Fried Portuguese Style Bay Scallops Food

BAY SCALLOPS PROVENçAL

Steps:

• Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
• Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
• Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

FRIED PORTUGUESE STYLE BAY SCALLOPS

Steps:

• Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
• Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
• Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.

BAY-SCALLOP PO' BOY WITH SPICY MAYO

Steps:

• In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
• In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
• In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
• Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

PORTUGUESE STYLE SCALLOPS

Steps:

• Scallops cook quickly, so get the rice going first.
• Cook the rice according to package direction, omitting salt and fat.
• While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes.
• Add half of the scallops, and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm.
• Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops.
• Remove scallops from pan.
• Stir in the port and lemon juice, scraping the pan to loosen browned bits.
• Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat.
• Serve scallops over rice.
• Sprinkle with 1 tablespoon parsley.