[CH] scallops
Jim Weller (jweller@ssimicro.com)
Sat, 19 Jan 2002 22:21:26 -0700
> From: Tiki456@aol.com
> Subject: [CH] Scallop Recipes
> Hi, Chileheads--
>The way I've been cooking scallops lately is to coat them in cajun
> seasoning
>(mostly cayenne) then frying them at very high heat in a light coating
> of
> olive oil. This makes a tasty entree, but I'm looking for something
> different
> for this evening. Does anyone have a nice and spicy scallop dish?
Hi Cathy
If you're going to make it fiery I suggest the larger, cheaper sea
scallops. Save the tiny little delicate bay scallops for something
delicate.
Here's a couple of ideas for you:
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Crostini with Spicy Scallops
Categories: Tnt, Italian, Breads, Appetizers, Scallops, Chilies
Yield: 4 Servings
1 lb Bay scallops
4 tb Olive Oil
2 Garlic Cloves, chopped
1 ts Red pepper flakes
2 tb Parsley, chopped
1 c Dry white wine
1 c Tomatoes, peeled and seeded
2 tb Bread crumbs
-Italian bread
Heat oil in large skillet. Add garlic, red pepper, and 1 Tbsp. of the
parsley. Saute for about 1 minute. Add the scallops and cook for 1
to 2 minutes. Add 1/2 cup of the wine. Cook until the wine has
evaporated, remove the scallops to finish and reduce the sauce. Add
the remaining wine with the tomatoes and the bread crumbs. Cook over
medium high heat until the sauce has a medium-thick consistency, about
3 to 4 minutes. Return the scallops to the skillet, add the remaining
parsley and cook for about 1 minute or until the scallops are coated
well with the tomato sauce and hot. Serve over slices of bread.
John's Notes: The dish was served over toasted baguette slices. The
slices were placed on the plate in a "V" shape, overlapping at the
base of the "V". The scallops and sauce were plated on the opposite
end, covering 1/2 of the six or seven-inch slice of toasted bread. To
peel and seed the tomato he recommended scoring the bottom of the
tomato in an "X" and baking at 350 for 15 minutes. He said the skin
would come right off and it would be easy to remove the seeds. For
bread crumb ingredient he recommended foccacia bread. To toast the
baguette slices brush with olive oil and place on the grill. The dish
could even be served cold. Everyone agreed that this was a fantastic
appetizer with subtle hints of wine sauce and garlic. For someone like
me it wasn't all that spicy. I would double or triple the red pepper.
A Yia-Yias cooking class
Source: John Geckles
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Southeast Asian-Style Seared Scallop Salad
Categories: Asian, Salads, Loo, Chilies, Scallops
Yield: 4 Servings
1 lb Lg sea scallops (12)
1/4 c Freshly cracked coriander
Seeds
Salt and freshly cracked
White pepper
2 tb Roasted sesame oil
1 c Loosely packed mint leaves,
Washed and dried
1 c Loosely packed cilantro
Leaves, washed and dried
1 c Loosely packed basil leaves,
Washed and dried
2 c Arugula, washed and dried
1 Bell pepper, seeded and cut
Into 1/2" strips
1/4 c Soy sauce
1/3 c Fresh lime juice
2 tb Minced ginger to taste
1 ts Minced garlic
2 tb Minced fresh chili pepper of
Your choice
2 tb Fish sauce (optional)
Rub the scallops thoroughly with the coriander, and sprinkle with salt
and white pepper to taste.
Heat the sesame oil over med heat until hot but not smoking. Add the
scallops (they should fit in a single layer), and cook for 2-3 min, or
until the scallops just begin to brown. Flip them over, and cook them
2-3 min on the other side. Remove them from heat, and set aside.
Combine the mint, cilantro, basil, arugula, and bell pepper, and set
them aside.
Whisk together the soy sauce, the lime juice, ginger, garlic, chili
pepper, and fish sauce, if you are using it. Pour just enough of this
mixture over the greens to moisten them well. Toss gently, top with
the scallops, and serve.
M's note. Use unroasted sesame oil or peanut oil. Add about 1 t
toasted sesame oil to the dressing.
New York Times
From: Michael Loo Date: 13 Jun 98
MMMMM
Jim in Yellowknife