Sea Scallops With Vegetable Ragoût Recipes

SCALLOP RAGOUT WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 to 7 minutes.
• Add bacon, celery root, and shallot to the skillet; cook until shallot is tender, about 5 minutes. Add broth, cream, and wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, 8 to 10 minutes.
• Whisk butter into the skillet until melted. Stir in parsley and lemon juice. Season with salt and pepper. Transfer mixture to a bowl and keep warm.
• Sprinkle scallops lightly with salt and pepper. Wipe out the cast iron skillet and place over medium-high heat. Add remaining oil. Add scallops to hot oil and cook until slightly browned, firm, and opaque, about 2 minutes per side. Serve scallops and ragout together.

SCALLOPS WITH VEGETABLES

Steps:

• Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
• Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
• Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
• Add the snow peas, and saute an additional 1 to 2 minutes.
• Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
• Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
• Serve immediately over rice.

ALFRED'S SCALLOP-BUTTER SAUCE

Steps:

• Combine scallop scraps, water, and white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes.
• Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm.

SEARED SCALLOPS WITH VEGETABLES AND PASTA

Steps:

• If using fresh corn, bring a pot of water (large enough to hold the ear of corn) to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside.
• For zucchini, trim off the ends, then cut lengthwise into quarters. Holding your knife parallel to the cutting board, cut out the seedy center. Cut each quarter into slices about a ½" (1 cm) wide. Set aside.
• Bring a medium pot of water to a boil for the pasta and cook according to package directions. While the water is coming to a boil, cook the vegetables. In a large sauté or fry pan over medium heat, add the olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, tomatoes and zucchini. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.
• To prepare scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with a 2 teaspoons of olive oil. When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size, they will take between 5-7 minutes.
• Place hot pasta in wide shallow bowls and top with vegetables, basil, and scallops. Serve immediately.

SEA SCALLOPS WITH VEGETABLE RAGOûT

Steps:

• Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.
• Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.