Recipe for Sea Scallops?!


Question: That pairs well with cabernet


Answers: That pairs well with cabernet

Because scallops are quite edible when raw, it is much better to undercook rather than overcook them. They should not be cooked ahead of time, for this greatly diminishes the tenderness and flavor. This is a complex and time-consuming preparation, so it is better suited to an intimate dinner. from the Pilgrim's Inn Cookbook.

Ingredients
Juice of 1 lemon
6 Tablespoons olive oil
Salt and Pepper
1 pound sea scallops, side muscle removed
12 ounces spinach, washed and stemmed
1 clove garlic, minced
2 shallots, finely diced
3 ounces fresh portabello mushrooms, fine diced
1/2 cup Cabernet Sauvignon or other good-Quality dry red wine
1 teaspoon chopped fresh thyme
1 Tablespoon chopped fresh parsley
2 Tablespoons chopped fresh chives
1/4 pound unsalted butter, softened
1 teaspoon balsamic vinegar
Whisk together the lemon juice and 4 tablespoons of the olive oil in a large bowl. Season with salt and pepper. Add the scallops and stir to coat. Refrigerate for 4 hours.

Steam the spinach until wilted, about 2 to 3 minutes. Allow to cool, then squeeze out as much liquid as possible; chop and set aside.

Heat 1 tablespoon of the olive oil in a large saute pan. Add the garlic and shallots; saute for 1 to 2 minutes. Add the chilled scallops and the mushrooms; cook for 4 to 5 minutes, stirring occasionally. Remove the scallops and vegetables from the pan; keep warm in a low oven.

Add the wine to the pan and cook over medium-high heat until it is reduced to 2 tablespoons. Turn the heat to low; stir in the herbs, and slowly whisk in the butter, a few pieces at a time. Season with salt and pepper and set aside in a warm place.

In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chopped spinach and cook until heated through. Season with salt and pepper and the vinegar. Divide the spinach mixture among the serving plates. Top with the scallops and vegetables. Spoon a little of the wine sauce over the scallops and serve.

Serves: 3

I am going to make Libbys recipe, looks yummy. This one is my favorite for scallops. It also has a great presentation, I like to pipe a ring of masked potatoes from a pastry bag and fill it with the scallops before browning under the broiler. Oops just noticed you are pairing with a Cab, this one should be served with a Chardonnay


COQUILLE SAINT-JACQUES

1 1/2 lbs. scallops
6 tbsp. butter
1/4 c. fine chopped scallions
2 tbsp. minced parsley
1/4 lb. mushrooms, chopped
1 c. dry white wine
Pinch of cayenne pepper
2 tbsp. flour
1 c. heavy cream
2 egg yolks (lightly beaten)
Salt
1/2 c. fresh grated Parmesan cheese

Butter shallow baking dish. Rinse scallops and pat dry with paper towel. Cut them in half. Melt 4 tablespoons butter in skillet, add scallions, parsley and mushrooms. Stir over medium heat for 3-4 minutes, until mushrooms have darkened and are soft. Add scallops, wine and cayenne and simmer covered for 3 minutes. Drain and set aside.
Reserve the liquid and mix in cream. Cook until sauce is thick. Beat 2 tablespoons sauce into yolks and stir mixture back into sauce. Cook, stirring until smooth and thick. Add salt to taste. Put scallops and vegetables in baking dish. Pour sauce over. Sprinkle with cheese. Put under broiler to brown cheese.

STUFFED SEA SCALLOPS

1 lb. sea scallops
8 strips bacon
10 crushed Ritz crackers
1/2 c. crushed Cheez Its crackers
1/4 c. melted butter
10 quartered mushrooms

Fry bacon and crumble; drain. Mix with quartered mushrooms, butter and crushed crackers. Grease bottom of 9 x 9 inch aluminum pan with a bit of bacon fat. Cover bottom of pan with half of the above mixture. Place scallops on top of mixture. Cover scallops with remaining mixture. Bake in a preheated 375 degree oven for 40 minutes.


OR


GRILLED SEA SCALLOPS WITH PAPAYA SALSA

1 lb. scallops
4 (10 inch) bamboo skewers
1 ripe papaya, diced
1/2 med. red onion, chopped (1 cup)
1/4 c. coarsely chopped fresh cilantro
2 tbsp. lime juice, about 1 lime
1 clove garlic, minced or pressed
1/8 tsp. pepper
2 tsp. vegetable oil

Rinse scallops and pat dry; set aside. Soak bamboo skewers in water. In medium bowl, combine papaya, red onion, garlic, cilantro, 1 tablespoon lime juice and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate (it will keep for up to 2 days). Place scallops on skewers. Mix together oil and 1 tablespoon lime juice. Baste scallops and place on oiled grate. Grill until opaque, about 3 to 4 minutes on each side. Serve with salsa on the side.

JM





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