Tag Archives: scallops

Baked Scallops from yankee magazine

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  • 2 pounds scallops (sea or bay)
  • 1 cup crushed Ritz (or similar) crackers
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup (1 stick) salted butter, melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dry vermouth
  • Garnish: Lemon slice, chopped fresh chives or parsley

Preheat the oven to 325º, and set a rack to the second-to-top position.Wash the scallops and pat dry.

Arrange scallops in a 9- by 13-inch baking dish. In a small bowl, stir together the cracker crumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the cracker crumb mixture, then the Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice and vermouth. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.

Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot, garnished with a slice of lime and fresh chopped chives or parsley. 

Crispy Oven-Fried Scallops, yankee magazine

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These crispy oven-fried scallops are a lighter take on classic fried scallops, which involves baking them in a panko bread crumb topping. Don’t be alarmed by the full stick of butter in the ingredients list—you won’t use the entire thing.

  • 2 large eggs
  • 1 teaspoon fresh lemon juice
  • 20 medium sea scallops (20–30 per pound)
  • 1 cup all-purpose flour
  • 1 ¼ teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup (1 stick) salted butter, melted
  • 1 ½ cups panko bread crumbs
  • Tartar sauce and lemon slices, for serving

Preheat oven to 475° and set a rack to the middle position. Take two rimmed baking sheets and set a wire rack in each. Set aside. 

Whisk eggs and lemon juice until thoroughly combined. Pat scallops dry. In a shallow bowl, whisk together flour, paprika, salt, and pepper. Pour melted butter and bread crumbs into additional (separate) shallow bowls.

Dip a scallop in the egg mixture, then dredge in the seasoned flour. Now dip it in the melted butter and gently roll in panko bread crumbs. Place on a wire rack. Repeat with remaining scallops. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. Bake until scallops are golden brown and cooked through (cut to check), 10 to 13 minutes. Serve with tartar sauce and lemon slices.

Scallop Crudo Bon Appétit (August 2011)

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1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon Sherry vinegar
1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
1/4 cup fresh mint leaves, torn if large
2 tablespoons thinly sliced chives
Sea salt

Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.

Coquilles Saint Jacques–Laura Calder, French Food at Home

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photo from article

Scallops
1 tablespoon butter
1 tablespoon olive oil
1 pound/450 g scallops
Salt and freshly ground black pepper

Duxelles
2 tablespoons butter
8 ounces/250 g mushrooms
2 shallots, minced
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Sauce
2 tablespoons butter
1 shallot, minced
2 tablespoons flour
1/2 cup125 ml white wine
1/2 cup/125 ml fish stock
2 tablespoons creme fraiche
Lemon juice, to taste

Topping
2 tablespoons chopped fresh parsley
6 tablespoons fresh bread crumbs
1 tablespoon butter, melted

Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.

To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.

To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.

To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.