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  • Scallops

    Does anyone have a "melt in your mouth" recipe for Scallops? My family and I love scallops but I am finding it difficult to find a recipe that all of us like. Your help will be greatly appreciated!

  • #2
    Re: Scallops

    I've only made this a couple of times but it is delicious.

    Get about 3-4 scallops/person (depending on size)
    Can of peach halves (drain one per person)
    Sprinkle with nutmeg

    In a frying pan, melt some butter and then gently heat the peach halves. Keep them warm in the oven when completed.

    A little more butter in the pan and quickly fry the scallops and put 3-4 into each peach half

    Lovely as an appetizer

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    • #3
      Re: Scallops

      I like this as an appetizer.

      Paula Deen's Seared Scallops

      4 slices smoked bacon
      3 tablespoons whole grain mustard
      16 scallops, U 10 dry pack preferred

      Preheat oven to 350 degrees F.

      Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving.

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      • #4
        Re: Scallops

        I posted so Coquilles Saint Jacque recipes a few weeks ago. But if you like shrimp too here is a Rachael Ray recipe.

        Venetian Shrimp and Scallops Recipe courtesy Rachael Ray





        Shrimp and Scallops:
        1 pound sea scallops
        1/4 cup flour, seasoned with salt and pepper
        1 tablespoon (1 turn around the pan) extra-virgin olive oil
        2 tablespoons butter
        2 cloves garlic, chopped
        1 large shallot, finely chopped
        1/2 teaspoon crushed red pepper flakes
        1 cup dry white wine
        1 cup chicken broth or stock
        1 (14-ounce) can diced tomatoes in juice
        1/4 teaspoon saffron threads
        1 pound large shrimp, peeled and deveined
        12 leaves fresh basil, shredded or torn
        1 lemon, zested
        Hot, crusty bread, for plate mopping
        Serving Suggestions: Asparagus with Prosciutto

        Dessert Suggestions: Lemon sorbet dessert cups


        Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
        Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

        Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.


        It is so good

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