Jumbo Scallops with Bacon Apple relish

Jumbo Scallops with Bacon Apple relish
An absolutely delicious scallop appetiser
Cuisine: Seafood
Recipe type: Appetiser
Serves: 2 servings
  • For Scallops
  • 2 tbsp vegetable oil
  • 4 large Scallops
  • 2 tbsp Wondra flour*
  • 1 tbsp shallots, minced
  • 1 tbsp chopped thyme
  • 2 tbsp butter
  • 2 tbsp crème Fraiche
  • 1 tbsp Dijon mustard
  • ⅓ cup jam (bacon, onion, Apple, recipe below)
  • ¼ lemon, whole for juice
  • For Bacon,Onion,Apple Relish
  • 1 lb smoked bacon, ground
  • 2 lb onions, minced
  • 2 lb green apple, diced fine
  • Cider vinegar to taste
  1. To cook the scallops
  2. In a medium sauté bean, heat the oil until it shakes
  3. Season both sides of the scallops with salt and ground white pepper
  4. Dust the scored face of the scallops with Wondra flour and shake away excess
  5. Sauté in the oil on the cut face until caramelized
  6. Drain the oil and add butter and shallots. Sweat over LOW heat until shallots are soft
  7. Add the thyme and baste the scallops in this. Top the scallops with thyme and shallot and hold warm on a separate plate
  8. Sauce
  9. Drain the fat from the pan. Add the crème Fraiche and mustard. Whisk and season to taste
  10. To Make the Bacon, Onion, Apple Relish
  11. Slowly render the bacon until all fat is rendered out but not colored
  12. Add the onions and cook very slowly until caramelised well
  13. Add the apple and cook to consistency of a marmalade
  14. Season to taste with cider vinegar and salt
*Wondra Flour is Blending Flour
To plate
1. Place warm Bacon, Onion Apple Relish in the centre of the plate add scallops
2. Surround this with the sauce
3. Squeeze ¼ lemon over Scallops

The Bacon Apple Onion Relish can be made ahead and refrigerated




This Fall serve your guests this exclusive scallop recipe for a perfect wow.
Serves: 3-4
  • For the butternut squash caponata
  • 1 tbsp. Extra-virgin olive oil
  • 1 tbsp. Butter
  • 2 Shallot each, finely minced
  • ½ cup white onions chopped
  • 2 cups, diced Butternut squash
  • 2 sprig thyme
  • ½ cup dried gourmet mushrooms soaked in water for 20 minutes
  • ¼ cup Pinenuts, toasted
  • ½ cup Golden raisins (optional: soaked in water for 20 minutes)
  • 2 Garlic cloves
  • 3 tbsp.Sherry vinegar
  • 2 tbsp. Sugar
  • 2 tbsp. Chives
  • ¼ cup fetta cheese
  • For the scallops
  • 12 Scallop, hinge removed, blotted dry
  • 2 tbsp.Extra-virgin Olive oil
  • 1 tbsp. Butter
  • 1 sprig thyme
  1. For the butternut squash caponata
  2. In a sauté pan, add extra-virgin olive oil and butter, shallots, onions and thyme. Cook until translucent.
  3. Add garlic, mushrooms and butternut squash and cook until tender over medium high heat, about 5-7 minutes.
  4. Deglaze with sherry vinegar. Evaporate the liquid and add the sugar and raisins .
  5. Sprinkle with chives, pinenuts and fetta cheese and serve under scallops.
  6. For the scallops
  7. Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the oil, until hot. Add the scallops to pan. Cook the scallops without moving them on one side for 2-3 minutes. Don't turn over until you have a golden brown crust.
  8. Flip scallops and add butter and thyme sprig and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.
  9. Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata.
What is a Caponata
The recipe above is a variation of the traditional Caponata as it is made with Butternut squash.
Caponata (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.
Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.
Equally delicious using thyme instead of rosemary.
This link is to the Video made by Michael White on how to cook Truffle Scallops with butternut squash caponata It is a variation of the recipe above but will show you how to go about cooking this recipe.


Moroccan Marinated Grilled or Seared Scallops

Moroccan Marinated Grilled or Seared Scallops
If you're looking for a dish that's as easy as it is romantic, look no further. Scallops are quick-cooking, sweet, tender, mild, and delectable.
Serves: 6
  • 5 garlic cloves chopped
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1 tsp cayenne pepper
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp. fresh Cilantro
  • 12 to 18 Large Scallops ( count on 2 scallops per person)
  • 3-4 colored peppers cut into square pieces
  • 2 lemon wedges to serve
  • wooden skewers (soak 30 minutes before placing on the BBQ so they do not burn)
  1. Put garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and cilantro in large bowl and mix together. Add the scallops and toss to coat. Leave to marinate for at least 30 minutes to 2 hours at room temperature or in fridge overnight which is best.
  2. Tread the Scallops and peppers onto the soaked skewers
  3. Grill the skewers of scallops for about 2-3 minutes on each side or until they are lightly browned. Do not overcook will become tough best to undercook. Serve with lemon Wedges.
These are also good seared: To sear scallops: Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add, 1 tsp butter and 1 tsp olive oil until shimmering .Pat dry the scallops with a paper towel as moisture prevents browning. Sear on one side (DON’T TOUCH!!!) until one side is browned and crisp, 2 to 4 minutes. , Turn with tongs; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough.

Actifry Scallops and Asparagus Sauté with Lemon and Thyme

Actifry Scallops and Asparagus Sauté with Lemon and Thyme
This is so delicious I couldn't stop eating it. If you do not have an actifry machine you could just do this as a stir fry.
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 . bay scallops
  • 1 bunch of asparagus (about )
  • ¼ cup diced shallot
  • 2 ActiFry Spoons (tbsp.) olive oil
  • 1 ActiFry Spoon (tbsp.) fresh chopped thyme leaves
  • 2 tsp. finely grated lemon zest
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 ActiFry Spoons(tbsp.) fresh lemon juice
  1. Rinse the scallops and pat dry with paper towel. Trim the asparagus and cut on the bias into pieces. Place the shallots into the ActiFry pan, drizzle with ½ spoonful (tbsp.) of oil and cook for 3 minutes. Add the thyme, lemon zest, asparagus, scallops salt and pepper. Drizzle with the remaining oil and cook for 9 minutes, until the scallops are opaque and the asparagus is crisp-tender. Drizzle with the lemon juice.
Serve with the accumulated juices, over rice.

Linguini with Sautéed Scallops and Peas


Linguini with Sautéed Scallops and Peas
Low calorie low fat and so quick to mak
Serves: 2
  • 4 oz. linguini, whole wheat or low carb
  • 1 cup frozen peas
  • 2 tbsp. chopped parsley
  • 1 tsp. extra virgin oil
  • 1 tsp. butter
  • 6 large sea scallops, cleaned
  • Coarse salt
  • Ground pepper
  1. Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve ½ cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
  2. Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.
Note: Try a handful of fresh spinach or sautéed kale or mushrooms or asparagus To cook scallops: Really hot pan, butter and olive oil. Sear on one side (DON'T TOUCH!!!), Turn with tongs when it will release- about 2 minutes. Cook one minute, they should still be springy to the touch and a have a beautiful caramel color on the seared side. Serve right away. Weight watchers pts. old points: 7 Points+: 9
Nutrition Information
Serving size: 1 cup 3 scallops Calories: 374 Fat: 6.5 g Carbohydrates: 56 g Sugar: 8 Sodium: 261 mg Fiber: 9 g Protein: 6.5 g Cholesterol: 40 mg


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