SCALLOPS FOR BREAKFAST RECIPES

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SCALLOP FRITTATA RECIPE - FOOD.COM



Scallop Frittata Recipe - Food.com image

Make and share this Scallop Frittata recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
1 lb bay scallop
1/2 red onion, coarsely chopped
2 garlic cloves, minced
1/3 cup fresh basil, chopped
1 cup cherry tomatoes or 1 cup grape tomatoes, diced
2 -3 tablespoons capers
5 eggs
1/2 cup heavy cream
salt & freshly ground black pepper, to taste
4 ounces swiss cheese, grated
1/4 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • In large skillet, heat butter and olive oil. Wash and drain scallops; pat dry, and sauté until lightly browned. Remove from pan and put aside.
  • In same skillet with scallop juices and remaining butter and oil, sauté onions until tender, about 5 minutes.
  • Add garlic, basil, tomato, and capers. Cook about 2 minutes longer until heated through. Remove from pan with slotted spoon.
  • In large bowl, beat eggs, cream, salt and pepper. Add vegetables and swiss cheese. Stir well to combine.
  • Generously grease a 10-inch pie pan (or a 2 quart casserole dish); sprinkle with bread crumbs.
  • Arrange scallops on bottom.
  • Pour egg mixture over top.
  • Bake in preheated oven until lightly browned and firm, about 35 to 40 minutes.
  • Slice in wedges and serve hot.

Nutrition Facts : Calories 333.9, FatContent 21.8, SaturatedFatContent 10.9, CholesterolContent 250.9, SodiumContent 357.6, CarbohydrateContent 9.4, FiberContent 0.8, SugarContent 1.9, ProteinContent 24.6

SCRAMBLED EGGS WITH BAY SCALLOPS AND BACON RECIPE - NYT ...



Scrambled Eggs With Bay Scallops And Bacon Recipe - NYT ... image

Provided by Jason Epstein

Total Time 20 minutes

Yield 2 servings

Number Of Ingredients 8

4 slices of lean bacon
6 fresh large eggs
4 tablespoons butter
Salt and freshly ground white pepper
2 tablespoons heavy cream or half-and-half or milk according to your conscience
Chopped fresh Italian parsley, tarragon or chives to taste
8 ounces very fresh bay scallops
4 slices brioche, lightly toasted

Steps:

  • Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
  • Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
  • Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
  • Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
  • Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
  • To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
  • Serve with toasted brioche and chilled prosecco.

Nutrition Facts : @context http//schema.org, Calories 1037, UnsaturatedFatContent 34 grams, CarbohydrateContent 44 grams, FatContent 72 grams, FiberContent 2 grams, ProteinContent 50 grams, SaturatedFatContent 32 grams, SodiumContent 1373 milligrams, SugarContent 3 grams, TransFatContent 1 gram

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