CANADIAN LIVING'S LIME-BUTTERED SCALLOPS IN PHYLLO
Again, I'm using Recipezaar as a holding place for recipes I want to try. Why not share? This is a main course, although, for my friends, I would serve it as an appetizer -- I will categorize it as both.
Provided by Lennie
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees.
- First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter.
- Stack and cut into 4 rectangles.
- Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
- Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool.
- Cut scallops in half crosswise if they are large; sprinkle with salt and pepper.
- In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.
- With slotted spoon, transfer to plate and set aside.
- Add gin, lime rind and juice to skillet and bring to a simmer.
- Return scallops to skillet, turning gently to coat; heat through.
- Remove lime leaves and discard.
- Spoon scallops and liquid into phyllo baskets and serve immediately.
Nutrition Facts : Calories 263.7, Fat 13.2, SaturatedFat 7.6, Cholesterol 68, Sodium 479.3, Carbohydrate 10.6, Fiber 0.3, Sugar 0.1, Protein 20.2
SCALLOPS IN PHYLLO
Provided by Jonathan Reynolds
Categories appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- In a small saucepan, reduce the chicken stock by half. Add the cream and reduce to 3/4 cup.
- Preheat oven to 425 degrees. Cut 8 to 10 thin strips about 5 inches long from a few of the light-green leek leaves. (You will use these to tie the phyllo ''bags.'') Blanch strips in boiling water for 1 minute, then cool in cold water. Pat dry and set aside. Cut the white and light green parts of the leek into julienne and rinse well.
- Season the scallops with salt and pepper. Brush a sheet of phyllo with some of the melted butter, fold in half, brush with more butter, fold in half again and brush with more butter. Top with a scallop, about 1/8 of the carrots, julienned leeks, celery root and parsley. Sprinkle lightly with salt. Gather up the edges of the phyllo and tie into a bag with a leek strip. Brush with butter and place on a sheet pan. Repeat with the remaining scallops.
- Bake until phyllo is crisp and browned, about 12 minutes.
- Meanwhile, reheat the sauce if necessary. When very hot, remove and whisk in the cold butter one pat at a time. Whisk in the saffron and season to taste with salt and pepper. Pool the sauce on each of 8 serving plates and top with a scallop ''bag.'' Serve immediately.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 13 grams, Carbohydrate 121 grams, Fat 33 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 17 grams, Sodium 1604 milligrams, Sugar 4 grams, TransFat 1 gram
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
More about "canadian livings lime buttered scallops in phyllo food"
SHRIMP PHYLLO SPRING ROLLS | CANADIAN LIVING
From canadianliving.com
SCALLOPS WITH CILANTRO LIME BUTTER RECIPE
From cleaneatingmag.com
PHYLLO-TOPPED SEAFOOD PIE | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
CANADIAN LIVING | TORONTO ON - FACEBOOK
From facebook.com
BEST LIME-BUTTERED SCALLOPS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3/5 (3)Servings 4
CILANTRO LIME BUTTER SCALLOPS - OVER THE FIRE COOKING
From overthefirecooking.com
THE ULTIMATE CANADIAN LIVING RECIPE COLLECTION | CANADIAN LIVING
From canadianliving.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LIVING IN CANADA: WHAT YOU NEED TO KNOW BEFORE YOU MOVE
From internations.org
CANADIAN LIVING | RECIPES AND LIFESTYLE FOR CANADIAN WOMEN
From canadianliving.com
CANADIAN LIVING’S LIME-BUTTERED SCALLOPS IN PHYLLO - LUNCHLEE
From lunchlee.com
DISCOVER PHYLLO | CANADIAN LIVING
From canadianliving.com
SCALLOPED CANADIAN RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
SCALLOP & MUSHROOM PIE | CANADIAN LIVING
From canadianliving.com
CANADIAN LIVING
From canadianliving.com
THE LONG HISTORY OF ROYAL DISHES CROSSING OVER TO HOME KITCHENS ...
From nationalpost.com
LIME-BUTTERED SCALLOPS | CANADIAN LIVING
From canadianliving.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