SCALLOPS ON THE HALF SHELL
Steps:
- Preheat the oven to 450 degrees F.
- Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
- Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
- In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.
BBQ SCALLOPS IN SHELL WITH TOMATO
An original recipe I came up with that is a tasty light dish. Nice served over a bed of rice or cous cous.
Provided by Peter J
Categories Australian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine garlic, pepper, Tabasco, parsley and tomato and mix well.
- Place a small 1/4 teaspoon dollop of butter into each scallop shell and pour equal amounts of mixture over each scallop.
- Cook over medium barbecue grill around 10 minutes or until sauce has been bubbling a few minutes.
Nutrition Facts : Calories 152.7, Fat 6.6, SaturatedFat 3.7, Cholesterol 45, Sodium 332.8, Carbohydrate 7.5, Fiber 1.1, Sugar 2.5, Protein 15.9
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
BBQ CURRIED SCALLOPS IN SHELL
A slightly different way to cook curried scallops on a barbecue grill plate. The curry paste can be made before hand so they can be quickly slapped on the BBQ at your next get together. They were quite hot with the home-made curry powder I used but are made for a side dish of only one or two each scallops. Besides you should never be having a BBQ without a cold beer in hand!
Provided by Peter J
Categories Australian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place curry powder, cumin and coriander into a small saucepan and mix well.
- Add capsicum (bell pepper) and stir in coconut milk.
- Place over medium heat and cook until thickened, stirring often.
- Pour equal amounts of curry paste over each scallop.
- Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.
Nutrition Facts : Calories 47.3, Fat 2.5, SaturatedFat 2, Cholesterol 5, Sodium 31.3, Carbohydrate 3.7, Fiber 0.7, Sugar 2.3, Protein 3
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