Fiesta Style Scallops Recipes

SCALLOPS COQUILLES ST. JACQUES

Steps:

• Blot scallops with paper towel. Season with salt and pepper.
• Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate.
• Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.
• Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.
• Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.
• De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
• Stir in cream and thyme and bring to a simmer.
• Preheat broiler to high.
• Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.
• Broil until the cheese is browned and bubbling. 2-3 minutes.

SCALLOPS AND FOIE GRAS SAUTEED WITH WILD BERRIES AND VINO COTTO

Steps:

• Heat the oil in a medium skillet over medium-high heat. Season the scallops with salt and pepper. Cook the scallops until they are brown and warm at the center, about 1 minute per side. Drain the scallops on a plate lined with a paper towel.
• Wipe out the pan. Return it to the stove and heat over high. Season the foie gras with salt and pepper and sear on each side just until brown and firm, 1 to 2 minutes per side. Drain the foie gras on paper towels.
• Reduce the heat to medium and add the shallots to the skillet. Cook, stirring until softened, then add the sugar. When the sugar has melted and browned, add the balsamic and demi-glace. Reduce the sauce by 1/3 then add the vino cotto.
• In a separate pan gently reheat the scallops and foie gras for 1 or 2 minutes. Once they are warm, slice the scallops. Arrange the foie gras on 2 plates, top with sliced scallops then drizzle each plate with sauce. Garnish each portion with mizuna and serve.

FIESTA-STYLE SCALLOPS

Steps:

• Pat scallops dry
• Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix.
• Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed.
• While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno. Drizzle with lime juice and toss.
• Serve scallops atop rice and garnish with cilantro if desired.

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.

VENETIAN-STYLE SCALLOPS

Steps:

• Rinse the scallops in cold water then pat dry with kitchen paper. With scissors, snip off the corals (the orange part) as closely as you can to the plump white scallop, and reserve. Scrub the scallop shells thoroughly and dry them.
• Remove the crusts from the bread and discard. Break the bread into smallish pieces, then pulse in the food processor to make into fine breadcrumbs. Tip into a large non-stick frying pan and toast the breadcrumbs over a moderate heat, stirring every now and then. When they are evenly browned, set aside.
• Brush any crumbs from the pan with kitchen paper then add the olive oil. When hot, add the scallops but not the corals. Fry over a moderate heat for 3 minutes on each side, then add the corals, chopped parsley and garlic and fry a further minute. If you have shelled your own scallops and saved some of their sweet juice, strain it through muslin to remove any sand then add it to the pan now and let it bubble over a high heat. Season to taste with salt and pepper, add the lemon juice and mix well.
• Spoon three scallops and their corals with some of the pan juices onto each of the cleaned shells, then scatter with the dry toasted breadcrumbs. Serve with the lemon wedges.

BAKED SEA SCALLOPS WITH FETA CHEESE

Steps:

• Preheat oven to 450 degrees.
• Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
• Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
• Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.
• Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.