Scotchcollops Recipes

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SCOTCH OLD-FASHIONED

Steps:

• In a rocks glass, muddle the orange, cherry, sugar and bitters. Add ice. Pour the Scotch and club soda into the glass.

SCOTCH COLLOPS

Steps:

• Trim off any fat and beat the escalopes, then roll them in seasoned flour.
• Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
• Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.

SCOTTISH COLLOPS

Steps:

• Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
• Melt 1 oz.
• of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
• Transfer to a serving plate and keep hot.
• Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
• Stir in the wine and boil until almost evaporated.
• Stir in the stock, mushroom ketchup and lemon juice.
• Bring to the boil and simmer until the liquid has been reduced by about 50%.
• Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
• Stir in the mace.
• Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
• Garnish with crisp rolls, mushrooms, lemon twists and parsley.
• Serve remaining sauce separately.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.