Scallop Appetizers Food

SCALLOP AND SHRIMP COCKTAIL

Steps:

• Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
• Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
• Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.

SCALLOP APPETIZERS

Steps:

• Cut scallops into quarters, unless they are tiny bay scallops which may be left whole. Bring a saucepan of lightly salted water to a boil. Add scallops, and simmer for 4 to 5 minutes.
• Drain, and place them into a jar while hot. Pour in the French dressing, and add the garlic. Screw the lid onto the jar, and shake to coat. Refrigerate until chilled to marinate. Drain and serve with toothpicks.

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.

AWESOME SCALLOP APPETIZERS

Steps:

• 1. Gather your ingredients.
• 2. Add the bacon to a sauté pan.
• 3. Cook until crispy.
• 4. Chef's Note: Leave the pan, as is... we'll be using it for the scallops.
• 5. Dice and reserve the bacon.
• 6. Dice the apple, and reserve.
• 7. Dice the tomato, and reserve
• 8. Slice the avocado in half, and remove the seed.
• 9. Slice the avocado with a pairing knife into cubes.
• 10. Add the avocado to a bowl and reserve.
• 11. Add the apple, bacon, tomato, and avocado to a bowl.
• 12. Add the juice of half a lemon, and a tablespoon of olive oil, and mix.
• 13. Remove all the moisture from the scallops and add to the pan that cooked the bacon.
• 14. With the pan on medium heat, cook one side for three minutes.
• 15. Turn the scallops over, and cook for an additional three minutes.
• 16. Take 1/2 cup of the avocado/apple mixture and add to a plate.
• 17. Chef's Note: If you have a tower container, use it.
• 18. Press down and make look nice.
• 19. Add a scallop to the top, and some decoration.
• 20. Serve warm. Enjoy.
• 21. Keep the faith, and keep cooking.

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.

SCALLOP BLANKETS APPETIZER

Steps:

• In a large bowl, stir together sugar and sherry. Add scallops to the bowl, and marinate for 30 minutes.
• Remove scallops from marinade, and sprinkle with salt. Center a scallop or scallop piece, a slice of water chestnut, and a slice of scallion on a piece of bacon. Wrap, and secure with a toothpick. Arrange on a broiling pan.
• Place pan under broiler for 10 minutes, turning once, until bacon is golden and cooked.

PAN-SEARED SCALLOPS WITH A SPECIAL THAI SAUCE

Steps:

• Rinse scallops and pat dry. The scallops must be very dry before frying in order to achieve a good sear.
• Warm a wok or large frying pan over medium-high heat (allow the pan to warm up at least 1 minute). Add 2 tablespoons oil to the wok or frying pan and swirl around.
• Gently place the scallops in the pan, leaving enough space between so you'll have room to turn. Allow scallops to sear undisturbed for at least 2 minutes (trying to turn them too early will cause the skin to tear). While cooking, season them with a pinch of salt and black pepper.
• Use a turner to gently turn the scallops. Season once more with salt and pepper. Scallops are done when both sides have a nice crispy-looking crust and are firm to the touch. Remove scallops from the wok/pan and place on a paper towel or clean tea towel to drain.
• Place all sauce ingredients in a saucepan over medium heat-high. Stirring occasionally, warm the sauce for 1 to 2 minutes only - just long enough to bring out the flavor of the garlic and turn the fresh chile (or bell pepper) bright red. Avoid cooking the sauce.
• Remove from heat and taste-test, adding a little more fish sauce if not salty enough (1 teaspoon), or a little more lime juice if too salty. Add a little sugar if too sour.
• Place scallops on a bed of lettuce with the fresh cilantro and basil. Pour or spoon the sauce over the scallops. Serve as is, with rice, or with a little French bread to soak up the juices. Enjoy!

EASY BACON-WRAPPED SCALLOPS

Steps:

• If serving as an appetizer, keep the toothpicks in place; if serving as a main dish, carefully remove them before serving.
• Enjoy.