Scallops A La King Recipes

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOPS A LA KING

Steps:

• 1. Prepare the scallops by pouring boiling water over them, draining and cut in small pieces if large, or left whole if small.
• 2. Melt butter in frying pan; add the finely chopped green pepper and the peeled and chopped mushrooms. Stir and cook three or four minutes; add the flour, half teaspoonful of salt, and cook until frothy.
• 3. Add one pint of rich milk and stir until the sauce thickens. Put in a double boiler and add the scallops and let stand for twenty minutes.
• 4. Serve on toast or between split hot biscuits.
• 5. Note: In the original recipe: there was no further mention of salt, and I know there was 1/2 teaspoonful unaccounted for above!

SCALLOPS A LA PEKING HOUSE

Steps:

• In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
• In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
• Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
• Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
• Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.