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
Sea Scallops and Beef Saute
February 6, 2010 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Scallop Recipes, Lunch, Main Course, New Scallop Recipes, Scallops, Supper, fried
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Sea Scallops and Beef Saute - This succulent, sea scallops stir fry recipe has the added heartiness of beef as well. Tasty sea scallops and beef are stir fried with fresh herbs and spices to create this quick fix, full of fragrance and flavor, scallop beef recipe.
Prep Time: 5-10 mins |
Ingredients to make Sea Scallops and Beef Saute
2 tb Peanut oil
1 t Minced garlic
1 lb Beef cut for stirfry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 t Salt
Directions to make Sea Scallops and Beef Saute
Image Source: stu_spivack
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
Image Source: panduh