Sea Scallops Cooked In Their Shells Recipes

SKILLET SEA SCALLOPS

Steps:

• Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
• Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
• Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

SCALLOPS IN SHELLS

Steps:

• Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

SEA SCALLOPS COOKED IN THEIR SHELLS

Steps:

• In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours. Cool, discard the oil and set the garlic aside.
• Using a sharp knife, peel away 1/4-inch-thick strips of skin from the zucchini. Discard the core and cut the skin into 1/4-inch dice.
• Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes. Transfer to a large bowl and set aside.
• In a blender, puree the stock and reserved garlic until smooth. Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2 1/3 tablespoons of olive oil and mix. Season with salt.
• Preheat the oven to 450 degrees. If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle. (It should still be attached to the shell.) Run cold water over each scallop, pat dry and place the scallops on baking sheets. (If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.) Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
• Bake until the scallops are warmed through, about 5 minutes. Brush each scallop with olive oil and serve immediately.

SCALLOPS STEAMED IN THEIR SHELLS

Steps:

• Melt 1 1/2 tablespoons of the butter over medium heat. Add the leeks and salt and cook until very soft but not brown, about 15 minutes. Set aside.
• Scrub the scallop shells well. With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell. Open the shell fully and pull out and discard everything but the white muscle and the reddish roe. Rinse under cold running water to remove all grit. Pat inside and outside of shells dry. Repeat with the remaining scallops.
• Preheat oven to 425 degrees. Roll out the pastry and cut into 12 strips, 1 by 13 inches long. Keep refrigerated until ready to use.
• Place some of the leek mixture and 1 teaspoon of butter into each scallop shell. Use a strip of pastry to seal the shells tightly shut. Leave no gaps. Brush the dough with the egg yolks beaten with 1 teaspoon water. (If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.) Scallops can also be baked with their shells tightly wrapped in aluminum foil.
• Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed. Serve immediately on warm plates.