Scallops Charleston Style Food

SCALLOPS CHARLESTON

Steps:

• Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
• To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3-4 minutes.
• In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)
• Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.

SCALLOPS CHARLESTON-STYLE

Steps:

• place shallots mushrooms, scallops and parsley in saute pan. do not mix. add wine lemon juice and water. season with salt, pepper, and paprika. gently stir and cover with sheet of waxed paper. bring to a boil over med heat.
• as soon as liquid starts to boil, remove pan from heat, let stand 2 minutes.
• using a slotted spoon, remove scallops from pan and set aside in bowl.
• return pan to stove and cook mushrooms and liquid 4 minutes over high heat.
• melt butter in saucepan over med heat. add flour and mix well, cook 2 minutes over low heat.
• pour mushrooms and cooking liquid from scallops into flour mixture in saucepan, mix well, and cook sauce 10 minutes over low heat.
• stir scallops into mushroom sauce. transfer mixture to ovenproof baking dish and top with cheese. broil in oven 4 minutes to brown.
• Serve while hot.

SCALLOPS CHARLESTON

Steps:

• Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
• To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes.
• In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)
• Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.

VENETIAN-STYLE SCALLOPS

Steps:

• Rinse the scallops in cold water then pat dry with kitchen paper. With scissors, snip off the corals (the orange part) as closely as you can to the plump white scallop, and reserve. Scrub the scallop shells thoroughly and dry them.
• Remove the crusts from the bread and discard. Break the bread into smallish pieces, then pulse in the food processor to make into fine breadcrumbs. Tip into a large non-stick frying pan and toast the breadcrumbs over a moderate heat, stirring every now and then. When they are evenly browned, set aside.
• Brush any crumbs from the pan with kitchen paper then add the olive oil. When hot, add the scallops but not the corals. Fry over a moderate heat for 3 minutes on each side, then add the corals, chopped parsley and garlic and fry a further minute. If you have shelled your own scallops and saved some of their sweet juice, strain it through muslin to remove any sand then add it to the pan now and let it bubble over a high heat. Season to taste with salt and pepper, add the lemon juice and mix well.
• Spoon three scallops and their corals with some of the pan juices onto each of the cleaned shells, then scatter with the dry toasted breadcrumbs. Serve with the lemon wedges.