How To make Scallops with Mushrooms In Shells
1/2 c Butter,at room temperature
1 lb Fresh bay scallops
1/2 c Soft bread crumbs
1 c Thinly sliced mushrooms
1/2 c Finely chopped fresh parsley
3 tb Finely chopped shallots
Salt and pepper 1 tb Finely chopped garlic
Preheat the oven to 450 degrees.Melt 1/4 cup of the butter in a small skillet and add the mushrooms.Cook,stirring often,until the mushrooms are wilted and give up their liquid.Add the shallots and garlic and cook briefly. Spoon the mushroom mixture into a mixing bowl.Let cool briefly, then add 2 tbsp. of the remaining butter,the scallops,bread crumbs, parsley and salt and pepper to taste.Blend well. Use the mixture to fill 6 seafood shells.Arrange the filled shells on a baking dish or cookie sheet.Melt the rest of the butter and pour over the mixture in the shells.Place in the oven and bake 10 minutes. Run the scallops under the broiler until nicely browned on top,about 1 minute. Makes 6 servings. ///oo/\ From the hearth in Sandee's Kitchen...
How To make Scallops with Mushrooms In Shells's Videos
[Half Shell Scallops with Roe] - Barbecuing them with fantastic sauce and it's super delicious!
Like all the seafood videos before this, I am using kimagure cook as an insipiration to make this video. I am not related in any ways with that channel but if you want better videos, you may visit that channel.
I got bored so i decided to barbecue half-shell scallops and taste them. The roe is so tasty and the meat brings out a very delicious juice! I just can't get enough of these!
If you want to know on how to make the Mushroom Soy Sauce, go to this link:
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How to Sear Scallops with a Golden Crust Like a Restaurant Chef
Click here to access our Pan-Seared Scallops Recipe:
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Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe.
The best way to pan-sear a steak:
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Baked Sea Scallops in Shells | Chef Philippe Coupe makes an outstanding appetizer.
This recipe is delicious. The scallop is steam in its own shell, sealed with puff pastry. On a bed of leek fondue and truffle, it releases all its aromas. Salmon roe brings a natural salty touch and an ocean flavor.
Servings: 6
Ingredients:
• 6 whole sea scallops
• 3 leeks washed and chopped
• 3 tablespoons butter
• ½ cup minced shallots
• ¼ cup sugar
• ½ teaspoon salt
• ½ cup hot water
• ½ cup minced carrots
• 1 black truffle
• 14oz good quality puff pastry
• 1 whole eggs
• 1 tablespoon water
• 1 ½ coarse sea salt
• Salmon roe or caviar
• Dill
• Optional, 6 langoustines or crawfish
• Salt and pepper
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Scallop Gratin - Fast & Easy Broiled Scallop Gratin
Learn how to make a Scallop Gratin recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop Gratin video!
How to Cook Perfect Scallops Every Time
Will walks through how we make scallops in the restaurant and tips you can use to get the same results at home.
VIDEO CHAPTERS
00:00 - Preparing the Scallop
01:04 - Cooking the Scallop
03:51 - Tasting the Scallop
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Half-shell Scallops, Mushrooms, Shrimps, Mussels, Gratiné Cheese
Chevalier Restaurant's cooking classes
ON:
April the 21th, 2012
AT:
Chevalier Restaurant
960 Moraga road
Lafayette, 94549
California
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Coquille St. Jacques à la Bretonne
( Half-shell fresh Scallops, velouté Chablis, Mussels, Rock Shrimp, White Mushroom, Gratiné Swiss Cheese )