Best Sea Scallops With Vegetable Ragoût Recipes

SCALLOPS WITH VEGETABLES

Steps:

• Combine the water, wine, and salt in a saucepan; bring to a boil. Add the scallops; cover, reduce heat, and simmer for 3 to 4 minutes.
• Drain scallops, reserving 1/2 cup liquid. Set the scallops and liquid aside.
• Saute the mushrooms, green onions, and celery in butter in a large skillet until vegetables are tender.
• Add the snow peas, and saute an additional 1 to 2 minutes.
• Combine the reserved 1/2 cup scallop liquid, soy sauce, cornstarch, cracked pepper, lemon juice, and hot sauce; whisk together.
• Add the cornstarch mixture to the vegetable mixture, and cook until thickened and bubbly, stirring frequently. Stir in the reserved scallops and the pimento; cook until thoroughly heated.
• Serve immediately over rice.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SEA SCALLOPS WITH VEGETABLE RAGOûT

Steps:

• Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.
• Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

ALFRED'S SCALLOP-BUTTER SAUCE

Steps:

• Combine scallop scraps, water, and white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes.
• Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm.

SCALLOP RAGOUT WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 to 7 minutes.
• Add bacon, celery root, and shallot to the skillet; cook until shallot is tender, about 5 minutes. Add broth, cream, and wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, 8 to 10 minutes.
• Whisk butter into the skillet until melted. Stir in parsley and lemon juice. Season with salt and pepper. Transfer mixture to a bowl and keep warm.
• Sprinkle scallops lightly with salt and pepper. Wipe out the cast iron skillet and place over medium-high heat. Add remaining oil. Add scallops to hot oil and cook until slightly browned, firm, and opaque, about 2 minutes per side. Serve scallops and ragout together.