Scallops recipes?

[carolekv]

Does anyone have any great baked scallop recipes? Something creamy or cheesy would be great! Or even something really good that goes on pasta? Thanks!

[cjs]

Here's my all time favorite!!


SEA SCALLOPS WITH APPLE-CIDER JELLY & CREAMY LEEKS
Serving Size : 4

2 cups fresh apple cider
1 large Sweet potato
Vege oil for frying
1 1/2 cups heavy cream
3 cups chopped leeks
4 tablespoons unslated butter
Kosher salt
black pepper
1 pound sea scallops, sliced in half horizontally
1 tablespoon Dijon mustard
1 teaspoon fresh thyme
2 tablespoons olive oil

CIDER REDUCTION:
In a saucepan, bring cider to a boil over high heat.
Cook quickly, stirring, till cider is reduced to 1/4 cup.
Set aside; it will form a jelly.

CREAMY LEEKS:
In a pan, bring cream to a boil over high heat.
Cook rapidly stirring often, don't let scorch, till cream is reduced to one cup.
Set aside.

In a skillet, saute leeks in butter over high heat, till golden brown.
Add reduced cream and salt & pepper.
Set aside - but keep warm.

SWEET POTATO CHIPS:
Peel sweet potatoes; then with a peeler, cut wide vertical slices.
(Alternate: slice very thin with a mandoline)
In a large deep skillet, heat vege oil over high heat & fry potatoes till golden brown.
Drain on paper towels and set aside.

SCALLOPS:
In a bowl large enuf to hold the scallops, mix together the mustard, thyme and salt & pepper.
Heat olive oil in a large skillet over high heat; sear scallops on both sides.
Remove and keep warm.

TO PLATE:
Place leek mixture in center of each of four plates.
Arrange scallop halves, overlapping around the leeks.
Drizzle the top of the sea scallops with apple cider jelly.
Top the leeks with sweet potato fries.

This course was served with a JOÃO PIRES,
Terras do Sado Vinho Regional 2001

Description:
"Each Sea Scallop was napped with cider jelly and served on a bed of creamy leeks, providing a sweet and savory contrast in a jewel-like collage. Adding to this collage are Sweet Potato chips."

-----

Scallops are great also just quickly seared and served atop pasta with an Alfredo sauce.

[Gourmet_Mom]

Years ago, a friend shared some dairy contest recipes that she had begged from a chef friend from the competition and it included an incredible primavera recipe. Unfortunately, I lost the whole packet. I have since spent years trying to duplicate the one we used to make. The following is as close as I have found. We LOVE it. I hope you do, too.


* Exported from MasterCook *

Seafood and Pasta Primavera

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seafood
Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole tomatoes
8 oz pasta -- uncooked rotelle
1 whole shallot -- minced
2 tablespoons Butter
8 ounces asparagus -- 1/2 inch pieces
2 whole Carrots -- peeled and chopped
1 pt Half and half
1/2 cup peas, frozen
1 1/2 teaspoons thyme -- minced
1 lb Sea scallops


In medium saucepan, bring 1 quart water to a boil. Using knife, make an x on bottom of each tomato; immerse in boiling water 30 seconds. Peel and discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes; set aside.

Prepare pasta according to package directions.

Meanwhile, in large skillet, saute shallot in butter until soft, about 2 minutes. Add asparagus and carrots, cook 5 minutes, stirring frequently. Add half and half, peas and thyme. Bring to a boil; simmer until mixture reduces slightly, about 6 minutes. Add tomatoes, scallops and 1/2 teaspoon salt. Cook until scallops turn opaque, 2-3 minutes.

Drain pasta; toss with scallop mixture.

Description:
"This primavera is one of my personal favorites."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 381 Calories; 15g Fat (34.3% calories from fat); 22g Protein; 41g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 223mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

NOTES : Use 1/2 teaspoon dried thyme if fresh is not available.
Shrimp can be used in place of or in combination with scallops.
Broccoli can used in place of asparagus. I have also used snow peas, sugar snaps, or petite garden peas and liked it a lot.
I don't always use tomatoes. Sometimes I use cherry or grape tomotoes cut in half and just toss them in with the seafood.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Edited to add...don't know why it didn't post. This is the site the original recipe was taken from... Seafood and Pasta Primavera Recipe I don't remember how much I have changed the recipe.

[firechef]

I've got a good one...the recipe is at work however. I'll bring it home Wednesday night. It is a baked dish...I may be too late to be of help this time but at least it will be here for next time around and for everyone else between now and then.

[lxxf]

I just season them with salt and pepper and saute them in a dry non-stick skillet. You can make any sauce you like.

[Kholwolf]

Here's a good one we found in the local newspaper. It's become one of our favorites.

Scallop Mushroom Bake

scallops

1 medium onion; finely chopped
1 clove garlic; crushed to a paste
1-2 tablespoons butter; melted
1 1/4 lb scallops (600 g); rinsed & chopped
4 oz mushrooms (120 ml); chopped
1 tablespoon fresh parsley (15 ml); finely chopped
salt and pepper; to taste
1/4 cup fresh bread crumbs (60 ml)
1 tablespoon olive oil (15 ml)
2-4 oz parmesan cheese (60-120 ml); grated

Instructions:

In a frying pan sauté onion and garlic in one tablespoon butter, until
onion turns translucent. Then combine the onion-garlic mixture (including
the butter),scallops, mushrooms, parsley, salt and pepper. Mix well with
the bread crumbs and olive oil. Fill four baking shells or ramekins with
the mixture. Top with parmesan cheese. Bake in a preheated 400°F (200°C)
oven for 10-15 minutes, or until golden.


** Exported from Now You're Cooking! v5.73 **

Dean

[carolekv]

Thanks - these sound great!

[Roxanne 21]

How about a Scallop (Coquilles) St-Jacques??? This recipe has all that you have asked for----need the recipe??

Just a thought cuz this is one of my favorites ---a bit of time but GREAT!!!

[cjs]

Oh my God, Coquilles Saint-Jacques a la Parisienne (Scallops with mushrooms in white wine sauce) - from the Time Life series - ~70s, is the best I've ever tasted - home cooked or in a restaurant.

When I first made this, the dish cost $8.80 for four people, so you can imagine how long ago that was. Why I put that on the recipe instead of the date, who knows...

Roxanne, when you finally get up here (notice not 'if')we have got to make this dish together and feast!!

[pjcooks]

Scallops with mushrooms and white wine sauce.....

What's not to love, scallops, mushrooms and wine all in one dish, going to have to track that book down!

PJ