Basil And Garlic Roasted Scallops Recipes

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Steps:

• Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
• Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
• While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
• Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
• Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

BASIL AND GARLIC ROASTED SCALLOPS

Steps:

• Place cleaned scallops in greased baking dish.
• Top with salt and pepper to taste.
• Soften butter and combine with next five items.
• Top scallops with generous amount of butter.
• Prepare saffron rice pilaf and hold.
• Place scallops in oven; cook approximately 5 to 8 minutes (adjust time for desired doneness).
• Saute green beans in olive oil until done; add 1 tablespoon herb butter; saute until melted and adjust flavor with salt and pepper.
• Garnish with fresh basil leaves and chopped parsley.

ROASTED-GARLIC BASIL SAUCE

Steps:

• Preheat oven to 425°F.
• Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.
• Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
• In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.

BASIL & GARLIC-STUFFED SCALLOPS WRAPPED IN PROSCIUTTO

Steps:

• For the Scallops: Lay your scallops on a flat clean work surface. Place your hand on top of each scallop and using a thin sharp knife, cut a small pocket into the side of each scallop, taking care not to cut all the way through the sides. Wrap a roasted garlic clove with a basil leaf before inserting gently into the pocket of each scallop.
• Then wrap the sides of each stuffed scallop with a thin slice of prosciutto to ensure the garlic stays inside the scallop; use a large toothpick to secure. Set aside; in a medium shallow dish, combine the flour, paprika, salt and pepper. Carefully toss the stuffed scallops in the flour coating all sides. In a large sauté pan over medium heat, melt the butter. Add your scallops gently in the pan and sauté for 3-4 minutes per side. Remove from pan and keep warm until ready to serve.
• For the Spicy Citrus Beurre Blanc: Combine wine, lime juice, lemon juice, orange zest and cayenne pepper in a medium sauce pan.
• Heat over medium-high heat and let simmer until reduced by half. Stir in cream and reduce heat to medium. Simmer for 8-10 minutes to reduce by half yet again. Turn heat to high and whisk in cold cut butter, until all butter is well incorporated. Keep warm.
• To Serve: Place the stuffed and wrapped sea scallops on a large platter and drizzle with Spicy Beurre Blanc Sauce. Garnish with any remaining basil leaves, if desired.
• Note: To roast individual garlic cloves, break garlic bulbs into cloves, leaving thin skins on the cloves. Place the cloves in a small oven-proof dish and drizzle with 1/2 cup of olive oil, a pinch of sea salt and a pinch of coarse black pepper.
• Cover dish and bake in pre-heated 250° oven for 40 minutes, turning cloves over every now and then. Remove from oven and let garlic cool before carefully removing thin outer skins from each clove.

VEAL SCALLOPS WITH SQUASH, TOMATOES, AND ROASTED-GARLIC BASIL SAUCE

Steps:

• Preheat broiler and lightly spray a baking sheet with vegetable oil.
• Cut tomatoes lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Season tomatoes with salt and pepper and broil 3 to 4 inches from heat until edges are browned, about 15 minutes.
• While tomatoes are broiling, in a saucepan of boiling salted water cook squash until crisp-tender, about 4 minutes. Drain squash in a colander and season with salt and pepper. Keep tomatoes and squash warm.
• In a cup stir together lemon juice, mustard, and oil. If veal scallops are too thick, put each veal scallop between 2 sheets of plastic wrap and with a rolling pin or smooth side of a meat pounder, gently flatten veal to 1/8 inch thick. Pat veal scallops dry and brush one side of each with lemon mixture. Season veal with salt. In a well-seasoned ridged grill pan cook veal scallops in batches over moderately high heat about 1 minute on each side, or until cooked through.
• If scallops are large, cut in half diagonally. Serve veal with tomatoes, squash, and sauce.