1. For the peppered crab, heat the
ixture begins to steam, arrange scallops in skillet, making sure they
side and tend to the scallops or shrimp.
Brush both
ything, just take out the scallops from the fridge, rinse
ith salt and pepper. Sear scallops and foie gras in hot
o next step.
Add scallops, stirring constantly.
Cook until
For The Flatbread: Heat 1/4
alt, and add string beans, cooking until crisp, approximately 10 minutes
For Sea Scallops.
Heat butter in heavy
nd heat until hot.
Cooking in batches, add two tablespoons
In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
Meanwhile combine the sauce ingredients and set aside.
Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
Season with pepper and serve.
tir well; add scallops and set aside for 10 minutes.
In
arm.
Cook cauliflower florets for about one minute in boiling
Have a saute pan over medium-hihg heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden brown. Set aside.
In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season with salt and pepper.
Deglaze the pan with wine and add thyme and stock. Simmer and reduce by half.
Whisk in butter, check for seasoning and adjust. Plate the scallops and sauce.
Heat butter and oil together. While butter heats, spread flour on large sheet of waxed paper. Lift scallops from container & dredge with flour.
Shake off excess flour. Add to hot foamy butter in skillet.
Saute 1-2 minutes, just enough to make light brown. Keep turning with spatula.
Pour in remaining ingredients. Reduce heat to medium and cover.
Simmer 2 minutes for bay scallops, 3-4 for large. Serve in hot au gratin dishes.
Heat butter in top of chafing dish over low flame.
Add enough scallops to cover bottom of chafing dish; cook until scallops lose their transparency (7 to 8 minutes).
Push to side and continue until all scallops are cooked.
Sprinkle with salt, pepper, dash of cayenne and either chives or parsley.
Stir in lemon juice or wine.
Heat thoroughly.
Place top-pan over hot water to keep warm without over cooking scallops.
Makes 6 servings.
old water. Pat the scallops dry with paper towels;
e water. Microwave the water for about 30 seconds. Next take
ill be your seasoning for the scallops.
Make sure to pat
s the crust for the scallops.
Rinse the scallops and pat dry