SCALLOPED SCALLOPS
Provided by Matt Lee And Ted Lee
Categories weekday, appetizer, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 782 milligrams, Sugar 7 grams, TransFat 0 grams
SCALLOP GRATIN WITH SCALLIONS
Scallops with cheese? In this case, yes. My mother makes this as a holiday staple and I can still remember the first time I ate it as a kid. She ran out of the kitchen with the large scallop shells, sizzling, filled with this recipe. These are delicious, and the portion so small that it leaves you wanting more. Be warned: People may leave the table, shells in hand, and go somewhere and lick the crust of bread crumbs and leftover sauce from the shells in private. I also recommend some bread for sopping up the juices.
Provided by Alex Guarnaschelli
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler.
- Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs. Use a rubber spatula to mix them until they form a paste. Stir in the Gruyere and Parmesan cheeses. Mix in the thyme, salt, and pepper.
- Cook the scallops: Heat a large skillet over high heat and add the canola oil. Season the scallops with salt and pepper. When the oil begins to smoke lightly, add them to the pan. Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
- Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper. Cook over medium heat until translucent, 2 to 3 minutes. Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes. Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes. Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes. Do not boil vigorously or the mixture risks separating. Taste for seasoning. Stir the scallops, lemon juice, and scallions. Remove the pan from the heat.
- Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired). Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes. The time may be slightly longer or shorter depending on how quickly the top browns. Watch carefully! Serve immediately.
E-Z SCALLOPED SCALLOPS
A great way to stretch a pint of scallops to feed 6 people. This is really a nice dish to make when entertaining friends and family.Serve with green salad and rolls.
Provided by Aroostook
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash scallops.
- Melt butter and add all crumbs.
- Mix well and place a layer of crumb mixture (1/3) in a baking dish.
- Cover with 1/2 the scallops.
- Pour half the cream over this.
- S& P.
- Repeat.
- Cover with last of crumb mixture.
- Bake 350 degrees F for 30 minutes or until crumbs are browned.
Nutrition Facts : Calories 240.4, Fat 11.2, SaturatedFat 6.6, Cholesterol 52.1, Sodium 225.5, Carbohydrate 19.2, Fiber 0.6, Sugar 0.2, Protein 14.9
SCALLOPED SCALLOPS
Make and share this Scalloped Scallops recipe from Food.com.
Provided by Barb in WNY
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan.
- Stir in the cracker crumbs, eggs; and remove from the heat.
- Preheat oven to 350°F.
- Butter a 2 quart casserole and put in the cracker crumb mixture and scallops in alternating layers, with crumbs on top.
- Bake for 30 minutes.
- Serve from casserole.
Nutrition Facts : Calories 404.2, Fat 15.6, SaturatedFat 8.3, Cholesterol 173.7, Sodium 893.4, Carbohydrate 37.9, Fiber 1.2, Sugar 0.3, Protein 26.4
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