More Scallops for Dinners for 2
2 Tablespoons Melted Butter, Or As Needed, Divided
¼ Cup Creme Fraiche
¼ Cup White Wine
1 Teaspoon Lemon Zest
1 Pinch Cayenne Pepper, Or To Taste
1 Pinch Kosher Salt, Or To Taste
8 Dry-Pack Sea Scallops
2 Tablespoons Chopped Fresh Tarragon
2 Tablespoons Finely Grated Parmesan Cheese
Step 1 Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
Step 2 Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
Step 3 Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more. Serve with crusty artisan bread for dipping; serves 2
Colossal Shrimp and Scallop in Ginger Butter
⅓ Cup White Wine
¾ Cup Vegetable Stock
1 Teaspoon Chopped Fresh Ginger
1 Clove Garlic, Minced
1 Small Carrot, Chopped
½ Leek, Chopped
10 Sea Scallops, Halved
½ Pound Tiger Prawns, Peeled And Deveined
½ Cup Unsalted Butter, Cubed
Chopped Fresh Chives For Garnish
Kosher Salt And Pepper To Taste
Step 1Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Pan Seared Scallops
12 Medium Sea Scallops
1 Teaspoon Salt, Or More To Taste
5 Tablespoons Clarified Butter (ghee), Warm
2 Tablespoons Lemon Juice
2 Cloves Garlic, Minced
3 Tablespoons Clarified Butter (ghee)
Step 1 Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
Step 2 Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
Step 3 At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
Step 4 Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
4 Sole, Patted Dry
10 Bay Scallops, Raw
¾ Cup Crabmeat
¾ Cup Cooked Shrimp
½ Cup Shredded Monterey Jack Cheese
½ Cup Butter
2 Egg Yolks
1 Tablespoon Lemon Juice
½ Teaspoon Mustard Powder
⅛ Teaspoon Salt
2 Tablespoons Chopped Fresh Parsley
¼ Teaspoon Paprika
Step 1 Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
Step 2 Preheat oven to 450 degrees F (230 degrees C).
Step 3 Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.
Step 4 Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.
Asian Seared Scallops
1 Shallot, Sliced Crosswise
1 Teaspoon Olive Oil
1 Pinch Salt
¼ Cup Finely Chopped Pineapple
1 Tablespoon Freshly Grated Ginger
1 Tablespoon Lemon Grass, Finely Chopped
1 Teaspoon Cilantro, Finely Chopped
1 Teaspoon Honey
1 Teaspoon Apple Cider Vinegar
½ Teaspoon Sesame Seeds
⅛ Teaspoon Red Pepper Flakes
4 Teaspoons Extra-Virgin Olive Oil
Salt, To Taste
½ Pound French Style Green Beans, Trimmed
2 Tablespoons Safflower Oil
4 Large Sea Scallops
Step 1 Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
Step 2 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
Step 3 Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.