Scallops are well known for their beautiful shells and sweet flavor.
Scallops are among the sweetest of shellfish and the easiest for a cook to work with. Aside from removing a small band of tough muscle on the side of each scallop, they require little preparation. Although big sea scallops look more dramatic on a plate, small bay scallops are equally tasty and often less costly. They are quick and easy to cook in a number of ways. Add this to my Recipe Box.
Instructions
Scallops in White Wine Sauce
1. Warm a non-stick skillet over moderate heat. Add 1 tbsp. of butter to the pan. When it stops foaming, add the scallops.
2. Cook gently over moderate heat, shaking the pan frequently to turn the scallops. When they turn from translucent to pale white, they are fully cooked. Season lightly with salt and pepper and turn out into a serving dish.
3. Make a sauce by adding 1/2 cup of white wine to the skillet and raising the heat. Boil the wine and cooking juices together until they have reduced by 2/3. Remove the pan from the heat and whisk in another 2 tbsp. of cold butter. Serve the scallops immediately, with a spoonful of sauce.
4. For an alternate version of this dish, pan-sear the scallops quickly in hot oil or clarified butter. Searing brings out the sweetness in the scallops and gives the dish a different appearance.
Bay Scallop Salad
5. Carefully inspect mesclun or another attractive mixture of salad greens, checking for wilted or spoiling leaves. Rinse if necessary and pat dry on paper towels. Divide the greens between several salad plates.
6. Prepare the scallops as directed above. Place the warm scallops around the salad in an asymmetrical pattern, creating a sort of "necklace" around the salad. If desired, a few scallops may be scattered on top of the greens.
7. Drizzle the salad and scallops with a suitable vinaigrette. Mustard-based vinaigrettes provide a stimulating foil for the delicate greens and the sweet scallops, and are especially suited to salad mixtures with strongly flavored leaves. Both saffron and white truffle oil have penetrating, pungent flavors that have a special affinity for scallops, so a vinaigrette featuring either of these ingredients is also appropriate.
8. Garnish the salads with toasted walnuts and serve immediately as a side dish or light lunch.
Scallop Alfredo
9. Warm the Alfredo sauce in a saucepan over moderate heat. Stir regularly and do not allow the sauce to scorch to the bottom of the pot. Alternately, heat the sauce in a microwave oven. Keep warm.
10. Searing the scallops over high heat is preferable for this dish. Remove the scallops from the heat when cooked and keep warm.
11. Bring water to a full rolling boil in a large pot. Cook the fettuccine until al dente. Drain, but do not rinse. Toss with the heated Alfredo sauce, some cheese and 2/3 of the cooked scallops.
12. Portion the pasta into individual bowls and top with the remaining scallops and chopped herbs. Sprinkle with more cheese. Serve immediately.
Tags: moderate heat, over moderate, over moderate heat, Alfredo sauce, around salad