Category: Scallops

Categories
Scallops

Pan-Seared Curried Scallops

  • 2 dry-packed sea scallops
  • Sea salt
  • 1 teaspoon curry powder
  • 2 tablespoons extra-virgin olive oil, butter, ghee or coconut oil
  • 2 teaspoons grated fresh ginger
  • 1 cup coconut milk
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon snipped fresh chives, or 1 minced scallion, for garnish

Rinse the scallops, then pat very dry with paper towels. This step is very important, especially if you’re using frozen scallops; if they aren’t dry, you’ll be steaming instead of searing them. Season both sides of the scallops with salt and sprinkle the curry powder over both sides of the scallops. Give each one a pat so the curry becomes evenly distributed over the surface.

Heat the olive oil in a large skillet over medium-high heat, then add the scallops to the pan one at a time in a single uncrowded layer. Cook them in two batches if necessary. Let cook undisturbed, until deep golden-brown on the bottom, about 2 minutes. Turn and sear the other side until golden and the internal temperature registers between 150°F and 155°F, another 2 minutes. The scallops should be almost firm to the touch. Transfer the scallops to a serving plate and keep warm.

Turn the heat down to medium-low and add the grated ginger to the pan. Cook until fragrant, about 30 seconds. Stir in the coconut milk to deglaze the skillet, scraping any loose bits stuck to the pan. Cook the sauce until slightly thickened, about 1 minute. Stir in the lime juice and any accumulated juices from the scallops. Taste; you might want to add a pinch or two of salt. Spoon the coconut sauce over the scallops, garnish with the chives, and serve immediately.

Categories
Scallops

Scallops in Puff Pastry

  • puff pastry (mini-cupcake tin)
  • scallops (or shrimp or lobster tails)
  • shallots
  • parsley
  • mint
  • lemons
  • pepper
  • kaffir lime leaf
  • mayo

Roll out puff pastry and add a little dusting of flour. Roll it out pretty thin, If its a little under defrosted that is even better,

Cut into strips and then into squares. Place them in the tin and they can be rough. You can make them in advance and put them in an airtight container after baking.

Brush them with melted butter. Put the pastry tin in the fridge as they need to be cold before baking.

Bake at 200c and watch them, As soon as they are out, press your thumb in the middle to make a cup. (now is when you can store)

Dry the scallops. Chop into pieces. Set aside

Melt a lot of butter. Cook shallots, lemon juice, lime leaf, pepper, Add scallop pieces. Bath the scallops in butter. Add a little salt, add parsley and chopped mint.

If premade: 150c for a couple of minutes to crisp up the cups. Warm the filling (butter will solidify.

Add a small amount of mayo. Fill cups.

Categories
Scallops

Scallops in Cream Sauce

  • 6-8 Jumbo Scallops
  • 8 oz. Mushrooms; thinly sliced
  • 2 Shallots; finely diced
  • 6 Cloves garlic; minced
  • 5 Tbsp. Butter
  • 1/8 Tsp. Nutmeg
  • 1 C. Heavy Whipping Cream
  • 2 Tbsp. Lemon Juice
  • 3 Tbsp. Brandy
  • 1/3 C.  Veggie Broth
  • Salt and Pepper to taste
  1. Pat scallops dry with paper towels; salt and pepper both sides.
  2. Melt 3 Tbsp. of butter in a skillet on Medium/High Heat.
  3. Add 2 cloves of garlic.
  4. Saute until fragment.
  5. Add scallops; cook for 3-4 minutes per side until tops are golden brown.
  6. Swirl in lemon juice during last 1 minute of cooking time.
  7. Remove from heat, place scallops on a separate plate.
  8. Wipe out skillet.
  9. Melt 2 Tbsp. of butter on Medium/High Heat.
  10. Add 4 cloves of garlic and shallots; saute for around 1 minute until fragrant.
  11. Add mushrooms, continue cooking for around 3 minutes until softened.
  12. Salt and Pepper to taste.
  13. Add cream, brandy, broth and nutmeg.
  14. Salt and Pepper to taste.
  15. Continue cooking and stirring until sauce thickens; around 4 minutes.
  16. Remove from heat and serve warm sauce over scallops.
Categories
Pasta Scallops

Penne Pasta with Gorgonzola cream sauce and scallops

  • 3/4 cup broth
  • 1/2 cup dry white wine
  • 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
  • 2 cups heavy cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound penne
  • scallops
  • 1/3 cup grated Parmesan, plus more for serving
  • 3 tablespoons chopped fresh parsley

In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes. 

Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until almost done. Drain.

Grill the scallops on high heat. Cut into 4. Toss the pasta and scallops with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

 Notes

Variations Try the sauce and pasta with broccoli, asparagus, green beans, sauteed mushrooms or just fresh herbs.