Pan Seared Digby Scallops With Grand Marnier Haskap Sauce Recipes

SCALLOPS WITH GRAND MARNIER

Steps:

• 1. In a large skillet, cook the scallops seasoned with salt and pepper in 1 1/2 tablespoons of the butter over moderately high heat for 1 minute, stirring.
• 2. Cover the skillet and cook the scallops, stirring occasionally, for 2 minutes more, or until they are opague and just firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm.
• 3. Add the shallots to the skillet and cook them, stirring for 1 minute. Add the broth, wine, juice and Grand Marnier, and boil the mixture until it is reduced to about 2/3 cup.
• 4. Add the heavy cream and simmer the mixture until it is lightly thickened.
• 5. Over moderatley high heat, whisk the remaining butterand orange rind and season the sauce with lemon juice, salt and pepper to taste. Pour any accumulated juices from the scallops into the sauce.
• 6. Divide the scallops among "coquille" shells, (ramekins) and spoon the sauce over them.

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

PAN SEARED DIGBY SCALLOPS WITH GRAND MARNIER HASKAP SAUCE

Steps:

• Sauce Heat a small stainless steel sauce pan on medium heat. Add butter and let bubble, put in onion and a pinch of salt. Sweat onions until transparent, (approx 1-2 min) then add Grand Marnier to deglaze. Add frozen haskaps and let come to a simmer, pour in grapefruit juice and let simmer until desired thickness is reached (1-2 min). Remove from heat. Scallops Heat a cast iron or stainless steel pan on medium/high heat. Season scallops on one side with a pinch of salt and a few cranks of the pepper mill. Add butter to the pan, when it just starts to brown add scallops seasoned side down. Sear for 1 - 2 mins on each side. Scallops should be warm in center though not cooked through for best flavor. Salad While your sauce and scallops are cooking, place greens into a salad bowl. Drizzle oil and grapefruit juice over the greens, sprinkle a pinch of salt and a few cranks of the pepper mill and lightly toss with your hands. Gently place greens slightly off centered on your plate and garnish the top with dried haskaps and seeds. Using tongs place scallops beside the salad and spoon Haskap sauce onto the center scallop, letting the sauce run a bit on your plate leaving a couple of scallops exposed for a great presentation.