Scallops

Scallops - most people including I was avoided trying to cook scallops due to watching all the cooking show like Top chef and usually the dishes that fails on the shows were scallops: over cooked , under cooked, lack flavor or over done flavors. It was not until i caught a really old cooking show that I guess hired om PBS: this very nice french lady who was the host of the show made cooking scallops very easy. The recipe she had was just scallops and butter with a pinch of salt and pepper, that was it. That night i tried it and it was a hit. Below is my version of the french ladies recipe along with a few of my own.

Scallops in garlic butter

Ingredients

16 scallops
3 table spoons of butter melted
2 cloves of garlic sliced thin
1/4 cup fresh diced tarragon
salt and pepper to taste.

Directions

Rinse and completely dry the scallops and i mean completely dry the scallops and set them aside on a paper towel. Place the sliced garlic into the melted butter and set aside.
Place a medium not stick pan on high heat, when a drop of water dances on the surface of the pan it is ready. In a single layer place scallops in the pan, there will be a searing sound. Sear on one side for about 2 to 3 minutes depending on the size of the scallops. Once seared, flip them over and sear the other side, a minute and a half to two minutes into the second side pour melted butter over the scallops. Now quickly remove scallops from pan and plate. With pan off heat throw in tarragon , stir and then spoon butter, garlic & tarragon sauce over scallops and salt and pepper to taste.


Bacon Scallops

Ingredients

16 scallops
16 slices of bacon

Directions

Like before wash and completely dry scallops. Wrap each scallop in a slice of bacon. Place a medium pan over high heat, once a drop of water dances across the surface the pan is ready. Place bacon wrapped scallops in pan and sear about 2 to 3 minutes depending on the size, you want the bacon crispy before turning over. Turn over and sear on the other side for another 2 to 3 minutes remove once bacon is crispy. The bacon will help prevent the scallops from drying out. Serve Hot


Scallops in Orange dressing and roasted tomatoes

Ingredients

16 scallops
4 table spoons of olive oil
1/2 cup of fresh orange juice
zest of one orange
Salt and Pepper to taste
1/2 cup of chopped chives

1/2 cup thin sliced red onions
1 table spoon diced garlic
1 1/2 lbs of yellow and red cherry tomatoes cut in half
1 cup olive oil
1/2 cup fresh basil leaves cut into ribbons
Salt and pepper to taste

Directions

In a bowl place scallops, orange juice and one table spoon of olive oil, stir and cover and marinate in fridge for at least 3 hours, over night is best.

Next day

Pre-heat oven to 275 degrees.
In a bowl place tomatoes, onions, garlic and the cup of olive oil. Salt and pepper to taste and toss until tomatoes and onions are coated. On a cookie sheet scatter the tomatoes and onions and bake for 40 to 50 minutes,until soften, blisters and turn golden around the edges, remove from oven and let cool for 10 minutes, then sprinkle with the basil and set aside.
In a large pan, heat the remaining olive oil and sear scallops one one side until golden then flip and sear the other side. They will cook faster due to the orange juice has already done some of the cooking for you.
Spoon the cooled roasted tomatoes onto 4 plates and place 4 scallops on each plate. Sprinkle with chives and zest and serve.

I am working on two other scallops which i will post soon.

Enjoy cooking