Scallops With Snail Butter Recipes

Steps:

• Pre-heat oven to 450°F.
• Heat 2 Tbsp butter in a large heavy skillet over medium heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm.
• Puree remaining 4 Tbsp butter with garlic, parsley, and snails. Season with salt and pepper.
• Put scallops in gratin dishes. Season with salt and pepper, then dot each with 1 tsp snail/garlic butter.
• Bake in the middle of the oven until scallops are just cooked through, about 9 minutes.
• Serve topped with leeks and sprinkle with chives and remaining parsley.

Steps:

• FOR SNAIL BUTTER: Finely chop parsley and garlic together. Place in a bowl, add butter and zest, and mash together with a fork until well combined. FOR SCALLOPS: Generously season scallops with salt and pepper. Heat a large cast-iron pan over high heat until quite hot. Add oil and then scallops, slowly feeding them into pan, being careful not to crowd pan or lower the temperature of it; as scallops form a crusty brown sear on the bottom, 3 to 4 minutes, move them on top of each other and add more to the pan. When all scallops are browned on one side, remove pan from heat and dot scallops with snail butter. Place skillet in oven for 5 minutes to melt butter and cook scallops through. Transfer scallops and butter to bowl with mache, add lemon juice, toss, and serve immediately, with crusty bread to sop up buttery juices.

Steps:

• Preheat oven to 450°F.
• Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
• Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
• Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
• Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.

Steps:

• Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
• Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
• To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.