SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
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.
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
BAKED SCALLOPS AND SEARED TOURNEDOS WITH ARTICHOKE HEARTS AND ASPARAGUS TIPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 425 degrees F.
- Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
- Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.
- Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.
- To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish.
BAKED RITZY SCALLOPS
Make and share this Baked Ritzy Scallops recipe from Food.com.
Provided by Petunia
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Melt the butter in a microwave safe bowl.
- Mix the cracker crumbs with the melted butter.
- Roll scallops in crumb mixture until coverd.
- Place the scallops in a baking pan or dish.
- Sprinkle the scallops with the cheese, salt& pepper.
- Bake for approximately 20 minutes.
BAKED BREADED SCALLOPS
Bay Scallops are smaller than Sea Scallops and tend to be sweeter. Adapted from All Recipes. If you like a kick of spicy goodness in your food, add a 1/4 tsp. cayenne pepper to the bread crumbs.
Provided by Lorrie in Montreal
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish.
- Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.
- Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
BAKED SCALLOPS
Make and share this Baked Scallops recipe from Food.com.
Provided by Mary K. W.
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Lighly grease an 8 x 8 baking dish.
- Combine crushed crackers, black pepper and garlic powder in a small bowl.
- Press scallops into mixture so that they are evenly coated. Place them in the greased dish.
- In a separate bowl mix together melted butter, wine and lemon juice.
- Drizzle mixture over scallops.
- Bake until scallops are lightly browned, about 15 minutes.
- Garnish with parsley.
Nutrition Facts : Calories 398.6, Fat 27.6, SaturatedFat 15.3, Cholesterol 98.5, Sodium 472.1, Carbohydrate 14.4, Fiber 0.4, Sugar 1.8, Protein 20.6
WONDERFUL BAKED SCALLOPS
I came across this recipe many years ago in a magazine and don't know which one it was. Finally tried these for dinner and my husband loved them. It is a simple recipe, quick to prepare and tasty. Be sure to use 'real' parmiggiano-reggiano cheese!! You won't be disappointed!
Provided by Chef53Kathy
Categories < 60 Mins
Time 35m
Yield 4 gratin dishes, 4 serving(s)
Number Of Ingredients 6
Steps:
- In four small gratin dishes, add 1 tablespoon butter and 2 cloves of minced garlic to each.
- Place in a 400* preheated oven until melted.
- Remove and add 1 dozen scallops to each dish.
- Top with 1 tablespoon wine and 1 tablespoon heavy cream, stirring to evenly coat the scallops.
- Top each dish evenly with the crushed crackers and then sprinkle each with 1 tablespoon of the grated cheese.
- Bake until hot and opaque, about 15 minutes.
- Switch the oven to broil and cook until the crumbs and cheese are golden brown.
Nutrition Facts : Calories 157.2, Fat 9.9, SaturatedFat 4.8, Cholesterol 24.9, Sodium 183.2, Carbohydrate 11.2, Fiber 0.4, Sugar 1.3, Protein 3.5
BAKED SCALLOPS
Through the years I have tried to accumulate a collection of recipes that can be prepared very quickly but are still quite elegant. This is one of those dishes. It can easily be doubled or tripled as needed. Also, it can be baked in individual dishes for ease in serving. It can be a first course or a main dish.
Provided by Normaone
Categories Winter
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450^F.
- In a medium skillet, melt butter and brush some of the butter over a ten inch glass pie plate.
- Put the scallops in the dish and sprinkle with salt and pepper.
- Add breadcrumbs and garlic to the butter in the skillet and stir over medium heat until the crumbs are crisp, about 5 minutes.
- Mix in parsley and tarragon.
- Top the scallops with the crumb mixture.
- Bake until top is golden and scallops are opaque in center, about 10 minutes.
Nutrition Facts : Calories 476.6, Fat 15.9, SaturatedFat 8.1, Cholesterol 87.1, Sodium 756.9, Carbohydrate 44.9, Fiber 2.8, Sugar 3.4, Protein 36.9
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