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Thread: Scollops! Valantines worthy Recipe Req

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    0iD
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    Question Scollops! Valantines worthy Recipe Req

    Help, been ordered to cook Scollops valentines night. Only ever had them in a stir fry, but I'm looking for a Valentines night worthy recipe.

    Deck, anyone, help me out pleeeeeze.....
    [
    Quote Originally Posted by Blitzen
    When I say go, both walk in the opposite direction for 10 paces, draw handbags, then bitch-slap each other!

  2. #2
    mutantbass head Lee H's Avatar
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    Coquilles St. Jacques

    60 g (2 oz) butter
    60 g (2 oz) mushrooms, sliced
    1/2 cup dry white wine
    250 g (8 oz) scallops
    1 cup cream
    cayenne pepper
    salt and pepper
    grated tasty cheese
    lemon slices
    parsley

    Melt butter in a saucepan, add mushrooms and cook 1 minute. Add wine and boil gently until reduced by about half.
    Add scallops, simmer for 2 minutes only.
    Add cream, a dash of cayenne pepper, and salt and pepper to taste. Mix well and reheat.
    Do not boil.
    Pour mixture into scallop shells or ramekins, top with a little grated cheese and place under a hot griller until melted and slightly browned.
    Serve immediately, decorated with lemon and parsley.



    Scallops Mornay

    2 large tablespoons butter or margarine
    2 tablespoons plain flour
    1/2 teaspoon dried dill
    1/2 teaspoon dried basil
    freshly ground pepper
    1/2 teaspoon salt
    4 drops tabasco sauce
    1 teaspoon worcestershire sauce
    3 3/4 cups milk, or half milk and half fish stock
    2 bay leaves
    sticks crisp celery, strings removed and chopped finely
    1 small brown onion, grated
    500 g (1 lb) scallops, from your friendly fish shop
    1 carrot, peeled and grated
    tasty cheese, grated
    chopped parsley
    paprika
    lemon wedges

    In a heavy saucepan, melt butter, add flour, stir until butter is absorbed into flour. Add dill, basil, pepper, salt, tabasco and worcestershire sauce, then slowly add milk, stirring all the time until mixture boils and thickens.
    Add unbroken bay leaves with celery and onion. Cook, stirring all the time for about 10 minutes, then turn heat very low.
    Place scallops in another saucepan, just cover with water, bring to the boil and boil slowly for about 3 minutes.
    Strain scallops and place them in the sauce with the grated carrot. Cook, stirring, for about 1 minute.
    Pour mixture into individual ramekin bowls or a shallow ovenproof dish. Sprinkle grated cheese over and brown carefully under a hot griller.
    Serve as an entree or main course, garnished with finely chopped parsley, a sprinkle of paprika and lemon wedges. Brown or rye bread toasted and buttered while hot is nice on the side.

    shamlessly taken from a cookbook I have on my p800

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    No more Mr Nice Guy. Nick's Avatar
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    Panseared Scallops with a lemon and herb risotto, roe dressing

    Serves 4
    Prep time: 15 mins
    Cooking time: 20 mins

    Ingredients

    For the scallops
    12 king scallops, with roes
    2 tbsp olive oil

    For the dressing
    50ml olive oil
    1 tbsp crème fraiche
    1 tsp balsamic vinegar
    2 cooked new potatoes
    1 lime, juiced
    1 clove garlic, crushed

    For the risotto
    1 onion, diced
    2 cloves garlic, crushed
    300g Arborio risotto rice
    500ml fish stock
    250ml white wine
    2 lemons, zested and juiced
    4 tbsp crème fraiche
    4 tbsp basil pesto
    4 tbsp parmesan cheese
    4 tbsp mixed herbs

    Method

    To make the risotto, add the white wine to the stock and bring to the boil. Reduce the heat to a simmer.

    Warm a little olive oil in a heavy bottomed pan and then fry the onion and garlic until soft.

    Add the rice and fry for 1 minute then add just enough of the stock to cover the rice and stir well.

    Add the lemon juice and zest.

    As the rice absorbs the stock, keep adding more stock and stirring well to prevent the rice sticking and burning.

    For the dressing, warm the olive oil in a small pan and then fry the garlic until softened. Add the roes from the scallops and cook gently.

    Remove from the heart, allow to cool, then add the remaining ingredients and 50ml of water. Blend with a hand blender until smooth, then strain through a sieve and chill until needed. Add a little more water if too thick.

    To cook the scallops, slice each one half horizontally, then dry on kitchen towel.

    Warm a non stick pan over a high heat and add the olive oil, then season the pan with a little salt.

    Cook the scallops on the hot pan very quickly, searing them on each side for about 30 seconds to a minute.

    To finish the risotto, add the remaining ingredients and heat through.

    To serve, pile the risotto into deep bowls, top with the seared scallops and pour the dressing around the edge.


    Shamelessly ripped from the cookbook in my mind, entitled "I am a culinary GENIUS!"
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    No more Mr Nice Guy. Nick's Avatar
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    Crispy Kale with Scallops and Chinese Five Spice Dressing

    Serves: 4
    Prep and cook time: Up to 30 mins

    Ingredients
    250g pack kale, stalks removed, finely shredded, washed and patted dry
    25g toasted flaked almonds
    ½ tsp coarse ground sea salt
    ½ tsp soft light brown sugar
    25g butter
    ½ tbsp oil
    500g fresh scallops
    5 tbsp olive oil
    2 tbsp white wine vinegar
    1 tsp Dijon mustard
    1 tsp honey
    1 tsp Chinese five spice

    Method

    Preheat a deep fat fryer to 190°C, 375°F.

    Add batches of the shredded kale to the deep fat fryer. Remove with a slotted spoon and drain on absorbent kitchen paper as soon as the thin slices start to float to the surface, this will take approximately 2-3 seconds.

    Repeat this process until all kale has been cooked.

    Sprinkle with almonds, salt and sugar mix and put to one side and keep warm.

    Heat the butter and oil in a griddle pan or frying pan and cook the scallops for 1 minute on each side, longer if they are large. Put to one side and keep warm.

    To make the Chinese five spice dressing: Place all the ingredients into a screw top jar and shake well until all ingredients are incorporated.

    To serve: Pile crispy kale onto individual serving plates, top with the scallops and drizzle over the dressing . Serve immediately.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    No more Mr Nice Guy. Nick's Avatar
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    Scallops & Shrimps With Chervil

    Serves: 4
    Prep and cook time: Up to 30 mins

    Ingredients
    500g scallops
    50g plain flour, seasoned with salt and pepper
    125g butter
    250g peeled shrimps
    150ml white wine
    300ml whipping cream
    3 tbsp chopped chervil
    salt and freshly ground pepper
    wedges of lemon

    Method

    Roll the scallops in the seasoned flour and saute quickly in 75g of the butter, so that they are cooked through and tender but not dry.

    This will take 5-8 minutes. Remove with a slotted spoon and keep warm.

    Saute the shrimps rapidly in the rest of the butter and add to the scallops.

    Add the white wine to the pan and let it sizzle a little, then pour in the cream. Heat to simmering point and then add the chopped chervil.

    Season to taste, pour over the scallops and shrimps and serve at once, garnished with wedges of lemon.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    HEXUS.timelord. Zak33's Avatar
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    as I recall however, our Deckard is allergic to them.....proper allergic.

    Throat swelling, keel over and die- allergic

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    Asking silly questions menthel's Avatar
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    But they are just soooooooooooooooooooooo tasty. Never got the hang of the roe though. They are just so sweet. I would just pan sear them lightly and perhaps serve with a salad. Mmmmm.
    Not around too often!

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    No more Mr Nice Guy. Nick's Avatar
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    Yeah, these things will damn near kill me....

    If I'm really, really lucky, the meerest hint of scallop will probably have me throwing up for a few hours then on the loo for the next two or three days...

    Eat a whole one and I'm in trouble...

    I can prep em up no trouble... apart from the skin on my hands itches something rotten... I mean REALLY itches..
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Asking silly questions menthel's Avatar
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    I hope you have an epipen for when you go near seafood!
    Not around too often!

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    No more Mr Nice Guy. Nick's Avatar
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    Nah, it's not an allergy, it a severe intolerance... almost as bad but not quite... there's none of the swelling reaction that most allergies produce, just a severe flushing effect as my body gets rid of it as quickly as possible. Apparently there's some amino acid in a particular form in scallops that my body doesn't like... that's what the experts reckon anyway.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Jeez that's nasty
    2 out of 4 of my kids have a nut/sesame/seafood allergy, but that's treatable with a shot of adrenalin & inhalers.
    [
    Quote Originally Posted by Blitzen
    When I say go, both walk in the opposite direction for 10 paces, draw handbags, then bitch-slap each other!

  12. #12
    No more Mr Nice Guy. Nick's Avatar
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    Yeah, there's nowt to help me.. just gotta ride it out.

    Rather have this than anaphylatic shock tho... however it's spelt.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Don't feed the trolls... tiggerai's Avatar
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    I'm in that club too... had some the other year, or rather just had the soup that they were in, didn't touch the scallops. I was throwing up every 10 mins without fail all night.... fine the next day.

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    DR
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    ... that was the alcohol though Rai..

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    Don't feed the trolls... tiggerai's Avatar
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    It was not.

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    DR
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    Quote Originally Posted by tiggerai
    It was not.

    it was so

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