Harvest Vegetable Scallop Recipes

HARVEST VEGETABLE SCALLOP

Steps:

• Preheat oven to 375 degrees.
• In 12X8 inch baking dish, combine carrots, broccoli and 2/3 cup French's Fried Onions.
• Tuck potato slices into vegetable mixture at an angle.
• Dot vegetables evenly with cheese spread.
• Pour milk over vegetables; sprinkle with seasonings as desired.
• Bake, covered, at 375 degrees for 30 minutes or until vegetables are tender.
• Top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
• Microwave Directions: In 12X8 inch microwavable dish, prepare vegetables as above.
• Top with cheese spread, milk and seasonings as above.
• Cook, covered, at HIGH 12 to 14 minutes or until vegetables are tender, rotating dish halfway through cooking time.
• Top with remaining onions; cook, uncovered, 1 minute.
• Let stand 5 minutes.

SAUTEED SCALLOPS WITH VEGETABLES

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

PAN-SEARED SCALLOPS WITH CHORIZO AND CORN

Steps:

• Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.
• Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
• Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
• Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
• Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.