BAY SCALLOPS & SHELLS
Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.
Provided by Nurbel
Categories Pasta Shells
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine cottage cheese with lemon juice and dill.
- Blend until smooth.
- Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
- Mix well.
- In a separate bowl mix the drained pasta with Italian dressing.
- Spoon the scallop mixture into the pasta shells.
- Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
- Melt cheese in the oven (broil) and then serve hot.
SCALLOPS ON THE HALF SHELL
Steps:
- Preheat the oven to 450 degrees F.
- Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
- Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
- In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
SHIRLEY'S BAKED SCALLOPS AND SHELLS
My wonderful mom turns 91 on July 11th and she is still a very independent lady, who loves to create her own recipes. She made this dish the other night, and it was delicious. She was so proud when I told her that I was going to share the recipe with everyone on Food.com.
Provided by Lois Bx
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil a pot of water and cook the pasta shells as directed on the box.
- When done, drain the pasta shells and place the shells in a mixing bowl.
- Preheat oven to 350 degrees.
- Line a baking dish with aluminum foil.
- Rinse the scallops and pat dry with paper towels.
- Place scallops in a bowl and toss with the olive oil.
- Remove the scallops to the lined baking dish and bake them in a 350 degree pre heated oven for about 15-20 minutes or until they are white in color.
- When the scallops are done, add them to the pasta shells and mix together with the white clam sauce and the dill weed.
- Turn out into a 9x13 baking dish and sprinkle the seasoned breadcrumbs all over the top.
- Bake for another 15 minutes.
- When done, you can sprinkle parmesan cheese over it if you wish.
- Enjoy!
CHEESY BAY SCALLOP PUFF PASTRY SHELLS
Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.
Provided by lutzflcat
Categories Appetizers and Snacks Pastries
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
- Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
- Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.
Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g
BAY SCALLOPS SCAMPI
Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor.
Provided by Feast Your Eyes
Categories European
Time 8m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
- MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
- Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
- Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
- Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
- COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.
Nutrition Facts : Calories 292, Fat 19.1, SaturatedFat 8.4, Cholesterol 66.9, Sodium 915.9, Carbohydrate 7.9, Fiber 0.7, Sugar 0.7, Protein 18.8
BAKED SCALLOPS WITH MUSHROOMS
A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.
Provided by William Uncle Bill
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°.
- In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
- Add sliced mushrooms and cook for 3 minutes.
- Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
- Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
- Return to heat and on medium-high heat return to boiling, stirring constantly.
- Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
- Remove from heat, stir in scallops and wine.
- Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
- In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
- Sprinkle bread crumb mixture over scallop mixture in each dish.
- Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
- Serve immediately.
- If scallops are large, cut into smaller chunks before adding to mixture.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SCALLOPS IN SHELLS
For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce. -Jane Rossen, Binghamton, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.
Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 764mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE
Steps:
- In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.
More about "bay scallops shells food"
SCALLOP CEVICHE WITH LEMONGRASS, CORIANDER AND SALMON
From more.ctv.ca
- Clean the scallop shells with a brush to remove all sand and dirt. The shells will be used as presentation and serving pieces.
- Using a flexible palette knife, pry open the two shells slightly, wide enough to stick in your thumb. The tension from the shells might feel uncomfortable, but it will be brief. Insert the palette knife and scrape the inside of the top flat shell until you separate the flesh from the shell. Open the flat top completely and flex the palette knife while scraping the bottom bowl-shaped shell. Once the flesh is completely dislodged from the shell, set it aside in a bowl on ice. Scrape the inside of the shells clean and wash them thoroughly; reserve for serving.
- To trim the scallop meat, remove the outer mantle and the liver (black piece), keeping the flesh (muscle) and the roe (orange piece). For this recipe, only the muscle is needed; however, the roe is a tasty piece to incorporate into the ceviche should you feel adventurous.
WHAT ARE SCALLOPS? EVERYTHING YOU NEED TO KNOW | …
From southernliving.com
Author Mary Tomlinson
WHAT ARE SCALLOPS? - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
10 BEST SCALLOPS ON THE HALF SHELL RECIPES | YUMMLY
From yummly.com
SCALLOP RECIPES - BBC GOOD FOOD
HOW TO GRILL SCALLOPS IN SHELL QUICKLY - THE KITCHYN
From thekitchyn.com
WHAT’S THE DIFFERENCE BETWEEN BAY SCALLOPS AND SEA ...
From thekitchn.com
THE BEST SCALLOP SHELLS FOR COOKING - CULLY'S KITCHEN
From cullyskitchen.com
SCALLOPSHELLS.COM | SCALLOP SHELLS FOR FOODS, CRAFTS OR ...
From scallopshells.com
BEST BAY SCALLOPS RECIPES AND BAY SCALLOPS COOKING IDEAS
From thedailymeal.com
BAY SCALLOP SHELL STOCK PHOTOS, PICTURES & ROYALTY-FREE ...
From istockphoto.com
BAY SCALLOPS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
GUIDE TO COOKING SCALLOPS : FOOD NETWORK | RECIPES ...
From foodnetwork.com
FROZEN SEAFOOD, FROZEN SHELL FISH, BAY SCALLOPS - GOOD SEA
From goodseafoodco.com
BAY SCALLOPS VS SEA SCALLOPS - SEAFOOD UNIVERSITY
From mylivelobster.com
CANADIAN FARMED SCALLOPS — CANADIAN AQUACULTURE INDUSTRY ...
From aquaculture.ca
SCALLOPS IN SHELL RECIPE - FOOD.COM
From food.com
SCALLOP SHELLS FOR SALE | EBAY
SEA SCALLOPS VS. BAY SCALLOPS: WHAT'S THE DIFFERENCE ...
From southernliving.com
BAY SCALLOP SHELLS | ETSY CANADA
From etsy.com
SCALLOP - WIKIPEDIA
From en.wikipedia.org
CHEESY BAY SCALLOP PUFF PASTRY SHELLS RECIPE - FOOD NEWS
From foodnewsnews.com
BAY SCALLOPS - GENERAL INFORMATION | FWC
From myfwc.com
REAL FOOD ENCYCLOPEDIA - SCALLOPS - FOODPRINT
From foodprint.org
SCALLOPS GUIDE | DIFFERENCE BETWEEN SEA SCALLOPS AND BAY ...
From newengland.com
ATLANTIC SEA SCALLOP | NOAA FISHERIES
From fisheries.noaa.gov
WHAT ARE BAY SCALLOPS? - FOOD NEWS
From foodnewsnews.com
RETURN OF THE BAY SCALLOP - CHESAPEAKE BAY MAGAZINE
From chesapeakebaymagazine.com
BAY SCALLOPS VS SEA SCALLOPS: WHAT'S THE DIFFERENCE ...
From allrecipes.com
AMAZING & INTRIGUING SCALLOP FACTS YOU NEED TO KNOW
From lobsteranywhere.com
SCALLOPS: ARE THEY GOOD FOR YOU? PROS AND CONS, …
From webmd.com
SEA SHELLS | EBAY
From ebay.ca
10 BEST BAY SCALLOPS RECIPES - YUMMLY
From yummly.com
SCALLOPS (SEA) — ORCA BAY FOODS
From orcabayfoods.com
35 SCALLOP RECIPES | MYRECIPES
From myrecipes.com
SCALLOPS (BAY) — ORCA BAY FOODS
From orcabayfoods.com
BAY SCALLOPS — PRODUCTS | PANGEA SHELLFISH COMPANY
From pangeashellfish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love