Sautéed Scallops with Chanterelles and Frisee

Ingredients:
12 large sea scallops
4 tablespoons extra virgin olive oil
4 shallots, thinly sliced
1/2 pound fresh Chanterelle mushrooms (we have dried Chanterelles)
4 tablespoons aged balsamic vinegar
3 heads frisee, washed and spun dry
extra virgin olive oil for a garnish

Preparation:
Season the scallops with Fresh Cracked Pepper and set aside

Use a 10 or 12-inch non-stick pan to heat 2 tablespoons of olive oil until smoking. Place the scallops in the pan and don't move them. Let them cook until crisp and golden brown, without moving, for five to six minutes.

Use a 12 to 14-inch sauté pan to heat the remaining oil until smoking over high heat. Add the shallots and sauté them until soft. This should take three to four minutes.

Add the mushrooms and toss for three to four minutes until nicely softened. Add the vinegar and then the frisee. Toss quickly, season with salt and pepper, then divide among four plates.

Without turning the scallops, remove and arrange three on each salad. Drizzle with a fine quality extra virgin olive oil and serve.

 

(Good Video to see just how easy it is to do at home ...they are great

just lightly seasoned but if you want to dress them up this sauce will do the trick)

Seared Scallops with Orange and Jalapeno Dressing – Hot, But Not

Ingredients (for 4 scallops):
2 small jalapeno, brunoise cut
1 sweet orange, sectioned
1/4 cup rice vinegar
2 tbsp olive oil
1/2 tsp sambal (Asian red chili condiment), optional
1 tbsp vegetable oil
4 day boat scallops
salt to taste

Casa Herradura Bay Scallop Ceviche

Ingredients

• 1 pound fresh bay scallops
• 1 cups fresh lime juice 
• 1/2 cup Casa Herradura Silver Tequila
• 3 tbs. diced white onion
• 1 cup ripe tomatoes, diced into 1/2 inch pieces
• 1 cup fresh tomatillos, chopped into 1/2-inch pieces
• Fresh hot green chilies (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
• 1/3 cup chopped cilantro, plus a few leaves for garnish
• 1 to 2 tablespoons extra-virgin olive oil
• Salt
   

Directions

1. In a 1 1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, Casa Herradura Tequila and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish.
2. Cover and refrigerate for about 4 hours, until the scallops no longer look raw.
3. In a large bowl, mix together the tomatoes, green chilies, cilantro, olives and olive oil.
4. Stir in the first ingredients and season with salt, usually about 1/2 teaspoon.
5. Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.
    

 

Tequila Ceviche with Shrimp and Scallops

• 1/2 pound scallops, cleaned
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup blanco tequila
• 1 cup lime juice
• 1/3 cup freshly chopped cilantro leaves
• Salt and freshly ground black pepper
• Coconut, halved and drained, for serving, optional

Add all the ingredients, except the coconut halves, into a large bowl. Cover with plastic wrap and place into refrigerator, allowing the ceviche to marinate. After about 20 to 25 minutes, pour the ceviche into coconut halves, if desired.

 

Grilled Scallop "Ceviche"

NOT TRADITIONAL AS THE SCALLOPS ARE ALREADY COOKED

• 1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 navel orange
• 2 tablespoons fresh lime juice
• 3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups)
• 2 tablespoons thinly sliced shallot
• 1 to 2 teaspoons finely chopped fresh jalapeño chile, including seeds
• 1/4 cup chopped fresh cilantro

 

• Special equipment: 5 metal or wooden skewers (if using wooden, soak in water 30 minutes)

Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.

Prepare grill for direct-heat cooking over high heat.

Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.

While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

PAN FRIED SEA SCALLOPS 

large sea scallops
butter
minced garlic
lemons
parsley
paprika

Clean scallops.

Melt 3-4 tbsp butter in skillet. Add scallops and minced garlic to skillet.

Allow to cook for a 3-4 minutes, turning over. As scallops begin to brown slightly, squeeze fresh lemon over scallops.

Sprinkle with parsley and paprika to taste. Cook to desired browness and add additonal lemon and butter if needed.

Do not allow scallops to burn. Add more butter if needed for moisture. Let scallops turn very brown on each side.

Serve alone or over your favorite pasta.

 

 

GRILLED SEA SCALLOPS 

18 sea scallops
3 limes
1/4 lb. unsalted butter, melted
2 tbsp. lime juice

Cut limes into quarters. Alternately place 3 scallops and 2 lime wedges on each skewer. Combine melted butter and lime juice.

Grill over a medium-high flame for 3 to 4 minutes, basting frequently.

 

SCALLOPS AND GINGER LIME SAUCE 

1/2 c. dry white wine
1/2 c. unsalted chicken broth
2 tbsp. minced shallots
1 tsp. grated fresh ginger
1/4 tsp. grated lime peel
1 1/2 lb. scallops, 1 to 1 1/2 inch diameter (sea scallops work best)

In a wide pan combine wine, broth, shallots, ginger, and lime peel . Boil uncovered until reduced by half. Stir in whipping cream and boil until reduced to 3/4 cup. Over medium heat add butter all at once and blend totally in sauce. Keep warm. Rinse scallops and pat dry. Thread onto skewers so they lie flat horizontally. Spray scallops and broiler rack with spray. Broil scallops 4 to 6 inches from heat and turn once until opaque throughout 7 to 10 minutes. Pour sauce onto a warm platter lay scallops in sauce. Serve with rice. Makes 6 servings. For an alternative simmer scallops in sauce for 15 to 20 minutes.

 

Seared Sea Scallops

Ingredients

• 2 tablespoons olive oil
• 6 U-10 scallops
• Salt and pepper
• 10 leaves spinach
• 2 tablespoon garlic
• 4 tablespoons white wine
• Corn flapjacks, recipe follows
• Orange honey butter, recipe follows
• 2 teaspoons cooked and crumbled pancetta
• 2 teaspoons chopped chives
• Sweet potato curls, recipe follows

Directions

In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.

In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.

Corn Flapjacks:

• 4 ounces pureed corn
• 1/4 cup corn kernels
• 1/2 cup flour
• 1/3 cup milk
• 1 teaspoons sugar
• 3/4 teaspoons salt
• 1 teaspoons baking powder
• 1/3 teaspoon baking soda

Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.

Orange Honey Butter:

• 1/2 cup white wine
• 1/2 cup orange juice
• 1 tablespoons chopped garlic
• 1 tablespoons chopped shallot
• 1 thyme sprig
• 2 ounces heavy cream
• 1/2 pound butter
• 2 ounces honey

Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.

• Sweet Potato Curls
• 1 sweet potato
• Hot oil, for frying

Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.