SCALLOPS PROVENCAL
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 WITH FENNEL AND PERNOD ORANGE SAUCE
Steps:
- Preheat oven to 275 degrees. In medium-sized saute skillet, over medium heat, saute fennel in 1 teaspoon of the butter until golden. Set aside in warm oven. Add 1 teaspoon butter and olive oil and saute the scallops until golden, turning to cook both sides. Remove scallops when they begin to turn opaque - do not overcook. Place them in a bowl and keep warm with the fennel in the oven. Sauce: In the saute pan, saute garlic in 1 teaspoon butter until soft. Add juice of oranges, Pernod, and vinegar and bring to a boil. Cook until sauce starts to thicken. Stir in orange zest. Whisk in the cream in a slow stream until incorporated. Remove scallops from oven and add the liquid from the scallops to the sauce. Continue to boil for another 2-3 minutes until sauce reaches a thick syrupy consistency. Season with salt and pepper. Arrange fennel and scallops on individual warmed plates and pour sauce over each. Serve immediately.
HERB AND SESAME SCALLOPS WITH ORANGE AND FENNEL SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
- Orange and Fennel Salad:
- Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates.
- Place seared scallops on top.
SCALLOPS IN PERNOD AND CREAM
This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt and pepper. Flour them heavily, patting away the excess.
- Saute scallops in clarified butter until golden brown.
- Add pernod carefully and flambe. Once flame has gone out add cream.
- Reduce heat and cook until cream thickens and bubbles glisten.
- Stir in chives and serve immediately.
- Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
GLAZED SEA SCALLOPS WITH BRAISED FENNEL
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
- Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
- Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
- Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 10 grams, TransFat 0 grams
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- In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm.
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- Melt the butter in a large saucepan. Add all but 1/2 cup of the fennel along with the sliced onion, garlic and fennel seeds. Cook over moderately low heat, stirring, until the fennel is crisp-tender, about 20 minutes. Add the fish stock and bring to a simmer. Cover and cook over low heat until the vegetables are softened, about 20 minutes. Let cool slightly, then puree in batches in a blender.
- Strain the mixture through a fine sieve; discard the solids. Pour the broth into a small saucepan, add the Pernod and season with salt and pepper; keep warm.
- Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the celery, red onion, olive oil, vinegar and the reserved 1/2 cup of fennel to the orange sections and toss. Season with salt and pepper. Spoon the mixture into 4 shallow soup plates and let stand for 15 minutes.
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