Scallops
Scallops are the perfect food. They are available in different sizes (see Fish Knowledge) and are versatile as well as delicious. The meaty texture and sweet flavor of scallops are a delight to chefs around the world. Scallops are easy to prepare and can be baked, sauteed or fried. Here are a few ideas that are simple to make but sure to please.
Easy Scallops Provencal
Ingredients
1 lb. scallops
salt and pepper to taste
1/2 stick of butter or margarine
flour for dredging
1/2 cup chopped onions
1/2 cup chopped red bell pepper
1 clove garlic, minced
1/4 cup fresh chopped parsley
1 lemon cut in half
1/3 cup dry white wine
Directions
If you're using bay scallops, they can remain whole. Larger scallops should be cut in half horizontally. Season scallops with salt and pepper to taste. Dredge in flour, shaking off the excess. Heat two tablespoons of butter or margarine in a saute pan until sizzling. Add one layer of the scallops. lower heat and cook scallops until they are lightly browned on one side. Turn them with a spatula and repeat. It should take about 2 minutes for each side. Add the other two tablespoons of butter to the pan. When melted, add onions, red peppers, garlic and parsley. Saute for another few minutes until vegetables begin to soften. Add white wine and cook for another minute. Serve hot with squeezed lemon.
Easy Scallops Provencal
Ingredients
1 lb. scallops
salt and pepper to taste
1/2 stick of butter or margarine
flour for dredging
1/2 cup chopped onions
1/2 cup chopped red bell pepper
1 clove garlic, minced
1/4 cup fresh chopped parsley
1 lemon cut in half
1/3 cup dry white wine
Directions
If you're using bay scallops, they can remain whole. Larger scallops should be cut in half horizontally. Season scallops with salt and pepper to taste. Dredge in flour, shaking off the excess. Heat two tablespoons of butter or margarine in a saute pan until sizzling. Add one layer of the scallops. lower heat and cook scallops until they are lightly browned on one side. Turn them with a spatula and repeat. It should take about 2 minutes for each side. Add the other two tablespoons of butter to the pan. When melted, add onions, red peppers, garlic and parsley. Saute for another few minutes until vegetables begin to soften. Add white wine and cook for another minute. Serve hot with squeezed lemon.
Greek-Style Sea Scallops
Ingredients
3 tbsp. of olive oil
1 lb. sea scallops
salt and pepper to taste
red and green bell peppers cut into strips
1 clove of finely chopped garlic
3/4 cup of thinly sliced onion
15 pitted black Greek olives
1 1/2 cups of diced plum tomatoes
1/2 tsp. fennel
1 tsp dried oregano
6 oz. crumbled feta cheese
1/2 cup dry white wine
red pepper flakes
Directions
Preheat oven to 450 degrees. Grease 4 individual ovenproof dishes with the olive oil (you can also use cooking spray). Divide the scallops evenly into the dishes and season with salt and pepper to taste. Heat two tablespoons of olive oil in a large skillet. Add peppers onions and garlic and cook until soft. Add wine, tomatoes, fennel, olives, oregano and red pepper flakes. Salt and pepper to taste. Bring to a boil and simmer for about 5 minutes. Spoon vegetable mixture over the scallops and top with crumbled feta cheese. Baked for about 18-20 minutes or until slightly browned.
Sea Scallops With Red Pepper Sauce
Ingredients
1 large jar of sweet roasted red peppers
1 lb. sea scallops
1/2 cup chicken broth
1/4 cup dry white wine
1/2 tsp. dried basil
1 tsp. balsamic vinegar
1/2 cup butter
3 tbsp. melted butter
salt and pepper to taste
Directions
Place red peppers, wine, broth and balsamic vinegar into a blender and blend until smooth. Pour into a frying pan. Add the basil. Bring to a boil over high heat, stirring for about 5 minutes. Lower the heat and add 1/2 cup butter and stir until melted and blended. Remove pepper sauce from heat. Rinse the scallops and pat dry. Arrange on skewers and brush generously with melted butter. Grill skewered scallops with lid closed for about 4 minutes then turn and cook for another 4 minutes. Scallops will turn opaque but you can knife test them to be sure they're cooked. Pour warmed pepper sauce into individual plates or bowls and add cooked scallops. season with salt and pepper to taste.
Scallops Grape Cups
Ingredients
1 lb. scallops
1/3 cup chopped green onion
1 tsp. cornstarch
3 tbsp. butter or margarine
1/3 cup mayonnaise
2 tbsp. dry white wine or sherry
1 can or jar of sliced mushrooms
salt and pepper to taste
1/2 cup halved seedless green grapes
fine breadcrumbs
Directions
In a pan over medium heat, saute green onions until tender. Add the scallops and cook covered for 5 minutes. In a cup, combine sherry (or wine) and cornstarch and stir until smooth. Add to the scallops and onions. While constantly stirring, cook until slightly thickened. Stir in mushrooms, mayonnaise and grapes. Season with salt and pepper. Spoon scallop mixture into individual custard cups or baking shells. Sprinkle bread crumbs on top. Broil for about 2 minutes or until lightly browned.