Scallops With Mushrooms Spinach Food

SOUS-VIDE BAY SCALLOPS ON SOY GINGER ESPUMA WITH MUSHROOMS AND SPINACH

Steps:

• Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
• Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes.
• Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth.
• Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce.
• Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
• Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
• Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
• Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side.
• Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SCALLOPS WITH WILTED SPINACH

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

SCALLOPS, MUSHROOM AND SPINACH NOTTA PASTA

Steps:

• In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
• Add scallops. Saute until just barely cooked(opaque). Scallops should be tender and NOT RUBBERY. Using a colander, strain the scallop/mushroom mixture, reserving liquid.
• Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
• In a small bowl, whisk flour and vermouth or white wine together until smooth.
• Add half & half, salt, pepper, nutmeg, flour/wine mixture and dill(if using) to skillet. Bring to a boil, stirring constantly. Reduce to a simmer.
• Add spinach. Turn off heat.
• Prepare Notta Pasta according to package for pasta being careful not to overcook.
• Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
• Pour into your favorite pasta bowl or serving platter.
• Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
• Pour over Notta Pasta and garnish with nuts.
• Now serve immediately.