MAINE SEA SCALLOPS IN BLACK TIE RECIPE - (3.8/5)
Provided by á-25087
Number Of Ingredients 9
Steps:
- Slice each truffle into 16 thin slices with a vegetable slicer or mandoline (you will need about 3 slices of truffle per scallop). Save any juice, chop the trimmings, and set both aside for the sauce. Cut each scallop horizontally into 4 slices. Reconstruct each scallop by alternating the 4 slices of scallop with 3 slices of truffle. Season with salt and pepper and refrigerate until needed. Wilt the spinach in a steamer or in water for 1 to 2 minutes. Drain, cool under cold running water, and drain again. Carefully spread each spinach leaf open on a kitchen towel and pat dry with a second towel. Place a layered scallop in the center of a large spinach leaf and wrap the leaf tightly and smoothly around the scallop. If the scallop is not totally enclosed in the spinach leaf, use a second leaf to seal the scallop in. Repeat the same process for each layered scallop and refrigerate until needed. Sprinkle the counter and rolling pin with flour and roll out the puff pastry until very thin, about 1/8 inch thick. Cut out 24 disks with a 1 1/2-inch round cookie cutter and 12 ribbons of puff pastry about 5 by 1 1/2 inches. Refrigerate the disks and ribbons on a floured baking sheet for 15 minutes. After the dough has rested, brush about 1 inch at one end of each ribbon with the egg wash. Place 1 spinach bundle on the other end of the ribbon and roll the ribbon around the bundle until it overlaps the brushed end to seal. Fold the pastry edges tightly over the top and bottom of the bundle. Brush 2 disks with the egg wash and place a disk on either side of the bundle. Press well to seal. Repeat the same steps to wrap each spinach bundle in the puff pastry. Place the turnovers on a baking pan lined with parchment paper. Brush each pastry lightly with the remaining egg wash. Refrigerate until ready to cook. Preheat oven to 450°F (230°C). Bake the turnovers for 5 to 8 minutes, depending on the size, or until golden (while baking, watch carefully that they do not burn). Prepare the sauce while the turnovers are baking. Pour the vermouth into a small saucepan over high heat. Reduce to 1 teaspoon, about 10 minutes. Add the reserved truffle juice and the chicken stock. Reduce to 1/4 cup and stir in the butter. Add the reserved chopped truffle trimmings, salt and pepper to taste, and remove from heat. Presentation: Split the turnovers in half from top to bottom with a sharp knife. Spoon 1 tablespoon of sauce on the bottom of 4 warmed plates if serving as a main course, 6 warmed plates if serving as an appetizer. Overlap 6 turnover halves (main course) or 4 halves (appetizer) like rose petals on top of the sauce. Serve immediately. Buying Sea Scallops: Maine sea scallops are in bountiful supply from fall to spring. Look for firm, ivory-colored scallops, about 1 1/2 inches in diameter.
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
BLACKENED SEA SCALLOPS
Steps:
- Preheat oven to 350 degrees F.
- Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
- It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
- Mix well. Store in glass or plastic container with lid.
SEA SCALLOPS IN "BLACK TIE"
Steps:
- 1. Preheat oven to 450. 2. Roll out pastry until very thin (1/8"). Cut 24 disks with a 1 1/2" cookie cutter and 12 ribbons 5 x 1 1/2". Refrig for 15 min. 3. Wilt the spinach in a steamer. Drain, cool under cold water and drain again. Carefully spread each leaf on a kitchen or paper towel and pat dry. 4. Slice each truffle into 18 thin slices. Save any juice, chop the trimmings. Set aside. 5. Cut each scallop horizonitally into 4 slices. Reconstruct each scallop by alternating with 3 slices of truffle. Season with s&p. 5. Place a layered scallop in center of a leaf and wrap the leaf tightly around, using a 2nd leaf to seal if necessary. 7. Brush end of ribbon with egg. Place 1 spinach bundle on its edge on the other edge of ribbon. Roll until brushed end overlaps and seal. Fold pastry edges tightly over top and bottom of bundle. Brush 2 disks with egg and place on either side of bundle, egg-side in. Press well to seal. Repeat with rest of bundles. Place on cookie sheet lined with parchment paper' brush tops with egg wash. Refrigerate until ready to bake. 8. Bake for 12-15 min until golden. 9. Simmer sherry in small saucepan until reduced to 1 tsp. Add the reserved truffled juice and stock. Reduce to 1/2 cup. Stir in butter and chopped truffle trimmings. Salt and pepper to taste and remove from heat. 10. Pour sauce onto each place and top with two turnovers.
BOW TIES AND SCALLOPS
This is so quick and easy, and it's a meal good enough for a dinner party. I add a few red pepper flakes to mine.
Provided by MizzNezz
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Have the pasta cooked and drained.
- Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes.
- Add broth, boil 1 minute.
- Add scallops, boil 1 minute.
- Add parsley and parmesan, heat through.
- Stir in bow ties.
Nutrition Facts : Calories 192.5, Fat 8.8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 114.3, Carbohydrate 17, Fiber 1.2, Sugar 1.6, Protein 11.4
BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT
Here's a unique and refreshing pasta salad from Food and Wine with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired. Wine: A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain, rinse with cold water, and drain thoroughly.
- Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side. Let cool.
- Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl. Squeeze the juice from the membranes into the bowl. Add the remaining 4 tablespoons oil, the lemon juice, olives, onion, mint, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to combine.
- Add the pasta and scallops and stir again.
Nutrition Facts : Calories 639.9, Fat 23.5, SaturatedFat 3.7, Cholesterol 109.3, Sodium 787.5, Carbohydrate 75.5, Fiber 5.7, Sugar 8, Protein 32.4
BLACKENED SEA SCALLOPS
Steps:
- To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.
- To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
- Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
- Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
- GREEN ONION VINAIGRETTE
- Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.
More about "sea scallops in black tie recipes"
SEA SCALLOPS IN BLACK TIE – ERECIPE
From erecipe.com
Calories 337 per serving
BLACK TIE SCALLOPS RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 3 mins
OUR BEST SCALLOP RECIPES | FOOD & WINE
From foodandwine.com
10 BEST BAKED SEA SCALLOPS RECIPES | YUMMLY
From yummly.com
SEARED SCALLOPS WITH GARLIC BASIL BUTTER - INSPIRED TASTE
From inspiredtaste.net
PAN SEARED SEA SCALLOPS WITH FORBIDDEN BLACK RICE
From lehighvalleygoodtaste.com
10 BEST SEA SCALLOP APPETIZER RECIPES | YUMMLY
From yummly.com
BLACKENED SCALLOPS | RICARDO
From ricardocuisine.com
THE 10 DISHES THAT MADE MY CAREER: DANIEL BOULUD - FIRST …
From firstwefeast.com
SEARED SEA SCALLOP | DINNER RECIPE - GREAT CHEFS
From greatchefs.com
PAN SEARED SCALLOPS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SEARED SCALLOPS WITH BLACK BEAN SAUCE - ASIAN …
From asiancaucasian.com
BLACK TIE SCALLOPS WITH BLACK TRUFFLES | CUISINE TECHNIQUES
From greatchefs.com
29 OF OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
MAINE SEA SCALLOPS IN BLACK TIE - TODAY.COM
From today.com
- Slice each truffle into 16 thin slices with a vegetables slicer or mandoline (you will need about 3 slices of truffle per scallop).
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
SEARED SCALLOPS WITH BLACK PASTA - THECOMMUNALFEAST.COM
From thecommunalfeast.com
LEMON GARLIC SCALLOPS WITH BLACK TRUFFLE SEA SALT
From galonamission.com
SEA SCALLOPS IN BLACK TIE | ZEN CAN COOK - MASTERCOOK
From mastercook.com
DANIEL BOULOUD: MAINE SEA SCALLOPS IN BLACK TIE
From chef-of-the-month.com
MAINE SEA SCALLOPS IN BLACK TIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BLACK TIE SCALLOPS RECIPE - FOOD REPUBLIC | RECIPE | SCALLOP RECIPES ...
From pinterest.ca
GINGER & BLACK GARLIC SEARED SEA SCALLOPS - D'OLIVO TASTING BAR
From dolivotastingbar.com
SEA SCALLOPS IN BLACK TIE | ZEN CAN COOK | SEA SCALLOPS, COOKING, …
From pinterest.com
MAINE SEA SCALLOPS IN BLACK TIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SEA SCALLOPS WITH BROWNED BUTTER, CAPERS AND LEMON
From 177milkstreet.com
HOW TO MAKE THE BEST (AND SUPER SIMPLE) BLACKENED SCALLOPS
From saltstrong.com
SEARED SCALLOPS IN BLACK TRUFFLE BEURRE BLANC SAUCE
From savorthebest.com
HOW TO COOK AMAZING SEA SCALLOPS ON THE BLACKSTONE …
From youtube.com
PAN SEARED SCALLOPS WITH GARLIC BUTTER - A SASSY SPOON
From asassyspoon.com
SEA SCALLOPS IN BLACK TIE | ZEN CAN COOK | SEA SCALLOPS, COOKING, …
From pinterest.jp
MAINE SEA SCALLOPS IN BLACK TIE RECIPE
From pinterest.com
BOW-TIE SALAD & SCALLOPS, BLACK OLIVES, ORANGES, & MINT RECIPE
From myrecipes.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
BLACKENED SCALLOPS WITH HORSERADISH SAUCE - SKINNYTASTE
From skinnytaste.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT …
From pinterest.ca
PAN-SEARED SEA SCALLOPS IN BLACK BEAN SAUCE - MEALTHY.COM
From mealthy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love