How To make Curried Scallops In Cream Sauce
8 lg Fresh scallops
1 1/4 c Water
1 sl Lemon
1/2 Bay leaf
1 1/2 lb Potatoes, cut in pieces
5 tb Butter
Salt to taste Fresh ground pepper to taste 3 oz Button mushrooms, sliced
2 Shallots, finely chopped
1 ts Curry Powder
1/4 c All-purpose flour
3 tb Whipping cream
2 tb Chopped fresh parsley
Fresh bay leaves (opt) Lemon twists (opt) Lime twists (opt) Fresh dill sprigs (opt) Wash scallops, remove roe. Pat scallops dry and cut in slices. Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If
necessary, add enough water to reserved liquid to make 1-1/4 cups liquid. Cook potatoes in boiling, salted water until tender. Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag. Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute. Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.
How To make Curried Scallops In Cream Sauce's Videos
PAN SEARED SCALLOPS WITH SAFFRON CREAM SAUCE AND CHIVES !SPECIAL OCCASION DINNER-VALENTINES DAY!
#saffronscallops #valentinesdayspecial #seafood
Hello Friends,Hope you all doing well.If you like my videos pls SUBSCRIBE to my channel.
Today I will show you guys how to make Pan seared scallops with saffron cream and chives.It's very delicious recipe and i promise you guests will love you forever and you will def be their best buddy :-D!
This is such an easy recipe to make on special occasion like valentines day or anniversary and so on..to surprise your loved ones with wonderful delicious unforgettable recipe.
IF YOU ENJOY MY RECIPES PLS SUBSCRIBE TO MY CHANNEL.
CONNECT WITH ME ON
Facebook Page-
Facebook Group-
Instagram-
Twitter-
Blog-
Google+-
Email me @ cookwithnancyd@gmail.com
#scallops #saffronscallops #datedinner
valentines day dinner special
dinner
Christmas dinner
thanks giving dinner
new year dinner
anniversary dinner
special occasion dinner
juicy scallops
scallop recipes
unique scallop recipe
best scallop
seafood that melts in mouth
scallop with safron sauce
Seared Scallops with Garlic Butter sauce - Simple Recipe in 5 minutes
Seared Scallops with Garlic Butter sauce - Simple Recipe in 5 minutes
If you love scallops, you don't actually have to go to a fancy restaurant. Just find fresh scallops and it takes 5 mins to cook these delicacy at home. You just need some butter, olive oil, garlic, black pepper and paprika to work the magic.
Hope you enjoy the video and please subscribe to my channel to see the future episodes in 4K:
Ingredients:
- Fresh scallops
- Butter
- Extra virgin olive oil
- Black pepper
- Paprika powder
Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)
Join my online French cooking classes ????????: Seared scallops with crème d'échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it's very similar to beurre blanc. The crème d'échalote goes well with any white fish or, as shown in today's recipe, with seared scallops. A perfect match!
********************************************
Ingredients needed for the sauce:
(This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.)
150 ml of dry white wine (like a muscadet or sauvignon blanc)
250 ml of liquid cream (heavy whipping cream or double cream)
50 grams of finely sliced shallots
1 gram of fresh tarragon (finely chopped)
125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
Half a teaspoon of crushed black pepper (mignonette)
A pinch of salt ( or add to your taste)
A pinch of cayenne pepper
Notes and tips:
- In this video, only half the quantities listed above were used
- The butter used in the sauce must be cold
- Reducing the cream with the quantity above might take up to 10 minutes
- If you use a julienne of citrus, plunge the julienne in boiling water for a few minutes before using
**************************************************************
GET THE WRITTEN RECIPES ON MY WEBSITE:
**************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY
CHANNEL BY DOING ONE THE FOLLOWING
* Spread the word about the channel and the website.
* Check my Amazon cookware page ( affiliate link)
* Join the Kitchen brigade by signing up on my Patreon page :
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board :
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIFE AND KNIFE SET:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP YOU COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
MICROPHONE:
HANDHELD CAMERA:
DSLR PHOTO CAMERA:
PORTRAIT LENS:
MACRO LENS:
Today's dish is seared scallops with crème d'échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops.
The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then binded by a reduction process (no thickening agent are added).
This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn (mignonette).
Recipe : Curry scallops
The recipe in detail:
For 4 people
TOTAL TIME : 20 min
PREP TIME : 10 min
COOK TIME : 10 min
Ingrédients :
12 Walnut St. Jacques
1 Small shallot
1 tsp. Coffee Curry
5 cl White wine
1 knob Butter
1 tsp. tablespoon Oil
15 cl Liquid cream
Salt
Pepper
Step 1 : Peel and slice the shallot. Heat the butter in a small saucepan and sweat the shallot.
Add the white wine and let reduce almost dry. Add the curry and the cream then heat gently.
Step 2 : Season the scallops with salt and pepper.
Heat the oil in a pan and cook the scallops for about 1 minute on each side.
Step 3 : Arrange the scallops on the plates, coat with the curry sauce and serve immediately.
Tip: serve with a dash of spinach.
Our Facebook page :
Our Website :
Source :
Creamy Scallops | Scallop Recipe | Seafood | 30 Minute Meals | Sarika R
Scallops are so delicious and have a sweet taste to it. It can be used in a curry, grilled or even stir fry. For this recipe I decided to make a creamy scallop recipe and accompanied it with some pasta. It was super delicious.
As I always say be sure to add spices to your personal preference.
Be sure to like and subscribe.
Follow me on Instagram sarika88love
Sarika R...
Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching!