thimblebug6000

My all time favourite- Scallop Sauté with Sambuca & Vegetables from Cooks Afloat! Cookbook

2 TBSP butter
1 LB scallops
2 cups vegies (diced) any combo of carrots, leeks, celery, tomato, zucchini, mushroom, shallots
1/2 cup white wine
1/4 cup Sambuca
salt & pepper to taste
2 tsp cornstarch
1\2 cup of 2% evaporated milk

Melt butter in skillet. Sauté the scallops until they are half cooked (4-5 min). Set them aside. Then sauté the vegetables for 5 minutes. Add the white wine & Sambuca and continue cooking for a further 3 minutes. Add the scallops, salt & pepper & cook for 5 minutes. Blend the cornstartch into the milk, then add it to the pan & cook until thickened, stirring constantly. Serve immediately over rice. Serves 4.

bebe

Thanks ladies for the recipes. :thumbup: :thumbup: :-D
Where is the brocolli, cauliflower salad recipe?

beachlady

Bebe, didn't get your pm until now. On the way out the door to the doctors....again, so will post it when I get back.

beachlady

Broccoli/Cauliflower Salad

1 head cauliflower – broken into florets
5 or 6 broccoli crowns – separated
1 green pepper – chopped
1 red onion – chopped
ľ cup sun flower seeds – if desired


1 cup mayonnaise
˝ cup sugar (I use more - like it sweet)
1/3 cup vinegar
˝ cup oil (canola)

Combine the vegetables, and pour the dressing over and mix in well. Add sun flower seeds just before serving.

Mix the night before or early day so vegetables can marinate in the refrigerator.

PrettyKitty

Try this one bebe, nice and light and easy:

Seared Scallops with Tropical Salsa (appetiser)
INGREDIENTS – serves 4
• 80 g diced fresh pineapple
• 80 g diced fresh mango
• 65 g peeled and diced cucumber
• 75 g diced red pepper
• handful chopped fresh coriander
• 20 ml fresh lime juice
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 455 g sea scallops, rinsed and drained
1. Combine the pineapple, mango, cucumber, bell pepper, bell pepper, coriander, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
2. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate while cooking the remaining scallops.
3. Spoon the salsa over the scallops, and serve immediately.

PrettyKitty

Or this one:
Seared Scallops with Asparagus & Saffron Vinaigrette (appetiser: serves 4)

Ingredients
• 12 large scallops
• asparagus spears (6 each)
• Clarified butter for frying
For The Saffron Vinaigrette
• 250ml white wine
• 75ml Chardonnay vinegar
• 1/2 teaspoon saffron thread
• 1 dessert spoon castor sugar
• 50mls good quality olive oil
Method
1. Make the saffron vinaigrette. Pour wine, vinegar and saffron in a pan over a low heat and bring to the boil. Reduce by 2/3. Add sugar to dissolve and cool. Add olive oil. This can be kept for up to 6 months in fridge.
2. Let scallops come to room temperature.
3. Heat two pans till hot but not smoking. Sauté the scallops for 1 1/2 minutes the first side 1 minute for the second. Place into a bowl with the saffron dressing.
4. Do the same for the asparagus they may take a little longer to cook, depending on the size.
5. Place asparagus on centre of the plate crossing over each other.
6. Put scallops on top of asparagus and drizzle plate with dressing.

sondray

Simple Scallops Supreme

Ingredients
2 lb Alaska Scallops
4 oz canned Mushrooms
1 can Cream of Mushroom Soup
1/4 cup Sherry
1/2 tsp Tarragon
Bread Crumbs (topping)
grated Cheese (topping)

Directions
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. Serving Size: 6.

sondray

Scallops with Caramelized Cauliflower


Ingredients:

12 large Scallops
1/2 head of Cauliflower, sliced into 1/4 inch thick pieces
1/2 cup Water
1/2 cup Raisins
1/2 cup Capers
1 Tbsp Sherry Vinegar
grated Nutmeg
Salt and Cayenne Pepper
approximately 1 Tbsp Butter

Directions:

In a small saucepan, cook water, raisins and capers until raisins are plump, about 5 minutes. Pour mixture into blender and add vinegar, nutmeg, salt and pepper, blend just until smooth. Set sauce aside. In a sauté pan, heat butter and sauté cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside. In a separate pan, sauté scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion. Servings: 4.

sondray

Oven Fried Scallops


Ingredients:

1 lb Alaska Scallops, cut into quarters
1/3 cups seasoned dried Bread Crumbs
or seasoned crushed Flake Corn
3 Tbsp low fat Buttermilk
1/2 tsp ground Thyme


Directions:

Preheat oven to 500F. Spray baking sheet with nonstick spray and set aside. In a medium mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temperature for 15 minutes to marinate. 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. Bake carefully turning scallops over until browned on all sides, about 5 minutes. Servings: 4.

sondray

Scallop Salad


Ingredients:

1 to 2 lb Alaska Scallops
2 Tbsp Olive Oil
1 Garlic clove

Dressing Ingredients:
juice of 1 Lemon
1/2 cup Oil
1 Clove garlic, crushed
1 tsp Ginger, fresh, grated
1 Tbsp Sesame Oil

Salad Ingredients:
Lettuce
Red Pepper, julienned
fresh whole Cilantro
Mushrooms

Directions:

Mix dressing ingredients and let sit while preparing the rest of the dish. Arrange on each plate a bed of lettuce, mushrooms on either end with heads pointing out, sprinkle red peppers from center out (like spokes of a wheel) and arrange whole cilantro amongst the peppers. Sauté the scallops in the olive oil and garlic until just done. Drain and then pile in the middle of each plate. Pour dressing over top and serve immediately. Yields 6 servings.


Scallop Salad

Ingredients:

1 lb fresh Alaska Scallops
3 cups assorted Baby Greens
1 head Radicchio, chopped
3/4 cup virgin Olive Oil
4 clove Garlic, minced
2 medium ripe Tomatoes, peeled, seeded, diced
Salt and Pepper

Dijon Mustard Vinaigrette Ingredients:
1/4 cup Red Wine Vinegar
2 tsp Dijon Mustard
1 cup virgin Olive Oil
Salt and Pepper


Directions:

Arrrange greens on 6 chilled plates. Distribute radicchio equally. Sprinkle 2 Tbsp vinaigrette over each salad. Heat oil in skillet and sauté scallops until opaque, about 1 minute. Reduce heat and add garlic and tomatoes. Season with salt and pepper. Heat 1 minute. Place scallop mixture on top of radicchio. Serve scallop salad with vinaigrette.

Dijon Mustard Vinaigrette Directions:
Combine with a whisk. Season with salt and pepper.