Recipe: Scallops

Simple Scallops Supreme
Yield: 6 servings

2 lb Scallops
1/2 ts Tarragon
4 oz Canned mushrooms
1 can (10 oz) Cream mushroom soup
1/4 c Sherry
Grated cheese (topping)
Bread crumbs (topping)

Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour.
SCALLOPS FLORENTINE
Serving Size : 6

3 oz Parmesan cheese
1 t Nutmeg
3 ea Cloves garlic
1/2 ts White pepper
1 1/4 lb Fresh spinach, stems
1 1/4 lb Bay scallops
1/2 c Unsalted butter
8 oz Shell or small pasta, cooked
1 t Salt
1 c Whipping cream

Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat.

Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately.
Dill Sauce with Scallops Over Angel Hair Pasta
Serving Size : 6

1 1/2 tablespoons shallots -- chopped
1 1/2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1 1/4 cups half and half
6 drops Tabasco sauce
2 1/2 tablespoons fresh dill -- chopped
1/3 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 1/4 pounds bay scallops
1 tablespoon butter
1/2 cup dry white wine
1 1/2 pounds angel hair pasta -- cooked

Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translucent. Stir in floour. Cook for 5 minutes to make roux, stirring
frequently. Bring cream and half and half to the simmering point in saucepan. Whisk into roux. Cook for 5-10 minutes for until thickened to desired consistency, stirring frequently. Stir in Tabasco sauce, dill, salt and white pepper; keep warm.

Saute scallops in 1 tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add to cream sauce. Serve over pasta.Scallops In Champagne SauceYield: 4 Servings

2 lb (900 g) scallops
2 c Champagne ("Brut", or "Extra -Dry") or dry
white wine
2 tb (30 ml) shallots, finely -chopped
4 tb (60 ml) low-fat or non-fat sour cream
2 tb (30 ml) flour
Salt and freshly ground black pepper to taste
4 tb (60 ml) dry bread crumbs

Combine the Champagne and the shallots in a large saucepan (large enough to hold the scallops) and bring to a boil over high heat. Reduce the heat to medium and simmer until the amount of liquid is reduced by half. Add the scallops and continue to cook over medium heat for 5 to 7 minutes, until the contents of the pan almost reach a boil and the scallops have become firm and white. The scallops should be under-done at this point. Remove the scallops with a slotted spoon and place in an oven proof gratin dish, quiche pan, or other shallow container.

Thoroughly mix the flour with the sour cream and add to the liquid remaining in the pan, stirring to combine thoroughly. Bring the liquid to a boil and continue to boil over high heat until it is the consistency of heavy cream. This may take from 2 to 5 minutes, depending on how much liquid the scallops gave up. Spoon the liquid over the scallops, sprinkle with the bread crumbs, and place under a pre-heated broiler until the bread crumbs have browned, 2 to 4 minutes. Serve immediately. Serves 4 to 6, or 8 as an appetizer.Oven "Fried" Scallops
Weight Watchers Healthy Life Style Cookbook
Serving Size : 4

1 lb. sea scallops cut in 1/4's OR whole bay
scallops
3 TBL Low Fat Buttermilk
1/3 cup Bread Crumbs (seasoned) OR crushed Corn
Flake Crumbs (season to taste)
1/2 tsp Ground Thyme

1. Preheat oven to 500F. Spray baking sheet with nonstick spray and set aside.

2. In a medium mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temperature for 15 minutes to marinate.

3. In small mixing bowl, combine the bread crumbs (or corn flake crumbs) and thyme. Dredge each scallop in crumb mixture, coating both
sides. Arrange scallops on baking sheet.

4. Bake carefully turning scallops over until browned on all sides, about 5 minutes.HONEY BROILED SEA SCALLOPS
Serving Size : 4

3 tb Lime juice
1 tb Vegetable oil
1 tb Honey
1 lb Sea Scallops
1 tb Soy sauce
1/4 ts Ginger
2 tb Toasted sesame seeds

Combine lime juice, oil, honey,soy sauce, and ginger. Add scallops and toss to caot. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4-6 inches from source of heat 2-3 minutes. Turn and
baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops. Serve immediately.SCALLOPS IN BASIL SAUCE
Recipe from ``Pacific Northwest Flavors"
Serving Size : 2

1 tablespoon unsalted butter
1 clove garlic -- minced
1/4 cup onion -- diced
1/4 cup dry white wine
1/2 cup fish or chicken stock
1 tablespoon fresh basil, minced (or
2 tsp dried)
1 teaspoon light brown sugar
1 pound large scallops- rinsed, drained
1/3 cup half-and-halfMelt the butter in a large skillet over medium heat. Add the garlic and onion and cook about 5 minutes, until the onion is translucent but not
browned. Stir in the wine, stock, basil and sugar, then add the scallops and simmer for 5 minutes, or until they are no longer opaque. Using a slotted spoon, remove the scallops from the pan and keep warm. Add the half-and-half to the poaching liquid and bring the sauce to a boil. Simmer rapidly for about 10 minutes, or until the sauce is the consistency of heavy cream. Strain the sauce through a sieve (optional). Combine the sauce and scallops and toss to coat.