Sea Scallops Brochette With Pernod Sauce Recipes

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SEA SCALLOPS BROCHETTE WITH PERNOD SAUCE



Sea Scallops Brochette With Pernod Sauce image

A classic, easy-to-whip-up entrée. A delicate sauce made with Pernod and light sour cream perfectly complements the sweet and refined flavor of the scallops.

Provided by sbigelow

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

16 sea scallops
2 tablespoons Pernod
4 stalks fresh rosemary
1 tablespoon olive oil
8 tablespoons light sour cream
salt and pepper

Steps:

  • Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel.
  • Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem. Pour the olive oil into a non-stick frying pan and cook the brochettes for 2 minutes on each side. Add salt and pepper and set them aside in a dish. (Keep the dish hot.).
  • Deglaze the pan with Pernod and flame it. Incorporate light sour cream and adjust the seasoning.
  • Serve Pernod sauce with the sea scallops.

Nutrition Facts : Calories 110.9, Fat 6.7, SaturatedFat 2.4, Cholesterol 24.5, Sodium 255.7, Carbohydrate 4, Sugar 0.1, Protein 8.2

PINA COLADA SCALLOP BROCHETTES



Pina Colada Scallop Brochettes image

INDOOR: Marinate scallops and assemble brochettes as directed. Preheat broiler. Place brochettes on lightly oiled baking sheet or broiler pan. Broil brochettes 4 inches from heat source for 3 to 4 minutes per side. Serve as directed.

Provided by Sandra Lee

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

12 large sea scallops
1 (10-ounce) can frozen pina colada mix, thawed (recommended: Bacardi)
1/2 cup light rum
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed garlic (recommended: Christopher Ranch)
12 ounces fresh pineapple wedges, cut into 1-inch pieces
1/2 cup shredded sweetened coconut, toasted

Steps:

  • Soak 8 bamboo skewers in water for at least 1 hour.
  • In a large zip-top bag, combine scallops, thawed pina colada mix, rum, salt, pepper, and garlic. Squeeze out air and seal bag. Gently massage to thoroughly combine ingredients. Marinate in refrigerator 15 minutes or up to 30 minutes. Do not marinate longer then this or the marinade will begin to cook the scallops.
  • Set up grill for direct cooking or a grill pan over medium heat. Lightly oil the grate when ready to start cooking.
  • Remove scallops from marinade and discard marinade. Thread 3 scallops through 4 skewers and thread the pineapple wedges onto the remaining skewers. Season with salt and pepper. Note: If grilling indoors on a grill-pan, pat the scallops dry before grilling.
  • Spread toasted coconut on a plate; set aside. Place brochettes on hot oiled grill and cook until scallops are opaque and just cooked through, about 3 to 4 minutes per side. Grill the pineapple until there are nice grill marks and fruit softens a bit, about 4 minutes. Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot.

GREEK-STYLE SEA SCALLOP BROCHETTES



Greek-Style Sea Scallop Brochettes image

Categories     Shellfish     Quick & Easy     Lemon     Scallop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

Steps:

  • Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
  • Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

SCALLOPS IN PERNOD AND CREAM



Scallops in Pernod and Cream image

This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.

Provided by J. Ko

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

12 large sea scallops
salt and pepper
1/4 cup flour
1/4 cup clarified butter
1/4 cup Pernod
1 cup whipping cream
1/4 cup fresh chives, chopped

Steps:

  • Season scallops with salt and pepper. Flour them heavily, patting away the excess.
  • Saute scallops in clarified butter until golden brown.
  • Add pernod carefully and flambe. Once flame has gone out add cream.
  • Reduce heat and cook until cream thickens and bubbles glisten.
  • Stir in chives and serve immediately.
  • Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.

SEAFOOD BROCHETTES



Seafood Brochettes image

Flavorful seafood shines in an easy-to-grill entree. A mild chive butter is an awesome accompaniment.-Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

24 medium fresh mushrooms
24 cherry tomatoes
8 bacon strips, cut into thirds
1 pound halibut, cut into 1-inch pieces
1 pound uncooked large shrimp, peeled and deveined
1 pound sea scallops
1/2 cup butter, melted
CHIVE BUTTER:
1 cup butter, melted
2 to 3 tablespoons minced chives

Steps:

  • On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.

Nutrition Facts : Calories 347 calories, Fat 26g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 389mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

SEA SCALLOPS WITH ALMOND SAUCE



Sea Scallops With Almond Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons butter
About 1 1/2 pounds sea or bay scallops
Salt
Pinch cayenne pepper
1/3 cup roughly chopped almonds, skin on
3/4 cup dry white wine
Chopped parsley for garnish, optional

Steps:

  • Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you're using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)
  • Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 1 gram, TransFat 0 grams

SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI



Sea Scallop Brochettes with Orange-Saffron Aïoli image

Provided by Clark Frasier

Categories     Food Processor     Citrus     Fruit     Shellfish     Christmas     Cocktail Party     Orange     Seafood     Scallop     Saffron     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Aioli
2 large egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 small garlic clove
1 cup olive oil
1 teaspoon fresh lemon juice
Water (optional)
Brochettes
24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh bay leaves
Olive oil
2 oranges, peeled, sectioned
1/4 cup chopped fresh chives

Steps:

  • For aioli:
  • Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
  • For brochettes:
  • Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
  • Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

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