Taylor Bay Scallops With Uni Mustard Oil Recipes

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TAYLOR BAY SCALLOP CEVICHE



Taylor Bay Scallop Ceviche image

Provided by Food Network

Categories     appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons tomato juice
4 tablespoons fresh orange juice
4 tablespoons fresh lemon juice
4 tablespoons fresh lime juice
1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration
1 red onion, peeled and sliced
4 tablespoons ketchup
1 jalapeno chile, seeded and chopped
Dash hot red pepper sauce
Salt and fresh ground black pepper
1 vine ripe tomato, peeled, seeded, and uniformly small diced
20 small pieces sea beans, see Cook's Note, blanched in boiling water and refreshed in ice water
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Sea salt and fresh ground pepper
20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

Steps:

  • In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
  • In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
  • Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.

SEARED JUMBO SCALLOPS WITH UNI SAUCE, YUKON POTATOES, ONION JAM AND PARSLEY OIL



Seared Jumbo scallops with Uni Sauce, Yukon Potatoes, Onion Jam and Parsley Oil image

Provided by Food Network

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 27

4 ounces fresh Uni
1/2 pound butter, softened
1 tablespoon Tamari
1 teaspoon Sansho powder
2 cups clam broth
1/2 cup white wine
2 egg yolks
1 teaspoon freshly chopped tarragon leaves
1 teaspoon tarragon vinegar
2 bunches fresh parsley
1 cup olive oil
1 pound Yukon gold potatoes
Salt and freshly ground black pepper
8 Jumbo scallops
Peanut oil, for frying
4 tablespoons Onion Jam, recipe follows
4 teaspoons freshly chopped parsley leaves
4 teaspoons freshly chopped chives
4 teaspoon truffle oil
Micro watercress, for garnish
Sliced nori, for garnish
1 1/2 pounds yellow onions, sliced
2 tablespoons butter
1 1/8 cups red wine vinegar
1/8 cup balsamic vinegar
1/2 cup sugar
Salt

Steps:

  • For Uni sauce: In a blender, puree 4 ounces fresh Uni. Fold pureed Uni into the softened butter with Tamari and Sansho. Let chill. Meanwhile, in a small sauce pan reduce clam broth and white wine to 1/8 cup. In a medium bowl place yolks over a pot of boiling water, whisk briefly add reduced clam broth mixture, whisk until thickened. Slowly add chilled Uni butter, add chopped tarragon and tarragon vinegar, keep warm. Blanch 2 bunches parsley and shock down in ice water, squeeze excess water from the parsley, rough chop, transfer to a blender with 1 cup of olive oil, puree and reserve.;
  • For the Scallops: Cut potatoes to medium cubes, boil in water until slightly overcooked, drain and cool. Season the scallops with salt and pepper. In a medium pan over medium-high heat sear the seasoned scallops. Crumble potatoes into dime size pieces, and fry in a separate medium skillet with peanut oil until crispy. Transfer to a bowl and combine with 1 teaspoon parsley, 1 teaspoon chives, 1 teaspoon truffle oil, 1 tablespoons onion jam and press into ring molds and place in the center of the plate, position seared scallop on top of molded potatoes and spoon Uni sauce over the scallops. Garnish with micro watercress and sliced Nori, drizzle parsley oil around the plate.
  • In a medium pan add butter and 1 1/2 pounds of sliced yellow onions sweat until softened. Add 1 1/8 cup of red wine vinegar, 1/8 cup balsamic vinegar, 1/2 cup sugar and a pinch of salt. Let cook down until jam like consistency. Once ready, let cool and reserve.

TAYLOR BAY SCALLOPS WITH CHANTERELLES, SHERRY, AND PARSLEY BREADCRUMBS



Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs image

Taylor Bay Scallops are named for fisherman Rod Taylor, who farm-raises them and harvests them by hand in the icy waters off Cape Cod. Unlike diver scallops, which are larger and have a meaty texture, the small, delicate Taylor Bays are sold live in their beautiful pink shells. Their size and sweetness make them perfect for steaming, which releases the juices trapped in the scallop shells, giving an oceany, scallopy flavor to the broth.

Number Of Ingredients 12

1 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
3 tablespoons chopped flat-leaf parsley
8 tablespoons (1 stick) unsalted butter
3/4 pound chanterelle mushrooms, cleaned
2 teaspoons thyme leaves
1 cup sliced young onions
48 Taylor Bay Scallops (3 pounds in the shell) (see Sources)
1 cup Amontillado sherry
1 cup vegetable, mushroom, or chicken stock
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375°F.
  • Toss the breadcrumbs with the olive oil and 1 tablespoon chopped parsley. Spread on a baking sheet, and toast 8 to 10 minutes, stirring often, until they're golden brown and crispy.
  • Heat two large sauté pans or Dutch ovens over high heat for 2 minutes. Add 3 tablespoons butter to each pan, and when it foams, add half the chanterelles, half the thyme, 1 teaspoon salt, and a pinch of pepper to each pan. Sauté the mushrooms, stirring occasionally with a wooden spoon, 6 to 8 minutes, until they're tender and start to crisp slightly.
  • Turn the heat down to medium and add 1 tablespoon butter to each pan. Divide the spring onions between the pans, season them lightly with salt and pepper, and cook 2 to 3 minutes, stirring often, until translucent.
  • Divide the scallops between the two pans, and toss to coat them with the mushrooms and onions. After 2 minutes, add half the sherry to each pan, and let reduce 20 seconds. Add half the stock to each pan, turn the heat back up to high, cover, and let the scallops steam open, about 5 minutes. When they have opened, add the cream, stir to incorporate, and turn off the heat. Taste the broth for seasoning and discard any unopened scallops. Toss in the remaining 2 tablespoons sliced parsley, and transfer to a large warm shallow bowl. Scatter the breadcrumbs over the top.
  • You can toast the breadcrumbs, slice your onions and herbs, and clean the chanterelles and scallops ahead of time, but most of the work for this dish is done at the last minute. It goes very quickly and isn't too complicated. To cook this many scallops, use two pans, preferably cooking both batches at the same time. (The scallops taste best right after they open.)

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