From luckytrim@comcast.net Tue Mar 22 16:46:53 2005 Date: Fri, 18 Mar 2005 04:19:40 +0000 (UTC) From: Lucky Newsgroups: rec.food.recipes Subject: Using Scallops (8) Collection Followup-To: rec.food.cooking, rec.food.recipes Pan Seared Jumbo Sea Scallops with Island Chimichurri and Fresh Scallion-Garlic-Thyme Angel Hair Pasta Scallops Provencal Scallops With Scotch Bonnet Sauce Spicy Scallop Stir Fry with Snap Peas Scallops With Sugar Snap Peas Sweet And Sour Scallops Tender Brown Scallops Scallops with Chanterelles and Port Wine Sauce Pan Seared Jumbo Sea Scallops with Island Chimichurri and Fresh Scallion-Garlic-Thyme Angel Hair Pasta Serves: 2 2 Tbsp. Olive oil 10 each (about 1 pound) Jumbo sea scallops (sized at under 10 per pound) 1/4 cup Island Chimichurri Sauce (see recipe below) 2 Tbsp. of each Red, yellow and green bell pepper, 1/8" dice (confetti) Fresh scallion-garlic-thyme angel hair pasta (see recipe below) Fresh ground black pepper and salt as needed Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel hair pasta as described below. Season scallops lightly on both sides with fresh ground black pepper and salt. Heat the olive oil in a large saute pan over medium heat until hot but not smoking. Add the scallops and sear on each side for 2-3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating. Mound the hot fresh scallion-garlic-thyme angel hair pasta in the center of two warm dinner plates. Place the 2 scallops atop of each portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top each scallop with 2 tsp of Island Chimichurri Sauce and a sprinkling of the three color pepper confetti. We also serve this dish with fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta. Island Chimichurri Sauce 1 Tbsp Olive oil, extra virgin 1 Tbsp Lemon juice, fresh squeezed 1 Tbsp Lime juice, fresh squeezed 1/2 tsp Sugar 2 tsp Garlic, fresh, minced 1 Tbsp Each: fresh cilantro, parsley and scallions, finely chopped Measure and combine all ingredients in a small glass bowl and set aside until serving. Scallops Provencal 1 1/2 lbs. scallops 1/2 cup flour 2 Tbsp. oil 4 Tbsp. margarine 1 clove garlic, peeled and finely minced 2 Tbsp. fresh lemon juice 1/2 cup parsley, finely minced Salt and pepper, to taste 4 slices crisp toast Wash and dry the scallops. Roll in flour. Heat oil with margarine and garlic over medium heat. Add scallops. Stir-fry until firm, white and flecked with brown. Add lemon juice and parsley. Season with salt and pepper. Stir to blend and serve at once over crisp toast or serve with cooked rice. Serves 4. Scallops With Scotch Bonnet Sauce 1 lb. (500g) scallops (sliced if large) 1 shallot, chopped 2 cloves garlic, chopped 2 scotch bonnets, seeded and chopped 3 tomatillos, chopped 1/2 tsp. turmeric 1 small can pineapple, drained (save juice), and chopped 1 cup (250 ml) white wine butter Fry the scallops a couple minutes until cooked. Remove, and reduce the liquid. Add the shallot, and cook a few minutes. Add some salt. Add the garlic, peppers, tomatillos and turmeric, and cook a few minutes more. Add the pineapple, juice and wine, and reduce. Whisk in some chunks of butter (1/2 to 1 stick) to thicken the sauce. Return the scallops to the pan, mix well, and serve. Goes well with rice. Spicy Scallop Stir Fry with Snap Peas 1/4 cup soy sauce 2 teaspoons sesame oil 4 teaspoons rice vinegar 1/2 teaspoon red pepper flakes 1 1/2 tablespoons cornstarch 2 tablespoons peanut oil 1 onion, chopped 1 sweet red pepper, cut into 8 wedges 1/2 pound snow peas, trimmed 1 pound sea scallops, halved horizontally 1 teaspoon freshly grated ginger 3 cloves garlic, minced In a bowl, combine soy sauce, sesame oil, vinegar, red pepper flakes and cornstarch, set aside. Heat peanut oil in a wok. Add onion, stir-fry over medium heat until soft, 3 to 4 minutes. Add red pepper, stir-fry until tender, 5 minutes. Add snow peas, stir-fry for 2 minutes. Mix in scallops, garlic and ginger, stir-fry until scallops are opaque, about 3 minutes. Pour in soy sauce mixture; stir-fry briefly, until thickened. Scallops With Sugar Snap Peas 4 servings peas Salt to taste 2 tablespoons olive oil 1 sweet large red pepper, cored, seeded and cut in strips about 1/4" wide 1 1/4 pounds sea scallops Freshly ground black pepper to taste 4 tablespoons finely chopped shallots or scallions 1 teaspoon finely chopped garlic 3 tablespoons vodka 2 tablespoons fresh lemon juice 1/4 cup heavy cream 4 tablespoons coarsely chopped cilantro Pluck off the ends of the peas and discard. Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside. In a large non-stick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook 1 minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and cilantro. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately. Sweet And Sour Scallops 1 can scallops cut in half rolled in bread crumbs - brown in fry pan 1/2 cup celery, diagonally 1/2 cup carrots, shredded 1/2 cup green pepper SAUCE: (double it) 1/4 cup brown sugar 2 Tbsp. cornstarch 1/4 cup water 2 Tbsp. lemon juice or vinegar 3/4 cup pineapple juice 2 Tbsp. honey 2 Tbsp. soy sauce Mix dry ingredients. Cook, stirring constantly until sauce thickens. Boil 3 minutes. Add celery, carrots, pepper and onion. Put scallops in baking dish, add sauce and vegetables. Bake at 325 degrees for 30 to 45 minutes. Cook brown rice and place in casserole. Pour scallops and sauce over rice. Place pineapple chunks and diced tomato on top. Put in oven just to heat through and serve with rice. Tender Brown Scallops 1 cup dry bread crumbs 1/2 tsp. salt Few grains pepper Few grains cayenne pepper l egg 2 Tbsp. water 1-1/2 lb. scallops 1/4 cup melted butter OR margarine Mix crumbs with salt and pepper. In a small bowl, beat egg with water. Dip each scallop first in crumbs, then in egg mixture and again in crumbs. Place in a baking dish and let stand for 30 minutes to allow coating to harden. Pour melted butter over scallops and bake at 450 degrees F. for 20 to 30 minutes or until scallops are brown and crisp. Scallops with Chanterelles and Port Wine Sauce Sauce: 1/2 cup butter 1 chopped shallot 2 pounds chopped chanterelles 1/4 cup white port wine 1/4 cup chopped chives Melt the butter in a skillet, then add the shallots and mushrooms. Cook over medium low heat for approximately 10 minutes, or until soft. Add the port wine and chives. Keep this mixture over a low heat, stirring occasionally, while you cook the scallops. If necessary, thin with additional port wine. Scallops; 1/2 cup butter 2 1/2 pounds scallops coarsely ground black pepper Rinse the scallops under cold water, then drain and pat dry. Melt the butter in a skillet and saute the scallops and pepper over medium heat for about 10 minutes, or until the scallops turn white and firm. Add the prepared sauce to the scallops and mix. Heat through and serve piping hot over Arborio or Basmati rice. Makes 4 to 5 servings. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/