Pan Stew Of Scallops Peas And Pearl Onions Recipes

PAN STEW OF SCALLOPS, PEAS AND PEARL ONIONS

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 11 minutes.
• While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large saute pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve.
• Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1½ minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
• Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping allover the bottom of the pan to loosen any browned bits. Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes.
• Add the peas and continue to cook until just tender, about 3 minutes.
• Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
• When the pasta is cooked, drain well and add to the sauté pan with the pea mixture. Taste for seasoning and serve immediately.

SEA SCALLOPS WITH CARAMELIZED ONION

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

PAN STEW OF SCALLOPS, PEAS, AND PEARL ONIONS

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes.
• While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large sauté pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve. Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1 1/2 minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
• Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping all over the bottom of the pan to loosen any browned bits. Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes. Add the peas and continue to cook until just tender, about 3 minutes.
• Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
• When the pasta is cooked, drain well and add to the saute pan with the pea mixture. Taste for seasoning and serve immediately.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Steps:

• Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
• Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
• Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
• Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
• Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

BLANQUETTE OF SCALLOPS

Steps:

• Melt butter over medium heat in a 12-inch sauté pan or skillet that has a cover. Increase heat to medium-high, add scallops and sauté no more than a minute until very lightly browned, then turn them once with tongs to color the other side. They will be undercooked. Remove to a bowl and cover loosely with foil.
• Reduce heat to low, add onions and sauté a couple of minutes, until soft but not brown. Stir in wine, scraping bottom of pan, and add 3/4 cup of the stock. Add potatoes, season with salt and pepper, cover and cook on medium-low 10 to 12 minutes, until just tender when pierced with a paring knife.
• Stir ingredients in the pan. Add asparagus and remaining stock. Cook uncovered about 3 minutes, until asparagus are just tender. If liquid in the pan is reducing too much - there should be a saucelike amount - add a little more stock. Stir in crème fraîche, cook briefly until sauce thickens to a creamy consistency.
• Return scallops and any juices they release to the pan, cook another 2 minutes, basting scallops and potatoes with sauce. Add lemon juice. Taste sauce for seasoning. Transfer blanquette to a serving dish, shower with dill and serve.