Fannie Farmers Deviled Scallops Food

CAJUN SEARED SCALLOPS WITH ROASTED ONION AND FENNEL CONSOMME

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

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

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.

SHIRLEY'S FRIED SCALLOPS

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.