Best 3 Scallop Pan Roast Recipes
Scallops, a delicacy of the sea, are renowned for their tender texture and sweet, briny flavor. Pan-roasting, a simple yet elegant cooking method, allows these succulent morsels to shine. In this comprehensive guide, we present a collection of scallop pan-roast recipes that cater to diverse palates and preferences. Embark on a culinary journey as we explore the art of pan-roasting scallops, transforming them into delectable dishes that will tantalize your taste buds.
From the classic pan-seared scallops with brown butter and lemon to the more adventurous pan-roasted scallops with chorizo and corn, our recipes showcase the versatility of this versatile seafood. Discover the secrets to achieving perfectly seared scallops with a golden crust and a tender, juicy interior. Whether you prefer a simple preparation that highlights the natural flavors of the scallops or a more elaborate dish with a symphony of flavors, our recipes have something for every seafood enthusiast.
CLAM, SHRIMP, & SCALLOP PAN ROAST
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
- Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
- Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.
CLAM, SHRIMP AND SCALLOP PAN ROAST
From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."
Provided by Epi Curious
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
- Heat the oil over medium-high heat in a pan that you can cover later.
- Throw in the garlic and cook for a few minutes.
- Pour in the clam juice, wine and Mutha Sauce.
- When the mixture is bubbling, add the clams.
- Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
- Boil and reduce the pan juices over high heat for about 8 minutes.
- Sprinkle in the red pepper and season up the sauce with Worcerstershire.
- Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
- Swirl in the cream and basil.
- Return the clams to the pan and gently stir together all the shellfish.
- Sprinkle with parsley and serve steaming hot.
Nutrition Facts : Calories 410, Fat 17.4, SaturatedFat 3.1, Cholesterol 163.9, Sodium 717.6, Carbohydrate 17.6, Fiber 0.8, Sugar 4, Protein 33.8
SCALLOP PAN ROAST
Steps:
- 1. In a heavy saucepan over low heat combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and tobasco; bring just to a simmer. 2. Add scallops and let cook for 30 seconds without simmering (if you see a bubble pull pan off heat for a few seconds). Add cream and milk and continue to heat until simmering until mixture is steaming hot and scallops are opaque, about 2 minutes longer. 3. Place a piece of toast in each of two bowls and then add pan roast, dividing scallops evenly. Float remaining butter on top. 1/2 tablespoon a bowl. Eat immediately.
Tips:
- For the best results, use fresh, dry sea scallops. If using frozen scallops, thaw them overnight in the refrigerator or under cold running water.
- To prevent the scallops from sticking to the pan, make sure the pan is hot and well-oiled before adding the scallops.
- Sear the scallops for 2-3 minutes per side, or until they are golden brown and opaque throughout.
- Do not overcrowd the pan, or the scallops will not cook evenly.
- If the scallops are too large, you can cut them in half or quarters before cooking.
- Serve the scallops immediately with your favorite sides, such as rice, pasta, or vegetables.
Conclusion:
Scallop pan roast is a quick and easy dish that is perfect for a weeknight meal. The scallops are seared until golden brown and then simmered in a flavorful sauce. The result is a delicious and elegant dish that is sure to impress your guests. So next time you're looking for a seafood dish that is both easy to make and delicious, give scallop pan roast a try. You won't be disappointed!
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