Pan Seared Sea Scallops

Herb Butter:

 1/2 shallot, diced very small

1-2 garlic clove, minced

2 Tbsp chives, small diced

2 Tbsp thyme, small diced

1/4 cup parsley, small diced

zest 1 lemon

juice of 1 lemon

2 sticks unsalted butter, room temperature

In a stand mixer, blend the butter for 5 minutes.  Add the lemon juice and the herbs.  Add salt and pepper to taste.  Set aside.

 

Sea scallops:

1 lb sea scallops, remove the feet, pat dry with a paper towel

sunflower oil

2 Tbsp butter, cut into smaller cubes

Season the scallops on both sides with salt and pepper. In a stainless steel skillet, add 2 Tbsp of oil on high heat.  It's ready when it starts to smoke.  Quickly add the scallops in a single layer, not touching. Turn down the heat to medium.  Add butter cubes to skillet.  Cook for 90  seconds-2 minutes.  Will be golden brown. Flip and cook for 30-45 seconds.  Remove scallops to plate.  Drain fat from the skillet.  

Add vegetable broth with the scallop bits still in the skillet.  Cook down on medium heat.  Add 1/4 cup herb butter and whisk until combined.  

Serve Sea Scallops on a plate with juice drippings and the cooked/mixed herb butter on top.  Add some lemon zest for garnish.

Recipe:  Chef Billy Parisi

Seafood Salad

 1 Tbsp butter

1/2 lb shrimp

1/2 lb bay scallops

1/2 cup mayo

elbow macaroni pasta noodles

salt/pepper

garlic powder

onion powder

clawed crab meat, canned

1 red bell pepper, finely diced

1-2 ribs celery, finely diced

1/2 onion, finely diced

lemon, juice and zest

Old Bay seasoning

hot sauce, optional

green onion, garnish

1.  Cook pasta and let it cool in fridge.

2.  In a skillet on medium heat add butter, shrimp, scallops and seasonings.  Add Old Bay and lemon juice.  Cook for 4-5 minutes.  Remove seafood and set aside.

3.  In a large bowl add mayo, lemon zest, hot sauce, sugar and Old Bay seasoning. Whisk together.

4.  Add 1/2 lb clawed crab meat.  Fold into mayo mixture.  Add pasta, Mix well.

5.  Add cut vegetables, celery, bell pepper and onions.  Add cooked shrimp and scallop mixture. Mix all together.  Top with green onion, diced and a sprinkle of Old Bay seasoning. Serve.

Pan Seared Scallops with Lemon Chive Butter

 1 lb scallops, (remove the foot on each one and pat dry with paper towels to help the browning process)

2 sticks unsalted butter 

salt and pepper

Lemon Chive Butter Ingredients:

1/2 shallot, diced small

1-2 garlic, minced

2 Tbsp chives , very small diced

2 Tbsp thyme, finely inced

1/4 cup parsley, finely minced

zest of 1 lemon

juice of 1 lemon, (juice into hand to collect the seeds)

In a stand mixture with the paddle attachment add 2 unsalted butter sticks for 5-6 minutes.  Add the lemon juice, herbs and salt/pepper. Set aside.

In a stainless steel pan add salt and pepper to both sides of scallops. Add 2 Tbsp oil to pan and turn heat to high.  Add scallops and turn down heat to medium, add some Tbsp of regular butter.  Cook for 1-2 minutes then flip scallops the cook 30-45 seconds. Remove scallops and set aside. In pan add some lemon chive butter to pan and melt. ( Freeze left over lemon chive butter in ice cub containers)

Recipe: Chef Billy Parisi

Tarragon Scallops on Asparagus Spears

 1 1/4 lb fresh or frozen sea scallops

1 cup water

1 lb asparagus spears, trimmed

2 medium lemons

1/2 tsp ground pepper

1/4 tsp salt

1 Tbsp extra virgin olive oil

3 Tbsp vegetable oil spread

1 Tbsp chopped fresh tarragon or 1 tsp dried tarragon

1.  Thaw scallops, if frozen; set aside.  Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp.  Drain well, place on a serving platter, cover lightly to keep warm.

2.  Cut one of the lemons in wedges.  Finely shred 1 tsp peel from the remaining lemon.  Squeeze 2 Tbsp juice from the lemon.

3.  Pat scallops dry with paper towels.  Sprinkle scallops with pepper and salt.

4.  Wipe the skillet dry.  Heat oil over medium heat.  Working in two batches, cook the scallops for 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center.  Place the cooked scallops on top of the asparagus and keep warm.

5.  Add the vegetale oil spread, lemon peel, 1 Tbsp of the lemon juice, and the tarragon to the skillet.  Cook 1 minute to thicken slightly.  Add remaining lemon juice, if desired.  Drizzle over scallops.  Serve with lemon wedges.

Serves 4

Baked Sea Scallos

 16 sea scallops, rinsed and drained

5 Tbsp butter, melted 

5 cloves garlic, minced

2 shallots, chopped

3 pinches ground nutmeg

salt and pepper 

1 cup bread crumbs

4 Tbsp olive oil

1/4 cup chopped parsley

1 lemon wedges for garnish

1.  Preheat oven to 425 degrees.

2.  Place scallops, melted butter, garlic, and shallots in a bowl.  Seasonwith nutmeg, salt, and pepper.  Stir gently to combine.  Transfer to a casserole dish.

3.  In a separate bowl, combine bread crumbs and olive oil.  Sprinkle on top of scallops.

4.  Bake in preheated oven until crumbs are brown and scallops are done, about 11  to 14 minutes.  Top with parsley, and serve with lemon wedges on the side.

Serves 4

Baked Scallops

 4 Tbsp butter, melted

1 1/2 lbs bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

1.  Preheat oven to 400 degrees,

2.  Pour melted butter into a 2 quart oval casserole dish.  Distribute butter and scallops evenly inside the dish.

3.  Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.  Sprinkle this mixture over the scallops.

4.  Bake in preheated oven until scallops are firm, about 20 minutes.

Serves 4

Sea Scallops and Angel Hair Pasta

 1 (16 oz) package angel hair pasta

1/4 cup butter

2 cloves garlic, minced

2 lbs sea scallops, rinsed and patted dry

3 Tbsp chopped fresh basil

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp fresh lemon juice

salt and pepper

1/2 cup heavy cream (optional)

1.  Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the angel hair pasta, and return to a boil.  Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes.  Drain well in a colander set in the sink.

2.  Melt butter in a skillet over medium heat.  Stir in the garlic and cook just until fragrant and softened, about 1 minute.  Slice any scallops over 3/4 inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet.  Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes.  Scallops will become tough and chewy if overcooked.  Stir in lemon juice, and season with salt and pepper.  Pour in cream if you like a thicker saue.  Bring the mixture just to a bare simmer.

3.  Serve over hot Angel Hair pasta; sprinkle to taste with Parmesan cheese.

 

Serves 6

Scallops and Belgian Endive

 2 endive, julienned thin

2 Tbsp butter

6 scallops

chives, minced 

In a skillet add the butter and endive.  Sprinkle with salt, sugar and 2 Tbsp water.  Cover with a lid and cook until wilted and softened.  When liquid is absorbed its ready.  Take out of pan and set aside.

Into the skillet, clean with a paper towel to dry pan. Season scallops with salt, pepper and 2 tsp olive oil.   Put in scallops and cook 1-2 minutes on each side. Get a nice sear. 

Plate end endive mixed with chives and 3 scallops on top. Sprinkle with a bit more olive oil.

Serves 2

Recipe:  Jacques Pepin