Blue Heaven Scallops Food

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BLUE HEAVEN SCALLOPS



Blue Heaven Scallops image

I found this recipe online, the Blue Heaven is a fantastic Key West restaurant that I used to frequent, eat outside with roosters running around you, a great tire swing in the yard...it's a kind of eclectic (young hippy-like) restaurant with award winning gourmet chefs.

Provided by Laurita

Categories     No Shell Fish

Time 8m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb scallops
1 teaspoon garlic, minced
1/2 tomatoes, diced
1/2 sweet onion, chopped
1/4 lb mushroom, sliced
1 teaspoon capers
1/4 cup white wine or 1/4 cup chicken broth
butter, slices

Steps:

  • This is an edited version of the original, but oh so yum! I used some Swanson's fat free broth vs. wine, mainly because it's what I had, and I added the capers because I like them!
  • The trick is to use a VERY HOT pan to sear the scallops. I used the large sea scallops and I sprayed the pan with cooking spray first. Then you quickly add the garlic. When done quickly, it browns the scallops slightly and thus you get a brownish sauce to go along.
  • Add the tomatoes, onion, mushrooms, capers which will cool down the pan so the scallops and garlic stop cooking.
  • Cook for just a minute, add the wine or broth, stir it up to get the scrapings into the sauce (like clarifying?) and simmer for a minute or two.
  • Remove from heat and add the butter slice, swirl it to finish the sauce.
  • This is some good stuff fit for a very special occasion. I served with shrimp scampi, asparagus with hollandaise, and garlic bread which was a great way to enjoy all those flavors as dipping sauces.

PAN SEARED SCALLOPS WITH BLEU CHEESE SAUCE



Pan Seared Scallops With Bleu Cheese Sauce image

I cannot keep this to myself anymore. I had this dish at a restaurant in Tampa and have re-created it perfectly. I promise that this dish will be the best thing you've ever cooked or ate!

Provided by Chef Jeff in St Aug

Categories     European

Time 1h8m

Yield 12 Scallops, 4 serving(s)

Number Of Ingredients 14

1 lb large scallop
3 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons flour
3 cups milk
5 ounces blue cheese
1 teaspoon salt
1 pinch nutmeg
lemon juice
paprika
white pepper
2 sweet potatoes
2 cups vegetable oil
1 dash cream (optional)

Steps:

  • Make the sauce first. It is a basic Bechamel sauce with cream enrichment. Melt 2 Tbsp Butter in a saucepan over medium heat, add 3 Tbsp flour, stirring constantly. Cook 3 minutes without browning flour. Whisk in 3 Cups milk and bring to a slow boil while stirring. Add salt and nutmeg. Cook until it reduces down enough to coat the back of a spoon, add the Bleu cheese and let it melt. Add a few drops of Lemon juice, salt, and White pepper to taste. Add a little cream for extra flavor and put in an oven set on 'warm'.
  • Peel the sweet potatoes and grate them, these are deep fried in the vegetable oil for only 30 seconds or so, until they change color. You can salt them slightly before frying.Pull them out of the pot with a spider or slotted spoon and dry them on paper towels.
  • The Scallops should be cooked in a hot pan, preferably cast iron, get it good and hot over medium high heat, add the Olive oil, let it heat for half a minute or so and add the Scallops that you have seasoned with Salt, Pepper, And Paprika. Cook about 3-4 minutes per side until the color and doneness is to your preference.
  • To plate, lay down the Scallops, cover with the Bleu cheese sauce, and top with some deep fried grated sweet potato. Garnish as you wish, garlic mashed potatoes goes quite well with this as does a good white wine. Enjoy!

Nutrition Facts : Calories 1467.8, Fat 138.6, SaturatedFat 31, Cholesterol 102.3, Sodium 1722.5, Carbohydrate 30.5, Fiber 2.1, Sugar 2.9, Protein 29

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