Category Archives: Fish, Shellfish

Bacon-wrapped Scallops

  By skurtz | 01/21/2008 - 10:20 pm | Fish, Shellfish, Meats, Recipes
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Bacon-wrapped Scallops

Ingredients

  1. 10 slice bacon
  2. 20 large sea scallops
  3. 1 cup heavy cream
  4. 2 tablespoons Dijon mustard
  5. 2 tablespoons pure maple syrup
  6. fresh chives

Instructions

  1. Preheat oven to 350˚F.
  2. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes.
  3. Cut each slice crosswise in half. Cool.
  4. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick.
  5. Preheat oven to 400˚F. Place scallops on baking sheet and bake until cooked through, about 10 minutes.
  6. Meanwhile, boil cream in heavy large skillet until reduced to 3/4 c., about 3 minutes.
  7. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
  8. Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce.
  9. Sprinkle with chives and serve.

Linguine with Scallops and Snow Peas in a Saffron Sauce

  By skurtz | 12/21/2005 - 10:01 pm | Cooking, Eggs, Cheese, Pasta, Rice, Fish, Shellfish, Recipes
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Linguine with Scallops and Snow Peas in a Saffron Sauce

Take care to keep the cooking time brief, not only to avoid overcooking but to preserve the liquid given up by the scallops.

Ingredients

  1. 1/2 pound sea scallops
  2. 1/2 pound squid ink linguine
  3. 1/2 pound snow peas
  4. 1/2 cup shallots finely minced
  5. 1/2 cup dry white wine
  6. 2 tablespoons heavy cream
  7. 2 sticks butter cold, cut into pieces
  8. 1 pinch saffron threads
  9. fresh lemon juice
  10. salt
  11. black pepper

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
  3. Make the saffron sauce. In a heavy saucepan combine shallots and white wine.
  4. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream.
  5. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil.
  6. Add fresh lemon juice and salt and white pepper to taste.Place scallops in a steamer over simmering water and steam for 2 to 3 minutes.
  7. Then add snow peas and steam 1 minute more.
  8. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

Ginger Scallops

  By skurtz | 02/28/2005 - 8:41 pm | Cooking, Fish, Shellfish, Recipes
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Ginger Scallops

By itself or served over rice, this dish is elegant but easy to prepare.

Ingredients

  1. 2 tablespoons green onions sliced thinly
  2. 4 tablespoons butter
  3. 1 large carrots julienned
  4. 2 tablespoons fresh ginger minced
  5. 1/2 cup white wine
  6. 1/2 cup heavy cream
  7. salt
  8. black pepper
  9. 1 1/4 pounds scallops

Instructions

  1. In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine.
  2. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
  3. Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve immediately.

Steamed Mussels in White Wine & Cream

  By skurtz | 02/26/2000 - 10:16 pm | Cooking, Fish, Shellfish, Recipes
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Steamed Mussels in White Wine & Cream

Ingredients

  1. 48 large mussels scrubed and debearded
  2. 2 green onions finely chopped
  3. 1 cup dry white wine
  4. 1 cup heavy cream
  5. 1 cup carrots cut into julienne strips
  6. 1 cup leeks sliced
  7. 1 cup Hollandaise sauce
  8. 2 tablespoons fresh parsley chopped

Instructions

  1. In a large covered saucepan over medium heat, steam mussels and green onions in wine until mussels open. Discard any unopened mussels.
  2. Remove pan from heat and drain liquid into a skillet set on medium heat.
  3. Stir in cream and vegetables; simmer until liquid is reduced by half.
  4. Stir in Hollandaise Sauce; blend well.
  5. Place 12 mussels in each of 4 serving dishes. Top with sauce and sprinkle with parsley.