream and bring the pan to a gentle simmer, reducing the sauce just enough to your preferred viscosity (thickness).
  • Place the pasta in the dishes, pour the sauce over the pasta, placing the scallops on top of the pasta and sauce. Complete with a garnish, if desired, of chopped chives. Enjoy!

SCALLOPS IN SHERRY



Scallops in Sherry image

44

Categories     Scallops     Shellfish

Time 15m

Yield 1

Number Of Ingredients 14

bay scallops
sherry
salt
butter
bread crumbs
sherry
black pepper
bay scallops
sherry
salt
butter
bread crumbs
sherry
black pepper

Steps:

  • Preheat oven to 550. Turn setting to Broil. If using cheap scallops, add sweet sherry and salt and marinate for awhile. Melt the butter. Put half into a serving casserole and mix the other half with the breadcrumbs. Put scallops into butter-bottomed casserole and top with crumbs. Sprinkle sherry and pepper over. Broil until crumbs are golden, just a few minutes.

Nutrition Facts :

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES



Seared Scallops With Jammy Cherry Tomatoes image

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
1/4 cup dry white wine, such as muscadet or sauvignon blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Steps:

  • Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
  • Add the wine and cook until about half the liquid has evaporated.
  • Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
  • Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
  • Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

SEA SCALLOPS WITH SHERRY CREAM SAUCE RECIPE - (4.2/5)



Sea Scallops with Sherry Cream Sauce Recipe - (4.2/5) image

Provided by á-830

Number Of Ingredients 8

For sauce:
1/4 cup sherry
1 cup heavy cream
Salt
Ground white pepper
For scallops:
1/4 cup unsalted butter
1 pound sea scallops, preferably dry-packed

Steps:

  • Make the sauce. In a heavy skillet, heat sherry on medium high heat. Add cream and salt and white pepper to taste. Let cook, stirring often, until reduced by half. Sauce will be velvety and mahogany-colored. Keep warm while cooking the scallops. Cook the scallops. Heat a second heavy skillet until very hot. Add butter and let melt. Drop in scallops; let cook undisturbed for about 1 1/2 minutes, then turn them over and cook the other side. The scallops are done when the surfaces are golden and slightly crispy but the interiors remain plump and juicy. To serve, pool sauce on two plates: top with scallops.

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