Yvonnes Scallop Appetizer Food
AWESOME SCALLOP APPETIZERS
Okay, it's a slow day in the test kitchen, and I'm ready for some experimentation... Got some scallops and some other ingredients. Time for some fun. So, you ready.... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. Gather your ingredients.
- 2. Add the bacon to a sauté pan.
- 3. Cook until crispy.
- 4. Chef's Note: Leave the pan, as is... we'll be using it for the scallops.
- 5. Dice and reserve the bacon.
- 6. Dice the apple, and reserve.
- 7. Dice the tomato, and reserve
- 8. Slice the avocado in half, and remove the seed.
- 9. Slice the avocado with a pairing knife into cubes.
- 10. Add the avocado to a bowl and reserve.
- 11. Add the apple, bacon, tomato, and avocado to a bowl.
- 12. Add the juice of half a lemon, and a tablespoon of olive oil, and mix.
- 13. Remove all the moisture from the scallops and add to the pan that cooked the bacon.
- 14. With the pan on medium heat, cook one side for three minutes.
- 15. Turn the scallops over, and cook for an additional three minutes.
- 16. Take 1/2 cup of the avocado/apple mixture and add to a plate.
- 17. Chef's Note: If you have a tower container, use it.
- 18. Press down and make look nice.
- 19. Add a scallop to the top, and some decoration.
- 20. Serve warm. Enjoy.
- 21. Keep the faith, and keep cooking.
YVONNE'S SCALLOP APPETIZER
Categories Shellfish
Number Of Ingredients 10
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.
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