SCALLOP RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Broiled Scallops And Mushrooms In Lemon Sauce 1/4 Cup Fresh Lemon Juice 2 Tablespoons Soy Sauce 1/4 Cup Vegetable Oil 2 Tablespoons Chopped Parsley 1 Clove Garlic, Crushed 1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper 1 Pound Sea Scallops 8 Ounces Mushrooms, Trimmed Lemon Wedges For Garnish In A Large Bowl Whisk Together Lemon Juice, Soy Sauce, Oil, Parsley, Garlic, Salt And Pepper. Add The Scallops And Mushrooms And Coat Well. Cover And Marinate In The Refrigerator For At Least One Hour, But Not More Than 3 Hours, Turning Occasionally. Heat Broiler. Using A Slotted Spoon Transfer Scallops And Mushrooms To A Lightly Oiled Broiler Pan. Broil 5 Inches From Heat For 4 Minutes. Turn, Brush With Marinade And Broil 4 Minutes More Or Until Cooked Through. Garnish With Lemon Wedges And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Coquille St. Jacques (02/02/93) (0:16) Msb 1/4 Cup Plus 2 Tablespoons Butter Or Margarine, Divided 1/4 Cup Fine Dry Bread Crumbs (Unseasoned) 2 Tablespoons Grated Parmesan Cheese 1 Pound Small Scallops 1 Cup Sliced Fresh Mushrooms 1/4 Cup Chopped Green Onion 1/4 Cup Dry White Wine 2 Teaspoons Lemon Juice 1/4 Cup All-Purpose Flour 1/4 Teaspoon Salt 1/4 Teaspoon Dried Marjoram Leaves 1/2 Cup Light Cream 2 Tablespoons Snipped Fresh Parsley Place 2 Tablespoons Butter In Small Bowl. Microwave At High For 30 To 45 Seconds, Or Until Butter Is Melted. Stir In Bread Crumbs And Parmesan Cheese. Set Aside. Place Remaining 1/4 Cup Butter In 1 1/2 Quart Casserole. Microwave At High For 30 Seconds To 1 Minute, Or Until Butter Melts. Stir In Scallops, Mushrooms, Onion, Wine And Lemon Juice. Cover. Reduce Power To 50%. Microwave For 8 To 10 Minutes, Or Until Scallops Are Firm And Opaque, Stirring Every 2 Minutes. With Slotted Spoon Transfer Scallops, Mushrooms And Onions To Medium Bowl. Cover To Keep Warm. Stir In Flour, Salt And Marjoram. Blend In Cream. Microwave At High For 2 To 4 Minutes, Or Until Mixture Thickens, Stirring After Half The Time. Stir In Scallops, Mushrooms And Soup. Divide Mixture Among 4 (10 Ounce) Custard Cups. Sprinkle Each With Bread Crumb Mixture, Then With Parsley. Arrange Filled Cups In Oven, 2 Inches Apart. Insert Temperature Probe Into Center Of One Dish And Set For 140 Degrees. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curry Coquille St. Jacques (02/02/93) (0:17) Msb 1/4 Cup Plus 2 Tablespoons Butter Or Margarine, Divided 1/4 Cup Fine Dry Bread Crumbs (Unseasoned) 2 Tablespoons Grated Parmesan Cheese 1 Pound Small Scallops 1 Cup Sliced Fresh Mushrooms 1/4 Cup Chopped Green Onion 1/4 Cup Dry White Wine 2 Teaspoons Lemon Juice 1/4 Cup All-Purpose Flour 1/4 Teaspoon Salt 1/2 Teaspoon Curry Powder 1/2 Cup Light Cream 2 Tablespoons Snipped Fresh Parsley Place 2 Tablespoons Butter In Small Bowl. Microwave At High For 30 To 45 Seconds, Or Until Butter Is Melted. Stir In Bread Crumbs And Parmesan Cheese. Set Aside. Place Remaining 1/4 Cup Butter In 1 1/2 Quart Casserole. Microwave At High For 30 Seconds To 1 Minute, Or Until Butter Melts. Stir In Scallops, Mushrooms, Onion, Wine And Lemon Juice. Cover. Reduce Power To 50%. Microwave For 8 To 10 Minutes, Or Until Scallops Are Firm And Opaque, Stirring Every 2 Minutes. With Slotted Spoon Transfer Scallops, Mushrooms And Onions To Medium Bowl. Cover To Keep Warm. Stir In Flour, Salt And Curry Powder. Blend In Cream. Microwave At High For 2 To 4 Minutes, Or Until Mixture Thickens, Stirring After Half The Time. Stir In Scallops, Mushrooms And Soup. Divide Mixture Among 4 (10 Ounce) Custard Cups. Sprinkle Each With Bread Crumb Mixture, Then With Parsley. Arrange Filled Cups In Oven, 2 Inches Apart. Insert Temperature Probe Into Center Of One Dish And Set For 140 Degrees. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Deep Fried Scallops Drain Scallops; Dry Between Paper Towels. Roll In All Purpose Flour Seasoned With Salt And Pepper. Dip Into Mixture Of 1 Beaten Egg And 1 Tablespoon Water, Then Fine Dry Bread Crumbs. Fry Golden In Deep Hot Fat (375 Degrees) About 2 Minutes. Drain On Paper Towels. Serve Hot; Pass Tartare Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRYING PAN SCALLOPS (11-05-93) (20:15) 1 T olive or salad oil 1 pound sea scallops or bay scallops rinsed and dried 1 clove garlic minced or pressed 2 T butter or margarine 2 T lemon juice 2 T chopped parsley Heat a non-stick frying pan over medium high heat, add oil to coat pan. Add scallops and garlic, cook turning often until scallops are lightly brown and no longer translucent in center when tested with a knife, about 5 minutes for sea scallops and 3 for bay scallops. Transfer to a warm serving dish and keep warm. Add butter to pan and swirl over medium heat until foamy and just beginning to brown. Remove from heat and stir in lemon juice. Pour over scallops. Serves 3 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BROILED SCALLOPS (11-04-93) (1:19) 12 ounces scallops 2 T reduced calorie margarine, melted 2 T lemon juice 1/2 t salt 1/2 t Worcestershire sauce 1/4 t dried tarragon 1/4 t dried basil Preheat broiler. Place scallops in a shallow baking dish. Combine remaining ingredients. Baste scallops with half of this mixture. Broil 3 inches from heat for 5 minutes. Turn scallops. Baste with remaining sauce and broil 5 minutes, or until done. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Panfried Scallops 1 1/2 Lb Rinsed Sea Scallops 1/2 Cup Bread Crumbs 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1/8 Teaspoon Paprika 1/2 Cup Butter 2 Cups Cooked Rice 1/4 Cup White Wine Mix Bread Crumbs, Salt, Pepper And Paprika. Roll Scallops Thoroughly In Bread Crumb Mixture. In A Large Skillet, Heat Butter Till Frothy. Add Scallops And Saute Till Lightly Browned. Gently Remove Scallops From Skillet And Arrange On Bed Of Rice. Add Wine To Butter In Skillet. Boil Gently While Stirring For 1 Minute. Pour Over Scallops. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Panfried Scallops 1 1 Pound Fresh Or Frozen Scallops 2 Tablespoons All Purpose Flour 1/2 Teaspoon Salt Dash Pepper 1/4 Cup Butter Or Margarine Thaw Frozen Scallops, Dry Scallops With Paper Toweling. Combine Flour, Salt, And Pepper. Dip Scallops In Seasoned Flour To Coat. Melt Butter In Skillet. Add Scallops; Cook Over Medium Heat, Turning Often, For 5 To 8 Minutes, Or Until Brown And Opaque In Appearance. Serve With Lemon Wedges, If Desired, Serves 3 Or 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peppery Scallops (10-06-92) (3:01) 1 1/4 Pounds Large Sea Scallops 1 Tablespoons Margarine Or Butter, Melted 1 Tablespoons Dried Bread Crumbs 1 Teaspoon Dried Basil Leaves 1/2 Teaspoon Seasoned Pepper 1/4 Teaspoon Salt Lemon Slices Or Wedges About 20 Minutes Before Serving: 1. Preheat Broiler If Manufacturer Directs. Rinse Scallops With Running Cold Water To Remove Sand From Crevices. Pat Dry With Paper Towels. In Medium Bowl, Toss Scallops With Melted Margarine Or Butter To Coat Well. 2. On Waxed Paper, Mix Bread Crumbs, Dried Basil, Seasoned Pepper,And Salt. Dip One Flat Side Of Each Scallop Into Bread-Crumb Mixture. Place Scallops, Breaded-Side Up, On Rack In Broiling Pan. 3. With Broiling Pan At Closest Position To Source Of Heat, Broil Scallops 5 Minutes, Without Turning, Until Bread-Crumb Topping Is Golden And Scallops Are Opaque Throughout. Arrange Scallops On Platter. Serve With Lemon Slices Or Wedges. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Savory Scallops 2 Pints Scallops, Cut Up 1 To 1 1/2 Cups Light Cream 6 Cups Soft Bread Crumbs 1 Cup Butter, Melted 2 Teaspoons Salt 1/2 Teaspoon Sugar 2 Tablespoons Celery Seed Paprika Heat Oven To 400 Degrees Arrange Scallops In Greased Baking Dish, 11 1/2 X 7 1/2 X 1 1/2 Inches. Pour On Half The Cream. Toss Remaining Ingredients Except Cream And Paprika; Sprinkle Over Scallops. Pour Remaining Cream On Top. Sprinkle With Paprika. Bake Uncovered About 30 Minutes. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scallop Cheese Bake 1 Pound Fresh Or Frozen Scallops 1 Tablespoon Finely Chopped Onion 3 Tablespoons Butter 3 Tablespoons All Purpose Flour 1/8 Teaspoon Pepper 1/2 Cup Milk 1 3 Ounce Can Chopped Mushrooms, Drained 2 Tablespoons Grated Parmesan Cheese 2 Tablespoons Canned Chopped Pimiento 1 Tablespoon Snipped Parsley 2 Ounces Sharp Process American Cheese, Shredded (1/2 Cup) 1 1/2 Cups Crushed Potato Chips Thaw Frozen Scallops; Rinse. Cover Scallops With Cold Water. Bring To Boiling; Reduce Heat And Simmer 2 Minutes. Drain, Reserving 1 Cup Of The Liquid. Slice Scallops About 1/4 Inch Thick. Cook Onion In Butter Until Tender. Blend In Flour And Pepper. Add Reserved Cooking Liquid And Milk. Cook And Stir Until Thickened. Remove From Heat. Stir In Mushrooms, Parmesan Cheese, Pimiento, Parsley, And Scallops. Turn Into 1 1/2 Quart Casserole; Sprinkle With Shredded Cheese; Top With Potato Chips. Bake At 350 Degrees For 20 To 25 Minutes. Makes 5 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scallop Saute (11-29-93) (9:32) Servings: 8 2 lb bay or sea scallops 1 x flour 1 x oil 3/4 c butter 2 ea bunches green onions chopped 1 ea white onion, chopped 2 lb mushrooms, slice 2 T minced shallot 2 T minced garlic 1 T salt 2 t freshly ground white pepper 1 x pepper 1 ea juice from lemon 2 c dry white wine Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch. Melt butter in large saute pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender. Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Do not boil. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scallops Florentine (08-26-93) (1:02) Servings: 6 3 oz Parmesan cheese 1 t Nutmeg 3 ea Cloves garlic 1/2 t White pepper 1 1/4 lb Fresh spinach, stems 1 1/4 lb Bay scallops 1 x Cut off and reserved 1 x Rinsed and drained 1/2 c Unsalted butter 8 ea Shell or small pasta 1 t Salt 1 ea Al dente and drained 1 c Whipping cream Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. Remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPS MARCUS (11-05-93) (20:16) 2 t margarine 2 T dry white wine 1 clove garlic minced 1 sprig parsley finely chopped 1 1/2 pounds scallops 2 T fresh lemon juice lemon wedges Melt margarine in a small sauce pan. Add wine, garlic and parsley, blend thoroughly. Sprinkle scallops with lemon juice and place in a baking dish. Pour margarine and wine mixture over scallops and bake at 350 F for 15 minutes. Garnish with lemon wedges. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scallops With Basil In Lemon Sauce (11-11-92) (19:37) 4 Tablespoons Margarine 1 Clove Garlic, Minced 1 1/2 Pounds Bay Or Sea Scallops, Rinsed And Well Dried 3 Tablespoons Chopped Fresh Basil Leaves 2 Tablespoons Fresh Lemon Juice Salt And Pepper To Taste In A Large, Heavy Skillet, Over Medium Heat, Melt Margarine. Add Garlic And Cook Until Softened. Do Not Brown. Add Scallops And Basil And Saute Over Medium High Heat, Stirring Constantly, For 2 Minutes. Add Lemon Juice And Continue Cooking, Stirring Constantly, 2 To 3 Minutes Longer. Season With Salt And Pepper. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Simple Scallops Supreme (05/19/93) (3:03) Servings: 6 2 lb Scallops 4 oz Canned mushrooms 1 cn (10 oz) Cream mushroom soup 1/4 c Sherry 1/2 t Tarragon 1 x Bread crumbs (topping) 1 x Grated cheese (topping) Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIR-FRIED SCALLOPS IN A BASKET (05/21/93) (0:59) Contrasting texture, color and appearance are hallmarks of this impressive banquet dish. 12 fresh scallops (or prawns, chicken breast, or fish balls) 12 slices giant bamboo shoot 12 slices carrot 12 fresh snow peas or thinly sliced broccoli 2 c shredded lettuce 2 medium potatoes 1/2 t salt 4 c oil for deep frying 3 slices fresh ginger 1 clove garlic, crushed 2 T peanut oil 1 pinch salt 2/3 c chicken stock 2 T gin 1/2 t sugar 1/4 t white pepper 2 t thin soy sauce cornstarch paste Preparation: Slice bamboo shoot across grain into 2" triangles. Peel & slice carrots on bias. Remove strings from peas & wash. If substituting broccoli, use peeled stems only; slice thinly on bias. Shred lettuce; arrange like nest on round 10" serving plate. Making Potato Basket: Peel, then coarsely shred potatoes. Or, slice potatoes into thin matchsticks. Rinse potatoes in cold water twice; soak them 30 minutes in cold salted water; rinse & drain. Slowly heat deep-frying oil in wok to medium hot; test potato slice: it should brown in 30 seconds. Dust potatoes with cornstarch so they will stick together when fried. Arrange them in a cross-hatch pattern on Chinese wire strainer or other suitable strainer to form deep basket. Press them in position with another strainer. If you use bowl for pressing, heat it first, because you don't want to cool frying oil. Immerse in oil & deep-fry until potatoes begin to brown. Remove from oil; take away top strainer only; drain; reserve. When ready to serve, heat oil to very hot, but not smoking; deep-fry potatoes in strainer again until they are brown & crisp. Place basket in nest of lettuce. Blanching: Dip scallops in hot but not boiling water; remove in 15 seconds when scallops are warmed: don`t allow them to cook. Stir-frying: As you heat wok to medium hot, stir-fry ginger slices & garlic to flavor wok; remove when they start to brown; discard. When wok is hot, add peanut oil & salt; stir. Add bamboo shoots & carrots; stir-fry 1 minute. Add stock. When stock boils, add scallops, snow peas, sugar, white pepper, gin & soy sauce. Stir 1 minute. Add cornstarch paste to thicken. Transfer to potato basket. Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=