Scallop Purleau Recipes

GINGER SCALLOPS

Steps:

• In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
• Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.

CURRIED SCALLOPS

Steps:

• Melt butter, add onion and cook gently until softened.
• Add flour and curry powder, mix well.
• Gradually add milk and mayonnaise, stirring continuously.
• Cook until sauce starts to thicken, then add scallops.
• Leave on heat until scallops are just cooked - Don't over cook them!
• Remove from heat, add egg and lemon juice.
• Stir well, and serve hot over rice, or leave to cool and make into pies.

CREOLE SCALLOP CAKES

Steps:

• In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

SCALLOP BISQUE

Steps:

• In med saucepan, sauté onion in melted butter until softened.
• Blend flour into butter mixture and gradually add milk, stirring constantly.
• Continue cooking and stirring until thickened.
• Add salt, pepper, garlic, bay leaf and scallops.
• Cook over low heat 15 minutes.
• Remove bay leaf and serve.

HOW TO COOK BAY SCALLOPS

Steps:

• Cook the rest of your meal first. Scallops cook quickly, and they're best when they're fresh out of the pan. If you're planning to serve up anything else with your scallops (such as pasta or a salad), prepare that first and have it ready to serve the moment the scallops are done. For example, if you'd like to serve these scallops over toast, toast and butter the bread before you begin cooking the scallops.
• Remove the side-muscles if necessary. If your scallops still have their fibrous muscle tags attached, pull those off with your thumb and forefinger before you start cooking them. These muscles are easy to recognize because they feel tough and firm to the touch and their fibers go against the grain of the rest of the scallop. Leaving the muscles attached won't do any harm, but they're much tougher and harder to chew than the rest of the scallop.
• Rinse the scallops thoroughly with cool water. Before you cook the scallops, it's a good idea to rinse them to remove any grit, sand, or other unwanted debris. Put them in a colander before running water over them so they can drain quickly. Draining them quickly is key, since scallops will get waterlogged and mushy if they sit in water for too long.
• Pat the scallops dry with a paper towel. After the scallops have drained for a few minutes, spread them out on a flat surface covered in paper towels. Use another clean paper towel to gently pat each scallop dry. If you don't pat the scallops dry before searing them, you'll end up with tougher steamed scallops instead of tender, pan-seared ones.

PORTUGUESE SCALLOPS

Steps:

• Start by patting dry your scallops with paper towel to remove any water excess. Season scallops with salt and pepper.
• Heat 1 tablespoon olive oil in a frying pan over high heat until hot.
• Add half of scallops and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm. Repeat procedure with the remaining scallops.
• Once your second batch of scallops is out of the pan, stir in port wine and lemon juice, scraping pan to loosen browned bits.
• Add back scallops, add parsley and garlic and sauté for 30 seconds over high heat.

SCALLOP FRA DIAVOLO

Steps:

• Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
• Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
• Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
• While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
• Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
• Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.