Deviled Scallops Recipes

Steps:

• 1. Pre-heat oven to 375 degrees. Butter a small baking dish. Rinse the scallops and pat dry with paper towels. Cream the butter, dry mustard and cayenne in a small bowl. Mix bread crumbs with enough melted butter to slightly moisten (about 1/2 to 1 tablespoon).
• 2. Put the scallops in the baking dish, dot with the creamed butter, and cover with the buttered crumbs. Bake for 20 minutes.

Steps:

• 1. MIX TOGETHER WHITE WINE, MUSTARD, THYME, SAGE, AND SALT; SET ASIDE. MELT MARGARINE IN FRYING PAN; SAUTE CHOPPED SHALLOTS, GARLIC AND SCALLOPS; BOIL RAPIDLY FOR 1 MINUTE TO REDUCE LIQUID. GARNISH WITH PARSLEY

Steps:

• Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
• Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
• In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
• Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
• Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.