Scallop Brochettes With Artichokes And White Beans Recipes

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SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES



Scallops With Artichokes And Jerusalem Artichokes image

Provided by Regina Schrambling

Categories     dinner, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 pound Jerusalem artichokes, scrubbed
Salt
1 tablespoon honey
1/4 cup sherry vinegar
2 tablespoons sherry
2 cups peanut oil
3 large artichoke hearts
2 tablespoons olive oil
12 large scallops
Fresh black pepper to taste
3 tablespoons butter
2 teaspoons minced shallot
2 thyme sprigs, chopped
1/2 bunch fresh sage, in julienne

Steps:

  • Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
  • Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
  • Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
  • Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
  • Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.

BLANQUETTE OF SCALLOPS



Blanquette of Scallops image

Spring for me means discarding dark sauces and turning toward ingredients that are light and green. Here I'm inspired by the French blanquette, a stew, usually veal, in a creamy white sauce. I replaced the veal with plump sea scallops and brightened the whole thing with verdant, seasonal asparagus. Traditionally a blanquette is thickened with egg yolks and has pearl onions and often button mushrooms in the mix. The onion is in my version, but minced. I also omitted the mushrooms and used new potatoes that, unlike the mushrooms, help thicken a sauce made without the egg yolks. The result is a dish that's fancy enough for guests yet easy enough for a weeknight.

Provided by Florence Fabricant

Categories     dinner, weekday, seafood, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 pound sea scallops, rubbery tendon removed, scallops patted dry
1/3 cup finely chopped onion
1/2 cup dry white wine
1 cup chicken stock, or more if needed
4 medium-size new potatoes, about 12 ounces total, peeled and cut in eighths
Salt and ground white pepper
8 ounces thin asparagus, ends snapped off, slant-cut in inch-long pieces
3 tablespoons crème fraîche
1 teaspoon lemon juice
1 tablespoon minced fresh dill

Steps:

  • Melt butter over medium heat in a 12-inch sauté pan or skillet that has a cover. Increase heat to medium-high, add scallops and sauté no more than a minute until very lightly browned, then turn them once with tongs to color the other side. They will be undercooked. Remove to a bowl and cover loosely with foil.
  • Reduce heat to low, add onions and sauté a couple of minutes, until soft but not brown. Stir in wine, scraping bottom of pan, and add 3/4 cup of the stock. Add potatoes, season with salt and pepper, cover and cook on medium-low 10 to 12 minutes, until just tender when pierced with a paring knife.
  • Stir ingredients in the pan. Add asparagus and remaining stock. Cook uncovered about 3 minutes, until asparagus are just tender. If liquid in the pan is reducing too much - there should be a saucelike amount - add a little more stock. Stir in crème fraîche, cook briefly until sauce thickens to a creamy consistency.
  • Return scallops and any juices they release to the pan, cook another 2 minutes, basting scallops and potatoes with sauce. Add lemon juice. Taste sauce for seasoning. Transfer blanquette to a serving dish, shower with dill and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED SCALLOPS, ZUCCHINI, AND SCALLIONS WITH WHITE BEANS



Grilled Scallops, Zucchini, and Scallions with White Beans image

Categories     Bean     Backyard BBQ     Scallop     Zucchini     Summer     Grill     Grill/Barbecue     Gourmet

Number Of Ingredients 12

eight 10-inch wooden skewers
a 15 1/2-ounce can small white beans
1/2 cup packed fresh cilantro sprigs
1 lemon
1 teaspoon Dijon mustard
8 large scallions
2 medium zucchini
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
24 large sea scallops (about 1 1/4 pounds)
2 teaspoons olive oil
Garnish: fresh cilantro sprigs

Steps:

  • Prepare grill. Soak skewers in warm water 30 minutes.
  • In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
  • In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
  • In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
  • Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops-not on skewers-can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
  • Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

GREEK-STYLE SEA SCALLOP BROCHETTES



Greek-Style Sea Scallop Brochettes image

Categories     Shellfish     Quick & Easy     Lemon     Scallop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

Steps:

  • Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
  • Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

PINA COLADA SCALLOP BROCHETTES



Pina Colada Scallop Brochettes image

INDOOR: Marinate scallops and assemble brochettes as directed. Preheat broiler. Place brochettes on lightly oiled baking sheet or broiler pan. Broil brochettes 4 inches from heat source for 3 to 4 minutes per side. Serve as directed.

Provided by Sandra Lee

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

12 large sea scallops
1 (10-ounce) can frozen pina colada mix, thawed (recommended: Bacardi)
1/2 cup light rum
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed garlic (recommended: Christopher Ranch)
12 ounces fresh pineapple wedges, cut into 1-inch pieces
1/2 cup shredded sweetened coconut, toasted

Steps:

  • Soak 8 bamboo skewers in water for at least 1 hour.
  • In a large zip-top bag, combine scallops, thawed pina colada mix, rum, salt, pepper, and garlic. Squeeze out air and seal bag. Gently massage to thoroughly combine ingredients. Marinate in refrigerator 15 minutes or up to 30 minutes. Do not marinate longer then this or the marinade will begin to cook the scallops.
  • Set up grill for direct cooking or a grill pan over medium heat. Lightly oil the grate when ready to start cooking.
  • Remove scallops from marinade and discard marinade. Thread 3 scallops through 4 skewers and thread the pineapple wedges onto the remaining skewers. Season with salt and pepper. Note: If grilling indoors on a grill-pan, pat the scallops dry before grilling.
  • Spread toasted coconut on a plate; set aside. Place brochettes on hot oiled grill and cook until scallops are opaque and just cooked through, about 3 to 4 minutes per side. Grill the pineapple until there are nice grill marks and fruit softens a bit, about 4 minutes. Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot.

SCALLOP BROCHETTES WITH ARTICHOKES AND WHITE BEANS



Scallop Brochettes with Artichokes and White Beans image

Categories     Bean     Sauté     Scallop     Artichoke     Spring     Gourmet

Yield Makes 6 servings

Number Of Ingredients 29

For beans
2 1/2 cups dried small white beans such as Great Northern (10 oz)
1 small onion, chopped
1 medium carrot, chopped
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
3 garlic cloves, minced
1 fresh thyme sprig
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
For artichokes
2 lemons, halved
6 large artichokes (10 ounces each)
1 tablespoon olive oil
1 tablespoon salt
For vinaigrette
6 tablespoons Sherry vinegar
6 tablespoons hazelnut oil
1 tablespoon white Port
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup canola oil
For scallop brochettes
24 sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
1 tablespoon olive oil
3 tablespoons finely chopped fresh parsley
Special Equipment
a melon-ball cutter and 6 (10-inch) wooden skewers

Steps:

  • Cook beans:
  • Cover beans with cold water to cover by 2 inches in a large bowl and soak, covered, overnight. Drain in a colander.
  • Cook onion and carrot in butter in a 4- to 5-quart pot over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add soaked beans, lemon juice, garlic, thyme, and bay leaf and cover with cold water by 1 inch. Simmer beans, partially covered, until tender, 50 minutes to 1 hour. Add salt, then cool beans in their cooking liquid, uncovered, until warm.
  • Prepare artichokes while beans are simmering:
  • Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
  • Cut off stem of 1 artichoke flush with base using a sharp paring knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut yellow leaves flush with top of artichoke bottom. Discard purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with knife, then rub artichoke bottom all over with another lemon half and drop artichoke into acidulated water. Trim remaining artichokes in same manner.
  • Put 3 quarts water in a 5-quart pot, then squeeze juice from remaining 2 lemon halves into water and stir in oil and salt. Bring to a simmer. Drain artichoke bottoms and add to simmering liquid, then simmer, partially covered, until tender, about 25 minutes. Cool artichokes in cooking liquid until warm.
  • Make vinaigrette while beans and artichokes cool:
  • Blend vinaigrette ingredients except canola oil in a blender until well combined. With motor running, add canola oil in a slow stream and blend until emulsified.
  • Cook scallops:
  • Pat scallops dry and season with salt and pepper. Thread 4 scallops through sides onto each skewer. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 3 skewers at a time, until golden and just cooked through, 21/2 to 3 minutes on each side. Transfer brochettes to a plate.
  • Assemble dish:
  • Heat vinaigrette in a small saucepan over low heat, stirring, until warm. Drain beans in a colander, discarding bay leaf and thyme, and transfer to a large bowl. Transfer artichoke bottoms with a slotted spoon to beans and toss beans and bottoms gently with 1 cup vinaigrette and salt and pepper to taste.
  • Place an artichoke bottom, stemmed side down, in each of 6 shallow bowls or soup plates and top with beans. Arrange scallop brochettes over beans, then drizzle with remaining vinaigrette and sprinkle with parsley.

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