category template Scallop Recipes « Diana's Seafood – Toronto's Fresh Seafood Market

Products

Baked Sea Scallops With Red Pepper & Scallion Mayo

Baked Sea Scallops With Red Pepper & Scallion Mayo

 

  • sea scallops in shell (if you can’t get these,
    try some baby bay scallops in ramekins)
  • Mayo:
    • 1/2-3/4 cup of mayonnaise
    • 1/4 teaspoon chili powder
    • dash of bay seasoning
    • 1/4 of a red bell pepper, small dice
    • 2 scallion stalks, sliced
    • lemon juice
    • salt and pepper to taste
    • olive oil
    • 1 tsp water

Method –  To prepare scallops, remove the funky black sac and wash. Line up your scallops on a half shell, on a baking sheet. To prepare mayo, heat a tsp of olive oil in a saute pan and cook red bell peppers until tender (about 3-4 minutes).
Add cooked peppers to mayo ingredients and stir until combined. Mayo will have a slight red tinge.  Spoon mixture on top of each scallop, then drizzle with olive oil. Place in a 350 F oven until mayo is bubbly and slightly browned, about 12-15 minutes.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/worldpeas/recipes/baked-sea-scallops-with-red-pepper-scallion-mayo
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Seared Sea Scallops with Sauteed Pea Shoots

  • 5-6 sea scallops, dry packed
  • 6 oz. pea shoots
  • 5 cloves garlic, 2 minced and three thinly sliced
  • 1 medium lemon, zested, about 1 tablespoon
  • 2 tablespoons unsalted butter
  • 1/4 cup beer
  • olive oil
  • salt
  • pepper

Method – First, combine the lemon zest, the 2 minced garlic cloves, and one tablespoon of minced pea shoots for the gremolata, and set aside. Next, take the sea scallops and after making sure that the tough ligament is removed, season them with salt and freshly ground pepper. In one medium skillet, add about a tablespoon of olive oil, and heat it on medium heat. Once the oil is shimmering, add the 3 cloves of thinly sliced garlic. Cook until crisp and browned, about 2 minutes, then remove with a slotted spoon and set aside, leaving the oil in the skillet. At the same time, on another burner set to medium-high, melt 2 tablespoons of butter. Once that is melted and bubbling, and the pan is fully heated, add the scallops. Once a good golden sear has developed, after about only 40 (to maximum 60) seconds, flip the scallop, and repeat the process. Scallops cook quite quickly, and you don’t want to overcook them. Really, once that golden sear is present, and they wiggle just a bit less, you are set. Once done, remove the scallops from the pan, and set aside. Quickly, in the still hot pan, de-glaze with some beer and quickly reduce the sauce. At the same time, add the rest of the pea shoots to the skillet that you cooked the garlic in with the reserved oil. Stir the pea shoots in the oil, and once wilted, after about a minute, remove from the heat. This whole process goes by in just a few minutes, so this is a fast, quick, and very easy meal. To assemble the dish, place the wilted pea shoots on the plate, topped with the garlic chips strewn about. Then, place a scallop (or two) in the middle, and drizzle the beer-butter reduction on top. Lastly, place a small mound of the pea shoot gremolata on top of the scallops as a garnish. And a delicious dinner is served. In about 15 minutes.

 

Recipe from: http://www.opensourcefood.com/people/sosayi/recipes/seared-sea-scallops-with-sauteed-pea-shoots

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Japanese Dry Scallops

  • 12 u-10 Japanese dry scallops
  • 2 Leek stalks
  • 2oz Bacon (rendered)
  • Olive oil
  • Salt and pepper

Method – Carefully using a pairing knife, make incision vertically down leek stalk, making sure only cutting to the centre. Clean and blanch leek for 2 minutes, and cool in cold water. Using pairing knife, cut each leek segment in to ribbons. Remove clear membrane on each piece, place aside. Remove top of each Japanese dry scallop, set aside. Carefully using a pairing knife, make incision in the middle of each scallop horizontally, and continue to make pocket in scallop. With a ½ inch round cutter cut circle in the centre of each scallop and press gently towards incision made earlier. At this point scallop meat should be able to be removed from centre, set aside. Render bacon until crispy, and pat dry with towel to remove any excess fat. Finely chop other leek stalk and sauté until soft. With blender puree scallop meat and fold in bacon and leek, season to taste. Fill hollowed out scallop with mixture, place reserved scallop top. To finish, wrap blanched leek ribbon around each Japanese dry scallop. Pan sear and finish in oven.

Japanese Dry Scallops

  • 12pc Japanese dry scallops (U-10 preferably)
  • 12pc Quail eggs
  • 12pc Pancetta (thinly sliced)
  • 8pc Roma tomato
  • 2pc Garlic clove (finely minced)
  • 2pc Shallot (finely minced)
  • 75ml White wine
  • 2oz Butter (unsalted)
  • ½oz Basil (fresh, cut into strips)
  • Olive oil
  • Salt and pepper
  • 1 x 12″ non stick pan

Method – You can prepare the roasted tomato ragout a day before by cutting Roma tomatoes in quarters, drizzling olive oil and seasoning with salt and pepper, and placing in 200◦ oven for 2 ½ hours, set aside to cool. On top of stove add olive oil, butter and shallots to pan and sweat until shallots become translucent. Deglaze with white wine and reduce by ½ before adding tomatoes. Cook on low heat until mixture thickens, add basil and salt and pepper and set aside to cool.

Preheat pan on medium to high heat for 3-5 minutes depending if gas or electric. Preheat oven to 350◦. Dry Japanese Scallop with paper towel before seasoning, this will promote optimum caramelization. When pan is hot, drizzle olive oil and a knob of butter in pan. Place 6 scallops in the centre of the pan about 1″ apart. Japanese Scallops will immediately start to caramelize after 45 seconds, continue for a further 45 seconds and then flip to other side for 45 seconds, take out of pan and set aside. Repeat with remaining Japanese Scallops. Place pancetta slices on a cookie sheet covered with parchment and place in oven until rendered and crisp. Preheat pan on low and add butter and olive oil. Pierce quail egg shell so that egg can be released. Making only 6 at a time will be easier to execute and less stressful. Repeat. Japanese scallops and tomato ragout can be finished in the oven for 5 minutes. Finish by placing 1oz of tomato ragout in the centre of each plate, place 3 Japanese scallops in triangle shape and top with crispy pancetta and quail egg on each. 


192.168.1.1