MAPLE DIJON SCALLOPS
My first complement on this dish was "this is the best stuff I ever put in my mouth". It is so simple to make and simply Devine!
Provided by Robin Lieneke
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 1. Sauté bacon until crisp. Drain on paper towels, chop into bits and set aside.
- 2. Pour off all but about 2 tablespoons of grease. Add butter to skillet. Add white parts only of the green onions (set the green part aside for garnish). Sauté over medium heat 2-3 minutes until softened.
- 3. Add drained scallops to skillet and heat through, about 4-5 minutes. Remove scallops from pan into a bowl.
- 4. Add cream to scallop broth in pan and simmer about 10 minutes to reduce, stirring frequently. Add mustard, maple syrup, Rosemary and the juice from the bottom of the bowl of scallops. Simmer another 3-4 minutes. Salt and pepper to taste.
- 5. Add scallops into broth. Garnish with green onions and chopped bacon. Serve immediately.
SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS
The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
Provided by Eric Kim
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
- Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.
NEW ENGLAND MAPLE MUSTARD SCALLOPS
The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup!
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the bacon and pour off the fat.
- Cool and crumble; set aside.
- Melt the butter in the same skillet over medium high heat.
- Briefly sauté the scallops until heated through, about 3 minutes.
- Remove with a slotted spoon to a warm bowl.
- Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup.
- Keep an eye on the heat and lower to medium, maintaining a steady reduction.
- Add the mustard, maple syrup and pour in any juices collected in scallop bowl.
- Boil for another 3 to 4 minutes until reduced again to sauce consistency.
- Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.
Nutrition Facts : Calories 257.4, Fat 15.4, SaturatedFat 8.7, Cholesterol 67.7, Sodium 590.9, Carbohydrate 13.3, Fiber 0.2, Sugar 6.2, Protein 16.4
MAPLE MUSTARD SCALLOPS
I thought of this combination when thinking of Christmas Eve seafood recipes. It is so simple & was a big hit. The mustard makes kind of a crunchy coating that everyone loved. This is intended as an appetizer but can be very easily scaled up or down.
Provided by Elmotoo
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F
- Place scallops 1" apart on a foil or parchment lined baking sheet with sides.
- Combine mustard & maple syrup.
- Liberally coat the scallops with mixture using a pastry brush.
- Bake 20-30 minutes, depending on size, until cooked through & opaque.
Nutrition Facts : Calories 88.4, Fat 1, SaturatedFat 0.1, Cholesterol 14.8, Sodium 307, Carbohydrate 11.7, Fiber 0.7, Sugar 8.6, Protein 8.4
MARINATED SCALLOPS WRAPPED IN BACON
This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!
Provided by Gabsmom
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h33m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
- Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
- Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
- Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 9.1 g, Cholesterol 17.2 mg, Fat 2.1 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 269.7 mg, Sugar 7 g
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