How To make Scallops with Garlic, Ginger and Chives
1 lb Small, fresh bay scallops*
1/2 Lemon; juice of
1/4 c Unsalted butter
1 ts Oil
1 lg Garlic clove
-- peeled & finely chopped 1 ts Finely chopped fresh ginger
1/4 c Fresh bread crumbs
1 tb Fresh, snipped chives
1/4 c Freshly grated Parmesan
*If you use the larger sea scallops, halve or quarter them. Rinse scallops under running cold water. Drain and toss with lemon juice. In medium heavy skillet, heat butter and oil until sizzling. Add scallops, garlic and ginger; cook briefly for 1 to 2 minutes, turning scallops over once with tongs. Have ready and buttered 4 individual coquille dishes or a medium gratin dish. Place scallops, along with butter-ginger juices into dish; spread evenly. Sprinkle with bread crumbs, chives and, lastly, the Parmesan. Place dish 5" below broiler element and broil just to melt cheese and lightly toast crumbs, 3 to 5 minutes. Serve at once. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 54. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
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Creamy Garlic Scallops Recipe by Rasa Malaysia
Craving for a luscious seafood dish? Try this quick and easy Creamy Garlic Scallops recipe that is perfect for any occasion!
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Anthony Bourdain's Scallops Recipe | Back to Bourdain Episode 33
We're sautéing succulent scallops with a butter-rich sauce complimented by champagne... Listen to me! Talking like an editor from Bon Appétit. Today I'm learning to cook Coquilles Saint-Jacques with Champagne from Anthony Bourdain's Les Halles Cookbook.
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00:00 -Anthony Bourdain's Coquilles Saint-Jacques with Champagne
00:47 - Prepping The Dish
04:30 - Comment Of The Week!
07:02 - Plating, Tasting, What I Would Do Different
???? Ingredients For Scallops
• 2 tbsp/28 g unsalted butter, softened
• 1 shallot, thinly sliced
• 1 cup/225 ml fish fumet (stock)
• ½ cup/110 ml heavy cream
• salt and freshly ground black pepper
• 16 sea scallops
• 2 tbsp/28 g clarified butter (ghee works as well)
• ½ cup/110 ml Champagne
• juice of ½ lemon
• 4 chives, finely chopped
???? Equipment For Scallops
• small saucepan
• strainer
• sauté pan
• tongs or fish spatula
• wooden spoon
• serving platter
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???? Ingredients For Parsnip Puree
• 1/2 pound parsnips, peeled and sliced
• Kosher salt and freshly ground black pepper
• 1/4 cup milk
• 1/4 cup heavy cream
• 1-3 sprigs of thyme
• 1/2 stick unsalted butter
???? Equipment For Parsnip Puree
• medium sized pot
• food processor/powerful blender
• pairing knife
• potato peeler
• rubber spatula
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???? Ingredients For Chive Oil
• 3-4 bunches of fresh chives
• 1/4 cup - 1/2 cup salad oil (I used avocado oil)
???? Equipment For Chive Oil
• small pot
• bowl of ice water
• blender
• fine strainer (using cheesecloth isn't a bad idea)
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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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Pan-Seared Scallops in a Ginger-Orange Sauce
Watch as Bon Appétit Executive Chef Mary Nolan and Honeysuckle’s Dzung Duong prepare an easy scallop dish influenced by traditional Japanese cooking techniques and inspired by sailing through Shiretoko Peninsula on Hokkaido, Japan.
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Creamy Garlic Scallops
Creamy Garlic Scallops are just as good as restaurant quality scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops. GET THE FULL RECIPE HERE:
Perfectly Seared Scallops
A quick demo video showing you how easy it is to cook Scallops at home. After watching this video you will have a full understanding in how to cook scallops just like the Chefs do in their restaurants. No need to go to the fancy restaurants anymore. Cook these and you will always be the star of the party. Hope you enjoy, like and subscribe. Please share this video if you do.