Scallopscarbonara Recipes

SCALLOPS CARBONARA

Steps:

• Cook bacon in medium saucepan 5 minutes.
• Dredge scallops in flour.
• Place scallops in pan and cook approximately 5 minutes.
• Remove bacon and scallops and set aside.
• Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
• Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
• Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
• Toss with fettucini and add freshly ground black pepper to taste.

BAY SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SCALLOP KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

SCALLOP CARBONARA

Steps:

• In a pan, cook bacon strips, until golden brown. Cool, then chop.
• Add onions, pepper, garlic, and thyme and cook until onions are translucent. Add cream and bring to a boil, adjust seasoning with salt and pepper.
• Add the scallops and cook just until done, about 8 minutes.
• Toss the sauce with the cooked pasta or spoon sauce over the pasta.
• Grate fresh parmesan cheese on top and serve with a side of garlic b4read.