Sliced Broiled Scallops On The Half Shell With Beurre Blanc Recipes

SLICED BROILED SCALLOPS ON THE HALF SHELL WITH BEURRE BLANC

Steps:

• Preheat broiler. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in shallots, and cook 20 seconds. Add wine, and simmer until it has been reduced to 1/2 cup, about 10 minutes. Add scallops; cover, and cook 1 minute. Using a slotted spoon, transfer scallops to a cutting board. Pour poaching liquid though a sieve into a bowl.
• Cut each scallop crosswise into 2 or 3 slices, cutting almost but not completely through. Fan open, and divide among shells. Transfer to a rimmed baking sheet, and spoon 1 tablespoon poaching liquid over each shell. Sprinkle with salt, and dot with remaining tablespoon butter. Broil until just bubbling, 1 to 2 minutes. Sprinkle with peppercorns, and serve with lemon wedges.

SCALLOPS ON THE HALF SHELL

Steps:

• Preheat the oven to 450 degrees F.
• Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
• Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
• In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

SCALLOPS IN BEURRE BLANC SAUCE RECIPE - (4.7/5)

Steps:

• 1. Gently rinse the scallops and pat them dry with paper towels. 2. Add chardonnay, white wine vinegar and shallots in a saucepan. Bring to a simmer and cook till about 1 tbsp of liquid remains. In a low heat, rapidly whisk in cold butter, 1 to 2 pieces at a time. 3. When all of the butter has been incorporated, season with salt and white pepper. The sauce should be light and creamy. Strain out the shallots and set it aside. 4. Heat olive oil in a frying pan. Season the scallops with salt and place them in the pan when it is really hot. Depending on the thickness of the scallops, fry for about 1 to 1 1/2 minutes until golden at the edges on each side. 5. Spoon Beurre Blanc sauce onto warm plates, followed by the scallops. Garnish with black pepper and microgreens. Carefully spoon salmon roe onto each scallops. Bon appetit!

GRILLED SCALLOPS APPLE CIDER BEURRE BLANC

Steps:

• Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter.
• Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown.
• Place apple slices on plate. Place scallops on apples and pour sauce over the top.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
• Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
• Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

SEARED SCALLOPS WITH TOMATO BEURRE BLANC

Steps:

• MAKE TOMATO BEURRE BLANC
• Soak the tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together the tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
• Cook the shallots in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add the wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
• Reduce the heat to low and whisk in the remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in the water and lemon juice, then season with salt and pepper.
• Transfer the tomato beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
• MAKE SCALLOPS
• Pat the scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total.
• Transfer cooked scallops to a platter, and loosely cover with foil to keep warm. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
• Spoon 3 tablespoons tomato beurre blanc onto each of six plates, then top with scallops.

PAN SEARED DIVER SCALLOPS AND SEA URCHIN BEURRE BLANC

Steps:

• For the beurre blanc:.
• In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
• Add white wine and fish stock, continue to reduce by half and strain.
• In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified.
• With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
• Season to taste, with salt and pepper.
• In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
• Assemble ingredients in a scallop shell.
• For the parsnip puree:.
• In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
• Strain and puree in a food processor, slowly adding 3 T of butter.
• Pass through tamis to remove any fibrous strands.

BROILED SCALLOPS

Steps:

• Turn broiler on.
• Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
• Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE

Steps:

• Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
• Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE

Steps:

• Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
• Add cream; reduce heat to low.
• Add butter, 1 piece at a time, whisking until just melted before adding more.
• Strain sauce, pressing on solids to extract as much liquid as possible.
• Return sauce to pan.
• Season with salt and white pepper.
• Place pan in skillet of warm water.
• Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
• Heat oil in large nonstick skillet over medium-high heat.
• Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
• Divide scallops among plates.
• Top with sauce and chives.
• Makes 6 first-course or 4 main-course servings.

BROILED SCALLOPS

Steps:

• Put the scallops onto a container for the broiler.
• Add butter/margarine and olive oil.
• Sprinkle spices onto the scallops.
• Place a few inches away from broiler fire.
• Broil for 12 minutes.
• Turn the scallops over and broil for another 4 minutes.
• Serve as an appetizer or as part of a main course.