Twice Cooked Scallops Recipes

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

TWICE-COOKED SCALLOPS

Steps:

• In a large bowl, combine the water and salt, stirring until the salt is dissolved. Remove the muscle from the scallops and place the scallops in the brine for 10 minutes. Remove and pat dry.
• Preheat a circulating water bath or large pot of water to 122°F (50°C).
• Set two sheets of plastic wrap on a work surface and arrange 4 scallops on each sheet, end to end, so they resemble scallop logs. Wrap the plastic tightly around the logs and then seal them in vacuum bags. Alternatively, you can place the logs in large zip-top bags and seal them, squeezing out as much air as possible. Place the bags in the water bath and cook the scallops for 30 minutes, then transfer the bags to an ice water bath and let cool. When the scallops are cold, transfer them to the refrigerator. They will keep for up to 2 days.
• To cook the scallops a second time, heat a heavy-bottomed pan that is large enough to comfortably hold all the scallops over medium-high heat. Unwrap the scallops and season them with salt. Pour the oil into the pan and when it just begins to smoke, add the scallops. Sear the scallops on one side. When they have formed a dark golden crust, 2 to 3 minutes, flip them over and add the butter to the pan. Baste the scallops with the butter until it stops foaming. Remove the scallops from the pan, let rest for 5 minutes, and serve.

TWICE-COOKED PORK BELLY WITH SCALLOPS AND VEGIES

Steps:

• Preheat oven to 170C,.
• Place pork in a large ovenproof dish and add stock and bring to the boil over a high heat and then transfer to the oven and simmer, covered, for 2 1/2 hours or until tender.
• Remove pork and set aside.
• Strain stock, reserving 1 cup (250ml).
• Increase oven to 220C and using a small, sharp knife, score pork rind and generously sprinkle with salt and then place pork belly on a rack over a roasting pan and roast for 45 minutes or until the kin is crisp and then slice thickly.
• Meanwhile to make the sauce, melt the butter in a frying pan over a medium-high heat and add eschallot and cook, stirring for 3 minutes or until softened and then add garlic and thyme and cook, stirring for 1 minute.
• Add the ale and bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half.
• Add stock and mustard, then simmer, uncovered, for 10 minutes or until reduced by half.
• Strain sauce into a jug, discarding solids and set aside, covered to keep warm until needed.
• To make the cauliflower puree, heat butter in a small saucepan over a medium heat and cook onion and garlic, stirring, until softened and then add cauliflower and cream and then simmer for 3 minutes or until cream has reduced by half and mixture is thickened.
• Remove from heat and allow to cool slightly before blending until smooth and season with salt and pepper.
• Steam or boil carrot batons for 2 to 3 minutes or until just tender.
• Heat 2 tablespoons of the butter in a large frying pan over a high heat and cook cabbage with a pinch of salt, stirring, for 3 to 4 minutes or until tender and season with pepper.
• Season scallops with salt and pepper and heat a frying pan over a high heat and add remaining butter and the oil and when butter foams add scallops and cook for 30 seconds each side.
• Smear puree over serving plates and drizzle with sauce and top with pork and scallops and serve with carrots and cabbage.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.