These are so delicious, it will probably become your favourite way to serve scallops (aside from the mango salsa on another post).
- 3 tbsp. freshly squeezed lime juice
- 1/2 vanilla bean (seeds only)
- 1/2 cup butter, cold and cut in small cubes
- 12 scallops
In a small saucepan, reduce the lime juice to almost evaporated. Remove from the heat and add the vanilla seeds.
Whisk in the butter pieces, making sure each piece has melted before adding another. Return to the heat for a moment if it becomes too thick. The sauce should be smooth as silk and pourable. Set aside in a warm spot.
Preheat the barbecue. Brush the scallops with the seasoned butter and grill for 90 seconds on each side. Should be cooked through but soft inside.
Serve with a salad, glass of Pinot Grigio
Shrimp and Scallop Kabobs
I usually promote doing up recipes for company but I am wanting to be selfish and keep this one for my beloved husband and me. Both our favourite things to devour……
- 8 scallops
- 16 large shrimp, deveined, peeled, making sure to leave last shrimp with tail on
- 2 tsp fresh lime juice
- 2 tsp. fish sauce
- 2 tsp. ginger, grated
- 8 wooden skewers, soaking in water
- 1 tbsp.oil
- 1 tbsp. parsley, finely chopped
Slice the scallops in half so you get 2 circles from each one; then in a mixing bowl, combine the scallops, shrimp, lime juice, fish sauce and ginger together and marinate for about 10 minutes.
Thread two shrimp and two pieces of scallop on each skewer. Brush with the oil and place on a preheated grill for about 2 minutes on each side. Do not over cook.
When seafood is cooked, transfer skewers to plates sprinkled with the chopped parsley and drizzle with the “Champagne Butter” and serve immediately. Perfect appetizer.
Champagne Butter
2 cups Champagne or sparkling white wine
1/4 cup grated shallot
3 tbsp. apple cider vinegar
pinch of freshly ground white peppercorns
1 cup of unsalted butter, cut into cubes and chilled
pinch of salt and pepper
In a heavy saucepan, combine all the ingredients except the butter and salt and pepper. Bring to a boil and cook until it has reduced down to about 1/4 cup and becomes like syrup. This should take about 18-20 minutes. Reduce the heat to really low and whisk in the butter, two cubes at a time, allowing to dissolve completely before adding more. This should become a creamy consistency. Keep this warm while cooking the scallops and shrimp and then plate as noted above.
Want me to share? Pass the wine and I’ll think about it….
Crispy Scallop Sandwiches
If you love scallops as much as I do, you are going to really love this recipe.
- 1 lb. raw shrimp, peeled and deveined
- 1/2 lb. small scallops, whole
- 1/2 cup celery, minced
- 1/2 red chili pepper, minced
- 2 tbsp mayonnaise
- pinch of salt and pepper
- 1 lightly beaten egg
- 2 cups of potato chips, crushed and divided
- 1 tbsp. canola oil
- 4 crusty rolls
In a food processor, pulse the shrimp until finely chopped. Transfer to a bowl. Stir in the scallops, celery, pepper, mayonnaise, salt, pepper, egg and 1 cup of the potato chips until really well combined.
Spread remaining potato chips on to a pie plate. Make sure they are crushed a bit more so no large chunks are present. Form the seafood mixture into patties and coat with the potato chips.
In a large frypan, heat the oil and cook the patties until the outside is golden and the seafood is opaque, This should take about 4 minutes each side.
Place a pattie on each bun, top with your favourite homemade coleslaw and replace with the top bun half.
This is soooo yummy. The only to make it even better is a patio/deck/beach and a cold glass of white wine. Life is good!
Nectarine and Scallop Summer Salad
I love the summer months and certainly all the ways to make salads zing. This is a lovely salad and one not to miss trying.
Serves 4
Dressing
- 3 tbsp fresh lime juice
- 1 1/2 tsp grated lime zest
- Pinch of chili powder
- 3 tbsp extra virgin olive oil
Whisk juice, zest and chili powder together, slowly add oil, whisking briskly to incorporate.
Do this the day before. Put in the fridge overnight, but make sure it is room temperature the day of the party.
Ingredients for Salad
- 16 sea scallops, side muscles removed and pat dry
- 3 ripe but still firm, white nectarines, sliced into wedges
- Extra virgin olive oil for brushing
- 1/3 cup whole corn kernels
- 1 tomato chopped fine
- Julienned basil for decoration
Set bbq on med-high heat. Brush oil on scallops and nectarine wedges. Grill scallops until slightly charred but cooked (two minutes each side), grill nectarines about one minute each side (depends on thickness).
Arrange four scallops on each plate. In a bowl, toss the tomatoes in some of the dressing. Again, in another bowl, toss the corn kernels with some of the dressing. Spoon the corn kernels around the scallops, scatter tomatoes over the corn. Arrange the nectarine wedges in a decorative pattern. Now, lightly sprinkle the julienned basil over the top.
Note: If white nectarines are not available in your area, you can use the yellow nectarines.
Okay, who has the wine glasses?
Coquille St. Jacques
Appetizers are generally a teaser prior to the main meal. Whatever you do, make the portions small or no one will be able to finish the meal. Use your imagination when serving this course. Use plates, bowls, shells or glasses; whatever you have to make it impressive. We eat with our eyes first, then with our taste buds. You can just have the appetizer and salad or appetizer and soup, if you really don’t want all three courses.
This only looks intimidating- Serves 6
- 1 lb. scallops
- 1/2 lb. button mushrooms
- 3/4 cup Chardonnay wine
- 1/4 cup water
- 1/2 bay leaf
- 1/2 small onion
- White pepper
- Pinch of salt
- 3 tbsp. butter
- 4 tbsp flour
- 1 cup fish stock
- 3/4 cup milk
- 2 egg yolks
- 1/2 cup heavy cream
- Lemon juice
- Panko crumbs
- Parmesan cheese
Rinse scallops, removing tough membrane. Slice mushrooms and combine with the next seven ingredients and simmer in a saucepan for four-five minutes.
Strain off stock and keep it warm. Set aside scallops and mushrooms. In the top of a heavy double broiler, melt butter, blend in flour and heat gently until mixture bubbles. Remove from heat and blend in heated stock from scallops. Add the milk and heat one minute longer.
Combine beaten egg yolks and cream. Add a bit of the hot sauce to the egg mixture, stirring constantly. Stir egg mixture back into the hot sauce cooking for one minute more. Do not burn.
Taste by adding a few drops of lemon juice, salt and pepper. Cut scallops into quarters and combine with two-thirds of the sauce. Spoon onto shells and cover with remaining sauce. Top with crumbs and serve with a sprinkling of parmesan cheese. Put under broiler until golden brown.
To make this even more elegant, you can cook three-four potatoes until tender, mash until smooth and pipe around the edge of the shell, giving it a raised edge. So, so, so good!
Roasted Figs With Cheese
There are times when you are really trying to “impress” a good friend that you find two items that are absolutely perfectly paired.
Tonight, Don paired two items , the Seared Scallops (earlier blog) and the Roasted Figs. It is without a doubt the VERY BEST APPETIZERS we have put together in 23 years.
Do the scallops with the papaya salsa and set aside.
Now you need:
- 12 ripe figs
- 1 1/2 tbsp. olive oil (the best you can afford)
- 1/2 cup Gorgonzola (in my case, Laughing Cow, seriously)
- 1/3 cup honey
Preheat oven to 400 degrees
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with the olive oil, then slice down through the stem about 3/4 inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the tip of each fig.
Gently pry the edges apart and stuff each fig with 1 tsp. of the cheese. Place the figs upright on a baking sheet (use parchment paper) and bake until the figs are plump but not burst, about 10 minutes.
Drizzle equal amounts of honey on 4 serving plates and place the figs on top of the honey. Serve immediately, but add the seared scallops with the papaya salsa. You can also use mango as an alternative. We used 2 figs each plate and 3 scallops. YUMMY-YUMMY
Oh, my goodness! This combination rocks. Try it!
Seared Scallops
Serves 4
- 2 small papaya (seeded, peeled and chopped)
- 2 red bell peppers, seeded and chopped
- 1/2 onion, finely chopped
- 3 tbsp. fresh lime juice
- 1 tbsp. Cilantro
- 1 tsp. seeded and minced jalapeno pepper
- 1 tbsp. olive oil
- 3 tbsp. flour
- pinch each of salt and pepper
- 8 good sized scallops
In a medium bowl combine papaya, peppers, onion, juice and cilantro. Set aside.
In a sealable bag, put the flour, salt, pepper and scallops. Shake to coat surface.
In a large skillet, heat oil over medium heat. Add the scallops and cook only for a couple of minutes until golden in colour. Do not over cook or they will be like rubber.
To plate, add a generous spoonful of sauce on the plate and place the scallops on top. You now have a new appetizer. There will be many oohs and ahhs over this dish. Now you can just smile and demurely say “you are too kind”.