Grand Marnier Scallops Appetizer With Fois Gras Recipes

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CHEESY TARRAGON BAY SCALLOPS



Cheesy Tarragon Bay Scallops image

Nice presentation, and when served over a puff pastry shell, elegant enough for a special dinner. The Parmesan and tarragon give you a rich and flavorful cheese sauce that's the perfect complement to the scallops.

Provided by lutzflcat

Categories     Scallop Recipes

Time 30m

Yield 4

Number Of Ingredients 14

4 puff pastry shells
2 tablespoons butter, divided
12 ounces bay scallops
¾ cup sliced button mushrooms
2 tablespoons minced shallot
1 cup half-and-half
2 tablespoons flour
¼ cup dry white wine
2 tablespoons sherry
1 teaspoon lemon juice
1 teaspoon Dijon mustard
½ cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon, plus more for garnish
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 20 minutes (follow directions on package).
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and saute quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
  • Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
  • Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
  • Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
  • Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 27.4 g, Cholesterol 74.2 mg, Fat 29.3 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 13.3 g, Sodium 662.4 mg

SCALLOPS AND FOIE GRAS SAUTEED WITH WILD BERRIES AND VINO COTTO



Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 large scallops
Kosher salt and freshly ground black pepper
2 (7-ounce) pieces cleaned foie gras, chilled
1 shallot, minced
1 teaspoon sugar
2 tablespoons balsamic vinegar
1 cup demi-glace*
1 1/2 ounces baby mizuna**
1 tablespoon vino cotto

Steps:

  • Heat the oil in a medium skillet over medium-high heat. Season the scallops with salt and pepper. Cook the scallops until they are brown and warm at the center, about 1 minute per side. Drain the scallops on a plate lined with a paper towel.
  • Wipe out the pan. Return it to the stove and heat over high. Season the foie gras with salt and pepper and sear on each side just until brown and firm, 1 to 2 minutes per side. Drain the foie gras on paper towels.
  • Reduce the heat to medium and add the shallots to the skillet. Cook, stirring until softened, then add the sugar. When the sugar has melted and browned, add the balsamic and demi-glace. Reduce the sauce by 1/3 then add the vino cotto.
  • In a separate pan gently reheat the scallops and foie gras for 1 or 2 minutes. Once they are warm, slice the scallops. Arrange the foie gras on 2 plates, top with sliced scallops then drizzle each plate with sauce. Garnish each portion with mizuna and serve.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS



Cheesy Bay Scallop Puff Pastry Shells image

Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.

Provided by lutzflcat

Categories     Appetizers and Snacks     Pastries

Time 35m

Yield 5

Number Of Ingredients 14

5 puff pastry shells (such as Pepperidge Farm®)
2 tablespoons butter, divided
12 ounces bay scallops
⅓ cup sliced mushrooms
1 tablespoon minced shallots
½ cup half-and-half
1 tablespoon all-purpose flour
2 tablespoons dry white wine
1 tablespoon dry sherry
½ teaspoon lemon juice
½ teaspoon Dijon mustard
¼ cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon
ground black pepper to taste

Steps:

  • Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
  • Bake in the preheated oven until golden brown, about 20 minutes.
  • While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
  • Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
  • Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
  • Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g

SCALLOPS WITH GRAND MARNIER



Scallops with Grand Marnier image

Scallops are easy, delicious and elegant. These are not your typical fried or broiled. Grand Marnier is an orange liquor and when combined with cream, wine and orange juice makes for a wonderfully different experience! These have a nice fresh citrusy flavor and are so very easy! Serve with wild rice on the side.

Provided by Allison Hazell

Categories     Seafood

Time 25m

Number Of Ingredients 9

1 lb sea scallops- halved if huge :-)
3 Tbsp unsalted butter
1/2 c minced shallots
1 1/2 c chicken broth
1/2 c dry white wine
1/3 c orange juice
1/4 c grand marnier
1 c heavy cream
1 tsp grated orange rind

Steps:

  • 1. In a large skillet, cook the scallops seasoned with salt and pepper in 1 1/2 tablespoons of the butter over moderately high heat for 1 minute, stirring.
  • 2. Cover the skillet and cook the scallops, stirring occasionally, for 2 minutes more, or until they are opague and just firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm.
  • 3. Add the shallots to the skillet and cook them, stirring for 1 minute. Add the broth, wine, juice and Grand Marnier, and boil the mixture until it is reduced to about 2/3 cup.
  • 4. Add the heavy cream and simmer the mixture until it is lightly thickened.
  • 5. Over moderatley high heat, whisk the remaining butterand orange rind and season the sauce with lemon juice, salt and pepper to taste. Pour any accumulated juices from the scallops into the sauce.
  • 6. Divide the scallops among "coquille" shells, (ramekins) and spoon the sauce over them.

SPICY BACON-WRAPPED SCALLOPS



Spicy Bacon-Wrapped Scallops image

I like my bacon-wrapped scallops a little spicy, so I added a kick to them. I often prepare these for my husband for our date nights and serve them with steak.

Provided by Ashley Robinson

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 5

Number Of Ingredients 5

10 slices bacon
10 sea scallops
1 teaspoon Cajun seasoning
1 tablespoon olive oil
1 lemon, cut into wedges

Steps:

  • Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
  • Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
  • Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 3.1 g, Cholesterol 54.4 mg, Fat 10.9 g, Protein 21.1 g, SaturatedFat 2.9 g, Sodium 683 mg

PAN FRIED SCALLOP OF FOIE GRAS WITH MAPLE SYRUP AND CRANBERRY SAUCE



Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce image

Provided by Food Network

Categories     appetizer

Time 41m

Yield 6 servings

Number Of Ingredients 15

1/4 cup Armagnac
2 tablespoons maple syrup
1 1/2 tablespoons cranberry syrup
2 sprigs fresh thyme, chopped
Pinch freshly ground coriander
Pinch freshly ground pepper
16 ounces foie gras of duck, sliced into scallops
1 tablespoon butter
1 shallot, chopped
1/2 cup white wine
2 1/2 cups duck broth or chicken stock
1/4 cup maple syrup
2 tablespoons chopped fresh cranberries
1/2 lemon, juiced
Salt and pepper

Steps:

  • Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.
  • In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature.
  • In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste.
  • Pour sauce over foie gras scallops and serve.

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