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Scallop Recipes


scallop recipes

Scallop Dumpling with Garlic Chives

2 T. vegetable oil
1/2 lb. garlic chives, trimmed and cut into 10-inch pieces, or 6 oz. ordinary chives
1 scallion cut into several pieces
1 t. minced fresh ginger
1/2 lb. sea scallops
1 T. plum wine or sherry
2 t. soy sauce
2 t. cornstarch
1 t. Asian sesame oil
1/2 t. salt
1/2 t. freshly ground pepper
36 thin wonton skins


Heat 1 tablespoon of the vegetable oil in a skillet. Add the garlic chives and sauté over moderately high heat, stirring often, until wilted. Transfer to a bowl to cool. In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the scallops are finely chopped. Add the garlic chives and pulse just until evenly incorporated but not smooth. If using square wonton skins, spread them out on a work surface and cut them with a 3 1/2-inch round biscuit cutter. Keep all but 12 skins covered with a towel while you proceed. Spoon a heaping teaspoon of the filling into the center of each wonton skin. Draw the edges up and pleat evenly. Pinch the pleated edge to form a little bun. Repeat with the remaining wonton skins and filling. Pour the remaining 1-tablespoon vegetable oil onto a small plate and dip the bottom of each dumpling in the oil. Arrange the dumplings without touching in a bamboo steamer basket. Cover and steam over boiling water for 10 minutes. (Make ahead: The cooked dumplings can be refrigerated for 1 day ahead of frozen for up to 2 weeks. Reheat in a steamer or a microwave oven.) Serve warm with the dipping sauces


scallop recipes

Barbecued Scallops
Makes/Serves: Serves 3 - 4

12 scallops
24 rashers streaky bacon
Lemon wedges
Bay leaves


. Open and prepare the scallops then cut in half. Wrap each piece of scallop in a rasher of bacon and thread onto a skewer, alternating with wedges of lemon and bay leaves. Cook on the barbecue for about 3 minutes, until the bacon is crisp and brown.


scallop recipes

Sea Scallops with Capsicum and Zucchini

2 tablespoons olive oil
2 tablespoons butter
2 red capsicums, cored, seeded, and cut into 1/2" cubes
1 cup sliced zucchini, cut into fine slices
1/4 tsp. Tabasco sauce
½ Kg Sea scallops
1 tsp. finely chopped garlic
2 sprigs fresh thyme or 1/2 teaspoons dried
2 tablespoons Pernod liquor
2 tbsp. fresh lemon juice
4 tablespoons coarsely chopped fresh parsley

In a wok or large nonstick skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red capsicum and the zucchini and cook, tossing, about 4 min. add the Tabasco and salt and pepper. When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Pernod, lemon juice and parsley. Check for seasoning. Cook and stir about 2-3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately


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