Sea
Scallops
Scallops
and Haricots Verts with Creamy Bacon Vinaigrette
Ingredients:
6 slices thick-cut bacon, cut crosswise into 1/2-inch strips
12 ounces haricots verts, trimmed, cut crosswise into 1 1/2-inch pieces
2 pounds sea scallops, side muscles removed
3/4 cup white wine vinegar
3/4 cup water
2 1/4 teaspoons Dijon mustard
6 tablespoons whipping cream
4 teaspoons chopped fresh dill
Instructions:
Sauté bacon strips in heavy large skillet over medium heat until
brown and crisp. Using slotted spoon, transfer bacon to paper towels
to drain. Reserve skillet and drippings. Cook beans in large pot of
boiling salted water until crisp-tender, about 5 minutes. Drain; transfer
to large bowl. Cover bowl loosely with foil. Heat drippings in reserved
skillet over medium heat. Sprinkle scallops with salt and pepper. Working
in batches, add scallops to skillet; cook until browned, about 2 minutes
per side. Transfer to bowl with beans; cover loosely with foil. Reserve
skillet. Whisk vinegar, water, and mustard into drippings in reserved
skillet. Boil over high heat until reduced by half, stirring frequently
and scraping up browned bits, about 7 minutes. Stir in whipping cream;
bring sauce to boil. Season to taste with salt and pepper. Add bacon
to bowl with beans and scallops; mix gently. Divide mixture among 6
plates. Drizzle with sauce, sprinkle with dill, and serve. Makes 6 servings.
Seared
Sea Scallops
Ingredients:
1 lb sea scallops
2 tablespoons butter or margarine
3 garlic cloves, minced
2 tablespoons dry white wine
1 tablespoon fresh parsley, finely chopped
1/8 teaspoon salt
1/2 teaspoon coarsley ground pepper
1/2 cup flour
2 servings
Instructions:
15 minutes 10 mins prep. Rinse scallops and pat dry with a paper towel.
Combine flour, salt, pepper and parsley. Heat a 12-inch skillet over
medium high heat. Add 2 tbsp of butter or margarine and the garlic;
cook and stir until butter is melted. Dredge scallops in flour mixture,
add to skillet and cook, stirring frequently for 2-3 minutes or until
scallops turn opaque. Remove scallops and add wine to skillet and stir
for l minute. Drizzle
wine mixture over scallops and serve.
Scallops,
Okra, and Tomatoes
in Coconut Curry Sauce
Ingredients:
1/2 lb small fresh okra
1 lb plum tomatoes
1 tablespoon plus 1/2 teaspoon salt
1 small onion, chopped
1 large garlic clove, chopped
1 (1-inch) piece peeled fresh ginger, chopped
2 to 3 teaspoons minced fresh jalapeño chile (including seeds)
1 cup low-sodium fat-free chicken broth
1 1/4 lb sea scallops, tough muscle removed from side of each if necessary
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 1/2 teaspoons curry powder (preferably Madras)
2/3 cup well-stirred canned reduced-fat coconut milk
1/4 cup loosely packed fresh cilantro leaves
Accompaniment: spiced basmati rice
Instructions:
Trim tops of okra, being careful not to cut into pods. Cut an X in bottom
of each tomato and immerse tomatoes in a 2-quart saucepan of boiling
water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling
water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon
salt to boiling water, then add okra and cook, uncovered, until just
tender, about 5 minutes. Drain okra in a colander, then plunge into
some ice water to stop cooking. Drain okra and pat dry with paper towels.
Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise
into 1/2-inch-wide strips. Purée onion, garlic, ginger, jalapeño
(to taste), and 1/4 cup chicken broth in a blender. Pat scallops dry
and sprinkle with pepper and remaining 1/2 teaspoon salt. Brush a 12-inch
nonstick skillet with 1/2 teaspoon oil and heat over moderately high
heat until just beginning to smoke. Brown scallops in 2 batches, turning
once, about 4 minutes total. Transfer scallops as browned with tongs
to a plate and keep warm, covered with foil. (Scallops will not be cooked
through.) Add remaining 1 1/2 teaspoons oil to skillet and reduce heat
to moderate. Add purée carefully (it may splatter), then add
curry powder. Boil, stirring constantly, 2 minutes. Add coconut milk
and remaining 3/4 cup broth and bring to a simmer. Add tomato strips
and simmer, stirring frequently, until tomatoes are softened, 3 to 4
minutes. Season sauce with salt and pepper. Stir
in scallops and okra and simmer until scallops are just cooked through,
about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates
and sprinkle with cilantro.
Cooks'
notes:
• Tomatoes can be peeled, seeded, and cut into strips 4 hours
ahead, then kept, covered, at room temperature.
• Okra can be blanched and refreshed 4 hours ahead and chilled
in a sealed plastic bag with a paper towel.
Each
serving contains about 239 calories and 8 grams fat.
Makes 4 servings.
Scallops
with Hazelnuts and
Browned Butter Vinaigrette
Ingredients:
5 tablespoons unsalted butter
12 large sea scallops (about 1 pound)
1 1/2 teaspoons chopped fresh thyme, divided
1/3 cup chopped shallots
1/4 cup husked hazelnuts, toasted, chopped
1 tablespoon white balsamic vinegar
1 small bunch watercress, thick stems trimmed
Instructions:
Cook butter in large nonstick skillet over medium heat until deep golden
brown and most of foam subsides, stirring frequently, about 4 minutes.
Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt,
pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until
just opaque in center, about 1 1/2 minutes per side. Transfer scallops
to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to
skillet; stir 30 seconds. Remove skillet from heat. Add browned butter
and vinegar; stir to blend. Season vinaigrette with salt and pepper.
Divide watercress between 2 plates. Top with scallops and spoon warm
vinaigrette over. Makes
2 servings.
Seared
Scallops Served with a Truffled
Potato Sauce and Warm Potato Relish
Ingredients:
For the Potato Relish:
1/4 pound small red thumb new potatoes
2 tablespoons olive oil
2 teaspoons minced shallots
1/2 teaspoon minced garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Pinch fresh ground white pepper
1 teaspoon chopped chives
1 teaspoon fresh picked tarragon leaves
For
the Potato Truffle Sauce and Scallops:
3 tablespoons butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
1 cup small peeled, diced new potato
11/2 cups chicken stock
11/2 teaspoon salt
3/4 teaspoon fresh ground white pepper
1/2 cup heavy cream
1 to 2 teaspoons truffle oil
1 tablespoon olive oil
12 sea scallops
2 tablespoons instant flour (recommended: Wondra)
Chopped chives, for garnish
Instructions:
Potato Relish:
In a small saucepan, place the potatoes and cover with water. Set over
high heat and bring to a boil, reducing to a low boil until tender,
about 7 to 8 minutes. Remove from the heat and cool under cold running
water. Once cool enough to handle, slice the potatoes into 1/4-inch
rounds and place in a medium bowl. Set an 8-inch saute pan over medium
heat and add the olive oil. When the oil is hot, add the shallots and
garlic and saute until fragrant, about 1 minute. Add the sliced potatoes
to the pan, and saute for 2 to 3 minutes. Add the balsamic vinegar to
the pan and cook until reduced by about half, about 2 minutes. Season
the potatoes with the salt and pepper and garnish with the chives and
tarragon. Set aside while you prepare the scallops.
Potato
Truffle Sauce and Scallops:
In an 8-inch saute pan set over medium heat, add 1 tablespoon of the
butter. Once melted, add the shallots and garlic and saute until fragrant,
about 1 minute. Add the potatoes and stock to the pan and bring to a
boil, reduce to a simmer and cook until the potatoes are tender and
the stock has reduced by about half, about 15 minutes. Season the potatoes
with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Place in a
food processor with the heavy cream and pulse until well blended and
smooth. Remove to a heat-proof glass or stainless steel bowl and fold
in the truffle oil. Wrap with plastic wrap and set aside to keep warm
while you prepare the scallops.
Set
a 10-inch saute pan over high heat. Add the olive oil. While the oil
is getting hot, Season the scallops with the remaining teaspoon of salt
and 1/2 teaspoon of pepper. Dredge the scallops in the flour and shake
to remove any excess flour. Place the scallops in the saute pan and
sear for 2 minutes on the first side. Add the remaining 2 tablespoons
of butter to the pan and swirl to evenly distribute. Turn the scallops
and continue to cook for 1 1/2 to 2 minutes on the second side, or until
golden brown and just cooked through. To serve, divide the potato sauce
among the centers of 4 shallow bowls or plates. Place 3 scallops on
top of thepotato sauce, and garnish with the warm potato relish and
chopped chives. Serve immediately
