Pan Roasted Scallops W Coriander Spaetzle Sweet Corn Food

PAN-ROASTED SCALLOPS W/ CORIANDER SPAETZLE & SWEET CORN

Steps:

• Directions 1. Liberally salt an pepper scallops. 2. Heat a large pan, preferably a cast-iron skillet, until it's smoking. And 1/4 cup olive oil and place scallops in pan and sear on one side. Once they're golden, turn down the heat, flip them over, and finish with a tablespoon butter. Cook until both sides are golden. Remove scallops from pan and drain on a paper towel. 3. In the same pan, over high heat, add the cooked spaetzle and cook until golden brown (don't shake the pan). 4. Add corn, garlic, shallots and salt and pepper to taste. Saute spaetzle for about 3 minutes. 5. Distribute spaetzle and scallops equally on four plates. Garnish with fresh herbs

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

PAN SEARED SCALLOPS

Steps:

• Thaw scallops if they are frozen.
• Rinse scallops and pat dry with paper towel.
• In a large ziploc bag mix the flour and cajun seasoning.
• Add scallops, toss, coating well.
• In a large skillet over medium heat warm the oil.
• Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
• Remove scallops from skillet, keep warm.
• Add spinach to skillet and sprinkle with water.
• Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
• Drizzle spinach with vinegar and toss well to coat.
• Add scallops and heat throughly.
• Sprinkle with bacon pieces.
• Serve.

LULU'S PAN ROASTED SEA SCALLOPS

Steps:

• To Prepare Quinoa:.
• Reconstitute dried porcini mushrooms with 1/2c. hot water.
• Set aside for 10 minutes. Strain off water. Reserve.
• Chop porcini mushrooms. Set aside.
• Rinse quinoa until water runs clear.
• Place in medium saucepan:.
• Bring 2 cups water, 2 cups shrimp stock & 1/4c.white wine to a boil.
• Season lightly with salt.
• Add quinoa.
• Cook for about 10minutes.
• Add chopped porcini mushrooms and the reserved porcini water to quinoa.
• Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
• Prepare Scallops:.
• Season with salt and pepper.
• Sear scallops on both sides.
• Place in 400 degree oven for about 4 minutes.
• Saute diced parsnips. Season with salt.
• Add remaining cup of shrimp stock to parsnips.
• Add quinoa and frisee to pan.
• Add cold butter. Stir to blend in butter and heat the quinoa.
• Add Thai fish sauce and 1 Tbsp limonata.
• Add chives.(reserve a few for garnish).
• Divide quinoa among 4 plates.
• Place scallops on top of quinoa.
• Dress each scallop with a splash of limonata .
• Garnish with chives.
• * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.