Recipes — scallops

Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2

Ingredients

    •    150ml milk
    •    2 tbsps olive oil
    •    4 slices pancetta
    •    drizzle maple syrup
    •    2 knobs of unsalted butter
    •    a few chives, snipped, to serve
    •    ½ vanilla pod, seeds scraped out
    •    140g cauliflower, cut into small florets
    •    6 scallops, with or without roe, it's up to you
    •    50g fresh porcini or chestnut mushrooms, cleaned and sliced

Method

1. Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
   
   
2. Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
   
   
3. Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/166610/panfried-scallops-with-cauliflower-vanilla-pure

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    1 cup orzo
    •    kosher salt
    •    2 cups baby arugula
    •    freshly ground pepper
    •    1/2 cup dry white wine
    •    2 cloves garlic, minced
    •    5 tbsps unsalted butter
    •    2 tbsps extra-virgin olive oil
    •    1 to 2 tbsps capers, drained
    •    2 tbsps chopped fresh parsley
    •    grated zest and juice of 1 lemon
    •    1 pound sea scallops, "foot" muscles removed
    •    1 cup cherry tomatoes, halved or quartered if large

Method

1.  Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
   
   
2. Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
   
   
3. Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
   
   
4. Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/lemon-orzo-with-scallops-3364362

Prep Time

    •    Prep and cook time: 15 minutes
    •    Yield: Serves 2

Ingredients

    •    1/4 tsp salt
    •    1 tsp fresh thyme
    •    Hot cooked pasta
    •    5 tbsps butter, divided
    •    1/2 cup dry white wine
    •    Garnish: fresh thyme sprigs
    •    1/4 cup heavy whipping cream
    •    1/4 cup finely chopped hazelnuts
    •    Pinch of grated or ground nutmeg
    •    1/4 tsp freshly ground black pepper
    •    1 pound sea or bay scallops, drained
    •    1/4 cup panko (Japanese breadcrumbs)

Method

1. Preheat oven to 375°.
2. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.
3. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/hazelnut-crusted-scallops

For a healthy-yet-special starter, try Jo Pratt's zesty scallops

Prep Time

    •    Prep and cook time: 10-15 minutes
    •    Yield: Serves 2 as a starter

Ingredients

    •    6-8 scallops
    •    1 tbsp olive oil
    •    salt and pepper
    •    juice of half a lime
    •    roughly chopped coriander
    •    1 tsp chopped fresh red chilli
    •    2 large chopped garlic cloves

Method

1. Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
2. Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2615/panfried-scallops-with-lime-and-coriander

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 9 minutes
    •    Yield: Serves 4

Ingredients

    •    Kosher salt
    •    1 pound linguine
    •    Freshly ground pepper
    •    2 cloves garlic, minced
    •    1/2 cup dry white wine
    •    1/4 cup torn fresh basil
    •    3 1/2 tbsps unsalted butter
    •    2 tbsps chopped fresh parsley
    •    12 jumbo shrimp, peeled and deveined
    •    12 large sea scallops, tough foot muscles removed
    •    2 tbsps fresh lemon juice, plus lemon wedges for garnish

Method

1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
2. Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/shrimp-and-scallop-scampi-with-linguine-recipe-1972870