scallop

Sea Scallop Beurre Blanc

Posted Thu, 02/05/2009 - 22:05 by CitizenFood

Serves 2

Ingredients:

For the Beurre Blanc:
1/8 cup shallots, minced
1/2 cup white wine
1 cup heavy whipping cream
1/2 tablespoon kosher salt
1/8 cup blond roux
1/4 pound unsalted butter, cut in small cubes
1/8 cup lemon juice
1/4 tablespoon white pepper

For the scallops:
8 ounces sea scallops
4 ounces mushrooms
2 ounces fresh spinach
2 ounces smoked salmon

Scallop Bruschetta

Posted Thu, 02/05/2009 - 20:33 by CitizenFood

Serves 4

1 (8x8) square focaccia bread
1 pound large scallops
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons cider vinegar
1/2 cup olive oil
1/4 cup pine nuts
1 yellow tomato, thinly sliced
Romaine lettuce, cut into strips
1/2 pound wild mushrooms, sauteed (optional)
Salt and freshly ground pepper to taste

Toast focaccia bread in oven until golden. Set aside. Sprinkle the scallops with salt and pepper, then sear in a hot sauté pan until cooked through, approximately 2 to 3 minutes per side.

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