Scallop Recipes

Scallops with Sweet Potato Gnocchi and Orange Beurre Blanc

Sweet Potato Gnocchi with Seared Sea Scallops and Orange Beurre Blanc A Collaboration with Chef Michele Grillo and F/V Isabel and Lilee What You Need 2-3 medium size sweet potatoes or yams 1 egg 1 cup all-purpose flour and additional flour on the side for preparation 1 teaspoon salt 1-2 Tablespoons sugar, optional 1-2 lbs. sea scallops 1-2 lbs. shrimp, optional 2-3 fresh medium size oranges, any kind, remove the rind and place the segments with juice into a bowl and set aside. 1 fresh lemon, optional 1 ½ sticks butter, salted ½ cup dry white or rose wine, can use 2-3 Tablespoons vinegar in place of wine Fresh basil chiffonade Medium size pot for boiling water Medium to large...

Continue reading

Poached Sea Scallops in Cream Sauce with Orzo

Poached Sea Scallops in Cream Sauce with Tomatoes Ingredients: By: Chef Michele Grillo 3 tbsp butter, unsalted or salted 2 shallots thinly chopped 1 tsp celery seeds salt and black pepper to taste 2 cups chopped fresh tomatoes 1/2 cup dry wine or vermouth 4 tsp worcestershire sauce 1 cup heavy or whipping cream 1-2 lbs fresh sea scallops Additional fresh herbs for garnish Orzo pasta Ingredients: 3 tbsp olive oil 1 onion, chopped 1 tsp salt Pepper, optional 2 cups of water or broth, vegetable, or chicken 1 cup orzo pasta Cherry tomatoes, corn, fresh vegetables chopped, all optional Handful of fresh basil chiffonade or chopped ¼ cup parmesan cheese, optional How to Cook Poached Sea Scallops in Cream...

Continue reading

Mediterranean Scallops with Mashed Cauliflower

By: Chef Michele Grillo Mashed Cauliflower Ingredients: 1 cauliflower cut into florets 3 tbsp butter 3 tbsp sour cream or cream cheese 1/3 cup grated cheese, parmesan or Romano Pinch of nutmeg Mashed Cauliflower Preparation: 1. Bring a large pot or large skillet with enough water to steam and boil the cauliflower florets 2. Cook about 10 minutes until fork tender and drain 3. Put cauliflower back in pot without water and let stand for a few minutes to get excess moisture out 4. Add butter and sour cream and cheese and mash with a potato masher, or mixer 5. Taste for seasoning and add a pinch of nutmeg and salt and pepper   Mediterranean Scallops Ingredients: 1 or 2 lbs...

Continue reading

BLT Scallop Bites with Basil Mayo

(serves 12) By: Chef Michele Grillo BLT Sea Scallop Bites Ingredients: 4 slices thick cut bacon, cut into 12 serving slices and cooked. 2 tablespoons bacon drippings 1 Tablespoon granulated sugar 12 large sea scallops 6 cherry or grape tomatoes 12 toothpicks or small wooden skewers Basil Mayo Ingredients: ½ cup mayonnaise, any type 1 small bunch fresh basil leaves chopped or julienne. ½ teaspoon ground black pepper ½ teaspoon celery salt or celery seed Lettuce, optional Bites and Sauce Preparation: 1. In small bowl combine the basil mayo ingredients and refrigerate until ready to serve 2. Pat the scallops dry and sprinkle ground pepper and sugar. 3. In clean skillet or frying pan, add the bacon drippings and over high...

Continue reading

Sea Scallop Pesto Purses

(serves 12)  By: Chef Michele Grillo Sea Scallop Pesto Purse Ingredients: 8 sheets of phyllo pastry 4 Tablespoons melted butter 2-3 Tablespoons olive oil 1/3-1/2 cup parmesan cheese 2-3 Tablespoons pesto, store bought or homemade 12 Sea Scallops with muscle removed 1 handful fresh parsley chopped Pastry or barbeque brush Sea Scallop Pesto Purse Preparation: 1. Preheat the oven to 375 if baking or can be made early in the day and refrigerated. 2. Line a sheet or cookie pan with parchment paper. 3. Combine oil and butter. 4. Stack the sheets of phyllo dough on the counter or workspace and cover with damp towel to prevent drying out. Place one sheet on surface and lightly brush with combined olive...

Continue reading