SCALLOPS IN SHELLS
For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce. -Jane Rossen, Binghamton, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.
Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 764mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
SEA SCALLOPS COOKED IN THEIR SHELLS
Provided by Molly O'Neill
Categories appetizer
Time 2h30m
Yield 8 servings as a main course, 10 to 12 as a starter
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours. Cool, discard the oil and set the garlic aside.
- Using a sharp knife, peel away 1/4-inch-thick strips of skin from the zucchini. Discard the core and cut the skin into 1/4-inch dice.
- Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes. Transfer to a large bowl and set aside.
- In a blender, puree the stock and reserved garlic until smooth. Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2 1/3 tablespoons of olive oil and mix. Season with salt.
- Preheat the oven to 450 degrees. If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle. (It should still be attached to the shell.) Run cold water over each scallop, pat dry and place the scallops on baking sheets. (If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.) Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
- Bake until the scallops are warmed through, about 5 minutes. Brush each scallop with olive oil and serve immediately.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 35 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 615 milligrams, Sugar 5 grams, TransFat 0 grams
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