SCALLOP AND MUSHROOM CHOWDER
Steps:
- In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
- Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
- Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.
PAN-SEARED SCALLOPS WITH MELTED LEEKS
The pairing of melted leeks with juicy scallops and a spicy olive relish is elegant and original, and it comes together in just twenty minutes. Get the recipe for Pan-Seared Scallops With Melted Leeks.
Provided by Paige Grandjean
Time 20m
Number Of Ingredients 10
Steps:
- Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
- Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean.
- Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley.
SCALLOP, LEEK, AND MUSHROOM CHOWDER
A rich seafood chowder made with milk instead of cream plus mushrooms, garlic, leeks, and a dash of sherry.
Provided by Bekkah
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 5 minutes. Drain.
- Heat oil in a large skillet over medium heat. Add leeks and shallot and cook, stirring frequently, until soft, 3 to 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add mushrooms and thyme and cook until mushrooms are soft but not browned, another 3 to 5 minutes. Add 1/2 sherry and stir until reduced by about half, about 5 minutes more.
- Melt butter in a large soup pot over medium heat. Add flour and stir to create a paste. Slowly whisk vegetable stock into the flour mixture until fully incorporated and smooth. Add milk and stir to mix fully. Transfer mushroom mixture from the skillet to the soup pot, being sure to scrape all of the glaze from the skillet as well. Add ginger, salt, and pepper to taste, keeping it mild for now. Add an additional dash or 2 of sherry to the soup, if desired.
- Bring soup to a boil, about 5 minutes. Add scallops and boil for 3 minutes; test one to be sure they are cooked before serving. Stir in cooked potatoes and season with additional salt, pepper, and cayenne pepper as desired.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 37.1 g, Cholesterol 75.8 mg, Fat 16 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 619.7 mg, Sugar 8.7 g
SCALLOP AND LEEK SOUP
Make and share this Scallop and Leek Soup recipe from Food.com.
Provided by Parsley
Categories < 60 Mins
Time 40m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
- Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
- Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
- Add the milk and cream, cook for another 3-5 minutes or until heated through.
- Remove bay leaf and serve.
SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER
Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests
Provided by Jane Hornby
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
- Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
- Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
- To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.
Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium
SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE
I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.
Provided by Normaone
Categories Spring
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt butter.
- Add leeks and 2 tablespoons water.
- Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
- Season and set aside.
- Can be made a day in advance.
- Cover and refrigerate.
- In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
- Strain sauce and set aside.
- Season scallops.
- In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
- Keep warm.
- In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
- Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
- Remove from heat and season.
- Spoon leek mixture onto plates.
- Spoon warm scallops onto leeks.
- Drizzle sauce over scallops and sprinkle with chopped tomatoes.
- Serve.
SCALLOPS WITH LEEKS
Steps:
- Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
- Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
- In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
- Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.
SCALLOPED ONIONS, LEEKS, AND SHALLOTS
Steps:
- In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.
- Preheat the oven to 375°F. Transfer the onion mixture to a 2-quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle the mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly.
SCALLOPS IN A LEEK SAUCE
Scallops in a creamy garlic, chestnut and leek sauce.
Provided by pippygirl
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- 1.In a saucepan, brown the garlic in the olive oil, then add the leeks, spring onions and ginger. Lower the heat and stew for 10 minutes, then add the wine and chestnuts and cook for 5 minutes before adding the cream. Simmer gently for a further 5 minutes and season.
- 2.While the mixture is cooking for the last five minutes, sear the scallops in olive oil in a frying pan over a high heat for 2 minutes each side.
- 3.Serve the scallops on the chestnut and leek fondue
SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
Provided by Craig Stoll
Categories Milk/Cream Shellfish Sauté Scallop Leek White Wine Tarragon Chive Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
- Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
- Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
- Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.
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- 1. Add 40 grams of butter and a splash of oil to a small pot. Add the leek and garlic, season with salt and pepper and cook very slowly until softened, but not coloured - about 20 minutes.
- 3. Lay the scallop shells on a baking tray and spoon the cooked leek in. Nestle the scallops on top, add some tarragon, season and finish with the oiled breadcrumbs.
- 4. Turn the oven grill to high and grill the scallops for three to five minutes - this will depend on the size of the scallops and the heat of your grill, but you want golden breadcrumbs and rare to medium-rare scallops.
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4/5 (3)Total Time 30 minsCategory Healthy Scallop RecipesCalories 164 per serving
- Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.
- Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.
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- In a good size sauce pan place the cream, milk, and garlic cloves. Season with a little salt, white pepper and a touch of nutmeg. Bring to a gentle simmer for two to three minutes then remove the garlic cloves. Add in the sliced potatoes, followed by the leeks and gently simmer and stir to ensure that the potatoes and leeks are submerged by the cream and milk mixture. Simmer for approximately two minutes until the potatoes begin to soften.
- Lift out the potatoes and leeks using a slotted spoon and carefully place into an oven proof dish. Sprinkle with a little Parmesan cheese, every two spoon full, ensuring that the potatoes and leeks are gently pushed down into the dish.
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