Sizzled Scallops By Daniel Boulud Recipes

SIZZLED SCALLOPS BY DANIEL BOULUD

Sizzled Scallops by Daniel Boulud image

From a magazine. Daniel Boulud is a famous chef in NYC. Here's a complete meal in a single skillet: crusty scallops, fresh green snow peas and golden potatoes.

Provided by Oolala

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs large scallops
salt
fresh ground pepper
3 tablespoons vegetable oil
2 large yukon gold potatoes, about 3/4 lb., peeled, cut into 1-inch cubes
6 large scallions, cut into 1-inch lengths
1 teaspoon rosemary, chopped
2 cups snow peas, about 6 oz., trimmed
2 tablespoons water

Steps:

Season the scallops with salt and pepper.
In a very large skillet, heat the oit until shimmering. Add the scallops to the skillet, evenly spaced apart.
Add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate.
Season the potatoes with salt and pepper and turn them over. Add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
Add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. Transfer the vegetables to plates.
Add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.

Nutrition Facts : Calories 337.6, Fat 11.8, SaturatedFat 1.5, Cholesterol 56.1, Sodium 284.8, Carbohydrate 25.6, Fiber 3.6, Sugar 3.5, Protein 32

BAY SCALLOPS WITH FENNEL, ENDIVE AND ROSEMARY-ORANGE CARAMEL GLAZE

Bay Scallops With Fennel, Endive And Rosemary-Orange Caramel Glaze image

Provided by Dorie Greenspan

Categories dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons sugar
1 sprig rosemary, broken in half
2 tablespoons sherry vinegar
1/2 cup freshly squeezed blood orange juice (or 1/2 cup orange juice plus 1 tablespoon lemon juice)
Salt and freshly ground white pepper
1 pound bay scallops
2 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
1 1/2 tablespoons unsalted butter
1 bulb fennel, trimmed, cored and thinly sliced
1 endive, trimmed, cored and cut crosswise into 1/2-inch rounds

Steps:

Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add 1/2 tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 567 milligrams, Sugar 11 grams, TransFat 0 grams

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Season the scallops with salt and pepper. In a very large skillet, heat the vegetable oil until shimmering. Add the scallops to the skillet, evenly spaced apart. Add the potatoes in an even layer around the scallops and cook over high heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate.
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