OH Trixxee, that sounds just decadent!! and so good! Scallops are one of our favorite foods.
OK,Denise, are you ready?? here are a few we really like-
* Exported from MasterCook *
ANGEL HAIR PASTA WITH SEARED SEA SCALLOPS & CREAM
Serving Size : 4
1 1/2 lbs sea scallops
salt and pepper
2 tbsps unsalted butter
1 med shallot -- minced
2 inch ginger root -- peel, sliced thin & julienned
2/3 c dry white wine
2 tbsps white wine vinegar
1 c heavy cream
1/4 c chives -- snipped fresh, or 1/2 cup chopped scallion greens
1 lb angel hair pasta
Heat oven to 200 degrees. Bring 4 qts. water to a boil in pot for cooking pasta.
Sprinkle scallops on both sides w/salt/pepper. Heat a large saute pan over med-high heat till hot.
Add half the butter; swirl to coat the bottom. Continue to heat till the butter begins to turn golden brown.
Add half the scallops, one at a time flat side down, cook, adjusting the heat as necessary to prevent the butter from burning, till the scallops are well browned, 1 1/2 - 2 min.
Using tongs, turn the scallops, one at a time, cook till med-rare (sides firmed up & all but the middle 1/3 of scallop is opaque), 30 seconds to 1 1/2 min. longer, depending on size.
Transfer scallops to warm platter. Cover w/foil & keep warm. Repeat the cooking process w/remaining butter & scallops.
Return the scallop skillet to the burner, reduce the heat to low.
Add the shallot & ginger & cook till the shallot softens slightly, 1-2 min.
Increase the heat to high, add the wine & vinegar & boil, scraping the pan bottom w/wooden spoon to loosen caramelized bits, till the liquid reduces to a glaze, 4-5 min.
Add the cream, 1/2 tsp. salt & 1/8 tsp. pepper, bring to a boil.
Reduce the heat; simmer till the cream reduces very slightly, ~1 min. longer.
Stir in the chives or scallions.
Meanwhile, add 1 T. salt & the pasta to the boiling water. Cook till al dente.
Drain the pasta & return it to the pot.
Add the sauce; toss to coat. Divide the pasta among individual plates, arranging a portion of scallops around or on top of each.
Serve immediately.
NOTE: It's critical for the formation of a good crust to leave the scallop alone once it hits the pan. Turn the scallops once and brown on the second flat side. Tongs are the best tool to use, but a spatula can be used in a pinch.
Be sure to start cooking the pasta while the liquid is reducing. -if using dry.
Description:
"Scallops are seared in butter to form a nicely caramelized crust that contrasts w/the tender interior."
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If your husband doesn't care for scallops, you'd probably never make this just for yourself, but maybe for a catering - Billy and I did this one for a fund raiser dinner and it's turned into a family favorite.
SEA SCALLOPS WITH APPLE-CIDER JELLY & CREAMY LEEKS
Recipe By :Chef Jean Denham, CC and Chef Billy J. Cotton
Serving Size : 4
2 cups fresh apple cider
1 large Sweet potato
Vege oil for frying
1 1/2 cups heavy cream
3 cups chopped leeks
4 tablespoons unslated butter
Kosher salt
black pepper
1 pound sea scallops, sliced in half horizontally
1 tablespoon Dijon mustard
1 teaspoon fresh thyme
2 tablespoons olive oil
CIDER REDUCTION:
In a saucepan, bring cider to a boil over high heat.
Cook quickly, stirring, till cider is reduced to 1/4 cup.
Set aside; it will form a jelly.
CREAMY LEEKS:
In a pan, bring cream to a boil over high heat.
Cook rapidly stirring often, don't let scorch, till cream is reduced to one cup.
Set aside.
In a skillet, saute leeks in butter over high heat, till golden brown.
Add reduced cream and salt & pepper.
Set aside - but keep warm.
SWEET POTATO CHIPS:
Peel sweet potatoes; then with a peeler, cut wide vertical slices.
(Alternate: slice very thin with a mandoline)
In a large deep skillet, heat vege oil over high heat & fry potatoes till golden brown.
Drain on paper towels and set aside.
SCALLOPS:
In a bowl large enuf to hold the scallops, mix together the mustard, thyme and salt & pepper.
Heat olive oil in a large skillet over high heat; sear scallops on both sides.
Remove and keep warm.
TO PLATE:
Place leek mixture in center of each of four plates.
Arrange scallop halves, overlapping around the leeks.
Drizzle the top of the sea scallops with apple cider jelly.
Top the leeks with sweet potato fries.
This course was served with a JOÃO PIRES,
Terras do Sado Vinho Regional 2001
Description:
"Each Sea Scallop was napped with cider jelly and served on a bed of creamy leeks, providing a sweet and savory contrast in a jewel-like collage. Adding to this collage are Sweet Potato chips."
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SEA SCALLOPS IN SWEET CHILI SAUCE
Serving Size : 4
MARINADE
2 tbsps Fresh lime juice
1 Tbsp fish sauce
1 tsp grated ginger root
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1 lb sea scallops
2 Tbsps vege oil
1/4 c sweet chili sauce
2 Tbsps chicken broth
1/4 c chopped fresh cilantro
To make marinade:
Combine all ingred. in bowl & mix well.
Add the scallops & stir to coat evenly.
Drain the scallops & pat dry w/p. towels.
Heat a wide, nonstick frying pan over med. high heat till hot.
Add he oil, swirling to coat the bottom. When oil is hot, add the scallops panfry, turning once, till golden brown, ~ 2 min on each side.
Meanwhile, in a small saucepan, combine the sweet chili sauce and broth.
Bring to simmer over med. high heat & simmer till the sauce thickens slightly, about 2 min.
Transfer the scallops to a serving plate.
Drizzle w/chili sauce, garnish w/cilantro, & serve.
Description:
"Martin Yan's book"
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and lastly, I can't find the recipe, but I think all I do is cut an 'X' into a large scallop and pipe in a little pesto. Then just saute up in butter & olive oil - oh, so tassty.
Have fun with this Denise, you may even convert him when he sees some of the ways you fix them.