BACON WRAPPED SEA SCALLOPS SERVED ON CREAMY BRIE SAUCE
Heaven on a plate. Can be an entree or serve one scallop per person for an appetizer. This comes together very quickly for an elegant meal.
Provided by Vicki in CT
Categories Pork
Time 15m
Yield 8 scallops, 3-8 serving(s)
Number Of Ingredients 13
Steps:
- Wrap each scallop with piece of partially cooked bacon. Secure with toothpicks.
- For sauce, in medium skillet heat oil, butter, and bacon drippings to medium and saute onion for about 3 minutes until tender. Stir in flour. Heat while stirring for about 2 minutes to make roux. Pour in milk and heat until thickened, about 3-5 minutes. Reduce heat. Stir in brie and cook until melted through stirring often. Season to taste.
- Meanwhile for scallops, heat oil and butter in large flat skillet over medium heat.
- Dip each bacon wrapped scallop in bread crumbs to cover top and bottom. Press to make stick if needed.
- Place scallops in heated skillet and brown about 1-2 minutes per side. Place lid on skillet and reduce heat to medium low and cook about five more minutes.
- Pour some sauce on bottom of plate. Top with cooked scallops. Garnish with paprika or chopped chives.
Nutrition Facts : Calories 721.9, Fat 60.9, SaturatedFat 25.5, Cholesterol 134.1, Sodium 1041.3, Carbohydrate 12.6, Fiber 0.3, Sugar 0.8, Protein 30.3
SCALLOPS IN BRIE CREAM
This is lovely either on a small nest of angel hair pasta, or my favorite, a bed of baby spinach leaves. Serve with French Bread Sticks and the rest of the Chablis.
Provided by Diana Adcock
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium pan over medium heat lightly poach the scallops in wine for 4 minutes-you do not want them fully cooked.
- Remove with a slotted spoon and set aside.
- Add Brie to wine and simmer-you want the cheese melted.
- Reduce sauce by half.
- Add cream to the wine/cheese sauce and simmer until the sauce begins to thicken.
- Return scallops to pan.
- Cook for 2-3 minutes more, but no longer or you will have rubber scallops.
- When Sauce is thick and creamy pour over pasta or spinach leaves, divide scallops between the two plates.
- Serve.
Nutrition Facts : Calories 540.8, Fat 41.9, SaturatedFat 25.8, Cholesterol 185.9, Sodium 468.6, Carbohydrate 5.9, Sugar 0.7, Protein 28.1
SAMBUCA SEARED DIVER SCALLOPS WITH ROASTED RED PEPPER BRIE CREAM
Make and share this Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream recipe from Food.com.
Provided by Brookelynne26
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce:
- Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
- Scallops:.
- Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.
Nutrition Facts : Calories 876.6, Fat 77, SaturatedFat 37.7, Cholesterol 230.3, Sodium 467.3, Carbohydrate 22.2, Fiber 1.9, Sugar 3.4, Protein 26.3
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.
More about "scallops in brie cream recipes"
SAGE BUTTER SCALLOPS WITH BRIE & ROASTED GARLIC …
From shekeepsalovelyhome.com
4.6/5 (9)Total Time 1 hr 10 minsCategory Main CourseCalories 1000 per serving
- Preheat your oven to 400 F. and follow the directions on your rice to create 2 servings. Set it to simmer while you prepare your other ingredients. Remove the papery outer layer of your garlic and chop off the tips of the cloves. It’s OK if some of them break off the head, you’ll simply pop them in the foil when you’re ready to roast the garlic.
- Wrap your garlic in tin foil and drizzle it with a little olive oil. Sprinkle it with salt and pepper, and close the foil around it. Place it in the oven for 40-50 minutes. After 40 minutes, check it to see if the cloves are soft like butter. If they’re not, pop it back in the oven for another 10 minutes, or until it's soft.
- While your garlic roasts and your rice simmers, chop a medium onion. Add 2 tbsp. of butter to a frying pan and cook onions until they’re a dark brown. Don’t burn them, but really let them brown. Remove them from the pan and set them aside, making sure to save all the butter you can from the pan.
- Peel the rind away from your Brie until you have 2 tbsp. worth of soft cheese. You’ll be adding this to your rice.
SAGE BUTTER SEARED SCALLOPS WITH CREAMY BRIE & ROASTED GARLIC …
From ralstonfamilyfarms.com
Phone 4796411403
SCALLOPS AND BRIE PASTA - R CRAZY INCREDIBLE LIFE
From rcrazyincrediblelife.com
Cuisine French, North AmericanEstimated Reading Time 2 minsCategory Main Course
SCALLOP AND BRIE PASTA – WINE TRAVEL FOOD
From wine-travel-food.com
BAKED SCALLOPS WITH BRIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
IF YOU'D LIKE TO PREPARE A FANCY OR SPECIAL DINNER AT HOME, TRY …
From msn.com
RECIPE: SCALLOPS IN BRIE CREAM - COOKTIME24.COM
From cooktime24.com
SCALLOP LINGUINE IN A CREAM SAUCE - THE DIZZY COOK
From thedizzycook.com
RECIPE: PATAGONIAN SCALLOPS IN GARLIC CREAM SAUCE | CTV NEWS
From atlantic.ctvnews.ca
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
From cafedelites.com
BAKED SCALLOPS WITH BRIE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
BRIE AND CRANBERRY–STUFFED MILK-FED VEAL SCALLOPS WITH …
From iga.net
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT HOME
From bonappetit.com
SCALLOPS IN BRIE CREAM RECIPE | FOOD.COM - RECIPEBRIDGE
From recipebridge.com
SCALLOPS IN BRIE CREAM RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
SCALLOPS IN BRIE CREAM RECIPE
From recipenode.com
SEARED SCALLOPS WITH SUN-DRIED TOMATO CREAM SAUCE - EATINGWELL
From eatingwell.com
BACON WRAPPED SCALLOPS WITH FRIED SAGE AND BRIE CREAM SAUCE
From keeprecipes.com
SCALLOPS IN BRIE CREAM RECIPE | GROUP RECIPES
From grouprecipes.com
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!}
From therecipecritic.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 »
You'll also love