Coastal Foraging - Scallops, Crabs, Prawns and Bass - 3 Delicious Scallop Recipes | The FishLocker
Coastal Foraging at night. What an incredible night. Scallops, Crab, Bass, Prawns, Conger eel and even a few camera shy cuttlefish. Then cooked into 3 wonderful dishes at Spargos kitchen. Below I have listed the recipes and included a link to a walk around Jim took of his allotment. Have a wonderful day and take care.
Scallops with bacon, white wine, basil and garden greens in a butter sauce
Sweat off diced onion, smoked bacon lardons and garlic. Add Basil and the juice of 1/2 a Lime. 2 oz of White wine and vegetable or fish stock. Reduce by 2/3rds. Whisk in 4oz of small cubes of chilled butter. Season and serve with steamed/blanched garden vegetables.
Scallops Santiago - Symbol of St James - Rich tomato sauce with parsley and herby potatoes
Using up a glut of ripe and softened tomatoes from the allotment harvest, sweat down diced onion, garlic and thyme. Add chopped tomatoes ( roughly 2-3x the amount of onions ) add a generous spoon of tomato puree and 1/2 pint of water. Allow to simmer and reduce for 45 mins+. Pass through a fine sieve disposing of the pulp. Season the sauce adding sugar and a dash of vinegar. Fresh Parsley added.
Indian style Scallops -
Sweat off diced onion, Garlic, Ginger, Green Chilli, Tumeric and Salt. Add Coconut Milk and reduce to desired consistency.
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Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili | 09
Scallop Resources for Seafood Chefs: Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili.
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Demonstrated by Rob Green, Chef at Green's of Whitby
Produced with support from the Foods Standards Agency for Scotland
Filmed and edited by Classlane Media
Executive Producer for Seafish: Lee Cooper
© Sea Fish Industry Authority 2010
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Perfectly Seared Scallops | Christine Cushing
In this live taping, I show you how to perfectly sear fresh scallops in a pan. With a mix of thyme, lime, ginger and clam juice, you will love the simplicity of this quick recipe. It's made all in one pan, with cold butter whisked in at the end to create a creamy sauce that tastes like you paid big bucks for it. No edits or cuts. FULL RECIPE BELOW.
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RECIPE: PAN SEARED SCALLOPS
5 fresh scallops
1 tsp. extra virgin olive oil (5 ml)
1 tsp. + 2 Tbsp. cold butter in cubes(35 ml)
sea salt and freshly cracked pepper
grated zest of 1 lime
1 tsp freshly chopped thyme (5 ml)
1/2 tsp. grated fresh ginger(2.5 ml)
1 Tbsp. lime juice (15 ml)
1/4 cup clam juice (50 ml)
grape tomatoes, cut in half
Combine salt , pepper and chopped thyme .
Season scallops on both sides with mixture.
Heat olive oil with 1 tsp. butter.
Once oil is hot place scallops into pan and sear on medium high heat , about 3 minutes on 1 side and sprinkle with chopped ginger and lime zest.
Flip and repeat for about 1-2 minutes on other side, depending on size of scallops, until deep golden brown on both sides, and scallops are a little springy with pressed down.
Remove scallops to a plate, reserving juices.
Deglaze pan with lime juice and clam juice. Remove from heat if too hot. Whisk in cold butter until sauce is creamy and not too tangy.
Pour scallop juices into sauce and serve scallops drizzled with sauce.
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#scallops #seafood
How to Sear Some Next-Level Scallops and Pair Them with Wine
Executive Chef of Rebelle in New York City Daniel Eddy shows the restaurant’s wine director, Patrick Cappiello, how to sear scallops. Chef Eddy’s dish incorporates ginger, cream and sea urchin — but trust us, it’s all about subtlety. Then Cappiello selects two white wines: a Chablis from producer Olivier Savary and a chardonnay from Santa Barbara called Sandhi, which both pair perfectly with scallops.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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