Beef And Scallops Recipes

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Steps:

• In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
• Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
• Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
• Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
• If desired, serve over hot cooked rice or noodles.

Steps:

• Soak skewers in water for 30 minutes to 1 hour.
• Preheat the grill. Preheat frying oil to 375 degrees F.
• Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
• In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
• Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
• On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

Steps:

• Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
• Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
• In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
• Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

Steps:

• Heat oil in wok or large skillet until almost smoking.
• Add garlic and beef, then scallops, and stir-fry about 30 seconds.
• Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.