Scallops In Pesto Coquilles Saint-Jacques Swiss Scallops
Scallops Au Gratin
Scallops In Pesto
1 carrot, cut matchstick style 1 crushed garlic clove 2
Tbsp. olive oil 1 green onion, chopped 1 sm. tomato, diced
3/4 lb. scallops 3 Tbsp. dry white wine 1 Tbsp. lemon juice
1 Tbsp. pesto sauce Salt & pepper to taste
In large frying pan. Heat olive oil and sauté carrot and
garlic for 1-2
minutes. Add green onion and tomato. Saute until tomato is
soft. Keep
heat on high and add scallops. Saute until tender, less then
5 minutes.
Add wine, lemon juice, pesto, salt and pepper. Toss quickly
and serve.
Coquilles Saint-Jacques
1 tsp. lemon juice
4/2 tsp. salt, dash pepper 2 lbs. sea scallops, washed and
drained 4 Tbsp. butter or margarine
5/4 cup finely chopped onion
6/4 lb. sliced mushrooms
7/3 cup flour 1 cup light cream
8/2 cup milk 1 cup grated Gruyere cheese
9/2 cup dry white wine 1 Tbsp. lemon juice 1 Tbsp.
chopped parsley
10/2 cup dry bread crumbs 2 Tbsp. melted butter or margarine
In medium saucepan, combine 1 cup water, 1 teaspoon lemon
juice and salt; ring to boil. Add scallops; simmer covered,
6 minutes or until tender. Drain on paper towels. In 4
tablespoons hot butter or margarine in saucepan, sauté
onion and mushrooms until tender. Remove from heat. Stir in
flour and dash of pepper until well blended. Gradually stir
in cream and milk. Bring to boil. Reduce heat and simmer,
stirring frequently, 4-5 minutes or until quite thick. Add
cheese and stir until melted. Remove from heat. Carefully
stir in wine, lemon juice and parsley. Add scallops and mix
well. Turn into 8 scallop shells or a 1
11/2 quart casserole. Mix bread crumbs and melted butter;
sprinkle over the scallops. Place shells on cookie sheet.
Broil 4 inches from heat 2-3 minutes until golden brown.
8 servings.
Swiss Scallops
3 Tbsp. butter 1 lb. bay scallops 2 tsp. lemon zest 2 tsp.
dill 3 cloves garlic, minced 2 cup Swiss or Gruyere cheese
1 1/2 cup mayonnaise 12 doz. one inch bread rounds or
melba toast
Melt butter. Add scallops and sauté with lemon zest and
garlic for 2-3 minutes. Take off heat and add dill; return
to heat for 30 seconds. Add mayonnaise and cheese.
Refrigerate overnight. Spread on toasts and broil for 3-4
minutes. Serve. (Can be refrigerated for up to 5 days.)
(Can be frozen before adding mayonnaise and cheese.)
Scallops Au Gratin
12/2 lb. sea scallops 1 Tbsp. butter or margarine
13/3 cup undiluted condensed cream of mushroom soup Salt,
pepper and hot pepper sauce 2 Tbsp. grated Parmesan
cheese 2 Tbsp. fine dry bread crumbs 1 Tbsp. butter or
margarine, melted
Cut scallops in small pieces and sauté gently in 1
tablespoon butter for 1 to 2 minutes. Stir in soup, then
season to taste with salt and pepper. Add dash of hot
pepper sauce. Place in small baking shells. Combine
cheese with crumbs and melted butter. Sprinkle over top.
Broil a few inches from heat until lightly browned and
heated through.
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