Best Harvest Vegetable Scallop Recipes

HARVEST VEGETABLE SCALLOP

Steps:

• Preheat oven to 375 degrees.
• In 12X8 inch baking dish, combine carrots, broccoli and 2/3 cup French's Fried Onions.
• Tuck potato slices into vegetable mixture at an angle.
• Dot vegetables evenly with cheese spread.
• Pour milk over vegetables; sprinkle with seasonings as desired.
• Bake, covered, at 375 degrees for 30 minutes or until vegetables are tender.
• Top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
• Microwave Directions: In 12X8 inch microwavable dish, prepare vegetables as above.
• Top with cheese spread, milk and seasonings as above.
• Cook, covered, at HIGH 12 to 14 minutes or until vegetables are tender, rotating dish halfway through cooking time.
• Top with remaining onions; cook, uncovered, 1 minute.
• Let stand 5 minutes.

CHEF JOHN'S BAY SCALLOP CHOWDER

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
• Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
• Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

SAUTEED SCALLOPS WITH VEGETABLES

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.