Roasted Sea Scallops Recipes

AWESOME BAKED SEA SCALLOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
• In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
• Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

ROASTED SEA SCALLOPS

Steps:

• In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

ROASTED SEA SCALLOPS

Steps:

• In a small saucepan over medium-high heat, combine the pistou and stock. Bring to a boil. Season with salt and pepper. Reduce heat to very low, and keep warm.
• Spread the rice flakes on a small plate; set aside. Place the flour on a second small plate; set aside. In a small bowl, combine the eggs and a pinch each of salt and pepper. Whisk to combine. Season scallops with salt and pepper. Dip one side of each scallop into the flour, then the egg mixture, and then into the rice flakes to coat; set aside.
• In a medium nonstick skillet over medium heat, heat the oil. Add the scallops, rice flake side down, and cook for 2 minutes. Add the butter, and continue to cook until golden brown, about 2 minutes more. Be careful not to burn the rice flakes. Turn, and cook until just opaque, about 2 minutes more.
• Divide the fricassee between 4 shallow soup bowls. Place scallops on top. Drizzle pistou sauce around the vegetables; serve immediately.

THYME ROASTED SEA SCALLOPS, SWEET CORN RISOTTO, WITH PARSLEY TRUFFLE EMULSION

Steps:

• Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
• Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
• When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
• Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
• Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
• Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

OVEN ROASTED SCALLOPS

Steps:

• 1. Preheat the oven to 450 degrees. Rinse scallops, and pat dry with paper towels to remove excess moisture. Combine egg and water in a bowl; stir well. Combine breadcrumbs, salt, and fennel seeds, if desired. Dip each scallop into egg mixture; dredge in breadcrumb mixture. Place scallops on a lightly greased 10x15 inch rimmed baking sheet. Drizzle scallops with melted butter and lemon juice. Bake, uncovered, for 15 to 20 minutes or until scallops are golden. Read more at http://www.mrfood.com/Shellfish/Oven-Roasted-Scallops-4832/ml/1#EdACDrXvFUfKZeUT.99

LULU'S PAN ROASTED SEA SCALLOPS

Steps:

• To Prepare Quinoa:.
• Reconstitute dried porcini mushrooms with 1/2c. hot water.
• Set aside for 10 minutes. Strain off water. Reserve.
• Chop porcini mushrooms. Set aside.
• Rinse quinoa until water runs clear.
• Place in medium saucepan:.
• Bring 2 cups water, 2 cups shrimp stock & 1/4c.white wine to a boil.
• Season lightly with salt.
• Add quinoa.
• Cook for about 10minutes.
• Add chopped porcini mushrooms and the reserved porcini water to quinoa.
• Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
• Prepare Scallops:.
• Season with salt and pepper.
• Sear scallops on both sides.
• Place in 400 degree oven for about 4 minutes.
• Saute diced parsnips. Season with salt.
• Add remaining cup of shrimp stock to parsnips.
• Add quinoa and frisee to pan.
• Add cold butter. Stir to blend in butter and heat the quinoa.
• Add Thai fish sauce and 1 Tbsp limonata.
• Add chives.(reserve a few for garnish).
• Divide quinoa among 4 plates.
• Place scallops on top of quinoa.
• Dress each scallop with a splash of limonata .
• Garnish with chives.
• * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.