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| | From:  jackiendaisy (Original Message) | Sent: 10/16/2004 9:50 PM |
<!- custom code start ---> | A quick and easy entree recipe Heat a non-stick saucepan until very hot. Carefully add the oil. Add a few scallops at a time and sear both sides until they are cooked through. Remove scallops to a plate. Deglaze pan with vinegar. Add the maple syrup and cook until mixture thickens. Return scallops to the sauce pan and toss gently to coat. Season with salt and pepper. Serve immediately. Serves 4 ~ 10 minutes to prepare and cook. Ingredients:
1 pound medium scallops
2 tablespoons of extra-virgin olive oil
1/4 balsamic vinegar
1 1/4 cups of Vermont Maple syrup
salt & ground black pepper, to taste. | |
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Scallop SauteCuisine: Fish Category: Fish
Servings: 8
Ingredients:2 lb Bay or sea scallops 1 x Oil 3/4 c Butter 2 ea Bunches green onions chopped 1 ea White onion, chopped 2 lb Mushrooms, slice 2 T Minced shallot 2 T Minced garlic 1 T Salt 2 t Freshly ground white pepper 1 x Pepper 1 ea Juice from lemon 2 c Dry white wine
Instructions:Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch. Melt butter in large saute pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender. Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Do not boil. Serve Hot. |
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<!- custom code start ---> - 1 lb. bay scallops (the smaller ones)
- 16 medium shrimp
- 5 extra large mushrooms
- 1/2 cup butter
- 1/4 tsp tarragon
- 2 Tbsp French brandy
- 1/2 Tbsp soy sauce
- 6 scallions, chopped (about 1/4 cup)
- 2 large cloves garlic
- 1/2 tsp black pepper
- Salt to taste
- 1/4 cup flour
- 1 Tbsp curry powder
- 1 cup Riesling or other dry white wine
- 1/8 tsp lime zest
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 cup halved green grapes
- Freshly grated Parmesan cheese
- Fettuccini cooked according to package directions
Saute shrimp and scallops in butter for 6 minutes. Remove from pan. In the same pan, saute mushrooms in butter with tarragon and brandy til brown. Set aside with seafood. Saute onion and garlic in butter. Mix flour into butter/onion/garlic and stir til well blended. Cook for five minutes, stirring constantly. Add wine, bring just to a boil, stirring constantly. Add cream, bring just to a boil, stirring constantly. Add seafood, mushrooms, and grapes. Serve over cooked fettuccini topped with Parmesan cheese. Serves 4. |
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Stir Fried Scallops and ApplesCuisine: Seafood Category: Seafood
Servings: 4
Ingredients:2 x Stalks Celery 1 lb Scallops 2 x Apples 3 T Margarine 1 x Lemon
Instructions:Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. |
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| Elegantly Spirited Scallops 
This dish makes an elegant dinner for four to six. It is delicious served over rice or pasta, and may be baked in individual ramekins for an impressive appetizer at your next dinner party.
| | ½ | cup dry sherry | ½ | pound fresh Florida mushrooms, sliced | | 1½ | cups water (divided) | 1 | Tablespoon fresh Florida parsley, | | 1 | pound Florida bay scallops (if you use | | chopped | | | sea scallops, quarter them) | 2 | Tablespoons Florida lemon juice | | ½ | teaspoon salt | 2 | Tablespoons flour | | 1/8 | teaspoon cayenne pepper | ½ | cup Florida heavy cream, heated | | 1 | medium Florida onion, chopped | ½ | cup Gruyere cheese, grated | | 1 | large clove Florida garlic, minced | ¼ | cup Parmesan cheese | | 3 | Tablespoons butter, divided | | paprika to taste | |
Step 1: Bring sherry and ½ cup water to a boil in a 2-quart saucepan. Add scallops, salt and pepper. Poach for 5 to 7 minutes. Remove scallops, to a 2-quart casserole or individual baking dishes, draining and reserving the liquid. Step 2: Saute onion and garlic in one Tablespoon butter for 3 to 5 minutes. Add mushrooms and parsley and saute an additional 3 minutes. Add remaining cup of water and lemon juice to garlic, onions, mushrooms and parsley, bring to a boil. Drain and set aside. Step 3: Melt remaining butter. Add the flour stirring constantly and cook for 1 to 2 minutes. With a wire whisk, blend in reserved poaching liquid and cook until sauce thickens. Add vegetable mixture and hot cream. Season to taste if necessary. Pour sauce over scallops. Top with Gruyere and Parmesan cheeses and paprika. Step 4: Cover and refrigerate or bake immediately in 350 degree oven for 30 - 40 minutes or until golden and bubbly. Yield: 4 dinner servings, 6 - 8 appetizer servings. | |
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Scallops with Garlic - 1 1/2 pounds bay scallops
- 1/2 cup all-purpose flour
- 3 to 4 tablespoons olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
- lemon wedges
- sprigs of parsley for garnish, optional
Wash scallops and pat dry. Put flour in a shallow bowl; roll scallops in flour.Heat olive oil over medium low heat; add scallops and cook for 3 to 4 minutes, stirring occasionally. Halfway through cooking, stir in minced garlic. Stir in parsley and serve with lemon wedges. Garnish with parsley if desired. Serve with pasta or rice. Serves 4. |
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