Best Venison Scallops With Caramelized Shallots Recipes

Caramelized Shallots image

Provided by Martha Stewart

Number Of Ingredients 5

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

Peel shallots and cut lengthwise into 1/8-inch slices.
Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

Caramelized Shallots image

Provided by Food Network

Yield 6 to 8 servings.

Number Of Ingredients 6

16 to 24 large shallots, about 1 pound (small onions may be substituted)
3 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chicken stock

Steps:

Preheat the oven to 350 degrees.
Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

Caramelized Scallops with Green Pea Vinaigrette image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 cup fresh or frozen peas
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tablespoon dijon mustard
Touch of clover honey
Freshly ground pepper
2 tablespoons chopped fresh mint
2 tablespoons finely chopped fresh parsley
12 large sea scallops, patted dry
Canola oil, for brushing
Kosher salt and freshly ground pepper
1 tablespoon superfine sugar
Chopped fresh mint and parsley, for topping (optional)

Steps:

Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.
Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.
Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.