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    Recipes — scallops

    Bacon-Wrapped Scallops

    These two-bite quintessential cocktail-party scallops never get old. The bacon adds nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    pepper
        •    kosher salt
        •    2 tbsps unsalted butter, melted
        •    8 large sea scallops (about 1 pound)
        •    8 thick-cut bacon slices (about 8 ounces)

    Method

    1. Preheat the oven to 425°. Set a rack in a rimmed baking sheet.
    2. Season the scallops with salt and pepper and wrap each in 1 slice of bacon, securing it with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes, until the bacon and scallops are cooked through. Serve warm.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/bacon-wrapped-scallops

    Hominy with Blistered Padron Peppers and Seared Scallops

    With so many excellent textures and flavors in this soup-like dish, it's hearty enough to be served as an entrée and it goes well as an accompaniment to pork or served with warm tortillas.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 sea scallops
        •    2 tbsps lime juice
        •    1 1/4 cup hominy
        •    2 shallots, minced
        •    1 tbsp minced chives
        •    3 tbsps unsalted butter
        •    1 tbsp fresh lemon juice
        •    12-16 small Padron peppers
        •    2 cups low-sodium chicken stock
        •    3 ounces red cabbage, thinly sliced
        •    1 red bell pepper, sliced into 2 inch pieces

    Method

    1. In a heavy bottomed saucepan over medium heat, add the butter and shallots to the pan, stirring until translucent and glossy. Add the hominy and red bell pepper, and toss to coat in oil. Season with a couple pinches of salt and add the chicken stock. Bring mixture to a simmer and cook until hominy has become tender, about 15 minutes. Remove from heat, stir in lime juice, and add sliced cabbage to slightly wilt down. Adjust for seasonings if necessary. Keep warm and set aside.

    2. In a medium sauté pan over high heat, heat the oil in the pan. Season the scallops with kosher salt and sear for about 3 minutes on the first side, flip, and sear another minute more on the second side. Remove the scallops from the pan and reserve warm on the side. Discard the scallops cooking oil and drizzle in the extra virgin olive oil. When the oil is hot, toss in the Padron peppers and season with salt. Cook until the skin of the peppers blisters and chars, about 3 minutes.

    3. Spoon a scoop of the hominy mixture and broth into the bottom of each serving bowl, add a few scallops, and top with 3-4 Padron peppers. To serve, season with flaky sea salt, minced chives and a squeeze of lemon juice.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/hominy-with-blistered-padron-peppers-and-seared-scallops

    Grilled Scallops with Miso-Corn Salad

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


    Ingredients

    For the miso vinaigrette:

        •    1 tbsp soy sauce
        •    3 tbsps canola oil
        •    2 tbsps white miso
        •    1 tsp light brown sugar
        •    1 tsp toasted sesame oil
        •    1/2 tsp grated peeled fresh ginger
        •    1 tbsp unseasoned rice wine vinegar
        •    1 tsp lime zest plus 2 tbsps fresh lime juice
        •    1 small jalapeño or serrano chile, seeded and finely chopped (Optional)


    For the salad:

        •    1/4 tsp kosher salt
        •    4 medium scallions
        •    2 tsps toasted sesame seeds, divided
        •    1 cup halved cherry or grape tomatoes
        •    3 medium ears fresh yellow corn, shucked
        •    12 dry-packed U12 sea scallops (about 1 pound)
        •    1 cup cooked and shelled fresh or frozen edamme
        •    2 tbsps fresh small basil leaves or mint leaves, or a combination of both, torn, plus more for serving


    Method

    1. Make the miso vinaigrette: Whisk together miso, soy sauce, vinegar, sesame oil, lime zest and juice, brown sugar, ginger, and jalapeño, if using, in a small bowl until miso is dissolved. Whisk in canola oil in a slow, steady stream until well combined. Set aside, or cover and refrigerate up to 1 week.

    2. Make the salad: Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Brush corn and scallions with 1 tablespoon canola oil, and place on grates (or grill pan). Grill, uncovered, turning occasionally, until just tender and slightly charred, about 4 minutes for scallions and 10 minutes for corn. Remove from heat. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces; set corn and scallions aside.

    3. Remove and discard the small side muscle from each scallop; rinse under cold running water, and pat dry. Thread 3 scallops on 2 parallel skewers, and repeat with remaining 9 scallops on 6 skewers. Brush scallops with remaining 1 tablespoon canola oil, and season both sides with salt. Grill scallops, uncovered, until grill marks appear, about 1 minute and 30 seconds. Turn scallops, and grill until desired degree of doneness, about 30 seconds for medium (warm translucent center). Remove from grill, and set aside.

    4. Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs, miso vinaigrette, and 1 teaspoon sesame seeds; toss to combine. Divide salad among 4 shallow bowls. Top each with a skewer of scallops. Sprinkle with remaining 1 teaspoon sesame seeds and additional herbs.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/grilled-scallops-miso-corn-salad

    Steamed Scallops with Garlic

    These garlicky steamed scallops come together in less than 30 minutes, making for a quick and easy appetizer.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    8 sea scallops
        •    1/2 tsp sea salt
        •    4 tbsps vegetable oil
        •    16 cloves garlic, chopped
        •    2 tbsps chopped scallions
        •    1 red chile, sliced (Optional)
        •    3/4 ounces or 20 grams mung bean vermicelli

    Method

    1. Clean the scallop shells with a brush and pat dry with paper towels. Separate the 2 sides of the shells and discard the side unattached to the adductor muscles. Remove the muscles from the shell and discard the intestines, then rinse under cold running water. Set the scallops aside in a bowl and reserve 8 shells. Soak the vermicelli in a bowl of hot water for about 3 minutes to soften. Drain, then cut the vermicelli into 2-inch/5-cm lengths. Divide the vermicelli among the shells and place the scallops on top.

    2. Heat 3 tablespoons oil in a wok or large skillet (frying pan), add half the chopped garlic and stir-fry over low heat for 1 minute until lightly golden and crisp. Use a slotted spoon to remove the garlic, and drain on paper towels. Set aside.

    3. Combine the remaining chopped garlic, the salt, and remaining 1 tablespoon oil in a bowl and mix well. Drizzle over the scallops. Transfer to a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 5–6 minutes until the scallops are cooked through.

    4. Top with the garlic, scallions (spring onions), and chile, if using.



    This great family recipe is thanks to FOOD & WINE Recipes at https://www.foodandwine.com/recipes/steamed-scallops-garlic

    Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

    People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    Pepper
        •    kosher salt
        •    1/4 cup extra-virgin olive oil
        •    1/4 cup freshly chopped chives
        •    2 tbsps minced peeled fresh ginger
        •    8 ounces sea scallops, thinly sliced crosswise
        •    flaky sea salt and thinly sliced radishes, for garnish
        •    1 tbsp fresh lime juice, plus lime wedges for serving

    Method

    1. In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.
    2. Arrange the scallops on a platter and top with the ginger-chive pesto. Season with flaky sea salt and garnish with sliced radishes. Serve with lime wedges.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/scallop-carpaccio-hand-cut-ginger-chive-pesto