Creamy Pan Seared Scallops
June 21, 2010 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Scallop Recipes, Lunch, Main Course, New Scallop Recipes, Supper, fried
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Creamy Pan Seared scallops - This ultra fast, foolproof, recipe for pan seared scallops comes covered in a thick, creamy tarragon and leek sauce. Pan seared, until golden brown in only 5 minutes, and the sauce is even made in the same pan. A very simple, quick cooking pan seared Scallop Recipe, all done stove top!
Prep Time: 5-10 mins |
Ingredients to make Creamy Pan Seared Scallops
3 large or 5 small scallops per person
2 tablespoons vegetable oil (25mL)
Salt and pepper
Leek and Tarragon Creme
1 tablespoon butter(15 mL)
1 tablespoon olive oil(15mL)
4 shallots, sliced
2 leeks, white part only, sliced
3 cloves garlic, minced
1 cup white wine (250 mL)
1/2 cup 35% cream (125mL)
Salt and pepper
2 tablespoons grated Parmesan cheese (25mL)
1 bunch fresh tarragon
Frisée greens for garnish
1 baguette
1/4 cup olive oil (50mL)
Salt and pepper
Directions to make Creamy Pan Seared Scallops
1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops
1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.
2.To the pan, add butter and a dash of olive oil. Sauté shallots and leeks until fragrant, about 6 minutes. Add minced garlic and sauté for another 2-3 minutes.
3.Add white wine, scraping up any stuck bits. Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper.
4.Lightly toss frisée with a pinch of salt and a drizzle of olive oil.
5.Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person
Baked Scallops with Cream Sauce
Try this delicious light seafood recipe with a nice white wine on a warm summers evening, you will know what I mean when you try it. This also works well as a nice appetizer recipe before a main dish od fish.
Ingredients:
6 sea scallops
1 pack of enoki mushrooms
6 tablespoons of creamy spicy sauce
Creamy Spicy Sauce:
6 tablespoons of mayonnaise
1/2 teaspoon of lime juice
1/2 teaspoon of sugar
1 teaspoon of chili garlic sauce (passed through sieve)
Mix the ingredients in the creamy spicy sauce and blend well.
Method:
1.Preheat the oven to 475 degree Fahrenheit.
2.Clean the scallops and cut each scallops into 4 pieces of equal size (slice
horizontally).
3.Chop off the roots of the enoki mushrooms and divide them into 4 equal portions.
4.Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms
and bake for 3 to 4 minutes.
5.Remove the scallops from the oven and top with creamy spicy sauce.
6.Put the scallops back into the oven and baked until the surface turns golden
brown.
7.Sprinkle some paprika powder on top of each serving and serve hot
Bay Scallop Stew
September 5, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Scallop Recipes, Lunch, Main Course, New Scallop Recipes, Scallops, Starter, Supper
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Bay Scallop Stew - This stove top, bay scallop stew recipe, is very thick and creamy, therefore, very satisfying. Tender, moist, bay scallops, are partnered with shallots and chives, then cooked in heavy cream, milk, and wine, all in “Less Than 30 Minutes”! Very versatile, it can be served for lunch or dinner, and yet another quick and easy recipe.
Prep Time: 5 mins |
Ingredients to make Bay Scallop Stew
2 tb Chopped shallot
2 tb Butter
1 c Dry white wine
1 c Heavy cream
2 c Milk (not skim or 2%)
3 tb Snipped chives
1 lb Bay Scallops OR
1/2 lb Bay Scallops AND ** 1/2 lb Lobster meat **
1 ts White pepper (or to taste)
Directions to make Bay Scallop Stew
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