Scallops Italian Recipes

ITALIAN SHRIMP AND SCALLOP RISOTTO

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

SCALLOPS ITALIAN

Steps:

• Heat butter in skillet.
• Dredge scallops lightly in flour.
• Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper.
• When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion.
• Blend well.
• Remove to oven proof casserole, sprinkle with bread crumbs and parmesan.
• Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.

VENETIAN-STYLE SCALLOPS

Steps:

• Rinse the scallops in cold water then pat dry with kitchen paper. With scissors, snip off the corals (the orange part) as closely as you can to the plump white scallop, and reserve. Scrub the scallop shells thoroughly and dry them.
• Remove the crusts from the bread and discard. Break the bread into smallish pieces, then pulse in the food processor to make into fine breadcrumbs. Tip into a large non-stick frying pan and toast the breadcrumbs over a moderate heat, stirring every now and then. When they are evenly browned, set aside.
• Brush any crumbs from the pan with kitchen paper then add the olive oil. When hot, add the scallops but not the corals. Fry over a moderate heat for 3 minutes on each side, then add the corals, chopped parsley and garlic and fry a further minute. If you have shelled your own scallops and saved some of their sweet juice, strain it through muslin to remove any sand then add it to the pan now and let it bubble over a high heat. Season to taste with salt and pepper, add the lemon juice and mix well.
• Spoon three scallops and their corals with some of the pan juices onto each of the cleaned shells, then scatter with the dry toasted breadcrumbs. Serve with the lemon wedges.