Fannie Farmers Deviled Scallops Food

CAJUN SEARED SCALLOPS WITH ROASTED ONION AND FENNEL CONSOMME

Cajun Seared Scallops with Roasted Onion and Fennel Consomme image

Provided by Food Network

Number Of Ingredients 15

Ingredients

2 tablespoons butter
3 Spanish onions, medium dice
2 bulbs of fennel, sliced (tops reserved)
1 carrot, small dice
2 bay leaves
1/4 teaspoon Juniper berries
1/2 bunch thyme
32 ounces chicken broth
Salt and pepper to taste
1 pound (10 to 20) count dry (diver) scallops
1 ounce each fine julienne of carrot, zucchini, yellow squash
4 ounces Cajun spice
4 tablespoons olive oil
8 asparagus tips
4 cloves roasted garlic

Steps:

For the broth: In a sauce pot, melt butter. Add onion and caramelize. Set aside. To sauce pot, add sliced fennel and sweat until very soft. Next, add carrot, bay leaves, Juniper berries, thyme, caramelized onion, and broth. Bring to a simmer. Simmer for approximately 1 hour. Strain through a cheesecloth. Season with salt and pepper. In a strainer, add julienned vegetables to broth. Simmer for 3 minutes. Reserve vegetables and broth separately.
For the dish: Dredge the scallops in the Cajun spice. Sear in olive oil on all sides on high heat until scallops are just cooked through. Place half of the scallops in a circle in the middle of a 9 inch bowls.
In the middle of the circle, place julienne vegetables. Spoon warm broth gently over vegetables until bowl is filled by one-third. Garnish with asparagus tips and roasted garlic cloves. Finish garnish with fennel tops. Repeat with other bowl.

SCALLOPS PROVENCAL

Scallops Provencal image

Provided by Ina Garten

Categories main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

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.

FANNIE FARMER'S SCALLOPED POTATOES

Fannie Farmer's Scalloped Potatoes image

This is a recipe in my Fannie Farmer cookbook that I just recently found and tried. I didn't know that scalloped potatoes was such a simple dish to make.

Provided by Mysterygirl

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium potatoes, peeled and sliced 1/4 inch thick
1 medium onion, sliced
salt
fresh ground pepper
3 tablespoons flour
4 tablespoons butter
1 1/2 cups milk

Steps:

Preheat oven to 350 degrees F (180 C).
Butter a 1 1/2 quart casserole.
Cover the bottom of the casserole with a single layer of potatoes& onion.
Sprinkle generously with salt, pepper, flour and a few dots of butter.
Repeat until all of the potato slices & onion are used.
Pour milk over the potato slices until the top is almost covered.
Dot with the remaining butter.
Bake for 1 hour or until the potatoes are soft.

Nutrition Facts : Calories 356.7, Fat 15.1, SaturatedFat 9.4, Cholesterol 43.3, Sodium 160.2, Carbohydrate 48.5, Fiber 5.3, Sugar 2.9, Protein 8.3

SHIRLEY'S FRIED SCALLOPS

Shirley's Fried Scallops image

These were always a treat for us growing up... My mom loved her seafood, and this one was such a TREAT!

Provided by Lindas Busy Kitchen

Categories High Protein

Time 12m

Yield 1-2 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs
1 cup unflavored breadcrumbs, to coat scallops
1/2 teaspoon salt
1 lb sea scallops (If large, cut in half or quarters)
vegetable oil, for deep frying

Steps:

Wash scallops in cold water, and drain on paper towel.
Beat eggs.
Add salt to crumbs.
Roll scallops in crumbs, then dip in egg. Roll in crumbs again.
Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle.
Drain on absorbent paper towels.
Serve with lemon and ketchup, tarter sauce, or cocktail sauce.

Nutrition Facts : Calories 973.8, Fat 19.1, SaturatedFat 4.8, Cholesterol 573.1, Sodium 2825.4, Carbohydrate 89.2, Fiber 4.9, Sugar 7.5, Protein 103.3

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