Scallop Bourride Recipes

SCALLOP BOURRIDE

Steps:

• Heat stock in saucepan, add saffron and set aside. Lightly toast baguette slices and brush with 1 tablespoon oil.
• Turn on food processor, drop 4 cloves garlic in feed tube and let mince. Scrape down. Add egg and process briefly. With machine running, slowly pour in 1 cup olive oil. Mixture will thicken to a mayonnaise. Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette. Refrigerate.
• Reserve 1 tablespoon fennel fronds and mince. Trim and finely chop bulb. Heat remaining oil in a 3- to 4-quart casserole. Add chopped fennel bulb, leek, bell pepper and remaining garlic. Sauté on low heat until soft. Add wine and Pernod. Simmer briefly. Strain fish stock and add. Season with salt and cayenne. Set aside until 10 minutes before serving.
• Bring broth to a simmer. Add scallops and cook until done, about 4 minutes. On low heat, gradually whisk in reserved mayonnaise. Heat to a gentle simmer but do not boil. Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds. Serve.

GRAMMY'S SCALLOPED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter an 8-inch square baking dish.
• Melt 3 tablespoons butter in a saucepan over medium heat. Cook and stir scallops in melted butter until lightly browned, about 5 minutes. Stir flour into scallop mixture until dissolved, 2 to 3 minutes.
• Gradually pour half-and-half and milk into scallop mixture, while stirring constantly until milk mixture is thickened, 5 to 10 minutes; season with salt and pepper. Pour scallop mixture into the prepared baking dish.
• Place remaining 2 tablespoons butter in microwave-safe bowl and heat in microwave until melted, 15 to 20 seconds. Stir bread crumbs into melted butter until coated; sprinkle over scallop mixture.
• Bake in the preheated oven until bread crumbs are browned, about 10 minutes.

SCALLOP CEVICHE

Steps:

• Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

SCALLOP CEVICHE

Steps:

• 1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
• 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.