Taylor Bay Scallops With Uni And Mustard Oil Recipes

TAYLOR BAY SCALLOPS WITH UNI & MUSTARD OIL

Steps:

• In a food processor, pulse tomatoes with sea salt until chunky. Line a strainer or coffeemaker basket with a coffee filter and transfer tomatoes to the coffee filter. Set strainer over a large nonreactive bowl or coffeemaker carafe. Refrigerate this contraption at least 12 hours: the tomatoes' intensely flavored, clear juices will filter into the bowl. To the tomato water, add mirin, cayenne pepper, and ground pepper.
• Cover a dish with crushed ice. (If serving this as an appetizer, use dinner plates. A large serving tray or tiered platter would work well if these are to be served as hors d'oeuvres.) For an individual appetizer, arrange 5 shells in a ring on the ice. Place a scallop (or piece of scallop) and uni lobe side by side in each shell. Spoon seasoned tomato water into each shell to cover the shellfish, 1 ½ to 2 teaspoons per shell. Drizzle several drops of mustard oil over each, and garnish with a pinch of black mustard seed. Serve immediately.

TRUFFLED BAY SCALLOPS WITH CELERY PURéE

Steps:

• Make celery purée:
• Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.
• Cook scallops:
• Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
• Do Ahead
• Purée (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.

SEARED JUMBO SCALLOPS WITH UNI SAUCE, YUKON POTATOES, ONION JAM AND PARSLEY OIL

Steps:

• For Uni sauce: In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill. Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup. In a medium bowl place yolks over a pot of boiling water, whisk briefly add reduced clam broth mixture, whisk until thickened. Slowly add chilled Uni butter, add chopped tarragon and tarragon vinegar, keep warm. Blanch 2 bunches parsley and shock down in ice water, squeeze excess water from the parsley, rough chop, transfer to a blender with 1 cup of olive oil, puree and reserve.;
• For the Scallops: Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool. Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops. Crumble potatoes into dime size pieces, and fry in a separate medium skillet with peanut oil until crispy. Transfer to a bowl and combine with 1 teaspoon parsley, 1 teaspoon chives, 1 teaspoon truffle oil, 1 tablespoons onion jam and press into ring molds and place in the center of the plate, position seared scallop on top of molded potatoes and spoon Uni sauce over the scallops. Garnish with micro watercress and sliced Nori, drizzle parsley oil around the plate.
• In a medium pan add butter and 1 1/2 pounds of sliced yellow onions sweat until softened. Add 1 1/8 cup of red wine vinegar, 1/8 cup balsamic vinegar, 1/2 cup sugar and a pinch of salt. Let cook down until jam like consistency. Once ready, let cool and reserve.

ANDOUILLE SAUSAGE WITH BAY SCALLOPS

Steps:

• In a skillet, melt 1 tablespoon of butter over medium heat, add the sausage and onion and sautéuntil onion is softened, about 7 minutes. (Do not overcook.) Set aside.
• In another deep skillet, heat the oil over medium-high heat until the surface ripples. Pat scallops dry and fry in batches of 6 or 7 until they are light brown. Remove and drain on paper towels. (The scallops should not be cooked through.)
• When all the scallops are browned, add them to the sausage and onions. Add the wine and stock and bring to a simmer for 1 to 2 minutes to reduce liquid to a coating consistency. Off heat, swirl in more butter if necessary to make an emulsion. Season with salt and pepper.

TAYLOR BAY SCALLOPS WITH CHANTERELLES, SHERRY, AND PARSLEY BREADCRUMBS

Steps:

• Preheat the oven to 375°F.
• Toss the breadcrumbs with the olive oil and 1 tablespoon chopped parsley. Spread on a baking sheet, and toast 8 to 10 minutes, stirring often, until they're golden brown and crispy.
• Heat two large sauté pans or Dutch ovens over high heat for 2 minutes. Add 3 tablespoons butter to each pan, and when it foams, add half the chanterelles, half the thyme, 1 teaspoon salt, and a pinch of pepper to each pan. Sauté the mushrooms, stirring occasionally with a wooden spoon, 6 to 8 minutes, until they're tender and start to crisp slightly.
• Turn the heat down to medium and add 1 tablespoon butter to each pan. Divide the spring onions between the pans, season them lightly with salt and pepper, and cook 2 to 3 minutes, stirring often, until translucent.
• Divide the scallops between the two pans, and toss to coat them with the mushrooms and onions. After 2 minutes, add half the sherry to each pan, and let reduce 20 seconds. Add half the stock to each pan, turn the heat back up to high, cover, and let the scallops steam open, about 5 minutes. When they have opened, add the cream, stir to incorporate, and turn off the heat. Taste the broth for seasoning and discard any unopened scallops. Toss in the remaining 2 tablespoons sliced parsley, and transfer to a large warm shallow bowl. Scatter the breadcrumbs over the top.
• You can toast the breadcrumbs, slice your onions and herbs, and clean the chanterelles and scallops ahead of time, but most of the work for this dish is done at the last minute. It goes very quickly and isn't too complicated. To cook this many scallops, use two pans, preferably cooking both batches at the same time. (The scallops taste best right after they open.)

CHEESY TARRAGON BAY SCALLOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 20 minutes (follow directions on package).
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and saute quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
• Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
• Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
• Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.

BAY SCALLOPS WITH LEMON AND DILL

Steps:

• Melt butter in skillet over medium heat.
• Add scallops and cook until almost opaque, about 2 minutes.
• Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
• Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
• Return scallops to skillet and stir until coated.
• Add dill and pepper and serve immediately.