Seared Scallops With Orange And Vermouth Food Wine

SCALLOPS WITH ORANGE-BUTTER SAUCE

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.

SEA SCALLOPS WITH VERMOUTH

Steps:

• Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
• Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

SEARED SEA SCALLOPS WITH CARROT MARJORAM SAUCE

Steps:

• In a medium saucepan, combine carrot juice, 1/4 cup wine, lemon juice, shallot, and salt. Bring to a boil over high heat. Reduce heat just enough to maintain a steady boil. Cook until slightly thickened (it should resemble the consistency of pulpy orange juice) and reduced to about 1/2 cup, 20 to 30 minutes.
• Reduce heat, and very gently simmer the carrot reduction. Whisk in butter one piece at a time, waiting until each piece is melted and incorporated before adding another. The sauce should be thickened enough to lightly coat the back of a spoon. Return the sauce to a simmer, whisking constantly. Submerge the bundle of marjoram in the sauce, and remove from heat. Let marjoram infuse sauce while you cook the scallops.
• Heat oven to 175 degrees. Turn off the oven, and place a platter in it to warm. If the scallops have small, loosely attached, rectangular pieces of white muscle on their sides, pull them off, and discard. Pat the scallops dry with paper towels, and season all sides lightly with salt and pepper. Heat the oil in a large heavy-bottomed sauté pan over high heat until it is very hot and smoking. Using tongs, carefully place the scallops flat side down in the pan. Let the scallops cook undisturbed until they are golden brown, 2 to 3 minutes. Turn, and cook until the other side is browned, 1 to 2 minutes. Transfer scallops to warmed platter. Reduce heat to medium, and pour in remaining 1/4 cup wine. Scrape up browned bits, then add liquid to carrot mixture.
• Remove marjoram bundle from carrot sauce, squeeze it dry, and discard. Reheat sauce over medium heat, whisking constantly. Taste, and adjust seasoning. For a very smooth texture, pass sauce through a very fine strainer. If the sauce begins to separate or the butter comes to surface in droplets, blend the sauce for a few seconds using an immersion blender. Divide scallops among warmed dinner plates, and pour carrot sauce around them. Serve.

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

SEA SCALLOPS WITH VERMOUTH

Steps:

• Heat a large nonstick skillet over medium high heat.
• Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.
• Cook shallots in oil a minute or so.
• Add artichoke hearts and toss to heat through.
• Season artichokes with salt and pepper and combine with parsley and capers.
• Transfer artichokes to a serving dish.
• Wipe out pan and return to the heat, raising heat a bit.
• Season drained and trimmed scallops with salt and pepper.
• Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan and sear in a single layer, causing them to carmelize, 2 minutes on each side.
• Add vermouth and cook out the alcohol, 1 to 2 minutes.
• Arrange scallops in vermouth over the top of the artichokes and serve.

PAN SEARED SCALLOPS WITH VERMOUTH CREAM SAUCE

Steps:

• Clean scallops (see instructions above this recipe).
• Heat butter in large skillet on high heat.
• When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
• Sear for another 2 minutes until a golden crust is formed.
• Remove to a plate, turn skillet to low.
• Add vermouth to skillet, and simmer for 1-2 minutes to reduce the vermouth, stirring. Scrape up any butter or scallop remains in the pan.
• Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
• Serve sauce over scallops.

SEARED SCALLOPS WITH ORANGE AND VERMOUTH

Steps:

• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
• In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.
• Fish Alternatives: Instead of large sea scallops, you can use bay scallops. Sauté them for just a minute and a half. They cook so quickly there's not time for a brown crust to form, but the taste will still be delicious.
• Variations: Seared Scallops with Lemon and Vermouth Use 1 teaspoon of grated lemon zest in place of the orange zest. Seared Scallops with Orange and White Wine Use 1/2 cup of dry white wine in place of the vermouth.
• Wine Recommendation: A light, acidic white wine is a good partner for the citrus here. Outstanding choices would be a better quality Soave or a sauvignon blanc from the northern Alto Adige region of Italy.

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.

SEARED SCALLOPS WITH ORANGE AND VERMOUTH (FOOD & WINE)

Steps:

• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan. In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute. NOTES Fish Alternatives Instead of large sea scallops, you can use bay scallops. Sauté them for just a minute and a half. They cook so quickly there's not time for a brown crust to form, but the taste will still be delicious. • Seared Scallops with Lemon and Vermouth: Use 1 teaspoon of grated lemon zest in place of the orange zest. • Seared Scallops with Orange and White Wine: Use 1/2 cup of dry white wine in place of the vermouth.