Julia Child's Sizzling Scallops - Episode 74
My #1 favorite recipe.
Recipe
1 cup - Whipping Cream
½ cup - Parmesan Cheese
½ cup - Dry White Wine
3 tsps - Lemon Juice, (2-3 tsp)
1 lb - Bay Scallops
1 tbl - Parsley, chopped (garnish)
Black Pepper (fresh ground)
¼ cup - Onion, minced, yellow
1 cup - Mushrooms, thinly sliced or diced
3 tbls - Butter, unsalted
1. Measure and prepare all ingredients before starting and set aside in separate dishes.
2. For sea scallops cut horizontally into 1/4” slices. Bay scallops, leave whole.
3. Over medium heat, melt 1 tbl butter, add scallops and saute until firm, about 2 minutes.
4. Using a slotted spoon, set scallops aside.
5. Add remaining butter, add onions and saute until soft, about 5 minutes.
6. Raise the heat to high, add mushrooms and saute until liquid evaporates, about 5 minutes.
7. Add white wine and cook until reduced by half.
8. Reduce heat to medium-low add cream and simmer till thickened, about 2-5 minutes.
9. Add lemon juice, scallops, parmesan and salt and pepper to taste, and stir to combine.
10. Divide hot scallops mixture among 6 flameproof scallop shells arranged on a shallow pan.
11. Broil 1-2 minutes until tops golden and bubbly.
12.Sprinkle with parsley and serve.
Seafood Casserole Recipe
How to cook Seafood Casserole recipe. Seafood is definitely at its ultimate best with this dish. The textures and flavors combine, blending into the creamy sauce and cheeses. Served in small amounts as an appetizer with thin slices of baguette or in a ramekin for a main dish, this seafood bonanza will delight all your guests! Seafood Casserole can be made ahead of time & baked right before serving, or frozen for another time. It's an excellent seafood dish!
Two Old Crabs Recipe Online:
Copyright Tuckaway Studios:
Credits:
Name of Audio Track: Latin Joy
Artist: Robert Critchley
Audio Track URL:
License Type: Commercial, Type: B
Catchy & Simple
Seafood Gratin (Gratin de Fruits de Mer) Recipe - CookingWithAlia - Episode 200
To get the written recipe, click this link:
Bechamel: 5 tablespoons (70 grams) butter, 2/3 cup (80 grams) all-purpose flour, 4 1/4 cups (1 liter) cold milk, 1/4 teaspoon ground nutmeg, 2 bay leaves, salt (to taste)
Fish: 1 pound shrimp, 1 pound tilapia filet (you can use the fish / seafood of your choice), 2 tablespoons butter and 5 green onions
Rice: 2 cups of cooked rice (basmati, white rice, brown rice, or any rice of your choice)
Grated cheese (parmesan, mozarella, or any cheese of your choice)
Creamy Scallop and Mushroom Gratin - Coquilles St Jacques
Scallops, mushrooms and wine, oh my! My Scallop and Mushroom Gratin is based on the classic French dish, Coquilles St. Jacques. This rich and creamy dish sounds fancy and complicated, but is an easy dish to make.
How make Roasted Garlic -
=== ???????????? RECIPE ===
6 tablespoons (85 g) unsalted butter
1/4 cup (30 g) all-purpose flour
12 ounces (360 ml) clam juice or fish stock
8 ounces (240 ml) heavy cream
2 shallots, finely diced
1 head roasted garlic
12 ounces (340 g) mushrooms, sliced
3/4 cup (60 g) panko bread crumbs
4 tablespoons minced flat leaf parsley
5 ounces (170 g) Gruyere cheese, grated
3 ounces (90 ml) extra-virgin olive oil
1 pound (454 g) Bay scallops - drained and dried
Salt & Pepper
Prepare the gratin dishes by greasing the inside with butter. Divide 1 pound (454 g) of well drained and dried bay scallops evenly into the gratin dishes.
In a large skillet, heat the rest of the butter over medium heat. Add the 2 diced shallots and cook until they are clear and tender. Add 12 ounces (340 g) sliced cremini mushrooms and cook until the mushrooms have given off most of their liquid and are browned. Add 2 ounces (60 ml) white wine and cook until the alcohol has almost evaporated.
To the same pan, add 1/4 cup (30 g) all purpose flour. Stir to combine with the butter and vegetables. Cook for 1 to 2 minutes to cook off the raw flour taste. Then add 12 ounces (360 ml) clam juice, stirring constantly until the mixture has thickened. Add 8 ounces (240 ml) heavy cream and the roasted garlic. Stir to combine, and bring to a boil, then reduce to a simmer. Cook for 10 to 12 minutes until thick. Let sauce cool for 10 minutes.
While the sauce cools, in a large bowl combine 3/4 cups (60 g) panko breadcrumbs, 4 tablespoons minced parsley, 5 ounces (170 g) grated Gruyere cheese and 3 ounces (90 ml) extra-virgin olive oil in a large bowl.
Divide the mushroom and cream sauce evenly among the gratin dishes. Then top each dish with equal amounts of the breadcrumb mixture.
Bake at 400° F (200° C) for approximately 15 minutes or until the tops are lightly browned and bubbling. Internal temperature of scallops of 115-120F (46-50C), carry over cooking with finish it.
Serve immediately.
=== ???? NEWSLETTER ===
Get ONE email a week with these recipes delivered to your inbox. No spam!
Newsletter Signup -
=== ???????? SUPPORT THE CHANNEL ===
Subscribe to the Channel -
Website for more recipes -
Follow us on Facebook -
Follow us on Twitter -
=== ???? Chef Pete's Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and a budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart -
GE Tilt Head Stand Mixer -
Hamilton Beach Electric Hand Mixer -
*Cuisinart 14 Cup Food Processor -
Hamilton Beach 12-Cup Food Processor -
*Mercer Culinary Renaissance Knife Set -
Mercer Culinary Millennia Knife Set -
Lodge Seasoned Cast Iron 10 Inch Skillet -
Basics Cast Iron Covered Dutch Oven 6-Quart -
OXO Good Grips Mandoline Slicer -
Chefman Immersion Stick Blender -
Nicewell Digital Food Scale Digital -
ThermoPro Oven Digital Thermometer -
ThermoPro Instant Read Digital Thermometer -
=== ????AFFILIATE LINKS ===
LCTV is user-supported - When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
???? Amazon:
=== ???? About Let's Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:35 - Scallop and Mushroom Gratin
00:55 - It Starts with Scallops
01:54 - Building the Mushroom Sauce
07:32 - Breadcrumb and Cheese Topping
09:22 - Assembling the Gratin Dishes
11:20 - Out of the Oven and Tasting
13:03 - Social Media and Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2022 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
Spicy Baked Scallops | EASY TO LEARN | QUICK RECIPES
Quick Recipes
My Health
Wow to How
quickrecipes, kitchen, vantilly, foodfacorty, streetfood
Scallops with Miso Butter | Everyday Gourmet S8 E47
As seen on Everyday Gourmet.