SCALLOPS IN WATER RECIPES

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SCALLOPS WITH BACON AND WATER CHESTNUTS RECIPE - FOOD.COM



Scallops With Bacon and Water Chestnuts Recipe - Food.com image

For a sophisticated seafood appetizer try this scallop recipe, a tasty combination of flavours and textures.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 12

8 fresh scallops, cleaned and halved across
8 tinned water chestnuts, halved
8 slices bacon, halved
salad leaves
chopped chives, to garnish
4 1/2 ounces butter
2 tablespoons vinegar
1 tablespoon lemon juice
1 pinch powdered saffron
1/4 cup dry white wine
1 tablespoon anchovy essence (optional)
salt & freshly ground black pepper

Steps:

  • Wrap each piece of bacon around a scallop half and water chestnut half, and skewer them, allowing 4 bacon-wrapped portions per stick.
  • Preheat the broiler. Broil the scallops for 3-4 minutes, turning over once.
  • Meanwhile, make the saffron butter. In a small, heavy-based frying pan heat together the butter, lemon, vinegar, saffron and white wine. Mix in the anchovy essence and season with salt and freshly ground pepper.
  • Divide the salad leaves among 4 serving plates and top each plate with a freshly cooked skewer of scallops. Drizzle the saffron butter over the scallops, sprinkle with chives and serve at once.

Nutrition Facts : Calories 494.7, FatContent 46.5, SaturatedFatContent 23.2, CholesterolContent 109.3, SodiumContent 613.1, CarbohydrateContent 6.1, FiberContent 0.6, SugarContent 1.1, ProteinContent 10.8

SEARED SCALLOPS RECIPE | ALTON BROWN | FOOD NETWORK



Seared Scallops Recipe | Alton Brown | Food Network image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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