Simply Scallops

Something light…something just right for this seasonal intermezzo. Celebrating classic baked scallops.   
So simple.  While savory panache is up to the presentation.
Rustic rices, orzo…versatile creativity.
The Menu Shoppe has it covered…elegant or casual presentation.
Our handsome product portfolio presents assorted options for fine dining or casual gastropubs— including our new Wire Basket Collection.
Classic Baked Scallops 
12 ounces bay scallops
1 cup fresh breadcrumbs from crustless French bread
2 tablespoons (1/4 stick) butter
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Preheat oven to 450°F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture. Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.
Baked Scallops with Parmesan
Or what the Venetians call Cappesante al Forno
Classic elegance on the half-shell
8 diver scallops
8 scallop shells
2 tbsp. grated Parmesan
1 1/2 tbsp. plain bread crumbs
1 1/2 tbsp. olive oil
3 sprigs thyme, stemmed
Kosher salt
Freshly ground black pepper, to taste
Heat broiler to high. Put scallops in shells–place on baking sheet–stir together Parmesan, bread crumbs, oil, thyme, and salt and pepper, and divide among scallops. Broil until browned, about 3 minutes.
…and this…simple and simply elegant hors d’oeuvres
Scallop Puffs
1/2 pound sea scallops
1/4 cup mayonnaise
1/4 cup freshly grated Gruyère
1/2 teaspoon Dijon-style mustard
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh parsley leaves
1 large egg white
8 slices of homemade-type white bread, toasted lightly, the crusts discarded, and each slice cut into 4 squares. In a saucepan combine the scallops with enough salted water to cover them completely, bring the water to a simmer, and poach the scallops for 5 minutes. Drain the scallops well and cut them into 1/2-inch pieces. In a bowl whisk together the mayonnaise, the Gruyére, the mustard, the lemon juice, the parsley, and salt and pepper to taste, add the scallops, and toss the mixture well. In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly. Top each bread square with a heaping teaspoon of the scallop mixture, arrange the puffs about 1/2 inch apart on baking sheets, and broil them under a preheated broiler about 6 inches from the heat for 1 to 2 minutes, or until the toppings are bubbling and lightly golden (do not allow the edges of the toasts to burn).
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