Taylor Bay Scallops With Uni Mustard Oil Food

SEARED JUMBO SCALLOPS WITH UNI SAUCE, YUKON POTATOES, ONION JAM AND PARSLEY OIL

Steps:

• For Uni sauce: In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill. Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup. In a medium bowl place yolks over a pot of boiling water, whisk briefly add reduced clam broth mixture, whisk until thickened. Slowly add chilled Uni butter, add chopped tarragon and tarragon vinegar, keep warm. Blanch 2 bunches parsley and shock down in ice water, squeeze excess water from the parsley, rough chop, transfer to a blender with 1 cup of olive oil, puree and reserve.;
• For the Scallops: Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool. Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops. Crumble potatoes into dime size pieces, and fry in a separate medium skillet with peanut oil until crispy. Transfer to a bowl and combine with 1 teaspoon parsley, 1 teaspoon chives, 1 teaspoon truffle oil, 1 tablespoons onion jam and press into ring molds and place in the center of the plate, position seared scallop on top of molded potatoes and spoon Uni sauce over the scallops. Garnish with micro watercress and sliced Nori, drizzle parsley oil around the plate.
• In a medium pan add butter and 1 1/2 pounds of sliced yellow onions sweat until softened. Add 1 1/8 cup of red wine vinegar, 1/8 cup balsamic vinegar, 1/2 cup sugar and a pinch of salt. Let cook down until jam like consistency. Once ready, let cool and reserve.

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL

Steps:

• Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
• For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
• For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
• Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
• Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

STEAMED TAYLOR BAY SCALLOPS IN A SPICY CAPER ZUPETTA

Steps:

• In a 12-inch to 14-inch saute pan, saute onion and garlic in virgin olive oil over moderate heat until softened but not brown (about 5 minutes). Add capers, chilies, scallops, wine, lemon zest and juice and butter and bring to boil. Cover and steam until scallops are all open (about 3 minutes). Stir in parsley, pour into warm serving bowl and serve. This recipe yields 4 antipasto servings. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5640) Per serving: 299 Calories (kcal); 25g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 31mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.