Surf And Turf Scallops Peas Corn And Bone Marrow Recipes

SURF AND TURF: SCALLOPS WITH BEURRE BLANC AND ROSEMARY-GARLIC-CRUSTED LAMB CHOPS WITH BRAISED LEEKS

Steps:

• For the braised leeks: Cut the leek in half down the middle and then crosswise into 4-inch pieces.
• Place a medium high-sided skillet over medium-high heat and add the butter to melt. Add the leeks to the pan, cut-side down, and brown for a couple minutes. Turn over, season with lemon zest, salt and pepper, and add the stock. Bring to a simmer and cook until the pan is dry and the leeks are tender, 20 minutes.
• For the lamb chops: Preheat the oven to 425 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and stir for a few seconds, then add the fine breadcrumbs, panko breadcrumbs and rosemary. Cook, stirring, until lightly toasted and fragrant, 2 minutes. Set aside.
• Heat the olive oil in a small skillet over medium-high heat. Score the fat on the rack of lamb. Add the lamb to the skillet and sear until golden brown, 1 to 2 minutes per side. Let cool slightly and then slather all over with the Dijon. Top with the breadcrumb mixture, patting it to adhere. Place the lamb, fat side up, on a baking rack set over a baking sheet and transfer to the oven. Roast until medium (130 degrees F), about 8 minutes. Let rest for 10 minutes.
• For the scallops with beurre blanc: Clean the scallops by removing and discarding the foot. Set aside.
• Place a small saucepot over medium heat and add the white wine, white wine vinegar, lemon juice and shallot. Bring to a simmer and cook until reduced to a few tablespoons, 10 to 12 minutes. Turn the heat to low and whisk in the butter, piece by piece, until fully incorporated. When you get to the last piece, remove the pot from the heat, season with salt and white pepper, and whisk in the cream and add tarragon. Set aside until ready to use. If you need to reheat, place over very low heat.
• Place a small skillet over medium-high heat; add some olive oil. Dry the cleaned scallops well with a paper towel, then season with salt. Sear the scallops until barely opaque throughout, 1 to 2 minutes per side. Remove from pan and let rest on a paper towel until ready to plate.
• Plate the leeks and top with the lamb chops. Serve with the scallops on the side, drizzled with buerre blanc.

SURF AND TURF FOR TWO

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

SURF AND TURF SCALLOPS, PEAS, CORN AND BONE MARROW

Steps:

• Bring a pot of salted water to a boil, make sure that there is an ice bath ready. Blanch the peas and favas separately. Drain and immediately add them to an ice bath;
• Remove kernels from the corn cobs and reserve the cobs. Add the cobs to a pot with water and cook for 25 minutes to create a quick stock. Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot. Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside. Next, finely dice the carrots and onions. Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas. Cook until tender. Stir in some of the corn stock to make a sauce. Remove from the heat, season with salt and pepper and reserve.;
• Combine the flour and chili pepper. Toss the bone marrow lightly with the flour mixture. Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes. Heat a skillet with some oil, add the scallops and cook until golden brown on each side.;
• To plate: place a line of the sauce down on each dish. Top with the blanched peas and favas. Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables. Place the scallops and roasted bone marrow around the vegetables and. garnish with micro mix and sea salt.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SEA SCALLOPS WITH SWEET PEPPERS AND SNOW PEAS

Steps:

• In a large nonstick skillet or wok, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper.
• When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat add the scallops, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until the scallops are heated through. Do not overcook. Serve immediately.