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.....![]()
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![]()
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!"![]()
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.
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.
as I recall however, our Deckard is allergic to them.....proper allergic.
Throat swelling, keel over and die- allergic![]()
Originally Posted by Advice Trinity by Knoxville
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!
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..
I hope you have an epipen for when you go near seafood!
Not around too often!
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.
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.
... that was the alcohol though Rai..![]()
It was not.
Originally Posted by tiggerai
it was so![]()
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