Scallop Recipes

Scallops with Caramelized Cauliflower:

In a small saucepan, cook water, raisins and capers until raisins are plump, about 5 minutes
Pour the above mixture into blender and add vinegar, nutmeg, salt and pepper, blend just until smooth. Set sauce aside
In a sauté pan, heat butter and sauté the cauliflower until golden on all sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside
In a separate pan, sauté the scallops in a little bit of butter, for about 1 1/2 minutes on each side
To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion

Position rack in center of oven and preheat to 425°F
Mince spinach stems and garlic in food processor
Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft, about 8 minutes
Add whipping cream and simmer until reduced by half (about 5 minutes)
Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper
Increase the heat to high and cook until spinach is heated through, about 3 minutes
Remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top
Bake until scallops are just opaque, about 10 to 12 minutes
Garnish and serve immediately

Combine oil, garlic and onion in a 2 quart micro wave proof casserole
Microwave on high for 30 seconds
If using large scallops quarter them. Add the scallops to the casserole and stir until coated
Stir in tomatoes, mushroom, parsley, olives, pepper to taste and two tablespoons basil
Cover with wax paper and microwave on medium for 3 minutes and stir. Cover again and contimue micowaving for 2 to 4 minutes, until the scallops are opaque and cooked through
To serve, spoon into individual serving bowls and sprinkle with remaining basil

Cut zest from 1 of the limes and lemon in long strips
Squeeze 1/2 cup lime juice and 1/4 cup lemon juice
Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl
Marinate at room temperature, stirring occasionally, for 1 hour
Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed
Garnish with julienned lime zest

Ceviche or cediche is a dish, characteristic of Peruvian cookery, that is based on raw fish marinated in lemon juice and is served with sweet limes, raw onion rings, tomatoes and boiled sweetcorn
Can also be garnished with lemon and lime twists, frsh coriander, etc.
Serve as a hors d'oeuvre or appetizer

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