SCALLOPS ON TOAST
Provided by Marian Burros
Categories dinner, lunch, appetizer
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mince shallots, and saute in butter in hot heavy skillet.
- Toast the bread.
- When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
- Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
- When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
- Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams
SCALLOP TOAST
Steps:
- Place the rice in a grinder and process to the texture of a meal. Heat 1/4 cup of the oil in a skillet over medium low heat and whisk in the ground rice.
- Cook, stirring, until mixture has slightly darkened, about 2 minutes. Remove from heat and let cool 3 minutes. Whisk the egg yolks. Add them to the rice mixture and whisk until thickened, 1 to 2 minutes.
- Cut half the scallops into 1/2-inch dice. In a food processor, make a paste of the remaining scallops, a tablespoon of the oil, the fish sauce and juniper berries. Beat the egg whites until they form soft peaks, about 2 minutes.
- Add the diced scallops and the scallop paste to the rice-egg mixture and stir well. Transfer to a bowl and add the egg whites. Stir thoroughly.
- Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Place 1/4 cup of the mixture into the skillet and flatten to make a 2-inch round. Make 2 more rounds and sprinkle the top of each with 1/4 teaspoon poppy seeds. Fry for 3 minutes, then turn and cook 3 minutes more. Drain on paper towels. Repeat with the remaining oil and rice-egg mixture and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 859 milligrams, Sugar 0 grams, TransFat 0 grams
SCALLOP TARTARE
Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.
Provided by Mark Bittman
Categories easy, quick, finger foods, seafood, appetizer
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Chop the scallops into small pieces then transfer to a medium bowl.
- Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.
GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST
Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer. Serving size based on hearty eaters for this one dish meal.
Provided by Vicki in CT
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
- Combine scallop ingredients and marinate for about 15-30 minutes.
- Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
- Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
- Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
Nutrition Facts : Calories 410.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 19.8, Sodium 841.7, Carbohydrate 54.9, Fiber 5.2, Sugar 0.7, Protein 19.6
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BAY SCALLOP-MARSALA CREAM TOASTS RECIPE - SARAH BOLLA
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Author Sarah BollaTotal Time 15 mins
- Preheat the oven to 375°. Rub the bread slices with the cut side of a garlic clove. Place bread on a baking sheet and drizzle with olive oil. Bake for 8 minutes until slices are golden brown and lightly toasted.
- Meanwhile, in a nonstick skillet heat 1/2 tablespoon of olive oil over medium-high heat until shimmering in the pan. Add the shallots and cook until translucent, about 4 minutes. Add the scallops to the pan, season with salt and pepper, and cook until they have slightly browned, about 2 minutes. Pour in the Marsala wine, and simmer for 2 minutes, until slightly reduced. Add the heavy cream and stir to coat and heat through. Add the butter and stir to combine. Season with salt and freshly ground black pepper.
- Remove toasted bread from the oven and top each slice with a spoonful of the creamy scallops and their sauce, garnish with chopped chives and serve immediately.
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