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Snackshot of the Day: Scallops


Photos of all things food and drink from The Daily Meal

Scallops sizzling in a pan.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of scallops in a pan. When shopping for scallops, always look for dry scallops, usually labeled as "chemical free" or "dry packed." Otherwise, the scallops have been soaked in a solution for whitening and absorbed a lot of liquid. As a result, the liquid will get released when cooking and you'll get steamed scallops rather than seared.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.


  • 2 tablespoons extra-virgin olive oil, divided
  • 8 ounces dry sea scallops, tough side muscle removed
  • Pinch of ground pepper
  • 8 ounces asparagus (1/2 bunch), trimmed
  • 6 ounces petite carrots, trimmed or baby carrots, halved lengthwise
  • 1 medium shallot, minced
  • 5 pitted Castelvetrano olives, coarsely chopped
  • 1 tablespoon capers, rinsed and chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • 1 tablespoon butter
  • Chopped fresh parsley for garnish

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Pat scallops dry and sprinkle with pepper. Add the scallops to the pan and cook, flipping once, until browned and just cooked through, 1 1/2 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 tablespoon oil, asparagus and carrots to the pan and cook, stirring frequently, until tender-crisp, 2 to 3 minutes. Add shallot, olives, capers and garlic and cook until fragrant, about 1 minute. Add wine and cook for 1 minute. Remove from heat and add butter stir until melted. Serve with the scallops, sprinkled with parsley, if desired.


Mother's Day Lime Butter Scallops

From the Test Kitchen

WHY WE LOVE THIS DISH
Nothing says spring quite like the celebration of Mother’s Day, or the debut of crisp, verdant snap peas and asparagus, which we’re showcasing here alongside hearty brown rice—all topped with delicate seared scallops (basted with a bright and zesty pan sauce). For a delightfully sweet, celebratory treat, we’re serving it with deliciously rich buckeyes—or chocolate-dipped peanut butter balls—named for their resemblance to the nuts grown on buckeye trees.
CLICK FOR RECIPE CARD

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the peanut butter spread and half the butter from the refrigerator to soften. In a bowl, combine the softened peanut butter spread and butter and a pinch of salt whisk to thoroughly combine. Add half the sugar (you will have extra) stir to combine. Working quickly, roll the mixture into 6 equal-sized balls, then transfer to a plate. Freeze 30 minutes to 1 hour, or until hardened.

Place the chocolate chips in a small bowl add a pinch of salt. Working in 30 second increments, microwave on high, stirring between batches, until melted and smooth. Working one at a time, stick a fork (or toothpick) into the center of a chilled peanut butter ball carefully dip into the melted chocolate, leaving a small circle of peanut butter mixture exposed at the top. Transfer to a plate and repeat with the remaining peanut butter balls and melted chocolate. Refrigerate 30 minutes, or until hardened.

While the buckeyes chill, fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus cut on an angle into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Roughly chop the peppers. Halve the lime crosswise squeeze the juice into a bowl. Pick the mint leaves off the stems.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus pieces and halved peas season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the spinach and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the spinach is wilted. Turn off the heat. Transfer to the pot of cooked rice add the chopped peppers and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops, then add the remaining butter and lime juice (carefully, as the liquid may splatter). Cook, stirring constantly and spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked scallops (including any sauce from the pan). Garnish with the almonds and mint leaves (tearing just before adding). Serve the buckeyes for dessert. Enjoy!

Tips from Home Chefs

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Remove the peanut butter spread and half the butter from the refrigerator to soften. In a bowl, combine the softened peanut butter spread and butter and a pinch of salt whisk to thoroughly combine. Add half the sugar (you will have extra) stir to combine. Working quickly, roll the mixture into 6 equal-sized balls, then transfer to a plate. Freeze 30 minutes to 1 hour, or until hardened.

Place the chocolate chips in a small bowl add a pinch of salt. Working in 30 second increments, microwave on high, stirring between batches, until melted and smooth. Working one at a time, stick a fork (or toothpick) into the center of a chilled peanut butter ball carefully dip into the melted chocolate, leaving a small circle of peanut butter mixture exposed at the top. Transfer to a plate and repeat with the remaining peanut butter balls and melted chocolate. Refrigerate 30 minutes, or until hardened.

While the buckeyes chill, fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus cut on an angle into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Roughly chop the peppers. Halve the lime crosswise squeeze the juice into a bowl. Pick the mint leaves off the stems.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus pieces and halved peas season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the spinach and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the spinach is wilted. Turn off the heat. Transfer to the pot of cooked rice add the chopped peppers and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops, then add the remaining butter and lime juice (carefully, as the liquid may splatter). Cook, stirring constantly and spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked scallops (including any sauce from the pan). Garnish with the almonds and mint leaves (tearing just before adding). Serve the buckeyes for dessert. Enjoy!


7 Scallop Recipes to Savor Every Day of the Week

With their buttery aroma and unmistakable sweet flavor, scallops ought to be a regular fixture at your dinner table. Sure, these mollusks come at a premium, but what they lack in affordability they more than make up for with easy prep, a quick cook time, and the inherent ability to class up any meal. Next time you spot scallops on sale at your seafood market, snag a pound, then settle on one of our seven favorite scallop renditions.
Header image and recipe of Seared Scallops with Fava Bean Sauté from CHOW

Our favorite raw preparation of scallops calls on vanilla, ginger, and mint to create intrigue.
Photo and recipe from CHOW

2. Coquilles St-Jacques

Think of the classic French preparation coquilles St-Jacques as a culinary celebration of excess: scallops served on the half shell, bathed in cream, buttery mushrooms, vermouth, and melted Gruyère.
Photo and recipe from Saveur

3. Scallop Aguachile with Jalapeño, Cucumber, and Avocado

With traditional ceviche, raw seafood “cooks” by curing in a bath of lime or other citrus. The regional Mexican specialty known as aguachile calls for tossing seafood (in this case, fresh scallops) with lime, pulverized chiles, and water, then serving it right away.
Photo and recipe from Serious Eats

4. Seared Scallops with Lemony Farro and Arugula Salad

To make this wholesome dish, it’s essential that you buy dry scallops. Wet scallops, which are chemically treated to prolong shelf life, will leach water when cooked, and prevent the scallops from browning properly.
Photo and recipe from CHOW

5. Conchas Borrachas (Drunken Scallops)

See scallops through a Peruvian lens: Drizzle a fresh set with lime and cilantro oil, add a splash of pisco, and finish them off with a few pomegranate arils for crunch.
Photo and recipe from Tasting Table

6. Seared Scallops with Lemon and Vodka

This entrée of scallops—enhanced by a lemon, vodka, and tarragon sauce and served over a bed of spaghetti—is simultaneously speedy and impressive, making it the perfect dinner party dish.
Photo and recipe from CHOW

7. Scallop Bisque

If you’re a fan of rich shrimp and lobster bisques, give this recipe a try. It highlights the mollusk’s saturated ocean flavor, and the addition of diced crispy bacon really gilds the lily.
Photo and recipe from Cooking with Books

Susannah Chen is a San Francisco–based freelance writer. When she's not cooking or writing, she's on the hunt to find the world's best chilaquiles. Follow her on Twitter and Instagram.

Officers say they're closing in on murder suspect on the run

Authorities in South Carolina said Sunday night that they believe they’ve closed in on a man accused of four killings in two states who has eluded police for almost a week. Officers, dogs, helicopters and drones have searched for in woods, neighborhoods and industrial areas for Tyler Terry, 26, since he ran from the wrecked car he was a passenger in last Monday night in Chester County. On Sunday afternoon, the Chester County Sheriff’s Office said officers were actively pursuing Terry in a wooded area near Highway 9 in Richburg.

Dad of 4-Year-Old Slain in Dallas Apologizes for Leaving Kids

via Trevor GernonThe father of the 4-year-old boy kidnapped from his bed and dumped dead on a Dallas street says he will never forgive himself for leaving his son and his twin brother with a friend while he skipped town under a cloud of legal problems.Trevor Gernon released a recorded statement on his sister’s YouTube account both apologizing for not taking care of his son Cash and asking the public not to be too hard on him.Gernon said that when he moved to Dallas, he moved in with an old friend, Monica Sherrod, and when he moved back to Houston “after an unsuccessful job hunt amongst other things,” he decided they would be better off with her.“I felt it was in the boys’ best interest to not disrupt their routine,” he said of Cash and his brother, Carter, who was not harmed and is now with his mother.“They were comfortable, they were around other kids, and from what it appeared, Monica was a trustworthy person. This choice I made with best of intentions has resulted in a most horrific outcome.”On May 15, an intruder was caught on a baby monitor camera sneaking into Cash and Carter’s bedroom at Sherrod’s home and lifting the still-sleeping boy from his bed.Two hours later, a passer-by found the child’s body tossed on the street. Police said he had been stabbed.Darriynn Brown, 18, who has some nebulous ties to Sherrod’s family, was charged with kidnapping and burglary, but police are waiting for the results of forensic tests to make a decision on murder charges. Investigators have not released a motive, and Brown’s mother has said she believes her son is being framed.Sherrod told reporters that Gernon left town after being ordered by a court into rehab. CrimeOnline obtained court records showing several outstanding charges against Gernon in Harris County.Gernon referenced his legal issues, saying in the recording, “I have to fear for my freedom, as it is the goal of some to see me go to jail rather than grieve the loss of my little boy.” He did not disclose his location or legal status.Crying at times, he did take responsibility for failing to protect the twins.“I have paid the most ultimate and painful price for my poor judgment and I have to live with this devastation every single day,” he said.“I will never forgive myself. If I could, I would go back and do everything different. This is a nightmare that doesn’t go away once I open my eyes in the morning. We just don’t understand how this could happen to such a bright and cheerful kid.”Addressing the boys’ mother, Melinda Seagroves, he added, “I am so sorry that I failed to keep him safe. That is my job as his dad and I was not able to do that and I’m sorry.”As The Daily Beast reported, Gernon has racked up a string of arrests over the years, serving 68 days in county lockup for a 2018 assault on his father during an argument over a credit-card bill.The Strange New Turn in the Case of 4-Year-Old Cash GernonFollowing his indictment on felony drug possession charges last November, he failed to appear for a March 29, 2021, hearing and thus forfeited a $10,000 bond payment. There is now an open warrant out for his arrest.Johnny Flanagan, whose son gave Gernon a job at his shop until they had a falling-out, told The Daily Beast: “He’s one of these guys that kind of goes whichever way the wind blows, you know, and he’ll do good for several months and then do bad for several months and you know, just up and disappear.”In the recording, Gernon pleaded for mercy in the court of public opinion.“I’m barely getting through a day that doesn’t take me to a dark place,” he said. “I hope you all could understand how fragile we all are and how quickly things can turn upside down…“I would hope that we can all cooperate and band together to make sure Cash gets the justice he deserves.”Read more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.

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Salt cod tarts

Salt cod tarts. Photograph: Jonathan Lovekin/The Observer

There have been a plethora of fish pies in this column. Pastry crusts filled with haddock and spinach, a tart with prawns and asparagus, mushrooms and parmesan. The new tarts here – you’ll need two each (with one left for the cook) – bring together crisp pastry with potatoes and flakes of poached salt cod. They involve a little time: you need to make the mash, and have the patience to soak salt cod. But the puff pastry can be shop-bought and the fish left to soak overnight. There may be a little filling left over. In which case, warm it gently and spread it on slices of thick, lightly buttered toast. Potatoes and pastry, potatoes and bread – the timeless comfort of carbs.

Makes 9
salt cod 500g
potatoes 700g
milk 500ml
butter 75g
puff pastry 320g
padron peppers 12
olive oil 3 tbsp

Put the salt cod in a bowl in the sink and leave it under running water for an hour. If you would rather not do that, then place it in a deep bowl, cover with cold water then leave for four hours replacing the water every hour or so.

Peel the potatoes, cut them into large chunks then boil them in lightly salted water till tender. Drain, then mash them.

Warm the milk in a saucepan, lower in the rinsed cod then turn the heat to a simmer, and let the fish cook for about 25 minutes until it will slide easily from its skin. Remove the fish from the milk and peel away the skin and check for any bones. Be meticulous. Fold the flakes of fish into the mashed potato.

Pour the milk from the fish into the mashed potato and add the butter, folding lightly till you have a loose, wet mash then set aside.

On a lightly floured board, roll the pastry into a rectangle, 40cm x 30cm, using a pastry cutter, make nine discs of pastry and lower them into the tart cases. Push the pastry right up the sides of the case with your fingertips, then chill in the fridge for a good 30 minutes.

Set the oven at 220C/gas mark 7. Fill each tart case with 3 tablespoons of the filling – there may be some left over – then bake for 25 minutes till the pastry is lightly crisp and the peaks of the salt cod mixture are golden brown.

I like to serve these with padron peppers. Warm the olive oil in a shallow pan, put the peppers into the hot oil, cover with a lid and let them cook till lightly brown on one side. Turn them, and cook until they collapse and soften. Season with coarse flakes of sea salt and serve with the tarts.


7 Scallop Recipes to Savor Every Day of the Week

With their buttery aroma and unmistakable sweet flavor, scallops ought to be a regular fixture at your dinner table. Sure, these mollusks come at a premium, but what they lack in affordability they more than make up for with easy prep, a quick cook time, and the inherent ability to class up any meal. Next time you spot scallops on sale at your seafood market, snag a pound, then settle on one of our seven favorite scallop renditions.
Header image and recipe of Seared Scallops with Fava Bean Sauté from CHOW

Our favorite raw preparation of scallops calls on vanilla, ginger, and mint to create intrigue.
Photo and recipe from CHOW

2. Coquilles St-Jacques

Think of the classic French preparation coquilles St-Jacques as a culinary celebration of excess: scallops served on the half shell, bathed in cream, buttery mushrooms, vermouth, and melted Gruyère.
Photo and recipe from Saveur

3. Scallop Aguachile with Jalapeño, Cucumber, and Avocado

With traditional ceviche, raw seafood “cooks” by curing in a bath of lime or other citrus. The regional Mexican specialty known as aguachile calls for tossing seafood (in this case, fresh scallops) with lime, pulverized chiles, and water, then serving it right away.
Photo and recipe from Serious Eats

To make this wholesome dish, it’s essential that you buy dry scallops. Wet scallops, which are chemically treated to prolong shelf life, will leach water when cooked, and prevent the scallops from browning properly.
Photo and recipe from CHOW

5. Conchas Borrachas (Drunken Scallops)

See scallops through a Peruvian lens: Drizzle a fresh set with lime and cilantro oil, add a splash of pisco, and finish them off with a few pomegranate arils for crunch.
Photo and recipe from Tasting Table

This entrée of scallops—enhanced by a lemon, vodka, and tarragon sauce and served over a bed of spaghetti—is simultaneously speedy and impressive, making it the perfect dinner party dish.
Photo and recipe from CHOW

7. Scallop Bisque

If you’re a fan of rich shrimp and lobster bisques, give this recipe a try. It highlights the mollusk’s saturated ocean flavor, and the addition of diced crispy bacon really gilds the lily.
Photo and recipe from Cooking with Books


Recipe of the Day: Roasted Bay Scallops With Brown Butter and Shallots

Scallops among the least risky of shellfish to eat raw, and true bay scallops are perhaps best that way, popped into your mouth like little marshmallows. Cooked, it’s best to treat them minimally, as we do here. The season for them is just about ending, so get them while you can.

Roasted Bay Scallops With Brown Butter And Shallots

Summary

Cork-shaped bay scallops, which may be anywhere from pale white to beige and even tan in color, should not be confused with tiny calico scallops, which are also sold as bay scallops, though they are not. Whatever you do, don&apost overcook them.

Ingredients
  • 4 tablespoons butter
  • 1 1/2 pounds bay scallops
  • 3 tablespoons minced shallots
  • Salt and pepper
  • Chopped fresh basil or snipped chives for garnish
Method
  • 1. Heat oven to maximum, at least 500 degrees. As it heats, place a roasting pan large enough to hold scallops in one layer in oven. When oven is hot, add butter to pan. Cook, shaking pan once or twice, until butter has melted and begun to turn brown.
  • 2. Immediately add scallops and cook, undisturbed, about 3 minutes. Remove the pan, add the shallots and stir. Return to the over to roast for 2 minutes, or until scallops are tender and not at all rubbery do not overcook. Remove to a platter, season with salt and pepper, stir in herb and serve.

Source: The New York Times

Comments are no longer being accepted.

I recently moved here from New Zealand and scallops being one if my favorite shellfish I’m intrigued to know why it seems impossible to find scallops in Nth. America with the roe attached? why would you throw away the best part!

I tried this and it was delicious. And so many variations came to mind. I think you really should do that Spanish cookbook you mused about during the wonderful On The Road series. Come on, do it!

Can you publish pictures of your recipes? That always helps me…

Brilliant and delicious. This is definitely going into the arsenal for last-minute guests.

yummy!… made this recipe tonight ith a bag of frozen bay scallops i had forgotten about in my freezer, didn’t have shallots so i substituted ?hite onion and added a touch of apple juice – but next time I ill use shallots – the onions ?ere too pungent for my taste . great recipe despite my substitution, easy too! thanks


Preparation

To remove the tendons from the scallops, peel away the hard, crescent-shaped tendon and discard. After patting dry with paper towels, score them on one side with a sharp knife.

In a large skillet over high heat, add the EVOO and butter. Meanwhile, season the scallops all over with salt and pepper. Once the EVOO and butter begin to bubble, gently add the scallops to the skillet, scored side down. Sear scallops, without moving, about 1 ½ minutes using tongs, flip and continue cooking, again without moving, until browned and caramelized, about 1½ minutes more (you&rsquoll know they&rsquore cooking through when the sides of scallops are firm and centers are opaque). Serve immediately.


National Baked Scallops Day | Breaded Baked Scallops

You all are going to think I’m crazy, but I am not a fan of scallops. I’ve tried them a handful of times and have found them to be too chewy for my tastes and then I worry that they aren’t cooked properly and that freaks me out even more. I managed to get these scallops to be a texture I actually enjoy, though, so that’s good.

I may be over my scallop hesitation if I can keep cooking them like this! Being that this is my first time making scallops, I wasn’t sure how to season them, but I figured that the combination I would use for shellfish (the fish I cook most often) would work out fine.

Big surprise that I was right. Who doesn’t like the combo of butter, lemon, parsley, and white wine?

Another wonderful thing about scallops is that they cook fast!

It’s been a long week so far so this scallop recipe is coming to you later in the day than my posts usually do, but having a late night dinner isn’t always bad. I get home after a 30 minutes drive from work and within 20 minutes, I had these scallops to enjoy.

The recipe I made was for 3 scallops. It’s all I needed to be seafood happy.


Here’s the fun part: making a meal around these beautifully pan seared scallops! They’re healthy, light and have a Mediterranean-vibe. Here are a few side dishes to serve with scallops:

  • Salads: Try Easy Arugula Salad or Fennel Orange Salad for the ideal sweet and tangy flavor pairings. Blackberry Salad is another great option.
  • Pasta: Add seared scallops to pasta for a stunning one-dish meal. The best option? Scallop Pasta with Lemon & Herbs. Or try the scallops over Creamy White Sauce Pasta.
  • Roasted Veggies: Add Rosemary Roasted Potatoes, Parmesan Roasted Cauliflower, Roasted Fennel or Parmesan Broccoli.


Watch the video: ΑΕΚ προετοιμασία 2018 Κιέλτσε ημέρα 1η HD (November 2021).