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.
CLASSIC FRENCH COQUILLES SAINT-JACQUES
Steps:
- Gather the ingredients.
- In a large bowl, mix flour, salt, curry powder, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.
- In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm.
- Add mushrooms and onions to skillet and sauté, frequently stirring, over medium-high heat for 4 minutes, until they start to turn light brown.
- Add white wine to pan and scrape bottom of pan with a spatula to get all the brown bits off pan and into sauce. Reduce heat slightly and simmer until sauce has reduced by half.
- Remove pan from heat and stir in Cognac and scallops.
- Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes.
- Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from broiler and cook until scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.
Nutrition Facts : Calories 344 kcal, Carbohydrate 19 g, Cholesterol 84 mg, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, Sodium 1077 mg, Sugar 3 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g
FRENCH SCALLOPS
This is for the French Region in the Zaar World Tour. haven't made them yet but they look elegant and easy and we love Scallops!
Provided by Little Bee
Categories One Dish Meal
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together four, salt and pepper. Coat scallops with flour mixture.
- Heat oil in a 10-inch skillet over medium heat. Add scallops and cook mixture 4 to 5 minutes, turning over in pan until scallops are golden brown. Remove with a slotted spoon. Keep warm.
- Lower heat. Add butter. When melted, add garlic and cook over low heat for about 2 minutes, stirring frequently. Cook until golden brown.
- Pour over scallops. Sprinkle with parsley.
- Yields 3 to 4 servings.
Nutrition Facts : Calories 367, Fat 26.7, SaturatedFat 7.5, Cholesterol 57.9, Sodium 432.8, Carbohydrate 11.1, Fiber 0.3, Sugar 0.1, Protein 20.3
FRENCH ONION SCALLOP
Make and share this French Onion Scallop recipe from Food.com.
Provided by Aroostook
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325F degrees.
- Melt butter in a medium saucepan.
- Stir in flour, salt and pepper until a paste is made.
- Slowly add milk and whisk until smooth and thick.
- Add cheese and Worcestershire sauce.
- Whisk until cheese is melted.
- Remove from heat.
- Place drained cooked onions in a casserole dish and pour cheese sauce over them.
- Sprinkle w/ buttered crumbs.
- Bake until bubbly (20 minutes or so).
Nutrition Facts : Calories 188.3, Fat 11.3, SaturatedFat 7, Cholesterol 32.2, Sodium 230.1, Carbohydrate 15.7, Fiber 1.3, Sugar 6, Protein 6.7
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