SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.
SCALLOPS IN SAFFRON SAUCE
This is a fabulous recipe I love to serve to guests, but is also a nice surprise for the family. The saffron sauce is out of this world!
Provided by love4culinary
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
- Remove beans with a slotted spoon, put in a strainer run under cold water.
- Add peas to the boiling water and cook in the same way you cooked the beans.
- Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
- Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
- Season with salt and pepper to taste.
- Remove the pan from the heat.
- Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
- Preheat your oven to 475 degrees F.
- Now you want to prepare the sauce.
- First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
- Then combine shallots, white wine and vinegar in another small saucepan.
- Cook over medium heat until all liquid has evaporated.
- Whisk in the cream, lower the heat and simmer to reduce the cream by half.
- Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
- Season with salt and pepper and then stir in the saffron.
- Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
- Next you want to season the sliced scallops with salt and pepper.
- Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
- To serve, arrange a crown of lettuce on a serving platter.
- Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
- Spoon the sauce over and garnish with fresh parsley.
Nutrition Facts : Calories 474.4, Fat 40.4, SaturatedFat 25.1, Cholesterol 127, Sodium 134, Carbohydrate 16.1, Fiber 4.5, Sugar 5.4, Protein 9.2
SCALLOPS IN SAFFRON SAUCE
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
Provided by Genevieve 2
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
- Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
- Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Scallop White Wine Tarragon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
SCALLOPS IN VERMOUTH-CREAM SAUCE
This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.
Provided by Jajaja
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Coat the scallops with flour, dusting off excess.
- Melt the butter in a large skillet over medium heat.
- Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
- Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
- Bring to a boil and reduce the volume of liquid by half.
- Stir in cream, salt, and pepper and turn heat down to low.
- Add the scallops back to the pan and cook till heated through.
SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE
This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.
Provided by Midwest Maven
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
- Take the saffron threads out of the skillet and set aside.
- Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
- Transfer the scallops to a warm dish and keep covered.
- Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
- Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
- Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
- Return the scallops to the pan and stir until just heated through.
- Transfer to plates and garnish with parsley. Enjoy :).
SCALLOPS IN A VERMOUTH AND SAFFRON SAUCE
Steps:
- In a frying pan, heat approximately 2 tablespoons of oil to sizzling and saute the scallops briefly, not more than 2 minutes. Remove the scallops and place in a covered dish to keep warm. Pour 1 tablespoon fresh oil into the frying pan and saute the shallots until translucent. Add the vermouth and reduce over medium-high heat until 2 tablespoons are left. Add the cream and saffron. Reduce by half over low heat to a creamy consistency. Season with lemon juice and with salt and pepper to taste. Strain sauce through a fine sieve and discard the shallots. Pour the sauce onto six warm plates. Arrange the scallops in a cross pattern on each plate. Place one grapefruit section between each two arms of the cross.
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