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National Fried Scallops Day
Oct 2, 2018 19:24:48   #
AuntiE Loc: 46th Least Free State
 
Ingredients:

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil
Salt and Pepper to taste

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2. Preheat oven on broiler setting.

3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.



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Oct 2, 2018 20:54:31   #
no propaganda please Loc: moon orbiting the third rock from the sun
 
AuntiE wrote:
Ingredients:

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil
Salt and Pepper to taste

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2. Preheat oven on broiler setting.

3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Ingredients: br br 1/4 cup white wine br 1/4 cup ... (show quote)



Sounds great. Now all I have to do is find someone who sells scallops.

SWMBO

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Oct 2, 2018 21:21:57   #
AuntiE Loc: 46th Least Free State
 
no propaganda please wrote:
Sounds great. Now all I have to do is find someone who sells scallops.

SWMBO


If you can find Contessa frozen, they are quite good.

| Reply
Oct 2, 2018 21:31:54   #
no propaganda please Loc: moon orbiting the third rock from the sun
 
AuntiE wrote:
If you can find Contessa frozen, they are quite good.


Will look for them.

| Reply
Oct 3, 2018 08:05:23   #
pafret Loc: Northeast
 
AuntiE wrote:
Ingredients:

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil
Salt and Pepper to taste

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2. Preheat oven on broiler setting.

3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Ingredients: br br 1/4 cup white wine br 1/4 cup ... (show quote)



Scallops are not my favorite sea food and cream sauces are something I usually pass on. It looks very good but I doubt I will try this. Fishmongers use various practices to keep bay and larger scallops "plump" (Adding water) the only Scallops worth eating are "Diver" Scallops. Caught and sold within one or two days and expensive as can be, especially with the quantities I can eat.

However, I used to indulge occasionally and this is one of the Scallop Recipes I made:

Grilled Scallop Spiedini with Pancetta
Opened Cappesante, or Scallops

Cappesante, or Mediterranean Scallops, opened at the market.

Never, ever, saw a Scallop in its shell in my markets

Fishmongers commonly open scallops, and if you buy frozen scallops you will usually just get the scallop, without the shell. What to do with shell-less scallops? You could spit them with pancetta the way they do in Vittorio Veneto: To serve 4:

For the Spiedini (Skewers):
12 shelled scallops
12 slices flat pancetta
Olive oil

To Accompany:
3 potatoes
20 shallots
A sprig fresh thyme
Vinegar
Butter
Olive oil
Sugar
Salt

The Sauce:
A red bell pepper
A small onion
A potato
Broth (optional)
Olive oil
Salt and pepper

Wrap the scallops in the strips of pancetta and spit them, three to a spit. Cook them over a brisk flame, in a skillet in a little olive oil, for 5 minutes, turning them to brown all sides.

To make the side dish, boil the potatoes, peel them, dice them, and sauté them in a skillet with a little olive oil and the thyme, turning them to brown all sides of the cubes. Peel the shallots and sauté them in a separate pan with butter; when they have browned and softened add a little sugar and some vinegar to glaze them, and cook them until tender, adding broth or water as necessary and checking seasoning.

To make the sauce, finely slice the onion and sauté it in olive oil until translucent. Peel the potato, and dice it and the pepper. Add them to the onion, cook a few minutes longer, add some broth or water, and cook until the potatoes are tender. Blend and check seasoning. Arrange the scallops on serving dishes with the vegetables, sauce them, and serve.

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Oct 6, 2018 15:53:40   #
karpenter Loc: Headin' Fer Da Hills !!
 
I Started Ordering Scallops
When I Decided They Were Better
Than The Way Over Cooked Lobsters In The Restaurants

Experts Can Boil Lob's Anywhere From 12min To 40min.
I'm Going To Get Some Fresh,
And Only Cook It Until The Carapace Turns.
Crustaceans And Such
Actually Take Very Little To Cook Through

Meanwhile:
Calamari And Octopus Isn't My Favorite Flavor
But I Eat 'Em
I've Recently Came Upon A Mess I Might Like To Try

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