Best Scallops With Snail Garlic Butter And Leeks Recipes

Scallops With Snail-Garlic Butter and Leeks image

Provided by A la Carte

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons unsalted butter, softened
1 lb medium leek, white part only
1 1/2 teaspoons chopped garlic
3 tablespoons finely chopped parsley
1/3 cup chopped rinsed canned snails
20 medium scallops
1 tablespoon finely chopped chives

Steps:

Pre-heat oven to 450°F.
Heat 2 Tbsp butter in a large heavy skillet over medium heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm.
Puree remaining 4 Tbsp butter with garlic, parsley, and snails. Season with salt and pepper.
Put scallops in gratin dishes. Season with salt and pepper, then dot each with 1 tsp snail/garlic butter.
Bake in the middle of the oven until scallops are just cooked through, about 9 minutes.
Serve topped with leeks and sprinkle with chives and remaining parsley.

Nutrition Facts : Calories 290.8, Fat 18.2, SaturatedFat 11.1, Cholesterol 70.5, Sodium 147.6, Carbohydrate 18.4, Fiber 2.2, Sugar 4.5, Protein 14.6

Classic Escargots à la Bourguignonne image

Number Of Ingredients 5

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

Steps:

Preheat oven to 400°F.
Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
Bake 10 minutes.

Scallops with Snail-Garlic Butter and Leeks image

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

3/4 stick (6 tablespoons) unsalted butter, softened
1 pound medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips
1 1/2 teaspoons minced garlic
3 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup chopped rinsed canned snails (2 ounces)
20 medium sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
1 tablespoon finely chopped fresh chives
Special Equipment
20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish

Steps:

Preheat oven to 450°F.
Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.