Scallops Jardiniere Food

SCALLOPS PROVENCAL

Scallops Provencal image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOPS JARDINIERE

Scallops Jardiniere image

Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my recipe #352997), and a crusty baguette for sopping up those delicious juices! May also be served as a starter.

Provided by BecR2400

Categories < 15 Mins

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sea scallops
6 tablespoons butter, divided
4 tablespoons onions, finely chopped
1 garlic clove, minced
2 tablespoons fresh squeezed lemon juice (juice from 1/2 a lemon)
1 -2 medium fresh tomato, chopped
1 pinch sea salt
1 dash pepper
2 tablespoons snipped fresh parsley
1/2 lemon, quartered

Steps:

Rinse scallops in cold water; pat dry with paper towels.
In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
Melt the rest of the butter in with the scallops and add the chopped onions and the garlic, tossing to coat and saute for 1 minute.
Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!

FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA

Fabulous Mediterranean-Style Scallop Paella image

Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!

Provided by BecR2400

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 25

Ingredients

2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
1 1/2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers)
2 stalks celery & leaves, chopped
1/2 cup chopped yellow onion
4 green onions, roughly chopped
2 garlic cloves, minced
4 -6 tablespoons good quality extra virgin olive oil
3 tablespoons butter
1 1/2 cups basmati rice, rinsed and drained
3 cups water (plus a little more water, if needed)
1 (16 ounce) can diced tomatoes, undrained
2 tablespoons chicken bouillon granules (such as Knorr)
1 bay leaf
1 small fresh rosemary sprigs or 1 pinch dried rosemary
1/4 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 dashes cayenne pepper
1 pinch red pepper flakes
1 pinch cajun seasoning
1 pinch Old Bay Seasoning
1 pinch salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh sugar snap pea (one handful)
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
2 fresh lemons, cut into wedges (to serve)

Steps:

Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
Rinse and drain the scallops, in a colander (no need to pat dry).
Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!

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