Scallop Appetizer Food

BACON WRAPPED SCALLOPS

Steps:

• Cut bacon strips in half.
• Wrap a piece of bacon around each scallop; secure with toothpick.
• Arrange the wrapped scallops on a baking sheet.
• Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
• In small skillet, melt butter; add garlic and saute 1 minute,.
• Add broth and bring to a boil.
• Cook 2 minutes.
• Place scallops in large bowl; pour broth over, Gently toss to coat.

SCALLOP APPETIZER

Steps:

• Cut scallops into fourths, unless small
• then leave whole.
• Simmer 4-5 min in salted water.
• Drain and place in in jar while hot with the french dressing and garlic.
• Marinate and chill for several hours.
• Serve with toothpicks as an unusual appetizer.

GRAND MARNIER® SCALLOPS APPETIZER WITH FOIS GRAS

Steps:

• Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
• Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
• Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
• Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
• Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
• To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

SEARED SCALLOPS

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.