Fannie Farmers Deviled Scallops Recipes

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

FANNIE FARMER'S DEVILED SCALLOPS

Steps:

• 1. Pre-heat oven to 375 degrees. Butter a small baking dish. Rinse the scallops and pat dry with paper towels. Cream the butter, dry mustard and cayenne in a small bowl. Mix bread crumbs with enough melted butter to slightly moisten (about 1/2 to 1 tablespoon).
• 2. Put the scallops in the baking dish, dot with the creamed butter, and cover with the buttered crumbs. Bake for 20 minutes.

PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE

Steps:

• Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
• Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
• Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

DEVILED SCALLOPS

Steps:

• 1. MIX TOGETHER WHITE WINE, MUSTARD, THYME, SAGE, AND SALT; SET ASIDE. MELT MARGARINE IN FRYING PAN; SAUTE CHOPPED SHALLOTS, GARLIC AND SCALLOPS; BOIL RAPIDLY FOR 1 MINUTE TO REDUCE LIQUID. GARNISH WITH PARSLEY