SCALLOPS DIJON
I found this in our local paper years ago. It is very easy to put together and can easily be doubled or tripled. It would make a nice first course or, coupled with some pasta or rice, a nice and light dinner.
Provided by Normaone
Categories Lunch/Snacks
Time 3m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse, drain and pat dry scallops.
- Spray a non-stick skillet with cooking spray and heat over medium heat.
- Add scallops and saute 1 minute.
- Transfer scallops to a dish.
- Add sherry to skillet and cook 30 seconds to reduce liquid.
- Stir in mustard and cream.
- Return scallops to skillet.
- Cook until scallops are heated through, about 30 seconds.
- Season with salt& pepper to taste.
Nutrition Facts : Calories 315.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 66.5, Sodium 536.8, Carbohydrate 10, Fiber 0.7, Sugar 1.8, Protein 29.8
SCALLOPS DIJONAISE
A scrumptious seafood dish, great for an elegant or romantic meal. I love scallops and this is one of my favorite ways to eat them!
Provided by Dawn399
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small mixing bowl combine parsley and chopped green onions; set aside.
- In a large ziplock bag, mix flour and seasoned salt.
- Drain any excess liquid from scallops and place in bag and shake to coat.
- Heat Butter in a medium sauce pan and sauté scallops until lightly browned and evenly cooked.
- Add green onion and parsley mixture, as well as mustard, Alfredo sauce, and wine.
- Cook over medium heat and simmer for 5 minutes.
- Arrange cheese slices over scallops and cover.
- Cook on low about 2-3 minutes until cheese is melted.
- Serve over rice.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
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
More about "scallops dijonaise recipes"
SEARED SCALLOPS WITH HONEY DIJON AVOCADO SAUCE
From sweetandsavorybyshinee.com
5/5 (4)Total Time 35 minsCategory AppetizerCalories 317 per serving
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT HOME - BON …
From bonappetit.com
Estimated Reading Time 6 mins
22 BEST SCALLOP RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SEARED SCALLOPS WITH DIJON WINE SAUCE - LOW CARB HOSER
From lowcarbhoser.com
5/5 (1)Total Time 30 minsCategory Main CoursePublished Nov 10, 2021
BEST PAN ROASTED SCALLOPS RECIPE - HOW TO MAKE …
From food52.com
SCALLOP PASTA (READY IN 20 MINUTES!) - THE …
From themediterraneandish.com
HOW TO COOK SCALLOPS PERFECTLY - MARTHA STEWART
From marthastewart.com
17 SCALLOP RECIPES THAT TASTE LIKE YOU'RE DINING OUT - MARTHA …
From marthastewart.com
SCALLOP LINGUINE IN A CREAM SAUCE - THE DIZZY COOK
From thedizzycook.com
SEARED SCALLOPS (WITH GARLIC BUTTER!) - WHOLESOME YUM
From wholesomeyum.com
MOUTH-WATERING SEARED SCALLOP RECIPES FOR YOUR NEXT SEAFOOD FIX
From foodnetwork.ca
25 SIDE DISH RECIPES FOR SCALLOPS - WHAT TO SERVE WITH …
From thekitchn.com
OUR BEST SCALLOP RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
THE BEST SCALLOPS ST. JACQUES - THE GENETIC CHEF
From thegeneticchef.com
29 SCALLOP RECIPES FOR RESTAURANT-WORTHY DINNERS AT …
From epicurious.com
LEMON BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY …
From insanelygoodrecipes.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #rice #seafood #american #dinner-party #holiday-event #romantic #stove-top #dietary #valentines-day #scallops #northeastern-united-states #pasta-rice-and-grains #shellfish #brunch #taste-mood #equipment
You'll also love