Scallops With Snail Butter Recipes

GARLIC BUTTER SCALLOPS

Steps:

• Get a pan large enough to hold all the scallops hot, set over high heat. While it's heating, pat the scallops dry with paper towels. Add the canola oil to the pan and swirl it around.
• When you see the slightest wisp of smoke coming up from the oil, toss in the scallops, moving the pan constantly -- the goal is to toss the scallops in and coat them with the hot oil before they stick to the pan. This should just take a few seconds. Then let the scallops rest undisturbed for 2 minutes. Toss the pan to move the scallops around, then let them sear 1 minute. Salt them as they sear.
• Add the garlic and toss to combine. Drop the heat to medium-low and add the butter, one tablespoon at a time. Toss to coat after each tablespoon melts. When it's all combined, turn off the heat, add the parsley, zest and lemon juice and serve.

SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS

Steps:

• Preheat oven to 450°F.
• Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
• Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
• Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
• Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.

BUTTERY SCALLOPS WITH LEMON AND HERBS

Steps:

• Season scallops lightly on both sides with salt and pepper.
• Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
• Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
• If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
• Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

Steps:

• Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
• Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
• To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS

Steps:

• Pre-heat oven to 450°F.
• Heat 2 Tbsp butter in a large heavy skillet over medium heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm.
• Puree remaining 4 Tbsp butter with garlic, parsley, and snails. Season with salt and pepper.
• Put scallops in gratin dishes. Season with salt and pepper, then dot each with 1 tsp snail/garlic butter.
• Bake in the middle of the oven until scallops are just cooked through, about 9 minutes.
• Serve topped with leeks and sprinkle with chives and remaining parsley.