Bay Scallop Pan Roast Food

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOP PAN ROAST

Steps:

• 1. In a heavy saucepan over low heat combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and tobasco; bring just to a simmer. 2. Add scallops and let cook for 30 seconds without simmering (if you see a bubble pull pan off heat for a few seconds). Add cream and milk and continue to heat until simmering until mixture is steaming hot and scallops are opaque, about 2 minutes longer. 3. Place a piece of toast in each of two bowls and then add pan roast, dividing scallops evenly. Float remaining butter on top. 1/2 tablespoon a bowl. Eat immediately.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

ROASTED BAY SCALLOPS WITH BROWN BUTTER AND SHALLOTS

Steps:

• Heat oven to maximum,at least 500 degrees. As it heats,place a roasting pan large enough to hold scallops in one layer in oven.When oven is hot, add butter to pan.Cook,shaking pan once or twice,until butter has melted and begun to turn brown.
• Immediately add scallops and cook,undisturbed,about 3 minutes.Add shallots and stir.Roast for 2 minutes,or until scallops are tender and not at all rubbery;do not overcook.Remove to a platter,season with salt and pepper,stir in herb and serve.

BAY-SCALLOP PO' BOY WITH SPICY MAYO

Steps:

• In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
• In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
• In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
• Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

BAY SCALLOP PAN ROAST

Steps:

• 1. In large skillet, melt 1 TB butter. Add the bread crumbs, season lightly with salt & pepper and cook over moderate heat, stirring until the crumbs are golden & crisp, about 3 minutes. Scrape crumbs onto a plate. 2. Wipe out the skillet. Add the oil and heat until shimmering. Add 1 TB butter & let it melt. Add the scallops, season with salt & pepper and brown over high heat, about 2 mins total. Transfer scallops to large shallow dish. 3. Melt 1 TB butter in the skillet. Add the mushrooms, season with salt & pepper and cook over moderate heat until their liquid is almost evaporated, about 4 mins. Add the shallot and cook, stirring until softened, about 3 mins. Add the lemon juice and cook for 30 seconds. Add the water & simmer for 1 minute. 4. Return the scallops and any accumulated juices to the skillet and season with salt & pepper. Remove from heat and stir in the parsley. Spoon the scallops & mushrooms onto plates, sprinkle with the bread crumbs and serve.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.