Scallop Toast Recipes

SCALLOPS ON TOAST

Steps:

• Mince shallots, and saute in butter in hot heavy skillet.
• Toast the bread.
• When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
• Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
• When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
• Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST

Steps:

• Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
• Combine scallop ingredients and marinate for about 15-30 minutes.
• Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
• Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
• Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

SCALLOP TOAST

Steps:

• Place the rice in a grinder and process to the texture of a meal. Heat 1/4 cup of the oil in a skillet over medium low heat and whisk in the ground rice.
• Cook, stirring, until mixture has slightly darkened, about 2 minutes. Remove from heat and let cool 3 minutes. Whisk the egg yolks. Add them to the rice mixture and whisk until thickened, 1 to 2 minutes.
• Cut half the scallops into 1/2-inch dice. In a food processor, make a paste of the remaining scallops, a tablespoon of the oil, the fish sauce and juniper berries. Beat the egg whites until they form soft peaks, about 2 minutes.
• Add the diced scallops and the scallop paste to the rice-egg mixture and stir well. Transfer to a bowl and add the egg whites. Stir thoroughly.
• Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Place 1/4 cup of the mixture into the skillet and flatten to make a 2-inch round. Make 2 more rounds and sprinkle the top of each with 1/4 teaspoon poppy seeds. Fry for 3 minutes, then turn and cook 3 minutes more. Drain on paper towels. Repeat with the remaining oil and rice-egg mixture and serve with the lemon wedges.

SCALLOP PUFFS

Steps:

• Cut the baguette into thin rounds and lightly toast. Set aside. (or cut rounds from sandwich bread and toast).
• Melt the butter in a medium skillet over medium high heat.
• Add the scallops, lemon zest and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 - 3 minutes.
• Add the dill and cook 30 seconds longer. Let cool to room temperature.
• Add the cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Chill in a covered bowl until ready to use. (Can freeze at this point.)
• Preheat the broiler.
• Place the toast rounds 1/2" apart on a baking sheet. Top each round with a heaping tsp of the scallop mixture. Broil the puffs 5" from the heat until puffed and golded, 2 - 3 minutes.
• Serve hot.

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.

SCALLOPS WITH LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.