Four Variations on Scallops

Name: Four Variations on Scallops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, rinsed and drained; 15 basil leaves, cut into chiffonade; 4 Tbsps butter; 4 Tbsps butter; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 Tbsp capers; 1 mediums carrot, finely shredded; 1 pinch Pinch hot chile flakes; 59 milliliters fine cornmeal; 237 milliliters dry white wine; 237 milliliters all-purpose flour, seasoned with salt and pepper; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 3 cloves garlic, finely chopped; 4 garlic cloves, peeled and thinly sliced; 1 lemon, cut into wedges; 59 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 1 bunches Italian parsley, finely chopped to yield 1/8 cup; 16 servings Salt; 16 servings Salt and pepper; 454 grams sea scallops; 2 Tbsps chopped tarragon; 59 milliliters white wine; 237 milliliters white wine

Four Variations on Scallops might be just the hor d'oeuvre you are searching for. This recipe serves 16. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 206 calories, 3g of protein, and 13g of fat. Head to the store and pick up sea scallops, basil leaves, tarragon, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Variation I: Preheat the oven to 475 degrees F, or preheat the broiler.

Equipment you will use

Oven

Dredge the scallops in the seasoned flour. In a 12 to 14-inch saute pan, heat the 4 tablespoons butter over high heat until it foams and subsides.

Ingredients you will need

Seasoned Flour

Scallops

Butter

Equipment you will use

Frying Pan

Add the scallops, working in batches if necessary, and cook for 2 minutes on 1 side. Carefully turn and cook for 2 minutes on the other side, then remove to a plate until all are cooked.

Ingredients you will need

Scallops

Place the scallops under the broiler or in the oven for 3 to 4 minutes, until they are nicely browned at the edges.

Ingredients you will need

Scallops

Equipment you will use

Oven

Meanwhile, add the garlic to the pan in which you cooked the scallops and cook for 2 minutes over medium-high heat.

Ingredients you will need

Scallops

Garlic

Equipment you will use

Frying Pan

Add the wine, scraping the bottom of the pan to dislodge any browned bits, and bring to a boil.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the remaining butter, a half-tablespoon at a time, until it is absorbed.

Ingredients you will need

Butter

Add the parsley, season with salt and pepper, to taste, and serve the scallops with the sauce poured over.

Ingredients you will need

Salt And Pepper

Scallops

Parsley

Sauce

Variation II: In a 12 to 14-inch saute pan, heat the butter over high heat until it foams and subsides.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Whisk in the cornmeal, stirring for 2 minutes.

Ingredients you will need

Cornmeal

Equipment you will use

Whisk

Remove from heat and set aside.

Add the tarragon and salt and pepper. Season the scallops with salt and pepper and sprinkle the polenta mixture over them.

Ingredients you will need

Salt And Pepper

Scallops

Tarragon

Polenta

Bake in the oven or under the broiler for 5 to 7 minutes, until cooked through and nicely browned at the edges.

Equipment you will use

Broiler

Variation III: In a 12 to 14-inch saute pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Equipment you will use

Frying Pan

Remove to a plate and add the tomato sauce, parsley, basil, and wine to the pan. Bring to a boil, reduce to a simmer, season with salt and pepper, and cook for 5 minutes.

Ingredients you will need

Salt And Pepper

Tomato Sauce

Parsley

Basil

Wine

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Frying Pan

Place sauce on a broiler plate and place scallops over sauce. Cook in the oven or broiler until they are cooked through and nicely browned on the edges.

Ingredients you will need

Scallops

Sauce

Equipment you will use

Oven

Serve immediately.

Variation IV: In a 12 to 14-inch saute pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Equipment you will use

Frying Pan

Remove to a plate and add wine, garlic, chile flakes, anchovies, and capers to the pan. Bring the wine to a boil, reduce to a simmer, season with salt and pepper and cook for 10 minutes over low heat, until the capers have burst and the anchovies are falling apart.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Anchovies

Capers

Garlic

Wine

Equipment you will use

Frying Pan

Sprinkle the scallops with the wine mixture and cook in the oven or broiler until they are cooked through and nicely browned on the edges.

Ingredients you will need

Scallops

Wine

Equipment you will use

Oven

Serve immediately with lemons.

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Lemon

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

Equipment

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Antica Chardonnay (Mountain Select)

The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.