Bay Scallops With Balsamic And Basil Recipes

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

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.

SCALLOPS WITH CREAM AND BASIL

Steps:

• Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
• Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
• Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.
• Cook for about a minute, stirring in 1/2 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

SCALLOPS WITH BALSAMIC VINEGAR AND BASIL

Steps:

• Melt butter in medium saucepan over high heat.
• Add shallot and garlic and cook, stirring frequently, until softened, about 2 minutes.
• Add scallops and basil; cook, stirring constantly, 2 minutes.
• Add vinegar and heat, stirring constantly, 2-3 minutes.
• Season with salt and pepper. Serve hot.

SEARED BAY SCALLOPS WITH BROWN BUTTER EMULSION

Steps:

• Gather the ingredients.
• Place the vinegar in a medium nonreactive saucepan over high heat and bring to a boil.
• Reduce the heat to medium-low and simmer , stirring occasionally, until thick and reduced to 1/2 cup, about 30 minutes.
• Transfer to a small bowl and allow it to cool to room temperature.
• Place the butter in a medium skillet over medium heat, and allow it to melt and turn light brown.
• Remove the butter from the heat and allow it to cool to room temperature.
• Gradually whisk the browned butter into the reduced balsamic vinegar .
• Whisk in the soy sauce and season with pepper to taste.
• Reserve the emulsion at room temperature.
• Pat the scallops dry with paper towels and season them with the salt and pepper.
• Coat the bottom of 2 large skillets with clarified butter (see recipe to make it below). Place the pans over a medium-high flame and heat until the butter is nearly smoking.
• Divide the scallops between the pans; do not shake the pans or move the scallops around. Immediately reduce the heat to medium and add a little more clarified butter to each pan.
• Cook the scallops until they are deeply brown on one side, about 3 minutes.
• Turn the scallops over, and add a sprig of thyme and a clove of garlic to each pan. Allow the scallops to brown slightly on the other side, continuously basting them with the hot butter, about 2 minutes.
• Transfer the scallops to a platter with a slotted spoon and reserve in a warm place.
• Add the 1 tablespoon of butter to the pan and scrape with a wooden spoon to dislodge any browned bits; remove the pan from the heat when the butter is completely melted.
• Pour an equal portion of the emulsion onto each plate in a wide stripe down the center.
• Place an equal portion of scallops, browned-side up, in the center of each plate, spoon the pan drippings around, and serve immediately.
• Cut the butter into 1/2-inch slices and place it in a medium saucepan over medium heat. Allow the butter to melt and then come to a boil; this should take about 5 minutes.
• Skim off any foam that rises to the top. The butter should sizzle and crackle; throughout the process, make sure the heat is never so high that the bottom of the pan starts to brown or blacken.
• Lower the heat to keep the butter at a slow, steady boil for another 15 minutes, continuing to skim any surface foam. The bubbles in the butter will become smaller and smaller, ultimately the size of a pinhead. Allow any residual milk solids to settle to the bottom of the pan.
• Carefully pour off the pure, clear, oily butterfat into a holding container, leaving all solids behind. (At this point, you can pass it through a tea strainer or other fine-mesh strainer just to be sure it's completely clear.)
• Allow the clarified butter to cool to room temperature, cover, and refrigerate until ready to use. Reprinted with permission from Geoffrey Zakarian's Town/Country (Clarkson Potter, 2006) Also try this Town/Country recipe: Carpaccio of Sea Scallops With Sherry Vinegar-Honey Emulsion

BAY SCALLOPS WITH BALSAMIC AND BASIL

Steps:

• In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
• Add scallops and basil to the skillet and saute for about 2 minutes.
• Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
• Serve immediately over fine noodles or rice.

BAY SCALLOPS WITH SMOKED SALMON AND BALSAMIC VINEGAR SAUCE

Steps:

• In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately.