Scallops Recipes RSS

Choose Our Coquilles Saint-Jacques Recipe for Your Upcoming Event At FARM-2-MARKET, we’re happy to share our expertise to ensure outstanding meals for you and your loved ones. Our coquilles St-Jacques recipe is an example of the fine seafood meals you can create in your own home. Servings: 6 Ingredients: 1 lb. mushrooms, sliced Juice of 1 lemon 5 tbsp. butter 1 lb. U10 Sea Scallops 1 c. dry white wine 1/4 tsp. ground thyme 1 bay leaf 1/2 tsp. salt 1/8 tsp. pepper 3 tbsp. flour 1 c. heavy cream 3/4 c. buttered soft bread crumbs Preparation: Preheat oven to...

Servings: 4 Ingredients: 1 lb Bay Scallops-in-the-Shell 2 tb Olive oil 3 tb Unsalted butter Juice of 1 lemon 1/4 c Chopped fresh parsley Freshly ground black pepper   Preparation: 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 cook well on one side before tossing the pan to flip them or gently turning them with a spatula to cook through. Remove the...

Servings: 2 Ingredients: 4 slices of lean bacon 6 fresh large eggs 4 tablespoons butter Salt and freshly ground white pepper 2 tablespoons heavy cream or half-and-half Chopped fresh broad-leaf parsley, tarragon or chives to taste 1 pound Bay Scallops 4 slices thin white bread, lightly toasted.   Preparation: Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven. Break the eggs into a colander, over the top of a double boiler or heat-proof bowl and beat gently using a whisk...

Ingredients: 2 tablespoon vegetable oil 3/4 cup Cornflake Crumbs (or 2c Cornflakes crushed in food processor) 1/4 teaspoon Paprika 1/8 teaspoon Salt to taste 1/8 teaspoon Black pepper to taste 24 large Sea Scallops 4 T Butter 1 whole Lemon sliced for garnish   Preparation: Preheat the oven to 425f Line a baking sheet with parchment paper or aluminum foil. Brush the with the vegetable oil. Place the cornflake crumbs, paprika, salt and pepper in medium bowl. Coat a scallop in the cornflake crumb mixture, gently pressing the crumbs on to help them adhere. Set the coated scallop on the...

Servings: 4 Ingredients: 16 large sea scallops 20 fresh asparagus spears Olive oil Salt and pepper to taste 8 sprigs fresh watercress 2 cups baby spinach leaves 1 recipe lemon vinaigrette (below) ½ c Pecans, dry roasted Lemon Vinaigrette:  Juice and zest of 2 lemons 1 T Red Wine vinegar 1 tsp. Dijon mustard 2 Tbsp. honey 1 clove fresh garlic 1 tsp. fresh ginger root 1/3 cup extra virgin olive oil Salt and pepper to taste   Preparation: Preheat Oven Broiler. Sprinkle scallops and asparagus spears with salt, pepper and olive oil. Broil until done to taste. Toss watercress...