Indulge in a culinary masterpiece with our corn-crusted jumbo sea scallops, where succulent scallops are enveloped in a crispy cornmeal crust and pan-seared to perfection. This delectable dish is complemented by a rich and flavorful bourbon sauce, creating a symphony of flavors that will tantalize your taste buds. Alongside the main recipe, we also present enticing variations to satisfy diverse palates. Explore the delightful combination of scallops and chorizo in a zesty tomato sauce, or venture into a creamy and indulgent world with our scallops in a velvety mushroom sauce. Experience the essence of coastal living with our pan-seared scallops accompanied by a refreshing lemon butter sauce, or embark on a journey to the tropics with our coconut-crusted scallops served with a vibrant mango salsa. Each recipe promises a unique culinary adventure, ensuring an unforgettable dining experience.
Here are our top 3 tried and tested recipes!
CORN-CRUSTED JUMBO SEA SCALLOPS WITH BOURBON SAUCE
Provided by Joanna Pruess
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, combine the cornmeal and the Parmesan cheese and set aside. In a medium-size bowl, lightly beat the eggs with a dash of salt. Roll the scallops, one at a time, in the flour, shaking off any excess. Dip the scallops in the egg, allowing the excess egg to drip back into the bowl. Roll them in the cornmeal-cheese mixture, again shaking off the excess. Set them aside on a plate.
- Preheat the broiler. Peel and halve the apples lengthwise and remove the core. Thinly slice them lengthwise, about three-quarters of the way up the apple, keeping the halves intact. Spread the apples out on a baking sheet. Press down gently to make the slices fan out. Drizzle with the melted butter and bourbon. Broil the apples until the edges are brown, about 4 to 5 minutes. Set aside.
- To make the sauce, combine the bourbon, cider, cider vinegar, shallots and garlic in a nonreactive saucepan. Place over medium heat and cook to reduce the liquid until it is almost evaporated, about 10 to 12 minutes. Add the lemon juice and lower the heat. Whisk the chilled butter into the sauce one piece at a time. Do not allow the sauce to separate. Season with the salt and pepper and strain. Remove from the heat and set aside in a warm place.
- Pour clarified butter or oil into a heavy saute or frying pan to a depth of 1/2 inch. Heat until hot but not smoking. Place the scallops in the pan and fry for 2 to 3 minutes on each side, or until golden and crisp. Remove with tongs to a plate covered with 2 or 3 paper towels. Place in a warm oven.
- To serve, place one of the cooked apple halves in the center of each of 4 plates, allowing the slices to fan out. Place 4 scallops on top of each apple half. Serve the sauce on the side.
THYME ROASTED SEA SCALLOPS, SWEET CORN RISOTTO, WITH PARSLEY TRUFFLE EMULSION
Steps:
- Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
- Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
- When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
- Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
- Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
- Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.
BUZZARD'S BAY BOURBON SCALLOPS
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of wilted greens like Swiss or rainbow chard.
Provided by Doug Matthews
Categories Seafood Shellfish Scallops
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.
- Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 13.4 g, Cholesterol 103.4 mg, Fat 23.4 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 9.6 g, Sodium 272 mg, Sugar 2.4 g
Tips:
- Choose high-quality scallops: Look for plump, firm scallops with a slightly translucent appearance. Avoid any scallops that are slimy or have an off odor.
- Properly sear the scallops: To get a perfect sear, make sure your skillet is very hot and well-oiled. Sear the scallops for 1-2 minutes per side, or until they are golden brown and cooked through.
- Use a flavorful bourbon sauce: The bourbon sauce is a key component of this dish, so make sure to use a good quality bourbon. You can also add other ingredients to the sauce, such as honey, maple syrup, or Dijon mustard, to taste.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. This will ensure that they are juicy and tender.
Conclusion:
Corn-crusted jumbo sea scallops with bourbon sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are perfectly seared and the bourbon sauce is rich and flavorful. This dish is sure to impress your guests.
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