SCALLOPED SCALLOPS
Provided by Matt Lee And Ted Lee
Categories weekday, appetizer, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
- Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
- In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
- Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
- Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 782 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED GARLIC SCALLOPED POTATOES
These potatoes are easy and delicious. Garlicky and cheesy.
Provided by VICKI L
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 70 minutes.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 45.6 g, Cholesterol 58.8 mg, Fat 19.9 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 11.6 g, Sodium 875.8 mg, Sugar 3.8 g
SCALLOP GRATIN WITH SCALLIONS
Scallops with cheese? In this case, yes. My mother makes this as a holiday staple and I can still remember the first time I ate it as a kid. She ran out of the kitchen with the large scallop shells, sizzling, filled with this recipe. These are delicious, and the portion so small that it leaves you wanting more. Be warned: People may leave the table, shells in hand, and go somewhere and lick the crust of bread crumbs and leftover sauce from the shells in private. I also recommend some bread for sopping up the juices.
Provided by Alex Guarnaschelli
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler.
- Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs. Use a rubber spatula to mix them until they form a paste. Stir in the Gruyere and Parmesan cheeses. Mix in the thyme, salt, and pepper.
- Cook the scallops: Heat a large skillet over high heat and add the canola oil. Season the scallops with salt and pepper. When the oil begins to smoke lightly, add them to the pan. Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
- Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper. Cook over medium heat until translucent, 2 to 3 minutes. Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes. Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes. Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes. Do not boil vigorously or the mixture risks separating. Taste for seasoning. Stir the scallops, lemon juice, and scallions. Remove the pan from the heat.
- Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired). Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes. The time may be slightly longer or shorter depending on how quickly the top browns. Watch carefully! Serve immediately.
GRAMMY'S SCALLOPED SCALLOPS
An old-time Maine recipe, passed down by my wife's grandmother, for scallops in a white cream sauce.
Provided by Messy Cook
Categories Scallop Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter an 8-inch square baking dish.
- Melt 3 tablespoons butter in a saucepan over medium heat. Cook and stir scallops in melted butter until lightly browned, about 5 minutes. Stir flour into scallop mixture until dissolved, 2 to 3 minutes.
- Gradually pour half-and-half and milk into scallop mixture, while stirring constantly until milk mixture is thickened, 5 to 10 minutes; season with salt and pepper. Pour scallop mixture into the prepared baking dish.
- Place remaining 2 tablespoons butter in microwave-safe bowl and heat in microwave until melted, 15 to 20 seconds. Stir bread crumbs into melted butter until coated; sprinkle over scallop mixture.
- Bake in the preheated oven until bread crumbs are browned, about 10 minutes.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 24.2 g, Cholesterol 132.7 mg, Fat 24.1 g, Fiber 0.8 g, Protein 34.3 g, SaturatedFat 14.2 g, Sodium 610.1 mg, Sugar 3.1 g
E-Z SCALLOPED SCALLOPS
A great way to stretch a pint of scallops to feed 6 people. This is really a nice dish to make when entertaining friends and family.Serve with green salad and rolls.
Provided by Aroostook
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash scallops.
- Melt butter and add all crumbs.
- Mix well and place a layer of crumb mixture (1/3) in a baking dish.
- Cover with 1/2 the scallops.
- Pour half the cream over this.
- S& P.
- Repeat.
- Cover with last of crumb mixture.
- Bake 350 degrees F for 30 minutes or until crumbs are browned.
Nutrition Facts : Calories 240.4, Fat 11.2, SaturatedFat 6.6, Cholesterol 52.1, Sodium 225.5, Carbohydrate 19.2, Fiber 0.6, Sugar 0.2, Protein 14.9
GRAMMIE BEA'S SCALLOPED POTATO AND TUNA CASSEROLE
Quick and easy, this one will have you coming back for more for sure! Another old time favorite from my gram's recipe collection! Simply WONDERFUL!!!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
- Gradually stir in milk, and cook and stir over med. heat, until thickened.
- Stir in tuna.
- Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
- Cover, and bake in a 350 oven, for 1 hours.
- Uncover, and continue baking for 30 mins., or until potatoes are tender.
- Garnish with parsley.
Nutrition Facts : Calories 357.3, Fat 15.6, SaturatedFat 4.9, Cholesterol 35.9, Sodium 769.4, Carbohydrate 35.5, Fiber 3.5, Sugar 1.4, Protein 19.1
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