View Full Version : scallops

03-04-2008, 06:04 PM
sea scallops with guacamole

1-ounce olive oil
6 diver or jumbo sea scallops (10 to 20 count per pound),
side muscle pulled off
Salt and freshly ground black pepper
2 pieces white toast
1 California avocado, seeded and peeled
1/2 tablespoon lime juice
1/4 teaspoon crushed clove garlic
1/2-ounce finely chopped onion
1 teaspoon chopped cilantro leaves
Splash hot red pepper sauce

Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops
with salt and pepper and cook for 1 1/2 minutes on each side or until golden
brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion,
cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust
off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on
top of each toast triangle. Place scallop on top of guacamole.

scallop ceviche

Cook's Note: It is important to prepare this dish at least 3 hours
before serving to ensure the full flavors are achieved.

6 Key limes, zested and juiced
1/4 cup crushed pineapple
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/2 teaspoon ground ginger
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops
or any other fresh scallop of high quality
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 minced, seeded jalapeno
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper
2 cups corn tortilla chips

Combine lime zest, juice, pineapple, olive oil, spices, and honey. Set mixture aside.
Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime
juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to
the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill
at least 3 hours. Serve with tortilla chips.

hot mayonnaise glazed scallops

For the Mayonnaise:
1 large egg*
1 teaspoon Dijon mustard
1 tablespoon homemade pepper sauce, or store bought
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup olive oil

For the Scallops:
12 large scallop shells (available at gourmet shops)
24 large sea scallops, each cut horizontally in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped green onions or scallions (green part only)

Preheat the oven to 400 degrees F.

In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire,
salt, black pepper, and red pepper flakes. Process until smooth, about 30 seconds.
With the motor running, pour in the oil in a slow, steady stream. The mixture will
thicken. Refrigerate until ready to use.

Put the scallop shells on a baking sheet. Season both sides of the scallops with the
salt and black pepper. Place 2 scallops in each shell and spoon about 2 tablespoons
of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise
is golden brown, about 10 minutes. Garnish with the green onions and serve hot.

scallops with bacon & scallions

5 slices bacon
Salt and black pepper
18 sea scallops
2 tablespoons extra-virgin olive oil or vegetable oil,
2 turns of the pan
4 scallions chopped
Crab dip, store bought
Asparagus spears, blanched
1 crusty baguette, sliced at bakery counter

Crisp bacon in frying pan, under broiler or in microwave, whichever you prefer.
Work on the dip while bacon cooks. When bacon is crisp, drain and chop. Set aside.

Preheat a nonstick pan over high heat for scallops.

Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil,
1 turn of the pan, then place 9 scallops in the pan, an inch apart. Sear scallops
2 minutes on each side or until caramelized and opaque. Transfer to a platter
and cover loosely with foil. Repeat with remaining scallops.

To serve, top scallops with chopped bacon bits and scallions by scattering them
evenly over the plattered scallops. Place party picks in a shot glass or small dish
and set them on/near platter. Place the crab dip on a large serving platter or board
and surround with asparagus spears and sliced baguette, for dipping and spreading.

bay scallop roll

1 tablespoon olive oil
1 tablespoon butter
2 teaspoons chopped garlic
1 tablespoon chopped chives
2 tablespoons chopped parsley leaves
1 pound bay scallops
1/2 lemon, juiced
1/4 cup white wine
4 soft rolls

In a saute pan over medium high heat, heat the olive oil and butter.
Add the garlic and cook for 1 minute. Add the herbs and cook for 30 seconds.
Add the scallops and cook for 1 minute. Add the lemon and wine and cook for
another 2 to 3 minutes, until the scallops are just cooked, but not overcooked.
Remove from the heat and serve on soft rolls.

venetian shrimp & scallops

Shrimp and Scallops:
1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping

Lightly coat the sea scallops in flour seasoned with salt and pepper.
Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan)
and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes
on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and
crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes,
stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine
1 minute, then add stock, tomatoes and saffron threads. When liquids come to a
bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp
and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving
dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

prosciutto wrapped scallops

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar

Preheat the oven to 350 degrees F.

In a food processor, add the tomatoes, basil, olives, and olive oil and
process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop
with the tomato mixture. Fold each slice of prosciutto in half lengthwise,
then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in
a buttered baking dish, seam side down. Bake until scallop is cooked through,
about 15 minutes.

In a medium bowl, toss the arugula with the balsamic vinegar. Season
the arugula with salt and pepper. Place the arugula on a serving platter
or divide among individual dishes. Top with the scallops and serve immediately.

peruvian-japanese scallop ceviche

1 cup rice wine vinegar
2 teaspoons minced takanotsume chile, or other hot red chile,
plus 1 takanotsume chile, or other hot red chile, julienned
1/2 teaspoon salt
1/2 teaspoon mirin
1 pound fresh, sushi-grade sea scallops,
sliced crosswise into rounds as thinly as possible
2 teaspoons finely chopped green onions
1 teaspoon toasted black sesame seeds
1 cup peeled, seeded, and thinly sliced cucumber
2 tablespoons soy sauce

Combine the rice vinegar, minced chiles, salt, and mirin in a glass bowl.
Add the sliced scallops and toss to coat. Cover and refrigerate for 30
minutes. Add the green onion and sesame seeds, gently stirring to mix.

Arrange the cucumber slices on each of 4 plates. Spoon the scallop mixture
on top of the cucumbers and garnish with the julienned chiles. Drizzle with
soy sauce and serve.

spicy seared scallops

1 1/2 pounds large scallops, cleaned
2 teaspoons paprika
1 teaspoon dried oregano
2 teaspoons Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
Canola oil nonstick spray

Combine all the ingredients in a resealable plastic bag and marinate in the
refrigerator for no more than 1 hour.

Heat a nonstick cast-iron griddle until very hot. Lightly spray griddle with
canola oil nonstick spray. Remove scallops from plastic bag and arrange on
the hot griddle so that the scallops are not too close together. Cook for 2
minutes on each side and then remove from heat. Serve with a side of quickly
sauteed vegetables of your choice.

thai scallops

2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound salted butter
3 tablespoons sweet Thai chili sauce
1/2 cup tamari
2 tablespoons sesame seed oil
3/4 tablespoon finely chopped fresh chiles
1/2 cup chopped fresh mint leaves,
plus sprigs to garnish
24 large sea scallops

Heat the orange juice until it is reduced to a quarter of its original volume.
Remove from heat and add orange juice concentrate. Let cool. Mix butter
with juice reduction and add chili sauce. Refrigerate overnight. Put tamari,
sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix
well. Add the scallops to the mixture and toss lightly. Set in the refrigerator
for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil
to coat the pan. Allow oil to heat up and add drained scallops flat side down.
Cook for about 1 1/2 minutes on each side or longer if scallops are very thick.
Remove from pan and set aside. When all of the scallops are cooked, heat
the desired amount of butter sauce to melt and then pour over scallops.
Garnish with mint sprigs.

wasabi crusted scallops

Ginger-mango coulis:
1 tablespoon canola oil
1 cup minced shallot
3 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons sesame oil
1 cup plum wine or dry sherry
2 cups lobster stock, fish stock, or chicken stock
20 ounces unsweetened coconut milk
2 tablespoons sweet chile sauce*
3 cups mango puree, or 5 very ripe mangos peeled and pureed
2 limes, juiced
Kosher salt

Wasabi crusted scallops:
1/4 cup whole mustard seeds
3 tablespoons coriander seeds
1 tablespoon black peppercorns
3 cups wasabi peas*
Wasabi powder
Kosher salt
12 large sea scallops
Vegetable oil, for searing

*Available at Asian markets and gourmet groceries

To make the coulis: Heat the canola oil over medium heat in a medium
saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently
until the shallots are translucent, about 5 minutes. Add the sesame oil,
plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until
the flavors blend and the mixture reduces by about one-quarter, about
8 minutes. Add the mango puree and season with lime juice and salt. Simmer
for another 3 to 5 minutes then strain and set aside in a warm place.

To make the crust: In a spice grinder or mortar, grind the mustard and
coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning
with wasabi powder and salt.

Shortly before serving roll the scallops in the crust. Heat the oil in a large
skillet over medium-high heat. Add the scallops and cook until they begin to
crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the
scallops onto warm plates. Spoon coulis around the scallops and serve.

03-11-2008, 09:58 PM
Awesome scallop recipes! :mrgreen: