Scallops With Shallots Food

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

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.

SEARED SCALLOPS WITH HERB BUTTER SAUCE

Steps:

• Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• Add 2 tablespoons olive oil and heat until quite hot.
• Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
• Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
• Let the pan cool for a minutes before you make the sauce.
• When pan has cooled somewhat, return it to medium heat.
• Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• Add wine and simmer until reduced by half, another 1-2 minutes.
• Add the herbs and lemon zest.
• Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
• Return the scallops and any accumulated juices to the pan.
• Gently roll the scallops in the sauce to warm them through.
• Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

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.

AWESOME BAKED SEA SCALLOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
• In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
• Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

SCALLOPS WITH SHALLOTS

Steps:

• Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
• Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
• When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.

PAN-SEARED SCALLOPS WITH GINGER SAUCE

Steps:

• Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
• Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
• Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
• To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

SEARED SCALLOPS WITH FLAVOURED GREENS

Steps:

• Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
• Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

PAN SEARED SEA SCALLOPS WITH ORANGE BRAISED SHALLOTS

Steps:

• Dry scallops well and season with salt and pepper.
• Heat olive oil in large saute pan until smoking then add the scallops.
• Don't overcrowd them.
• Brown well.
• Let cook over medium high heat until done, about 5-8 minutes.
• Keep Warm.
• In non-aluminum pan bring orange juice and concentrate to boil.
• Lower heat and simmer for 5 minutes.
• Set aside.
• In a saute pan, heat olive oil until almost smoking.
• Add the shallots, browning them well on all sides.
• Add orange juice mixture and chicken stock, cover.
• Let simmer over moderate heat until shallots are nearly cooked through.
• Remove shallots and let the remaining liquid reduce uncovered to about one cup.
• Swirl in butter and serve immediately over shallots and scallops.

SAUTEED SEA SCALLOPS WITH SHALLOTS

Steps:

• Heat butter and oil in a large skillet.
• Season flour with salt and pepper and toss sliced scallops in it.
• Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
• Remove scallops to serving platter with slotted spoon.
• Sauté shallots in same oil 5-6 minutes.
• DO NOT BROWN.
• Remove shallots and sprinkle them over scallops.
• KEEP WARM.
• Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
• Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.

VODKA SCALLOPS WITH SEASONED CHIPOTLE AND SHALLOTS

Steps:

• Heat oil in a med-hot pan saute shallots and garlic just till lightly browned add parsley.
• Move shallots to the side of pan or remove from pan leaving as much of the seasoned oil in pan.
• Place scallops in pan and brown 3 minutes without moving till golden brown.
• Flip and cook 2-3 more minutes adding more oil if necessary.
• Remove scallops from pan and place on a serving dish.
• Deglaze pan with the vodka (just enough to cover the bottom of the pan you use)scraping the solids from the pan (add back if removed the shallots) add chipotle sauce toss to heat.
• Pour the shallot sauce mixture over the shallots and garnish with scallions.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.