Best Blanquette Of Scallops Recipes

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27 EASY SCALLOPS FOR SEAFOOD LOVERS



27 Easy Scallops for Seafood Lovers image

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 27

Lemon Butter Scallops
Scallop Pasta with Cherry Tomatoes
Creamy Garlic Butter Tuscan Scallops
Seared Scallops with Creamy Bacon Grits
Spicy Coconut Curry Scallops
Bacon Wrapped Scallops
Herbed Garlic Butter Scallops with Lemony Feta Dressing
Pan Seared Scallops for Tacos
Seared Scallops with Creamy Corn and Bacon
Scallop Pesto Pasta with Perfectly Seared Sea Scallops u0026amp; Kale Pesto
Beer Brined Balsamic Glazed Scallops Over Avocado Caprese Salad
Grilled Scallops with Meyer Lemon Salsa Verde
Grilled Scallop and Orange Kebabs with Honey-Ginger Glaze
Scallop Chowder
Thai Sweet Chili and Orange Scallops
Baked Scallops with Butter and Parmesan
Pan Seared Scallops with Lemon Caper Pasta
Honey Garlic Butter Scallops
Honey Sriracha Scallops
Creamy Mozzarella Scallop Pasta
Scallops Piccata
Seared Scallops with Orange Rum Sauce
Seafood Pasta with Shrimp and Scallops
Shrimp and Scallops a La Mexicana
Seared Scallops with Hazelnut Butter u0026amp; Mascarpone
Seared Scallops with Avocado Cream
Quick And Simple Scallop Crudo

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a scallop recipe in 30 minutes or less!

Nutrition Facts :

SCALLOPS PROVENCAL



Scallops Provencal image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

  • If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

BLANQUETTE OF SCALLOPS



Blanquette of Scallops image

Spring for me means discarding dark sauces and turning toward ingredients that are light and green. Here I'm inspired by the French blanquette, a stew, usually veal, in a creamy white sauce. I replaced the veal with plump sea scallops and brightened the whole thing with verdant, seasonal asparagus. Traditionally a blanquette is thickened with egg yolks and has pearl onions and often button mushrooms in the mix. The onion is in my version, but minced. I also omitted the mushrooms and used new potatoes that, unlike the mushrooms, help thicken a sauce made without the egg yolks. The result is a dish that's fancy enough for guests yet easy enough for a weeknight.

Provided by Florence Fabricant

Categories     dinner, weekday, seafood, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 pound sea scallops, rubbery tendon removed, scallops patted dry
1/3 cup finely chopped onion
1/2 cup dry white wine
1 cup chicken stock, or more if needed
4 medium-size new potatoes, about 12 ounces total, peeled and cut in eighths
Salt and ground white pepper
8 ounces thin asparagus, ends snapped off, slant-cut in inch-long pieces
3 tablespoons crème fraîche
1 teaspoon lemon juice
1 tablespoon minced fresh dill

Steps:

  • Melt butter over medium heat in a 12-inch sauté pan or skillet that has a cover. Increase heat to medium-high, add scallops and sauté no more than a minute until very lightly browned, then turn them once with tongs to color the other side. They will be undercooked. Remove to a bowl and cover loosely with foil.
  • Reduce heat to low, add onions and sauté a couple of minutes, until soft but not brown. Stir in wine, scraping bottom of pan, and add 3/4 cup of the stock. Add potatoes, season with salt and pepper, cover and cook on medium-low 10 to 12 minutes, until just tender when pierced with a paring knife.
  • Stir ingredients in the pan. Add asparagus and remaining stock. Cook uncovered about 3 minutes, until asparagus are just tender. If liquid in the pan is reducing too much - there should be a saucelike amount - add a little more stock. Stir in crème fraîche, cook briefly until sauce thickens to a creamy consistency.
  • Return scallops and any juices they release to the pan, cook another 2 minutes, basting scallops and potatoes with sauce. Add lemon juice. Taste sauce for seasoning. Transfer blanquette to a serving dish, shower with dill and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 4 grams, TransFat 0 grams

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