Best Scallops With Cep Compote Chestnuts Recipes

Sauteed Scallops with Fennel Compote in Curry Sauce image

Yield Serves 6 as an appetizer

Number Of Ingredients 16

For compote
3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice
For sauce
1 1/2-cups bottled clam juice
1/4 cup dry white wine
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
1/4 cup whipping cream
7 tablespoons butter
24 sea scallops

Steps:

Make compote:
Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)
Make sauce:
Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.
Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.

Crispy Scallops with Fresh Water Chestnuts image

Provided by Food Network

Number Of Ingredients 14

1/2 gallon vegetable oil for frying
8 to 12 (U 10) scallops
Salt and pepper
1 cup cornstarch
4 to 6 Thai chilies
8 to 12 water chestnuts
4 bunches scallions, cut on the bias
2 cups shiitake mushrooms
1/4 cup red wine vinegar
1/2 cup sugar
1 tablespoon ginger, julienned
1 bunch Thai basil
1 bunch cilantro
1 cucumber, thinly sliced

Steps:

In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.

Seared Scallops with Blueberry Compote image

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 13

1 lemon
1 orange
1 1/2 cup(s) fresh or frozen blueberries
1/2 cup(s) chicken stock
1/2 cup(s) sugar
1/4 teaspoon(s) ground cardamon
1 star anise
1 cinnamon stick
4 whole cloves
1 teaspoon(s) balsamic vinegar
1 pound(s) bay scallops
2 tablespoon(s) butter
salt and pepper

Steps:

Using a microplane grate the zest from the orange and lemon. Reserve half of the zest. In a medium saucepan add the blueberries, zest and juice of the lemon and orange, stock, sugar and ground cardamon.
Wrap the star anise, cinnamon stick and cloves in a cheesecloth and secure with a tie. Drop that in the saucepan also.
Bring to a boil and reduce to a simmer and simmer 20 minutes until thickened.
Meanwhile pat the scallops dry and season with salt and pepper. In batches add the butter to a skillet and sear the scallops one to 2 minutes per side. Serve over the blueberry compote and top with the remaining zest