Sensational Scallops Recipes

SCALLOP GRATIN

Scallop Gratin image

As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.

Provided by Chef John

Categories Seafood Shellfish Scallops

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons melted butter, or as needed, divided
¼ cup creme fraiche
¼ cup white wine
1 teaspoon lemon zest
1 pinch cayenne pepper, or to taste
1 pinch kosher salt, or to taste
8 dry-pack sea scallops
2 tablespoons chopped fresh tarragon
2 tablespoons finely grated Parmesan cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 2.6 g, Cholesterol 122.5 mg, Fat 25.5 g, Fiber 0.1 g, Protein 23.8 g, SaturatedFat 15.4 g, Sodium 605.1 mg, Sugar 1.4 g

SENSATIONAL SCALLOPS

Sensational Scallops image

I saw that scallops were on the list of ingredients to incorporate and was so happy, because I love them! This recipe is perfect for a romantic dinner or a special occasion, but it comes together very quickly and easily. Use large scallops - the larger the better. Mine were about the size of a good sized plum. Serve over rice and with a side of any veggie you like.

Provided by A la Carte

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

cooking spray (such as Pam olive oil)
1 tablespoon butter, unsalted
1 1/2 lbs scallops, about 10 large
1/2 cup brown sugar
1 lime, juice and zest of
1/4 teaspoon cayenne powder
1/2 teaspoon paprika
1 red pepper, roasted
1 jalapeno pepper
1 cup chicken broth
1/2 cup heavy cream
1/4 cup marsala wine
1 green onion, thinly sliced (garnish)

Steps:

Preheat oven to 200°F.
Grate the lime rind using a microplane or the fine side of a grater. Mix with the brown sugar, cayenne and paprika. Spread out on a plate and make sure to get out any lumps in the sugar.
Juice the lime and reserve.
Slice the roasted red pepper very thinly.
De-seed and finely chop the jalapeño.
Slice the green onion diagonally, thinly.
Pat the scallops dry with a paper towel.
Press each flat side of the scallops into the brown sugar mixture enough to have a thin layer of the mixture on each. Reserve the remaining sugar mixture!
Spray a large non-stick frying pan with cooking oil. Make sure the pan is large enough, so as not to crowd the large scallops. Add the butter and heat on high heat until the butter is foaming.
Add the coated scallops and reduce the heat to medium. (Adjust the heat if it gets to hot in the pan, you want the scallops to brown nicely, but not burn).
Watch the underside of the scallops and when they start to go white 1/2 way up the scallop, (about 3 minutes), carefully turn them over to brown the other side. Brown for about 3 minutes more (depending on how large your scallops are). Scallops should be slightly cool inside, and NOT overcooked.
When both sides are browned, remove to a plate and keep warm (I used a pre-heated 200f oven) while you quickly make the sauce.
Rinse out the pan to remove the sugar which will make your sauce bitter.
Put the rinsed pan on a high burner. Add the chicken broth, lime juice, and marsala wine, add the jalapeño and roasted red pepper. Add the remaining sugar mixture and stir to combine. Bring to a boil, and reduce by 1/2 for about 2 minutes.
Once reduced, turn the heat down to medium, add the heavy cream and stir thoroughly. Turn up the heat and heat through until just before bubbling, and pour over the scallops.
Serve with the green onion sprinkled over as a garnish.

Nutrition Facts : Calories 873.6, Fat 30.5, SaturatedFat 18, Cholesterol 178.6, Sodium 1811.1, Carbohydrate 77.8, Fiber 2, Sugar 58.4, Protein 46

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