Gratineofsauteedscallopsprovencal Recipes

INA'S SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole.
• If you're using sea scallops, cut each one in 1/2 horizontally.
• Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
• Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
• Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
• Add the wine, cook for 1 minute, and taste for seasoning.
• Serve hot with a squeeze of lemon juice.

COQUILLES ST-JACQUES (GRATINéED SCALLOPS)

Steps:

• Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
• Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes.
• Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.

SCALLOPS à LA PROVENçAL

Steps:

• Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOPS PROVENCALE

Steps:

• Slice mushrooms and set aside.
• Chop tomatoes.
• In 12-inch skillet over medium heat, heat butter and olive oil.
• Add garlic and saute 1 minute.
• Add scallops and saute 1 minute.
• Add mushrooms and cook another minute.
• Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
• Reduce heat and simmer 5 to 7 minutes.
• Serve immediately.

GRATINE OF SAUTEED SCALLOPS PROVENCAL

Steps:

• Dry scallops and spread on a piece of wax paper.
• Toss with a sprinkling of salt and pepper.
• The moment before sautéing, toss them in flour, turn them into a sieve and shake off the excess.
• Set a 10- to 12-inch nonstick frying pan over high heat.
• Add clarified butter or oil; when hot, add scallops.
• Just as the scallops begin to brown, about 1 minute, toss with shallots and garlic, then add tomatoes and wine.
• Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in parsley.
• Taste and correct the seasoning.
• (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.) Turn the scallops into shells or a baking dish.
• Sprinkle with the cheese and bread crumbs, and drizzle with butter or oil.
• Heat slowly under a hot broiler for 1 to 2 minutes, only until bubbling and lightly browned.
• Serve immediately.