Baked Sea Scallops in Shells | Chef Philippe Coupe makes an outstanding appetizer.
This recipe is delicious. The scallop is steam in its own shell, sealed with puff pastry. On a bed of leek fondue and truffle, it releases all its aromas. Salmon roe brings a natural salty touch and an ocean flavor.
Servings: 6
Ingredients:
• 6 whole sea scallops
• 3 leeks washed and chopped
• 3 tablespoons butter
• ½ cup minced shallots
• ¼ cup sugar
• ½ teaspoon salt
• ½ cup hot water
• ½ cup minced carrots
• 1 black truffle
• 14oz good quality puff pastry
• 1 whole eggs
• 1 tablespoon water
• 1 ½ coarse sea salt
• Salmon roe or caviar
• Dill
• Optional, 6 langoustines or crawfish
• Salt and pepper
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Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques
This fancy appetizer (or a full meal) is summery, lush, elegant and so delicious! Check it out:
INGREDIENTS:
4 king oyster mushrooms
1 cup of vegan cream
1 tbsp vegan butter
kelp, sea lettuce, wakame or nori sheets (or a combo of them all)
1 dried shiitake (optional)
1 liter of water
2 finely minced shallots
1 cup of dry white wine
1 tbsp of fresh tarragon
1 teaspoon of herbs de Provence
1 tablespoon of lemon zest
salt and pepper to taste
vegan cheese
breadcrumbs
METHOD:
Cut the king oyster mushrooms into circles, mince the tops, reserve.
Add the mushroom circles into a bowl or a mason jar, add the water, dry shiitake, and the seaweeds. Place it in your fridge for up to 24 hours. The longer they stay there the more it will develop the flavors of the sea
In a skillet, add the butter, when melted, add the shallots, saute in low flame for 5 minutes, do not let it brown. Add the minced mushroom tops, saute for 4 minutes more, add the wine, the tarragon, salt, and pepper, and the scallops, cook them for 5 minutes each side
Remove the mushroom scallops, put them in a separate bowl.
Add the cream to the skillet, let it reduce a little bit.
Add the mushroom scallops to an oven-safe plate or small ramekins, add the white sauce, the vegan cheese, and the breadcrumbs, put them under the broiler for 3 minutes, until the top gets golden. Remove from the oven and serve.
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Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques recipe by Chef Jana Pinheiro
Cooking Perfect Scallops | Gordon Ramsay
Gordon Ramsay shows Chris Moyles how to cook the perfect scallops.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Seared Scallops with Mushrooms & Truffle Salt
Scallops and truffle-anything, is a marriage made in Seafood Heaven! The sweetest diver scallops and a recipe that takes seven minutes to prepare. I'm in!
Go to: michaelannrowe.com for full ingredient list and recipe.
How to make SweetGreensVegan's VEGAN MUSHROOM SCALLOPS - Recipes
How to make SweetGreensVegan's VEGAN MUSHROOM SCALLOPS
Mushroom Scallops Ingredients:
2 large King Oyster Mushrooms
2 tbsps of miso paste
1 1/2 tbsp of soy sauce
1 1/4 seaweed sheets, roughly chopped/crushed
2 tbsps of kelp seasoning (powder or granules)
1 cup of vegetable broth
3 tbsps of dairy-free butter
2 tsp of lemon juice DIRECTIONS ARE IN THE COMMENTS ️
Vincent Terusa Makes Scallops with Pickled Mushrooms & Cauliflower Puree
Vincent Terusa, executive chef at Selanne Steak Tavern in Laguna Beach, CA joins Cathy Thomas to share the secrets of his oh-so-popular scallops with pickled mushrooms, black garlic and cauliflower puree.