Scallops

Scallops Newburg

This is a delicious way to use leftover lobster, shrimp, crab or scallops.

Ingredients

– 4 tbs. butter
– 2 cups diced, cooked scallops
– 1/4 cup dry sherry
– 1/2 tsp. paprika
– dash of nutmeg
– 3 egg yolks, beaten
– 1 cup cream or milk
– salt and white pepper to taste
– 4 large puff pastry shells (from your grocer’s frozen food department) or slice toast, buttered

Instruction

In the top of double boiler, melt butter. Stir in the crab. Cook until warm, about 3 minutes. Add sherry Cook 2 minutes. Add paprika and nutmeg. Over medium heat, add egg yolks and cream. Stir constantly until thickened. Add salt and pepper. Fill pastry shells, or serve over toast.

Makes 4 servings.

Coquilles St. Jacques

This is a classic.

Ingredients

– 1-1/2 lbs bay scallops
– 3/4 cup dry white wine or chicken broth
– 1 bay leaf
– 1/2 tsp. salt
– 1-1/2 cup thinly sliced fresh mushrooms
– 2 tbs. green onion
– 1/4 cup butter
– 6 tbs. flour
– dash white pepper
– 1/4 tsp. nutmeg
– 1 cup light cream
– 2 tbs butter, melted
– 1 cup soft bread crumbs

Instruction

Thaw scallops. Place in saucepan with wine and bay leaf. Simmer about 2 minutes until scallops turn white. Remove scallops. Pour wine poaching liquid from saucepan into measuring cup. Add enough broth to liquid to bring the two up to the one cup mark. Saute mushrooms and onions in 1/4 cup butter until tender. Stir in flour, pepper and nutmeg. Blend until flour is absorbed. Add reserved poaching liquid and cream. stir until thick. Add scallops. warm over low heat. Do not boil, or mixture will curdle and scallops will toughen. Butter 6 baking shells, ramekins, or custard cups (6 oz.). Divide mixture evenly among containers and fill. Add bread crumbs to remaining 2 tablespoons of butter. Sprinkle over top of scallop mixture. Bake at 400ºF about 5 to 7 minutes until lightly browned.

Herb Fried Scallops

Crisp on the outside, tender in the middle. These delicate morsels will melt in your mouth.

Ingredients

– 1 lb bay scallops
– 2 eggs
– 1 tbs. lemon juice
– 1 cup fine dry bread crumbs
– 1/2 tsp. dried herb (thyme, tarragon, dill and parsley)
– vegetable oil
– Tartar Sauce

Instruction

Clean and rinse scallops. Cut large ones in half. Dry completely on paper towels. Beat eggs well. Add lemon juice. Mix your choice of herbs with breadcrumbs. Dip scallops in crumbs, in egg mixture then in crumbs again. heat 1/4-inch of oil in frying pan. Fry coated scallops about 3 minutes on each side, until golden. Drain on paper towels. Serve immediately with Tartar sauce.

Makes 4 servings.