A Scallop Trio

Last week a listener called and asked for some scallop recipes. I didn't get her name, so if anybody knows her... tell her they're here.

SCALLOPS DE JOHNGE

Serves 6

2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large

2 cloves Garlic, mashed

1/4 Lb. Unsalted Butter, softened

2 Tbsp. Fresh Parsley, chopped

1 Tsp. Fresh Chervil, chopped

2 Tbsp. Scallions, chopped

1 Tsp. Fresh Tarragon

1 1/8 Tsp. Kosher Salt

1/2 Tsp. Black pepper

1 pinch Ground Nutmeg

3/4 cup Fresh bread crumbs

1/2 cup Dry Sherry

Peel the garlic and mash with a garlic press of mortar and pestle; work it into the butter. Gradually add the rest of the herbs and seasonings. Mix in the crumbs and sherry. Arrange the scallops in buttered individual casseroles and top with the mixture. Bake in a 475-degree oven for 8 - 10 minutes, or until thoroughly hot and bubbly. Set the casseroles in a shallow baking pan to catch any butter overflow.

 

And then I wrote;

 

PAN SEARED SCALLOPS WITH CHILI TOMATO WATER AND CILANTRO PESTO

Serves 6

2 1/2 Lbs. Scallops, fresh and trimmed of connective muscle and split if large

1/4 cup Clarified Butter

Kosher Salt and Pepper to taste

Season the scallops with salt and pepper. Heat the butter in a heavy-bottomed skillet. Arrange the scallops in the pan, don't crowd them. Use two pans or sear them in batches, keeping the first batch warm in a low oven. Brown the scallops on one side only over high heat for about 2 minutes. Remove the scallops from the pan and place browned side up in a large soup plate. Ladle 1/4 cup of the warm chili tomato water over the fillets and top each with a spoonful of pesto.

CHILI TOMATO WATER

Enough for 6 portions

2 1/2 Lbs. Ripe Tomatoes, roughly chopped

3-4 medium Jalapeno or Serrano Peppers, roughly chopped

1 1/2 Tblsp. Kosher Salt

Combine the peppers, tomato and salt in a large bowl. Drape several layers of cheesecloth in another large bowl. Pour the tomato chili mix into the cloth. Gather the ends and tie. Hang the bag over a collecting bowl in a cool place for about 24 hours. Squeeze the bag gently to extract most of the liquid. Discard the bag of tomatoes and peppers. Keep the water chilled until ready to use. Warm gently just before serving.

CILANTRO PUMPKINSEED PESTO

Makes about 1 1/2 cups

1 1/2 bunches Fresh parsley, washed

1 1/2 bunches Fresh cilantro, washed

1 clove Garlic, crushed

1 cup Pumpkinseeds, toasted

Juice of 1 lemon

3/4 cup Good Olive Oil

Kosher Salt and Pepper to taste

Tear the parsley and cilantro into the bowl of a food processor. Add the garlic and pulse to chop the ingredients finer. Add the pumpkinseeds and let the machine run. Slowly add the oil until all used up. Add the lemon juice and season. The pesto can be made a few days ahead. Remove the pesto from the refrigerator about 2 hours before serving to warm to room temperature.

 

And finally there was.......

 

Scallop Pan Roast

4 oz. Scallops, trimmed etc.

1 Tbsp. Unsalted Butter

1/2 tsp. Minced Garlic

1 Tbsp. Cilantro, chopped

1 tsp. Fresh parsley, chopped

1/2 C. Diced Tomato

1/4 C. White wine

1 C. Heavy cream

1 tsp. Old Bay Seafood Seasoning

1/2 C. Clam Juice

Sauté scallops in garlic and butter for 1 minute. Add cilantro, parsley and tomato. Sauté 1 minute more. Add wine, cream, clam juice, and seafood seasoning ; bring to a vigorous boil then serve immediately.