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Tag Archives: scallops

SEARED SCALLOPS WITH HERB BUTTER PAN SAUCE

25 Wednesday Mar 2015

Posted by Ceri Wilkin in Recipes, Seafood

≈ 1 Comment

Tags

butter, herb, lovely, sauce, scallops, together

My husband and I cooked this lovely dish together after he had found the recipe – and it was a delightful experience. We used to cook together a lot. Making a simple bowl of pasta collectively was a fun and favorite past time, but although we are still in the kitchen together several times a week, we tend to cook our own dishes and portions of the dinner party or family meal.

SEARED SCALLOPS WITH HERB BUTTER PAN SAUCE

seared scallops with herb butter pan sauceFOR THE SCALLOPS

1 pound sea scallops

1 tablespoon unsalted butter

1 tablespoon olive oil

salt and freshly ground black pepper

FOR THE SAUCE

3 tablespoons unsalted butter, diced

2 tablespoons finely diced shallot

1/4 cup white wine

1/4 cup finely chopped mixed fresh herbs

1/4 teaspoon finely grated lemon zest

salt and freshly ground black pepper

lemon wedges for serving

Rinse scallops under cold water, pat dry with paper towels.

Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated justices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Enjoy!

Recipe adapted from Fine Cooking

www.finecooking.com/recipes/master-seared-scallops.aspx

 

PAN SEARED SCALLOPS WITH GINGER SAUCE

26 Tuesday Nov 2013

Posted by Ceri Wilkin in Appetizers, main

≈ Leave a comment

Tags

ginger, scallops, seafood

This is a dish elegant enough to serve to guests, but simple enough to make for a quiet evening at home. Which is exactly what I did when I had a longing for scallops recently. My husband and I enjoyed them with the ginger sauce, while our kids preferred them plain.

PAN SEARED SCALLOPS WITH GINGER SAUCE

1 carrot, peeled and quartered
1 shallot, peeled and quartered
1 (2 inch) piece of fresh ginger, peeled and thinly sliced
1 clove of garlic, peeled and cut in half
1/4 cup white wine
1 cup chicken broth
1 tablespoon vegetable oil
1 pound sea scallops
salt and freshly ground black pepper to taste
basil for garnish

In a medium saucepan, combine carrot, shallot, ginger, garlic, wine and broth. Cook uncovered, over medium heat for 12 minutes, or until liquid is reduced to about 1/2 cup. Strain, discard vegetables and reserve liquid.
Pat scallops dry with paper towel. In a skillet that has been coated with cooking spray, heat oil over medium-high heat. Place scallops in a single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper.
Cook for 2 minutes longer or until second side is lightly golden. Reduce heat to low.
Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done.
To serve, arrange scallops on plate, spoon sauce over them and sprinkle with basil.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2008
www.arkansasonline.com/news/features/food/‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

19 Monday Aug 2013

Posted by Ceri Wilkin in Cocktails, Dessert, Salad

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Tags

bacon, baked beans, blueberry, camping, cherry tomatoes, coconut, creme fraiche, feta, Memorial, pie, potato, riesling, sangria, scallops, shrimp, sides

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it’s our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our “instant” tent – which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › … › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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