Scampi steaks and scallops, rosemary-skewered scallops, scallops with a potato-cauliflower purée.. But these scallops are amazing. Over the… Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, Dinner, Entertaining, Gluten Free, seafood, scallops, potatoes, celery root. Heat a large (12-inch) saute pan over medium-high heat. Place scallops on rimmed baking sheet lined with clean dish towel. Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. This recipe works well with any seafood you like: squid, scallops, prawns or white-fleshed fish. Season the scallops to taste. We’ve got you covered with this scallop dish. Place sweet potatoes directly onto center rack and roast until fork tender, 30 to 40 minutes. Sear for 2-3 minutes without stirring, until the bottom is deeply browned, and the scallops are almost all the way cooked through. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. Once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl. Heat two 12-inch sauté pans over medium-high heat. Place the scallops on the purée, drizzle with the basil oil, and sprinkle with the chives. Season the scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve warm. Pan seared scallops with bacon, perfection on a plate. One thing I miss most right now is getting dressed up and going out for dinner. Plate the puree and add scallops on top of For real. Meanwhile, sear scallops in pan with oil (1 minute each side) and finish with butter and serve atop pear barley. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. This mushroom ‘scallops’ with beet puree is going to be your new favorite vegetarian recipe. Serve the purée on small plates. (If the pan is hot enough and you let the scallops cook undisturbed, they won’t stick to the pan.). Seared in bacon fat, dressed up in this beautiful pea puree. 3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry, 2 cups (3/4-inch) diced peeled Yukon Gold potatoes (3/4 pound), 2 cups (3/4-inch) diced peeled celery root (1 pound), Kosher salt and freshly ground black pepper, Copyright 2018, Ina Garten, All Rights Reserved, Seared Scallops with Truffled Potato Celery Root Puree. Don't crowd the scallops or they'll steam rather than sear. Once garlic and onion are soft, add sweet potato and reduce heat to medium. © 2021 Discovery or its subsidiaries and affiliates. Add scallops in single layer - don't overcrowd the pan. Toss scallops with Creole seasoning, salt, and pepper. Remove from the heat. To cook the scallops, season them generously with salt and pepper. Seared Scallops with Potato Celery Root Purée Thursday, December 28, 2017 For New Year’s Eve, Jeffrey and I love to go to a great bar with friends for a cocktail, then come home around 10pm for a late dinner. Sear the scallops 1 to 2 minutes per side, basting with the garlic and rosemary-infused oil. Blend to a smooth puree and pass through a sieve and serve immediately. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Place a scallop into the indentation and then top with matre d' butter. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Add onion and garlic and lightly saute without caramelizing. I’ve been interested in trying mushroom scallops ever since they served them at the Oscars . 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