Cooking Index - Cooking Recipes & IdeasFour Variations On Scallops "Gratinate" Recipe - Cooking Index

Four Variations On Scallops "Gratinate"

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

  Variation I
1 lb 454g / 16ozSea scallops
1 cup 62g / 2.2ozAll-purpose flour - seasoned with
  Salt - to taste, and
  Freshly-ground black pepper - to taste
6 tablespoons 90mlButter - divided
3   Garlic cloves - finely chopped
1 cup 237mlWhite wine
1/8 cup 18g / 0.6ozFinely-chopped Italian parsley
  Variation Ii
4 tablespoons 60mlButter
1/4 cup 15g / 0.5ozFine cornmeal
2 tablespoons 30mlChopped tarragon
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozSea scallops
  Variation Iii
4 tablespoons 60mlExtra-virgin olive oil
1 lb 454g / 16ozSea scallops
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlBasic Tomato Sauce - (see recipe)
1/8 cup 29mlFinely-fhopped Italian parsley
15   Basil leaves - cut into chiffonade
1/4 cup 59mlWhite wine
  Variation Iv
4 tablespoons 60mlExtra-virgin olive oil
1 lb 454g / 16ozSea scallops
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlDry white wine
3   Garlic cloves - finely chopped
1   Hot chile flakes
4   Anchovy fillets - rinsed, drained
1 tablespoon 15mlCapers
1   Lemon, cut into wedges

Recipe Instructions

Variation I: Preheat the oven to 475 degrees, or preheat the broiler.

Dredge the scallops in the seasoned flour. In a 12- to 14-inch saute pan, heat 4 tablespoons of the butter over high heat until it foams and subsides. Add the scallops, working in batches if necessary, and cook for 2 minutes on 1 side. Carefully turn and cook for 2 minutes on the other side, then remove to a plate until all are cooked. Place the scallops under the broiler or in the oven for 3 to 4 minutes, until they are nicely browned at the edges.

Meanwhile, add the garlic to the pan in which you cooked the scallops and cook for 2 minutes over medium-high heat. Add the wine, scraping the bottom of the pan to dislodge any browned bits, and bring to a boil. Add the remaining butter, a half-tablespoon at a time, until it is absorbed. Add the parsley, season with salt and pepper, to taste, and serve the scallops with the sauce poured over.

Variation II: Preheat the oven to 475 degrees, or preheat the broiler.

In a 12- to 14-inch saute pan, heat the butter over high heat until it foams and subsides. Whisk in the cornmeal, stirring for 2 minutes. Remove from heat and set aside.

Add the tarragon and salt and pepper. Season the scallops with salt and pepper and sprinkle the polenta mixture over them. Bake in the oven or under the broiler for 5 to 7 minutes, until cooked through and nicely browned at the edges.

Variation III: Preheat the oven to 475 degrees, or preheat the broiler.

In a 12- to 14-inch saute pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes.

Remove to a plate and add the Basic Tomato Sauce, parsley, basil, and wine to the pan. Bring to a boil, reduce to a simmer, season with salt and pepper, and cook for 5 minutes.

Place sauce on a broiler plate and place scallops over sauce. Cook in the oven or broiler until they are cooked through and nicely browned on the edges. Serve immediately.

Variation IV: Preheat the oven to 475 degrees, or preheat the broiler.

In a 12- to 14-inch saute pan, heat the olive oil over high heat until just smoking. Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes.

Remove to a plate and add wine, garlic, chile flakes, anchovies, and capers to the pan. Bring the wine to a boil, reduce to a simmer, season with salt and pepper and cook for 10 minutes over low heat, until the capers have burst and the anchovies are falling apart.

Sprinkle the scallops with the wine mixture and cook in the oven or broiler until they are cooked through and nicely browned on the edges. Serve immediately with lemons.

This recipe yields 4 servings each.

Description:

"{Cappe Sante Gratiniate Quattro Variazioni}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D11) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.