Scallops Bonne Femme Scallops In White Wine Sauce Recipes

PAN-FRIED SCALLOPS WITH WHITE WINE REDUCTION

Steps:

• Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir until reduced by half, 2-3 minutes. Remove from the heat; stir in butter until melted. Serve with scallops.

SCALLOPS IN LEMON WINE SAUCE

Steps:

• Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
• Heat oil over high heat in a nonstick skillet.
• Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
• Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
• Remove from heat and place on a plate to rest.
• Reduce heat to medium and wipe-out skillet with a paper towel.
• Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
• Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
• Drizzle sauce over scallops and sprinkle with parsley.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

SCALLOPS WITH WHITE WINE SAUCE II

Steps:

• Preheat the oven broiler.
• In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
• Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
• Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

SCALLOPS WITH WHITE WINE SAUCE I

Steps:

• In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
• Preheat oven on broiler setting.
• Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO

Steps:

• Place oven rack at center of oven and preheat broiler.
• Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
• While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
• In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
• Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
• While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
• Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

SCALLOPS BONNE FEMME (SCALLOPS IN WHITE WINE SAUCE)

Steps:

• in a large skillet over med high heat melt butter and cook onion until tender.
• add scallops and mushrooms wine and lemon juice.
• reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
• in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
• serve with parmesan on top and sprinkled with parsley.

PAN SEARED SCALLOPS RECIPE

Steps:

• Place the dry scallops in a shallow dish.
• Season them to taste, with salt and pepper.
• Sprinkle with cajun and paprika, use about half of the ⅛ teaspoon for each spice. We will use the other ⅛ teaspoon after they are flipped.
• Heat large pan over medium-high heat.
• Add 2 tablespoons of olive oil and 1 tablespoon of butter.
• Place the seasoned side of the scallops down in the pan.
• Sear them until they release easily from the pan, usually within 2 minutes, depending on the size of your scallops. As they are cooking, re-season the tops with the spices, salt, and pepper to taste.
• Flip them over, add the remaining tablespoon of butter and cook for about 1 minute until white, opaque and firm.
• Transfer to a warm dish and cover loosely with a piece of aluminum foil.
• Lower the heat to medium, add 1 tablespoon of olive oil. Add the garlic and the french shallots. Sautee for a couple of minutes until they begin to soften.
• Increase the heat to medium-high. Add 3 tablespoons of white wine and scrape the bottom of the pan with a wooden spoon.
• Keep stirring until the sauce thickens slightly. Add the chopped green onions and saute for a few more minutes.
• Turn the heat off, remove the pan from the heat and return the scallops back to the pan, basting them with the sauce.
• Transfer to a serving dish, garnish with chopped parsley and serve immediately.

SCALLOPS WITH A CREAMY SAUCE.

Steps:

• heat a little amount of oil in a pan
• add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
• next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
• Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
• serve the scallops with the sauce and season again, serve with a warm bread baton

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.