Scallops Charleston Food

SCALLOPS CHARLESTON

Scallops Charleston image

Fresh scallops cooked with a delicious sauce and broiled with cheese.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 10

Ingredients

1 1/2 lbs fresh sea scallops
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup finely chopped fresh basil
3/4 cup or dry white wine sherry
1 finely chopped shallot
8 oz quartered fresh mushrooms
2 tablespoon butter
3 tablespoon plus more for dusting all purpose flour
1 cup grated Gruyere cheese

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

Scallops Charleston image

Make and share this Scallops Charleston recipe from Food.com.

Provided by frozenmargarita

Categories Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs fresh sea scallops
salt and pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup finely chopped fresh basil leaf
flour, for dusting
3/4 cup sherry wine or 3/4 cup dry white wine
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated gruyere

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.

SCALLOPS CHARLESTON-STYLE

Scallops Charleston-Style image

I have not made this, but looking at the photo it looks like it would be great served over rice. This could also be served as an appetizer with some crusty or garlic bread for dipping in the sauce. . From Pol Martin Cookbook.

Provided by daisygrl64

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 shallot, finely chopped
1 lb fresh mushrooms, cleaned and quartered
1 1/4 lbs fresh scallops, washed
1 tablespoon parsley, chopped
1 cup dry white wine
1/4 cup water
1/4 teaspoon paprika
2 tablespoons butter
3 tablespoons flour
1 cup gruyere cheese, grated
1 lemon, juice of
salt, to taste
black pepper, to taste

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.

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