Best 4 Taylor Bay Scallops With Uni And Mustard Oil Recipes

TAYLOR BAY SCALLOPS WITH UNI & MUSTARD OIL

Steps:

• In a food processor, pulse tomatoes with sea salt until chunky. Line a strainer or coffeemaker basket with a coffee filter and transfer tomatoes to the coffee filter. Set strainer over a large nonreactive bowl or coffeemaker carafe. Refrigerate this contraption at least 12 hours: the tomatoes' intensely flavored, clear juices will filter into the bowl. To the tomato water, add mirin, cayenne pepper, and ground pepper.
• Cover a dish with crushed ice. (If serving this as an appetizer, use dinner plates. A large serving tray or tiered platter would work well if these are to be served as hors d'oeuvres.) For an individual appetizer, arrange 5 shells in a ring on the ice. Place a scallop (or piece of scallop) and uni lobe side by side in each shell. Spoon seasoned tomato water into each shell to cover the shellfish, 1 ½ to 2 teaspoons per shell. Drizzle several drops of mustard oil over each, and garnish with a pinch of black mustard seed. Serve immediately.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.