Recipe Tag: Scallops

Place a large skillet over medium high heat.

Spray the pan liberally with olive oil.

When the pan is hot add the scallops. The pan should be very hot but the oil not smoking.

Sprinkle the salt and pepper over the scallops.

Cook on the first side for about 4 minutes. Adjust the heat to keep the pan from being too hot.

When the scallops are lightly seared on one side turn.

Cook for another 4 to 5 minutes and remove the scallops to the warm plates.

Add the white wine to the pan, scraping the browned bits up from the bottom of the pan.

Add the butter and continue stirring as the butter melts, reducing the liquid by about 1/2. Serve with the sauce on top of the scallops.

Place the saffron in a small bowl or teacup.

Place the water in a large sauce pan over high heat.

When the water boils, remove 1/4 cup and pour over the saffron.

Add the pasta to the pot with the boiling water. Let cook for about 12 minutes until almost done.

When the pasta is almost done, place the olive oil in a medium skillet over medium heat. Add the garlic and prosciutto.

Cook, stirring frequently, until the ham begins to turn crisp. Adjust the heat so that the garlic doesn’t turn dark brown but light golden.

Add the peas and scallops and reduce the heat to low.

When the pasta is cooked, add the saffron/water mixture to the skillet and then the pasta. Increase the heat to medium high.

Whisk the eggs together with the grated parmesan. Season with pepper.

After the pasta is hot (about two minutes), discard the garlic and add the egg and cheese mixture to the skillet.

Fold together well with a rubber spatula to cook the eggs. Serve immediately.

Preheat the oven to 400°F. Place a large skillet in the oven.

Rinse the scallops and pat dry with a paper towel. When the pan is hot spray lightly with oil. Place the scallops in the pan and sear on one side for about 4 minutes. Turn and sear for another 4 – 6 minutes depending on the thickness of the scallops. Remove to cool on a paper towel.

Place the teaspoon of olive oil in a large skillet over medium heat. Add the garlic and shallots and cook gently, stirring frequently. As the shallots soften add the mushrooms and cook until completely softened. If there is much liquid in the pan as the mushrooms cook continue to cook until the mushroom mixture is nearly dry.

Stir in the salt, pepper and thyme and cook for another 2 minutes. Remove and as the mushroom mixture cools add the tablespoon of olive oil.

Slice the scallops horizontally into two discs. Sandwich about 2 tablespoons of the mushroom mixture between the slices of scallop. After all of the scallops are done place them in the refrigerator.

Serve chilled topped with the finely chopped red bell pepper.

Preheat the oven to the warm setting. Place two plates in the oven.

Place the lime juice, fresh dill, honey, salt, water, white wine, cayenne pepper and pepper in a blender and process until smooth.

Place a large skillet over medium high heat.

Place the olive oil in the pan and swirl to coat the bottom of the pan.

When the pan is hot, add the scallops. The pan should be very hot, but the oil should not smoking. Adjust the heat to keep the pan from being too hot.

Cook on the first side for about 4 minutes.

When the scallops are lightly seared on one side, turn them over. They should release easily from the pan. If they do not, give them another minute and check again.

Cook for another 4 to 5 minutes and remove the scallops to the warm plates.

Add the lime juice mixture to the pan.

Add the butter.

Deglaze the pan, scraping the bottom of the pan to include the browned bits, and simmer the liquid reducing by about 1/2.

Serve with the sauce on top of the scallops.

Blend the butter, garlic, shallot, parsley, dill, lemon juice, and sherry together in a mixing bowl.

Preheat the oven to 325°F.

Place 4 ounce portions of scallops in au gratin or similar dish.

Add 2 Tablespoons of herbed butter to each dish.

Add 2 Tablespoons of wine to each dish.

Place in the pre-heated oven and cook until the scallops are done – about 12 – 15 minutes (this will be when they turn milky white but are still slightly tender to the touch).

Place a teaspoon of olive oil in a medium sauce pan over medium heat. Add the shallot and garlic and the mushrooms and cook over medium-low heat stirring frequently. As the mushrooms begin to soften and brown add the water. Cook for about 30 minutes until the onions are soft.

Using a blender or a stick blender puree the mushrooms and press the soup through a fine sieve. Return the soup to the sauce pan and add the milk and salt. Whisk and let stand.

While the soup is cooking add the tablespoon of olive oil to a medium sauté pan over medium heat. Add the tomatoes, mushrooms and salt to the pan. Shake the pan frequently. After about 5 minutes cover the pan. Continue to cook adjusting the heat so that the mushrooms and tomatoes don’t burn. Shake frequently.

When the soup and the mushroom/tomato mixture are done place 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the bay scallops. Cook for 5 – 7 minutes until the outside is slightly browned.

While the scallops are cooking gently reheat the soup and the sautéed tomato/mushroom mixture.

Divide the soup between two bowls and add half of the tomato mushroom mixture to each bowl. Top with the cooked scallops and garnish with the strips of green onion.