Bbq Curried Scallops In Shell Recipes

CURRIED SCALLOPS

Steps:

• Melt butter, add onion and cook gently until softened.
• Add flour and curry powder, mix well.
• Gradually add milk and mayonnaise, stirring continuously.
• Cook until sauce starts to thicken, then add scallops.
• Leave on heat until scallops are just cooked - Don't over cook them!
• Remove from heat, add egg and lemon juice.
• Stir well, and serve hot over rice, or leave to cool and make into pies.

SCALLOPS IN SHELLS

Steps:

• Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

BBQ CURRIED SCALLOPS IN SHELL

Steps:

• Place curry powder, cumin and coriander into a small saucepan and mix well.
• Add capsicum (bell pepper) and stir in coconut milk.
• Place over medium heat and cook until thickened, stirring often.
• Pour equal amounts of curry paste over each scallop.
• Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.

BAKED SCALLOPS ON THE SHELL

Steps:

• Coarsely chop the bread and soak in the milk.
• Preheat a convection oven to 250°C (approximately 480°F). Rinse the scallops under running water. Use a knife to open each scallop. Remove the lid and loosen the meat with the knife. Remove the white mussel and the orange red roe (coral). Rinse the mussels and pat dry. Rinse the shells.
• Peel and finely chop the shallots. Heat the butter in a skillet. Add the shallots and sweat until translucent. Deglaze with the wine. Squeeze the bread well and add to the skillet. Allow to simmer until creamy. Season with salt, pepper and lemon juice. Reduce the heat to low and cover. Allow to simmer for 15 minutes. Add the crème fraîche and scallops and allow to cook for 5 minutes. Remove from heat and stir in the roe.
• Place the cleaned shell halves on a baking sheet. Fill each with the scallop mixture. Sprinkle with breadcrumbs and lemon zest.
• Allow to toast in the oven until the top is browned, about 5-8 minutes. Serve with fresh baguette and coarse sea salt.

GRILLED LEMON GARLIC SCALLOPS

Steps:

• In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning.
• Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes.
• Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.