Drunken Scallops
Source of Recipe
projo
List of Ingredients
20 to 30 (or 8 ounces) sea scallops (side muscle removed)
1 ounce sweet vermouth
1 pinch Tri-Mix (see recipe)
2 tablespoons Seafood Crumbs (see recipe)
2 tablespoons Garlic Butter (see recipe)
1 scallion, sliced thinly on bias
Recipe
Preheat oven to 425 degrees.
Place scallops in an individual size baking dish. Pour in vermouth. Sprinkle pinch of Tri-Mix over scallops. Place on top shelf of oven for about 5 minutes. Scallops should be about half way done, just starting to turn the more solid white. Spread Seafood Crumbs evenly over the top and replace in oven for 3 minutes. Crumbs should be turning a nice golden brown. Top with Garlic Butter and replace in oven for 1 minute. The compound butter should just be starting to melt, leaving a nice creamy effect. Top with scallions and serve.
TRI-MIX
3 parts kosher salt
1 part table grind black pepper
1 part granulated garlic
Add all ingredients and mix well.
SEAFOOD CRUMBS
4 ounces Ritz Cracker crumbs, coarsely ground
Pinch chopped fresh parsley
Shake of paprika
Splash of sherry
Clarified butter
Add dry ingredients together, then stir in sherry, then enough butter to desired moisture level.
GARLIC COMPOUND BUTTER
1 stick butter, softened
2 cloves garlic, finely chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
Pinch of freshly chopped parsley
Pinch of freshly chopped thyme
Stir all ingredients into the softened butter.
|
|
member logon
