Scallops In Sherry Food

SEA SCALLOPS WITH MUSHROOMS AND SHERRY

Steps:

• Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
• Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
• Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

SCALLOPS IN SHERRY

Steps:

• Preheat oven to 550. Turn setting to Broil. If using cheap scallops, add sweet sherry and salt and marinate for awhile. Melt the butter. Put half into a serving casserole and mix the other half with the breadcrumbs. Put scallops into butter-bottomed casserole and top with crumbs. Sprinkle sherry and pepper over. Broil until crumbs are golden, just a few minutes. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

LEMON SCALLOPS WITH AMONTILLADO SHERRY

Steps:

• In a large skillet, heat the oil over medium heat. Saute the garlic until soft.
• Mix together flour, salt and pepper and lightly dust the scallops with mixture. Add scallops to garlic and saute 2 minutes without stirring. Sprinkle with lemon zest and turn scallops over and cook another 3 minutes, until just opaque.
• Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate.
• Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.

SCALLOPS IN SHERRY

Steps:

• Preheat oven to 550. Turn setting to Broil. If using cheap scallops, add sweet sherry and salt and marinate for awhile. Melt the butter. Put half into a serving casserole and mix the other half with the breadcrumbs. Put scallops into butter-bottomed casserole and top with crumbs. Sprinkle sherry and pepper over. Broil until crumbs are golden, just a few minutes.

SEA SCALLOPS WITH SHERRY CREAM SAUCE RECIPE - (4.2/5)

Steps:

• Make the sauce. In a heavy skillet, heat sherry on medium high heat. Add cream and salt and white pepper to taste. Let cook, stirring often, until reduced by half. Sauce will be velvety and mahogany-colored. Keep warm while cooking the scallops. Cook the scallops. Heat a second heavy skillet until very hot. Add butter and let melt. Drop in scallops; let cook undisturbed for about 1 1/2 minutes, then turn them over and cook the other side. The scallops are done when the surfaces are golden and slightly crispy but the interiors remain plump and juicy. To serve, pool sauce on two plates: top with scallops.

BAY SCALLOPS WITH SHERRY

Steps:

• Melt butter in frying pan.
• Add rinsed scallops and sherry.
• Cook until scallops are firm (about 10 min.)