http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with scallops,main http://www.recipesonrails.com/recipes/611 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/611/thumb/611.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.0 pound scallops, sea Dry only<br/> 4.0 ear Corn <br/> 0.5 pound fregola <br/> 0.25 cup Wine, White <br/> 4.0 cup Stock, Chicken <br/> 0.25 cup Cream, Heavy <br/> 2.0 tablespoon Tarragon fresh, minced<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Preheat pan. Season scallops. Saute scallops in some butter and oil. Set scallops aside in a warm place.</p> </p> <p> <p>Cut the corn off the cob. Mince any scallop trimmings and broken pieces. Deglaze the pan with the white wine. When almost evaporated, add the minced scallops and the corn.</p> </p> <p> <p>Add some chicken stock about a half cup at a time. </p> </p> <p> <p>Stir until most of the stock is absorbed (this is like a risotto). Then add some more stock and continue till pasta reaches desired degree of tenderness. If you use all the stock, you can add water. Adjust seasonings.</p> </p> <p> <p>When the pasta is done, stir in the cream, tarragon, and juices that accumulated around the scallops.</p> </p> <p> <p>Place some of the pasta corn mixture on the plate, and then arrange scallops on top.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/611 " />http://www.recipesonrails.com/recipes/611 </a> </p> 2012-05-20 17:52:01 UTC http://www.recipesonrails.com/recipes/656 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/656/thumb/656.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.0 pound scallops, sea dry<br/> 2.0 tablespoon Butter <br/> 0.3 cup Shallots minced<br/> 0.3 cup Wine, White <br/> 2.0 cup Tomatoes, Diced Fresh or whole canned<br/> 0.1 cup Cream, Heavy <br/> 2.0 each Egg Yolks <br/> 0.0 each Lemon juice only<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Melt the butter in a heavy pan at med high heat. Saute the scallops, turning only once browned on the bottom. Do NOT overcook! Remove to a plate when done.</p> </p> <p> <p>Add minced shallots to the pan and saute till tender, scraping up the brown bits left behind by the scallops. Deglaze the pan with the white wine.</p> </p> <p> <p>Scrape up the brown bits and reduce the wine till very little is left.</p> </p> <p> <p>Add the tomatoes and cook till soft, about 5 minutes.</p> </p> <p> <p>Add the cream and any liquid that has accumulated around the scallops</p> </p> <p> <p>Whisk the egg yolks and temper with some of the sauce. </p> </p> <p> <p>Add the lemon juice and stir. Mix in parsley.</p> </p> <p> <p>Place scallops on a plate (or on some pasta) and spoon hot sauce over top.</p> </p> <p> <p>Assemble ingredients</p> </p> <p> <p>Dry and season scallops.</p> </p> <p> <p>Reduce by about 1/3 stirring so as to not scorch the tomatoes.</p> </p> <p> <p>Add the yolk mixture into the sauce and stir till thickened.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/656 " />http://www.recipesonrails.com/recipes/656 </a> </p> 2012-05-18 07:31:34 UTC