Sea Scallops In Black Tie Food

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

MAINE SEA SCALLOPS IN BLACK TIE RECIPE - (3.8/5)

Steps:

• Slice each truffle into 16 thin slices with a vegetable slicer or mandoline (you will need about 3 slices of truffle per scallop). Save any juice, chop the trimmings, and set both aside for the sauce. Cut each scallop horizontally into 4 slices. Reconstruct each scallop by alternating the 4 slices of scallop with 3 slices of truffle. Season with salt and pepper and refrigerate until needed. Wilt the spinach in a steamer or in water for 1 to 2 minutes. Drain, cool under cold running water, and drain again. Carefully spread each spinach leaf open on a kitchen towel and pat dry with a second towel. Place a layered scallop in the center of a large spinach leaf and wrap the leaf tightly and smoothly around the scallop. If the scallop is not totally enclosed in the spinach leaf, use a second leaf to seal the scallop in. Repeat the same process for each layered scallop and refrigerate until needed. Sprinkle the counter and rolling pin with flour and roll out the puff pastry until very thin, about 1/8 inch thick. Cut out 24 disks with a 1 1/2-inch round cookie cutter and 12 ribbons of puff pastry about 5 by 1 1/2 inches. Refrigerate the disks and ribbons on a floured baking sheet for 15 minutes. After the dough has rested, brush about 1 inch at one end of each ribbon with the egg wash. Place 1 spinach bundle on the other end of the ribbon and roll the ribbon around the bundle until it overlaps the brushed end to seal. Fold the pastry edges tightly over the top and bottom of the bundle. Brush 2 disks with the egg wash and place a disk on either side of the bundle. Press well to seal. Repeat the same steps to wrap each spinach bundle in the puff pastry. Place the turnovers on a baking pan lined with parchment paper. Brush each pastry lightly with the remaining egg wash. Refrigerate until ready to cook. Preheat oven to 450°F (230°C). Bake the turnovers for 5 to 8 minutes, depending on the size, or until golden (while baking, watch carefully that they do not burn). Prepare the sauce while the turnovers are baking. Pour the vermouth into a small saucepan over high heat. Reduce to 1 teaspoon, about 10 minutes. Add the reserved truffle juice and the chicken stock. Reduce to 1/4 cup and stir in the butter. Add the reserved chopped truffle trimmings, salt and pepper to taste, and remove from heat. Presentation: Split the turnovers in half from top to bottom with a sharp knife. Spoon 1 tablespoon of sauce on the bottom of 4 warmed plates if serving as a main course, 6 warmed plates if serving as an appetizer. Overlap 6 turnover halves (main course) or 4 halves (appetizer) like rose petals on top of the sauce. Serve immediately. Buying Sea Scallops: Maine sea scallops are in bountiful supply from fall to spring. Look for firm, ivory-colored scallops, about 1 1/2 inches in diameter.

SEARED SCALLOPS

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

BLACKENED SEA SCALLOPS

Steps:

• Preheat oven to 350 degrees F.
• Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
• It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
• Mix well. Store in glass or plastic container with lid.

BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT

Steps:

• In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain, rinse with cold water, and drain thoroughly.
• Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side. Let cool.
• Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl. Squeeze the juice from the membranes into the bowl. Add the remaining 4 tablespoons oil, the lemon juice, olives, onion, mint, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to combine.
• Add the pasta and scallops and stir again.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.