How To make Bay Scallop Saute
1 tb Olive oil
1 md Garlic clove, chopped fine
3/4 lb Bay scallops
1/4 md Red bell pepper, diced
1/4 md Green bell pepper, diced
1/4 md Yellow bell pepper, diced
1/2 c Rich, salt-free fish stock
1/4 c Dry white wine
2 ts Cornstarch
1/4 c Finely shredded fresh basil
-leaves 2 tb Toasted pine nute
Freshly ground black pepper Cooked pasta-thin strands In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds. then add the peppers and saute about 1 minute more. Stir in the fish stock. In a small cup or bowl, stir the cornstarch into the wine until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute. Then stir in the basil and pine nuts and spoon over cooked pasta. Season to taste with black pepper.
How To make Bay Scallop Saute's Videos
Bay Scallops with Garlic on Blackstone Griddle
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Ingredients:
1-2 pounds bay scallops
1/2 cup A No.1 Seasoned Flour
3 to 4 tablespoons butter
2-3 cloves garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions:
Clean and remove muscle from scallop (the muscle is the small piece attached to the scallop, this becomes chewy when cooked).
Pat scallops dry with paper towels.
Put the flour in a shallow bowl; roll the scallops in the flour to lightly coat, dusting off any excess.
Preheat Blackstone Griddle to 350-400 degrees.
Heat the butter over medium-high heat. When the butter is hot, lightly brown the scallops about 90 seconds, stirring frequently.
Move cooked scallops to the cool side of the griddle as to not to cook the scallops further.
Optional on medium high side of the griddle add vegetables (mushrooms, Green Beans etc.) cook until almost done.
Move all the scallops to the hot side of the griddle and add the minced garlic, salt, and pepper; stir to blend with vegetables.
Continue to cook and turn for about 1 1/2 to 2 minutes longer, lowering the heat if needed.
Serve with hot cooked pasta or rice.
Cooking Perfect Scallops | Gordon Ramsay
Gordon Ramsay shows Chris Moyles how to cook the perfect scallops.
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Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE:
Garlic Parsley Scallops Recipe - Scallop Appetizer with Garlic Butter Sauce
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Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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Nantucket Bay Scallop
Timing is crucial when cooking these candy-like bay scallops—they take just 90 seconds till golden.
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