How To make Scallops with Garlic, Ginger & Chives
1 lb Small, fresh bay scallops*
1/2 Lemon; juice of
1/4 c Unsalted butter
1 ts Oil
1 lg Garlic clove
-- peeled & finely chopped 1 ts Finely chopped fresh ginger
1/4 c Fresh bread crumbs
1 tb Fresh, snipped chives
1/4 c Freshly grated Parmesan
*If you use the larger sea scallops, halve or quarter them. Rinse scallops under running cold water. Drain and toss with lemon juice. In medium heavy skillet, heat butter and oil until sizzling. Add scallops, garlic and ginger; cook briefly for 1 to 2 minutes, turning scallops over once with tongs. Have ready and buttered 4 individual coquille dishes or a medium gratin dish. Place scallops, along with butter-ginger juices into dish; spread evenly. Sprinkle with bread crumbs, chives and, lastly, the Parmesan. Place dish 5" below broiler element and broil just to melt cheese and lightly toast crumbs, 3 to 5 minutes. Serve at once. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 54. ISBN 0-88862-788-2. Electronic format by Cathy Harned. Submitted By MARNI TUTTLE On FRI, 5 JAN 1996 113615 -0400
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DIY Scallops : Healthy Recipes
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Scallops with porcini mushrooms in foie gras butter is a dish that will have everyone salivating for more. Find out about do it yourself scallops meals with help from a talented and dedicated Manhattan chef in this free video clip.
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Scallops with Creamy Shallot Sauce - Best Sauce for Scallops
Today we are making a pan seared scallop dish with an easy and creamy sauce with shallots and tarragon. The sauce is prepared with reduced white wine and cream and packed full with flavors and pairs perfectly with seared scallops. In this recipe, I'm using smaller bay scallops which take less time to cook compared to great scallops, but they are absolutely sweeter.
I've used a carbon steel pan to sear the scallops, if you are using a teflon pan, add 20 or more seconds to the searing time!
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Ingredients:
• 5-6 scallops
• 1/2 cup heavy cream
• 1/2 cup white wine
• 2 shallots (finely sliced)
• 2 tsp tarragon (finely chopped)
• 100 g butter (unsalted, cold), + 1 tbsp for the scallops
• ½ tsp crushed black pepper
• Salt to taste
• 1 tbsp of rapeseed or canola oil
• 1 tsp chopped chives to garnish
• ½ tsp lime zest to garnish
#scallops #creamyshallotsauce #crèmed'échalote
Sea Scallops - with Asian Secret Sauce - PoorMansGourmet
I show you the best way to prepare and cook Sea Scallops that can be served as is or 3 ingredients you can mix to make an amazing Asian Secret Sauce that goes great with seafood. Read more...
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Kitchen Tip: How to Pan-Sear Scallops
It only takes 10 minutes to serve perfectly pan-seared scallops for a dinner party, romantic date night at home or even an upscale weeknight meal!
Scallops are often perceived as being hard to cook, but in reality, they are actually one of the easiest types of seafood to prepare – they just cook quickly and require a close eye.
Available fresh and frozen in Heinen’s Seafood Department, you’ll have the option between bay scallops and sea scallops. Smaller and sweeter, bay scallops are caught closer to land, whereas sea scallops are generally larger and caught further out at sea. You can’t go wrong with either option, and the best part is that they can be prepared the same way with this tutorial from @ChefBillyParisi!
With only few ingredients, a hot pan and a high smoking oil, you’ll be well on your way to enjoying tender, juicy scallops with that perfect golden-brown restaurant-style sear.
How to Pan-Sear Scallops
Serves 4
Ingredients
1 lb. U15 sea scallops
2 Tbsp. Heinen’s olive oil, avocado oil or ghee
2 Tbsp. Heinen’s unsalted butter, cubed
Salt and pepper, to taste
Instructions
1. Remove and discard the foot muscle from each scallop.
2. Blot the scallops dry on both sides using paper towels.
3. Season both sides of the scallops with salt and pepper.
4. Over high heat, add the oil or ghee to a large cast iron skillet or stainless-steel pan.
5. Once the oil or ghee begins to smoke, add the scallops. Do not overcrowd the pan.
6. Turn the heat down to medium and add the cubed butter all around the pan. Cook for 1-1 ½ minutes.
7. After about a minute, or when one side is golden-brown, flip the scallops to sear the other side.
8. Serve on plates or in bowls and garnish with fresh-chopped chives or parsley, if desired.
Bourbon-Glazed Scallops : Scallop Recipes
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Bourbon-glazed scallops require you to start out with just a little brown sugar. Make bourbon-glazed scallops with help from a food service industry professional in this free video clip.
Expert: Tim Sousa
Bio: Chef Timothy Sousa has 10 years of experience in the food service industry, ranging from small short order operations to multi-million dollar upscale, casual restaurants.
Filmmaker: Kevin McCarthy
Series Description: If you're looking for an elegant and simple dish that is also zesty and filled with flavor, look no further than scallops. Make elegant and simple scallops from a variety of recipes with help from a food service industry professional in this free video series.
Easy Garlic Pepper Scallop Recipe!
Scallops aren't only for fancy restaurants! Make them at home just as good! Try this simple recipe!