Scallop Martinis Food

SCREAMING MARTINI SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
• Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.

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.

SUMMER SCALLOP AND SHRIMP COCTEL

Steps:

• Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes. Drain well and chill for about 30 minutes, or up to overnight.
• Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated. Season with salt and pepper.
• Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
• Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.

SCALLOP MARTINIS

Steps:

• Combine vodka, lime juice and jalapeño pepper in bowl.
• Heat oil in a skillet over high heat. Season scallops with salt and pepper and place in skillet. Sear about 2 minutes per side or until scallops are browned on the outside but still raw in the centre.
• Place scallops on board and cut into quarters and add to vodka mixture. Let marinate for 4 hours in the refrigerator.
• Stir in peppers and green onions.
• Divide scallop mixture between 4 Martini glasses adding some marinade. Garnish with coriander. Serve at once.

SCALLOP COCKTAIL WITH AVOCADO

Steps:

• Bring water to boil.
• Clean scallops by removing tough muscle on outer edge.
• Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
• In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
• Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
• Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
• Preparation time does not include chilling.

TROPICAL SCALLOP COCKTAIL

Steps:

• Heat 2 Tbsp. dressing in large skillet. Add half the scallops; cook and stir 2 to 3 min. or until opaque. Remove from pan. Repeat with remaining dressing and scallops. Cool completely.
• Combine scallops with remaining ingredients.
• Refrigerate 1 hour.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.