BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
EASY COQUILLES SAINT JACQUES
Steps:
- Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
- Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
- Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
- Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
- Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.
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.
SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
INA'S SCALLOPS PROVENCAL
Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!
Provided by Lindas Busy Kitchen
Categories < 15 Mins
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- If you're using bay scallops, keep them whole.
- If you're using sea scallops, cut each one in 1/2 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 3-4 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.
INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. "A lot of dishes taste better after they sit for a while," Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
- Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
- Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
- Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
- When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 21 grams, Carbohydrate 42 grams, Fat 50 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1072 milligrams, Sugar 8 grams, TransFat 1 gram
BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS )
This is a scallop recipe from Ina Garten's new book in 2008" Back to Basics." It makes a great dish for entertaining so most of the work is done ahead. Easy dinner party item if you are serving 6 people no thought needed for the main course. Pair with a salad and crusty bread. Another winner by her and now you, when you make it. It can also be made using shrimp. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 30 Mins
Time 29m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 6 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
More about "ina garten baked scallops food"
INA GARTEN BAKED SCALLOPS - ALL INFORMATION ABOUT HEALTHY ...
Scallops Provencal Recipe | Ina Garten - Food Network great www.foodnetwork.com. 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 ...
From therecipes.info
From therecipes.info
INA GARTEN'S BAY SCALLOP CEVICHE RECIPE - TODAY.COM
Preparation. 1. In a medium bowl, combine the scallops, 1/2 cup of the lime juice and 1 teaspoon salt and set aside at room temperature for …
From today.com
From today.com
RECIPES MAIN PAGE - BAREFOOT CONTESSA
Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas! Sign up for my emails
From barefootcontessa.com
From barefootcontessa.com
INA GARTEN BAKED SCALLOPS RECIPE - ALL INFORMATION ABOUT ...
Scallops Provencal Recipe | Ina Garten | Food Network best www.foodnetwork.com. 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...
From therecipes.info
From therecipes.info
BAKED SCALLOPS INA GARTEN RECIPES
Ina Garten Scallops Provencal Recipe. 7 hours ago 7 hours ago Food Network Ina Garten Scallops Recipes 9 hours ago Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. …
From tfrecipes.com
From tfrecipes.com
BAY SCALLOPS GRATIN INA GARTEN - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Bay Scallops Gratin Ina Garten are provided here for you to discover and enjoy. Healthy Menu. Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes Quick Healthy Tortellini Dinner ...
From recipeshappy.com
From recipeshappy.com
LUNCH - BAREFOOT CONTESSA
Lunch. 36 recipes found in the Lunch category: Ultimate Tuna Melts. Lunch. Beginner
From barefootcontessa.com
From barefootcontessa.com
HOW TO MAKE INA'S SCALLOPS PROVENCAL | BAREFOOT CONTESSA ...
VIEWS: 210072 2919 41. Skip to content. Follow activity; Members Activity
From recipes.social
From recipes.social
INA GARTEN RECIPES | INA GARTEN | FOOD NETWORK
The Best Hamantaschen Recipes from Food Network Chefs Mar 14, 2022 By: Heath Goldman How to Make the Vintage Avocado Bread That’s All Over TikTok Mar 11, 2022
From foodnetwork.com
From foodnetwork.com
INA GARTENS RECIPE FOR SCALLOPS PROVENCAL - FOOD NEWS
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. Ina Garten S Scallops Provencal Recipe Popsugar Food. Barefoot Contessa Herb Baked Eggs […]
From foodnewsnews.com
From foodnewsnews.com
BAKED BUTTERY PARMESAN SCALLOPS AND PASTA (30 MINUTES ...
Baked Buttery Parmesan Scallops and Pasta are big sea scallops baked in butter, white wine, lemon juice, Parmesan cheese, and garlic until perfectly tender. More Parmesan cheese is broiled on top and then these succulent scallops are served over a bed of tender pasta. This scallop pasta recipe for two makes a great lunch, dinner, or impressive date night …
From zonacooks.com
From zonacooks.com
INA GARTEN SCALLOPS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Ina Garten Scallops Recipe are provided here for you to discover and enjoy ... Healthy Menu. Are Plain Baked Potatoes Healthy Best Healthy Mashed Potatoes Are Powdered Mashed Potatoes Healthy Are Instant Potatoes Unhealthy Heart Healthy Mashed Potatoes Recipe Are Boxed Mashed Potatoes Healthy Healthy Oatmeal Scones …
From recipeshappy.com
From recipeshappy.com
WHAT’S THE DISH? INA GARTEN’S SCALLOP DISH – TAMRON HALL SHOW
Divide the scallops evenly among them and top with equal amounts of cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap, and store in the refrigerator for up to a day. STEP 5- When ready to cook, preheat the oven to 400.
From tamronhallshow.com
From tamronhallshow.com
BEST INA GARTEN’S BEST DINNER PARTY RECIPES TO IMPRESS ...
Ina Garten’s Best Dinner Party Recipes to Impress Guests. by Melissa Girimonte. January 23, 2020. Hosting a dinner party? Look no further than these exquisite recipes from The Barefoot Contessa herself, Ina Garten, for menu inspiration … and prepare to wow your guests! ADVERTISEMENT. 1 / 21. Lamb Sausage in Puff Pastry. These party favourites are easier …
From foodnetwork.ca
From foodnetwork.ca
INA GARTEN SCALLOPS PROVENCAL RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Ina Garten Scallops Provencal Recipe are provided here for you to discover and enjoy Ina Garten Scallops Provencal Recipe - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com
From recipeshappy.com
INA GARTEN RECIPES SCALLOPS GRATIN - ALL INFORMATION ABOUT ...
Scallops Gratin, Ina Garten Style - A Feast For The Eyes great afeastfortheeyes.net. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard.
From therecipes.info
From therecipes.info
INA GARTEN SCALLOPS RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Chinese Dumpling Filling Recipe Vegetarian Chili Recipe Kitchn Vegetarian Spaghetti Carbonara Recipe ...
From recipeschoice.com
From recipeschoice.com
SCALLOPS GRATIN, INA GARTEN STYLE - A FEAST FOR THE EYES
Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the dishes. Spoon the garlic butter evenly over the top of the scallops.
From afeastfortheeyes.net
From afeastfortheeyes.net
INA GARDEN SEA SCALLOPS AND RECIPE - FOOD NEWS
Crecipe.com deliver fine selection of quality Ina garten scallops florentine recipes equipped with ratings, reviews and mixing tips. Get one of our Ina garten scallops florentine recipe and prepare delicious and healthy treat for your family or friends. Jun 26, 2017 - Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and …
From foodnewsnews.com
From foodnewsnews.com
32 INA GARTEN RECIPES IDEAS | INA GARTEN RECIPES, RECIPES ...
Ina Garten's Company Pot Roast. You can never have too many pot roast recipes. Also, I think this Barefoot Contessa creation would adapt well to the slow cooker. ·. 3 h 45 m. Lentil Sausage Soup. Lentil Soup. Turkey Sausage. Barefoot Contessa.
From pinterest.ca
From pinterest.ca
THE 51 BEST INA GARTEN RECIPES OF ALL TIME - PUREWOW
Let’s face it: We can never get enough of our idol in all things cooking and life, the fabulous Barefoot Contessa, Ina Garten. So put on your chambray button-down, grab a wooden spoon and whip up our 51 favorite Ina Garten recipes of all time. RELATED: 18 Things You Didn’t Know About Ina Garten
From purewow.com
From purewow.com
BAY SCALLOPS RECIPE INA GARTEN - FOOD NEWS
Ina Garten Bay Scallop Recipes Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe 2 teaspoons kosher salt. 1 teaspoon freshly ground pepper. 6 tablespoons good olive oil. 1/2 cup panko bread crumbs. 6 tablespoons dry white wine. 2 …
From foodnewsnews.com
From foodnewsnews.com
INA GARTEN BAKED SCALLOPS RECIPES
Ina Garten Scallops Provencal Recipe. 7 hours ago 7 hours ago Food Network Ina Garten Scallops Recipes 9 hours ago Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. …
From tfrecipes.com
From tfrecipes.com
INA GARTEN SCALLOPS AND PASTA RECIPES
Ina Garten Scallops Provencal Recipe. 7 hours ago 7 hours ago Food Network Ina Garten Scallops Recipes 9 hours ago Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook ...
From tfrecipes.com
From tfrecipes.com
INA GARTEN SCALLOPED POTATOES - HAMDI RECIPES
Ina Garten Scalloped Potatoes Instructions. Preheat the oven to 350 degrees F. Melt some butter and grease the inside of the baking casserole. You can also mix some melted butter and garlic to add the garlic taste to the bottom (Martha’s Stewart method). Remove the stalks from the fennel and cut the bulbs in half lengthwise.
From hamdirecipes.com
From hamdirecipes.com
INA'S SCALLOPS GRATIN - RECIPE - OH, THAT'S GOOD!
Fold the panko in with a rubber spatula and set aside. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the ...
From ohthatsgood.com
From ohthatsgood.com
INA GARTEN SCALLOP RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
From recipeschoice.com
HOW TO MAKE INA'S SCALLOPS PROVENCAL | BAREFOOT CONTESSA ...
Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/351RitUIna Garten throws open the doors of her Hamptons home for delicious food, daz...
From youtube.com
From youtube.com
SEARED SCALLOPS & POTATO CELERY ROOT PURéE | RECIPES
Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don’t crowd the scallops …
From barefootcontessa.com
From barefootcontessa.com
INA GARTEN'S BAY SCALLOP CEVICHE RECIPE - FOOD NEWS
Place scallops in food processor and pulse to coarsely grind the scallops, then transfer to a bowl.Mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of olive oil. Mix and form patties 3/4 to 1 inch thick. Ina Garten is sharing all her seafood secrets and pro tips, starting with her Cioppino recipe. She also makes Bay Scallops Ceviche, Salmon …
From foodnewsnews.com
From foodnewsnews.com
INA GARTEN SHRIMP PROVENCAL - ALL INFORMATION ABOUT ...
Seafood Bouillabaisse Recipe Ina Garten All information . 7 hours ago Seafood Stew Recipe Ina Garten Food Network trend www.foodnetwork.com. Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1. Preview ...
From therecipes.info
From therecipes.info
290 INA GARTEN RECIPES IDEAS | INA GARTEN RECIPES, RECIPES ...
Sep 19, 2020 - Explore Karen Smith's board "Ina Garten Recipes", followed by 383 people on Pinterest. See more ideas about ina garten recipes, recipes, food network recipes.
From pinterest.ca
From pinterest.ca
INA GARTEN BROILED SCALLOPS RECIPES
Ina Garten Scallops Provencal Recipe. 7 hours ago 7 hours ago Food Network Ina Garten Scallops Recipes 9 hours ago Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook ...
From tfrecipes.com
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love