| T.R | Title | User | Personal
Name | Date | Lines |
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| 279.5 | Coquille St. Jacques | USMRW1::RSCHAVONE | | Fri Sep 26 1986 17:03 | 39 |
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This is a MICROWAVE recipe.
Power Select: Medium
Approx. Time: 12 minutes
Approx. Yield: 4 servings
1/4 cup white wine
1 pound sea scallops
2 tablespoons butter or margarine
1 tablespoon dried onion flakes
2 tablespoons flour
Dash white pepper
3/4 cup milk or half'n half
1 jar(2 1/2 oz.) sliced mushrooms, drained
1/3 cup(1 1/3 oz.) shredded Swiss cheese
1/4 cup buttered bread crumbs
Parseley flakes
Set Power Select at MEDIUM. In round baking dish, pour wine over
scallops; heat, covered,5 to 6 minutes or until scallops are tender,
stirring once. Drain liquid and reserve 1/4 cup; let scallops stand,
covered.
In medium glass bowl, heat butter and onion 3/4 to 1 minute; stir
in flour and pepper. Gradually add milk and reserve liquid, stirring
until smooth. Heat 3 to 3 1/2 minutes or until mixtire is thickened,
stirring twice. Stir in mushrooms and cheese; and scallops. Spoon
mixture into 4 individual glass ramekins or serving dishes, top
with bread crumbs and parseley. Arrange ramekins on glass oven tray,
heat 1 to 2 minutes or until heated through. Enjoy.
I'd love to hear comments on this recipe. I've made this several
times and always received good/great reviews. I hope you enjoy it
as much as we do.
Ray
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| 279.6 | Here's a home-grown scallop recipe | KAHOTK::FRIDAY | | Wed Feb 17 1988 16:53 | 91 |
| Quantities in this recipe are "order of magnitude".
I've never bothered to write down how much I really use...
Scallops, about 1.5 lbs. Use the large scallops,
not the tiny bay scallops.
Cut the extremely large ones into
smaller pieces.
Fresh Mushrooms, about .5 lb, Sliced, but not too thin
One Italian Pepper or about half of a Green Pepper
cut into bite-sized chunks,
About half of a red pepper cut into bite-sized chunks.
(This is just for color. You can substitute an additional
Italian pepper or an additional half of a green pepper.)
A handful of Fresh Snow Peas, whole
(Optional) 3 or four canned artichoke hearts, well drained
and cut into quarters
Some fresh parsley sprigs
Three or four scallions, chopped
A half pint of heavy cream
One stick of butter
About 1 tablespoon of cornstarch mixed with some water
or milk or some of the cream to make a smooth but not-too-thick
paste.
About a third of a cup of cognac or brandy or sugar-cane brandy.
Linguine or Fettucine, a package of the so-called "fresh" kind.
This is the stuff that's finished cooking about 2 minutes or
less after it hits the boiling water.
Some dry white wine.
Put the scallops into a sauce pan, cover with the white wine,
bring to a boil. Simmer just long enough to heat the scallops
through, maybe half a minute at the most. Pour off the white wine
and discard and put the scallops aside. (Scallops prepared
this way seem to freeze pretty well also.)
If you're timing this, the remainder of the cooking takes
maybe 15 minutes at the most.
Melt the butter in a wok or skillet at a high heat but don't
scorch it.
Add the mushrooms and all the vegetables and saute until you're
convinced everything is hot. This takes a few minutes at most,
with constant stirring.
The mushrooms will look just barely cooked; the vegetables should
look fresh and crunchy.
Add the cornstarch and mix well.
Add the cognac, mix, and flambe until the flames go out.
Add the cream and mix well. Heat through but don't boil.
Reduce heat a bit.
Sometime before this point you should have started a large
pot of water boiling for cooking the pasta. At this point
the water should be boiling. Cook the pasta.
As soon as the pasta hits the water add the scallops to the
other ingredients (the cream/mushrooms/vegetables) and continue
heating until the scallops have been heated through. The idea
is to time things so that the scallops are finished heating
through at the same time the pasta finishes cooking.
If you heat the scallops too long they get tough,
and we all know what happens to pasta that cooks too long.
As soon as the scallops are heated through reduce the heat
so that they just keep warm. This should happen just as the
pasta is ready to be drained.
Immediately serve the scallops/cream/mushrooms/vegetables over the pasta.
A lettuce and tomato salad with oil and vinegar dressing
seems to go well with this.
Enjoy,
Rich
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| 279.7 | | TFH::HUGUENIN | | Wed Mar 02 1988 10:51 | 10 |
|
> BREADED SCALLOPS <
1 lb. sea scallops placed in single layer in a pie plate
1/4 stick butter melted, drizzle over the scallops
sprinkle with small amt's of garlic powder, paprika, and oregano
cover lightly with coating of bread crumbs
Bake for 20 minutes in 375 degree oven.
simple and delicious!
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| 279.8 | FRIED SCALLOPS | AMULET::HALVERSON | This space intentionally filled in | Fri Mar 04 1988 14:53 | 7 |
| Heat up deep fryer or frying pan with enough peanut oil to cover
scallops. Rinse scallops with water and then dip into a milk & egg
mixture. Take a box of nabisco cracker meal(comes in a small blue
box) and coat the egg coated scallops with it. Put the cracker
meal cooated scallops into the fryer for about 3-4 minutes. They
are just as good as you get in a fried seafood eatery.
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| 279.9 | BIG TIME variation for 12 guests... | BOSHOG::CURRIE | | Mon Jun 06 1988 13:05 | 14 |
| 279.6 variation.
I tried this for dinner for 12. I added 1 1/2 lbs. large shrimp
and increased the scallops to 2 1/2 lbs. Used thin sliced blanched
carrots and celery for color. A little extra cornstarch and 1/2
pint heavy cream mixed with 1 qt. of half and half. 2 pimentos
2 cups of good French brandy finally allowed it to flambe(I found
that it flambed for about 3 swallows from the bottle).
DELICIOUS!! Only problem is that in large quantities the snow peas,
onions, etc. tend to overcook and are not real snappy and crisp.
2 1/2 lbs. mushrooms, 2 bunches of scallions(including the greens)
and assorted personally favored spices makes this truly SEAFOOD
ELEGANTE.
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| 279.10 | Sea-Scallop Saute | NECVAX::OBRIEN_J | at the tone...... | Tue Jun 27 1989 15:24 | 22 |
| 1/3 cup dry white wine
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cloves garlic, minced
1 1/4 pounds sea scallops (if necessary, cut to same size pieces)
1/4 pound mushrooms, halved
1/2 cup heavy cream
1 cup (4 ounces) shredded Swiss cheese
1 cup bread crumbs
2 tablespoons minced fresh parsley
Preheat oven to 425. In 10" skillet over memdium-high heat, heat
first five incredients to boiling. Add scallops and mushrooms.
Heat to boiling. Reduce heat, cover, and simmer 4 minutes, just
until scallops are opaque. Stir in cream.
Pour mixture into shallow 1-1/2 quart casserole. Combine cheese
and bread crumbs; sprinkle over scallop mixture. Bake 8 to 10 mintues
until lightly browned and bubbly. Sprinkle with parsley.
Serves 4
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| 279.11 | Coquilles Saint Jacques | NECVAX::OBRIEN_J | at the tone...... | Wed Sep 06 1989 17:47 | 33 |
| 1 1/2 pounds fresh sea scallops
3/4 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon salt
1 cup sliced fresh mushrooms
2 tablespoons thinly sliced green onion or shallots
1 clove garlic, minced
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/8 teaspoon ground nutmeg
dash white pepper
1 cup milk
1 cup soft bread crumbs
2 tablespoons butter or margarine, melted
Halve any large scallops. In saucepan combine scallops, wine, lemon
juice, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat;
cover and simmer for 2 to 4 minutes or till scallops are opaque
in appearance. Drain, reserving 1 cup of the wine mixture (add
water if necessary to make 1 cup liquid).
Cook mushrooms, green onion, and garlic in the 1/4 cup butter or
margarine till tender, stirring occasionally. Blend in flour, nutmeg,
white pepper and 1/4 teaspoon salt. Add milk and the resrved 1
cup wine mixture all at once. Cook and stir till thickened and
bubbly. Add scallops; heat through. Apoon mixture into 6 buttered
coquilles (baking shells), shallow individual casseroles, or 6-ounce
custard cups. Toss bread crumbs with 2 tablespoons melted butter;
sprinkle over scallop mixture. Bake in 400 oven for 10 minutes
or till browned.
Makes 6 servings.
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| 279.12 | oven baked scallops | RINGER::AQUILIA | | Wed Mar 04 1992 12:02 | 25 |
| well i guess this has become the base scallop note eh? or so it seems.
i made some spicy oven baked scallops last night in an effort to stay
away from the typical oil fried and they came out great. this was the
recipe i used.
1 lb sea scallops 1/2'd
3 TBS butter melted
2 cloves garlic minced
1/2 t. cayenne pepper
2 T parsley
2 T romano cheese
1 t dry mustard
1 1/2 cups flavored bread crumbs (more if necessary)
melt butter and mince garlic. sautee briefly. cool the butter or at least
don't have it hot. add the scallops and toss to coat. add all dry
ingredients and put in a zipper lock bag to shake well. add buttered
scallops and shake till coated. put on cookie sheet that is sprayed with
pam. bake at 375 for 30 minutes or until browned and well cooked.
serve with tartar sauce. enjoy!
cj
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| 279.13 | '=(foot) "=(inch) | TRACTR::OSBORNE | | Wed Mar 04 1992 15:40 | 7 |
| I believe your title should have been "Oven Baked Scallop" (singular)
since I can't believe you got more than 1 per pound at 1/2 foot in
diameter.
Sorry cj. Just couldn't resist this little chuckle
Stuart
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