Yvonnes Scallop Appetizer Recipes

YVONNE'S SCALLOP APPETIZER

YVONNE'S SCALLOP APPETIZER image

Number Of Ingredients 10

Ingredients

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

Steps:

Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SCALLOP APPETIZERS

Scallop Appetizers image

This great scallop appetizer cant get any easier than this with only three ingredients!

Provided by JUSTJEN33

Categories Seafood Appetizers

Time 10m

Yield 8

Number Of Ingredients 3

Ingredients

1 pound scallops, rinsed and patted dry
1 cup French dressing
½ clove garlic, crushed

Steps:

Cut scallops into quarters, unless they are tiny bay scallops which may be left whole. Bring a saucepan of lightly salted water to a boil. Add scallops, and simmer for 4 to 5 minutes.
Drain, and place them into a jar while hot. Pour in the French dressing, and add the garlic. Screw the lid onto the jar, and shake to coat. Refrigerate until chilled to marinate. Drain and serve with toothpicks.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 6.5 g, Cholesterol 18.7 mg, Fat 15.9 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 369.3 mg, Sugar 5.1 g

SCALLOP APPETIZERS

Scallop Appetizers image

This great scallop appetizer cant get any easier than this with only three ingredients!

Provided by JUSTJEN33

Categories Seafood Appetizers

Time 10m

Yield 8

Number Of Ingredients 3

Ingredients

1 pound scallops, rinsed and patted dry
1 cup French dressing
½ clove garlic, crushed

Steps:

Cut scallops into quarters, unless they are tiny bay scallops which may be left whole. Bring a saucepan of lightly salted water to a boil. Add scallops, and simmer for 4 to 5 minutes.
Drain, and place them into a jar while hot. Pour in the French dressing, and add the garlic. Screw the lid onto the jar, and shake to coat. Refrigerate until chilled to marinate. Drain and serve with toothpicks.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 6.5 g, Cholesterol 18.7 mg, Fat 15.9 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 369.3 mg, Sugar 5.1 g

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