Bay Scallop Recipes
Scallop and Bacon Chowder
Ingredients
This elegant first course from American Seasons is topped with parsley oil, which is easy to make and could also be drizzled over roasted fish or steamed potatoes, and other vegetables.
1 cup (packed) fresh Italian parsley
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 1/2 cups frozen corn kernels
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 8-ounce bottles clam juice
1 cup whipping cream
1 pound bay scallops, connective tissue removed
Preparation
Blend parsley, oil, and salt in blender until smooth. Pour into small bowl. (Parsley oil can be made 1 day ahead. Cover and refrigerate.Bring to room temperature before using.)
Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and sauté until leeks begin to soften, about 3 minutes. Add corn and sauté 2 minutes. Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper.
Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.
Makes 8 first-course servings.
Baked Scallops with Herbed Breadcrumb Topping
Ingredients
Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.
2 tablespoons (1/4 stick) butter
12 ounces bay scallops
1 cup fresh breadcrumbs made from crustless French bread
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Lemon wedges
Preparation
Preheat oven to 450°F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.
Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.
Makes 2 servings; can be doubled.
Seafood Risotto
Ingredients
2 1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can Italian-style stewed tomatoes
3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons finely chopped fresh Italian parsley
Preparation
Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.
Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.
Serves 6.
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