SCALLOPS WITH CEP COMPOTE & CHESTNUTS
Make a meal with autumn's mushroom harvest
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat half the butter in a medium saucepan and sweat the onion and garlic for 5 mins. Meanwhile, remove the stalks of the ceps from the heads, cut them into chunks, cut the heads in half and set aside. Stir the chopped stalks in with the onions, raise the heat and fry for 2 mins until coloured. Pour in the wine and reduce by half. Add the chestnuts, 2 sprigs thyme and 400ml/14fl oz of water. Bring to the boil, reduce the heat and simmer for 40 mins.
- Heat the oil in a large frying pan. Put in the cep heads, cut side down, around the outside, followed by the scallops in the centre. Fry over a high heat for 1 min each side until golden. Turn over and fry for 2 mins more. Sprinkle over the thyme leaves, season if you want and turn off the heat.
- Remove the thyme and stir in the second half of the butter. Spoon the compote into the four deep plates and top with the scallops and fried ceps.
Nutrition Facts : Calories 381 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
CRISPY SCALLOPS WITH FRESH WATER CHESTNUTS
Provided by Food Network
Number Of Ingredients 14
Steps:
- In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.
SCALLOPS WITH BACON AND WATER CHESTNUTS
For a sophisticated seafood appetizer try this scallop recipe, a tasty combination of flavours and textures.
Provided by English_Rose
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap each piece of bacon around a scallop half and water chestnut half, and skewer them, allowing 4 bacon-wrapped portions per stick.
- Preheat the broiler. Broil the scallops for 3-4 minutes, turning over once.
- Meanwhile, make the saffron butter. In a small, heavy-based frying pan heat together the butter, lemon, vinegar, saffron and white wine. Mix in the anchovy essence and season with salt and freshly ground pepper.
- Divide the salad leaves among 4 serving plates and top each plate with a freshly cooked skewer of scallops. Drizzle the saffron butter over the scallops, sprinkle with chives and serve at once.
Nutrition Facts : Calories 494.7, Fat 46.5, SaturatedFat 23.2, Cholesterol 109.3, Sodium 613.1, Carbohydrate 6.1, Fiber 0.6, Sugar 1.1, Protein 10.8
SAUTEED SCALLOPS WITH FENNEL COMPOTE IN CURRY SAUCE
Steps:
- Make compote:
- Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)
- Make sauce:
- Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.
- Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
- Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.
VEAL SCALLOPS WITH CRANBERRY-CITRUS COMPOTE
Make and share this Veal Scallops With Cranberry-Citrus Compote recipe from Food.com.
Provided by lazyme
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine dried cranberries and boiling water in small bowl.
- Let stand 10 minutes.
- Add orange juice, bourbon, orange peel and ginger, stir to blend.
- (Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).
- Melt butter in heavy large skillet over medium-high heat.
- Season veal with salt and pepper.
- Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
- Using tongs, transfer veal to plates.
- Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
- Mix in green onion.
- Season compote with salt and pepper.
- Spoon over veal.
Nutrition Facts : Calories 151.4, Fat 9.5, SaturatedFat 4.9, Cholesterol 56.2, Sodium 50, Carbohydrate 2.6, Fiber 0.5, Sugar 1.4, Protein 10.9
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- In a saucepan, melt 1 tablespoon of the butter. Add the bacon and cook over moderate heat until the fat has been rendered, about 4 minutes. Add the leek and cook, stirring occasionally, until softened, about 4 minutes. Add the Cognac and carefully ignite it. When the flames subside, add the chicken stock and chestnuts and bring to a boil. Simmer over moderate heat for 3 minutes. Transfer to a blender and puree. Return the chestnut sauce to the saucepan and season with salt and pepper.
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