STEAMED SCALLOP RECIPE RECIPES

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STEAMED MUSSELS WITH GARLIC AND PARSLEY RECIPE - NYT COOK…



Steamed Mussels With Garlic and Parsley Recipe - NYT Cook… image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http//schema.org, Calories 675, UnsaturatedFatContent 12 grams, CarbohydrateContent 58 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 63 grams, SaturatedFatContent 3 grams, SodiumContent 1758 milligrams, SugarContent 4 grams, TransFatContent 0 grams

SCALLOP GRATIN | ALLRECIPES



Scallop Gratin | Allrecipes image

As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.

Provided by Chef John

Categories     Seafood    Shellfish    Scallops

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 9

2 tablespoons melted butter, or as needed, divided
¼ cup creme fraiche
¼ cup white wine
1 teaspoon lemon zest
1 pinch cayenne pepper, or to taste
1 pinch kosher salt, or to taste
8 dry-pack sea scallops
2 tablespoons chopped fresh tarragon
2 tablespoons finely grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
  • Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
  • Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

Nutrition Facts : Calories 353.6 calories, CarbohydrateContent 2.6 g, CholesterolContent 122.5 mg, FatContent 25.5 g, FiberContent 0.1 g, ProteinContent 23.8 g, SaturatedFatContent 15.4 g, SodiumContent 605.1 mg, SugarContent 1.4 g

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