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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Sear Scallops & Pan Sauce | Chef Lee Styer
How to Sear Scallops & Make a Pan Sauce | In this week’s #TastyTipTuesday Chef Lee Styer of Fond in Philadelphia shows us how to How to Sear Scallops & make a Pan Sauce!
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How to Make Perfect Seared Scallops | Live
Briana is showing you how to make perfect seared scallops—simple and speedy enough for a hectic weeknight, but special enough for company or a date night in. Follow along with your questions! GET MORE INFO:
Scallops in pesto cream sauce video recipe
Find this scallop recipe on Allrecipes.co.uk:
This video shows you how to make a luxurious dish that's surprisingly easy to do. Scallops are lightly browned in butter, then combined with your favourite pesto, capers and cream. It's a rich and delicious result that takes literally minutes to prepare.
Serve these scallops in cream sauce as a starter or main course. They can be served with anything from a green salad to roasted asparagus, or for a heartier dish try serving them with the sauce over pasta or rice.
No scallops? You could easily make the same dish with prawns or a delicate whitefish, such as sole.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Sea Scallops - with Asian Secret Sauce - PoorMansGourmet
I show you the best way to prepare and cook Sea Scallops that can be served as is or 3 ingredients you can mix to make an amazing Asian Secret Sauce that goes great with seafood. Read more...
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Scallops (Miso Butter) Recipe | Recipes by Honest Japanese Cooking
Scallops recipe you can cook in easy steps.
Miso butter flavor.
You had purchased a container of miso paste, months ago and it’s still 90% full. Here is a recipe for you to use some of that.
Scallops, shrimp, chicken, pork, this same recipe will work with whatever.
——
ngredients:
Scallops 200 grams
Miso 1 tablespoon
Sake 1 tablespoon
Soy sauce 1 teaspoon
Sugar 1 teaspoon
Butter 15 grams or more
Recipe:
1. First, let’s make the sauce. Combine MISO, SAKE, SOY SAUCE, SUGAR in a small bowl.
2. Grill scallops in a frying pan. I used boiled baby scallops. If you use raw medium size scallops, you want to use a bit of oil and cook one side for 3-4 minutes in medium heat. Then turn them, cook for another 1 minute.
3. If you have big scallops and are not sure if they are thoroughly cooked, pick the biggest one and cut it in half to check.
4. Then turn the heat to low, cool down the pan a bit and add the sauce. You are not looking for a caramelization. Thin down the sauce with water if necessary.
5. You may also cook scallops with just butter & soy sauce or butter & miso. If you use them both, in case your wife or girlfriend or children don’t like miso, you can just tell them it’s cooked in soy sauce.
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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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