Looking for scallop recipe for a rainy night
Purchased some great dry scallops today and now trying to figure out what to do with them. It's a cold rainy night here, and I usually just sear with lemon and butter, but I'm looking to do something a little heartier and savorier.
I love seared scallops, so I'm thinking I want to go with a pan sauce of some sort, maybe some pancetta and red wine. Any favorite ways to cook scallops that are stick to your ribs?
No need to complicate things. Looks to me like you've got a great sauce. The only thing missing from the menu is the fettuccini, antipasto and a nice tossed salad.
how about wrapping it in bacon and grilling it. serve it over a mixed green salad with a honey-Dijon vinaigrette.
Thanks for all the suggestions. I opted for some risotto milanese since I didn't have any mushrooms on hand. Threw in some spinach so I got some veggies and am all happy now.
I get some whole leaf spinach and rinse it and place a bet of the greens flat on each plate. Just pior to serving I micro each plate for a minute or so, I cover the leaves with a damp paper towel. The spinach covers the plate and makes a nice bed.
In a pan I take a cup of OJ, and a cup of Pom Juice, I add a little sugar and some balsamic and I reduce it to a syrup consistency. This takes about 20 minutes, let is be a little juicy.
In a seperate pan, I quickly saute the scallops with some butter and olive oil. If you have pancetta, you can render it in the pan and then cook the scallops.
I plate the scallops on the spinach and drizzle the reduction over it.
I try to but the scallops that are not injected with a solution, check the package or your fish market.
some lovely person on this board once posted a recipe for smoky seared scallops with creamy mushrooms and leeks that is absolutely fab! I make it with mashed cauliflower (with boursin cheese):
1/2 tbsp extra-virgin olive oil, divided
1/2 tbsp butter
10 ounces crimini mushrooms, sliced
2 cups thinly sliced leeks, white and light green parts only
1/2 cup reduced-sodium chicken broth
2 tbsp reduced-sodium chicken broth
1/4 cup white wine
5 tablespoons reduced-fat sour cream
1 tablespoon chopped fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon smoked paprika
1 Freshly ground pepper to taste
1/2 pound sea scallops
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in rinsed leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes.
2. Add broth and vinegar; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, ¼ teaspoon salt and pepper to taste. Cover and set aside.
3. Pat scallops dry and sprinkle with the smoked paprika, remaining ¼ teaspoon salt, and a little fresh pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side.
4. Place some of the leek-mushroom mixture on each plate and top with scallops.