Best Vodka Scallops With Seasoned Chipotle And Shallots Recipes

VODKA SCALLOPS WITH SEASONED CHIPOTLE AND SHALLOTS

Steps:

• Heat oil in a med-hot pan saute shallots and garlic just till lightly browned add parsley.
• Move shallots to the side of pan or remove from pan leaving as much of the seasoned oil in pan.
• Place scallops in pan and brown 3 minutes without moving till golden brown.
• Flip and cook 2-3 more minutes adding more oil if necessary.
• Remove scallops from pan and place on a serving dish.
• Deglaze pan with the vodka (just enough to cover the bottom of the pan you use)scraping the solids from the pan (add back if removed the shallots) add chipotle sauce toss to heat.
• Pour the shallot sauce mixture over the shallots and garnish with scallions.

SCALLOPS WITH WHITE WINE SAUCE

Steps:

• In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.

SEARED SEA SCALLOPS IN A VODKA LEEK SAUCE

Steps:

• Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute), leaving center of scallop under cooked.
• Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened, 3-4 minutes.
• Add vodka and return scallops to pan. Cook until vodka is reduced, 1-2 minutes.
• Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.

SCALLOPS WITH SHALLOTS

Steps:

• Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
• Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
• When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.