Best Crispy Day Boat Scallops In A Carrot Reduction Recipes

Seared Sea Scallops With Spicy Carrot Coulis image

Provided by David Tanis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 cups sliced young carrots
6 large garlic cloves, peeled
1 cup chopped sweet onion
2 tablespoons white wine vinegar or sherry vinegar
Generous pinch of ground cayenne
1 teaspoon kosher salt
1 tablespoon honey or granulated sugar
2 cups chicken broth, light vegetable stock or water
2 tablespoons extra-virgin olive oil
18 large dry-packed sea scallops, cleaned and patted dry (about 1 1/2 pounds)
Kosher salt and black pepper
1 cup roughly chopped cilantro, leaves and tender stems (from 1 small bunch)
2 tablespoons finely cut chives or green scallion tops
2 tablespoons thinly sliced Fresno, serrano or jalapeño chiles
Lime wedges, for serving

Steps:

Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

Live Shell Roasted Jumbo Day Boat Scallops image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 15

4 live day boat scallops
2 tablespoons sake
4 tablespoon dashi stock
1 teaspoon soy sauce
1/2 teaspoon chili oil (Rai-yu preferred)
1/2 teaspoon yuzu (Japanese citrus, can substitute lime)
1/2 teaspoon sesame oil
1/2 cup grated daikon radish
1 teaspoon Ponzu (citrus vinegar)
1/4 cup Garlic Chips, recipe follows
1 scallion, julienned very thinly
2 egg whites
1 1/2 cups salt
1/4 cup sliced garlic
Vegetable oil

Steps:

Remove the scallops from the shells using a dinner knife or a butter knife. Remove the intestines and innards and rinse off the sand, if any. Cut the scallops in half, lengthwise. Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later.
Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home.
Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells. When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell. Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium.
Mix the daikon with the ponzu and set aside.
Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency. Make 4 golf ball size balls and place in center of the serving dish. Remove shells with the scallops from the heat carefully. Place the shells on the balls and press down firmly, so that the shells do not move around on the plate. Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions.
Heat 1/4-inch vegetable oil in a saute pan over medium heat. Add the garlic and lightly fry until golden brown. Remove to a paper towel lined plate.

Caramelized Day Boat Scallops Wrapped in Bacon image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 2

3 pounds (U-10 size) dry-pack scallops
30 strips bacon

Steps:

On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce.

Crispy Day-Boat Scallops In A Carrot Reduction image

Provided by Deborah Vankin

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 large russet potato, peeled and thinly sliced on a mandoline
2 cups plus 2 tablespoons canola oil
5 cups freshly squeezed carrot juice (available from juice bars and health food stores)
1 star anise
1/2 teaspoon five-spice powder
1/4 cup safflower oil
Juice of half a lemon
Salt and freshly ground black pepper to taste
16 large sea scallops
5 chives, thinly sliced

Steps:

Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
In a saucepan, combine the carrot juice, star anise and five-spice powder. Simmer until reduced to 1/3 cup. Discard star anise, and transfer mixture to a blender. Blend while slowly adding safflower oil. Season with lemon juice and salt and pepper. Set aside.
In a skillet over medium-high heat, add remaining 2 tablespoons canola oil. Salt and pepper scallops, and sear about 2 minutes a side. Arrange on serving plates. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops. Garnish with chives.