Imarpe

Kitchen Recipes

  • Scallops Provencal
    Ingredients
    • 12 large scallops
    • Salt and pepper
    • 1 tbsp olive oil
    • 1 cup white wine
    • 1 cup cherry tomatoes, halved
    • 4 cups baby spinach
    • 1 (3.5 oz) tub Epicurean Butter Roasted Garlic Herb Flavored Butter
    Instructions
    1. Season scallops with salt and pepper.
    2. Heat olive oil in sauté pan over high heat.
    3. Place scallops in pan and sauté for 1-2 minutes, flip and finish cooking for another 1-2 minutes.
    4. Remove scallops and set aside.
    5. Add white wine to pan and reduce by half.
    6. Add cherry tomatoes and sauté for 30 seconds.
    7. Whisk in Epicurean Butter Roasted Garlic Herb Flavored Butter.
    8. Add spinach and wilt.
    9. Spoon sauce with spinach and tomatoes on 4 plates.
    10. Place scallops on top of sauce.
    11. Serve with crusty bread to sop up all the extra sauce.
  • Half Shell: 10 Minute Parmesan Peruvian Scallops!
    Ingredients
    • Scallops on the half shell
    • Butter
    • Grated Parmesan cheese
    • Grated mozzarella
    • Olive oil
    • Limes
    • Salt
    • Pepper
    • Optional: chopped parsley or grated leek
    Instructions
    1. Broiled scallops with butter, garlic, mozzarella and melted parmesan cheese. Seriously, how can it be so simple?
    2. Fresh is better frozen. Defrost frozen packet of 12 scallops on the half shell, from Arteseans Seafood.
    3. Use a bowl. Place a generous portion of parmesan cheese, grated mozzarella, butter, salt and pepper.
    4. A little olive oil helps to create a bold mix.
    5. Preheat the grill to 210C/420F
    6. Place scallops on an oven tray and divide the mix among all the scallops
    7. Broil until the cheese is golden (8-10 mins)
    8. Serve with a wedge of lime and finely chopped parsley or grated leek (pore)
    9. Serve hot and enjoy!
  • Lemon butter scallops
    Ingredients
    • 1 tablespoon unsalted butter
    • 1 pound scallops
    • Kosher salt and freshly ground black pepper, to taste
    • For the lemon butter sauce
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, minced
    • Juice of 1 lemon
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves
    Instructions
    1. Melt 1 tablespoon butter in a large skillet over medium high heat.
    2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
    3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
    4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
    5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
  • Seared scallops with basil risotto
    Ingredients
    • 2 cups pineapple juice
    • 1½ cups vegetable broth
    • 3 tablespoons unsalted butter
    • ⅓ cup minced yellow onion
    • 1 tablespoon minced garlic
    • 1¼ cups uncooked Arborio rice
    • ¾ cup freshly grated Parmesan cheese
    • ½ teaspoon kosher salt, plus more for seasoning
    • ¼ teaspoon black pepper, plus more for seasoning
    • 3 tablespoons minced fresh basil
    • 1 pound sea scallops
    • 2 tablespoons vegetable oil, plus more as needed
    • ½ cup microgreens, for serving
    Instructions
    1. Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
    2. Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
    3. Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
    4. Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
    5. Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
    6. Divide the risotto among serving plates and top with the scallops.
    7. Garnish with microgreens and serve.
  • Grilled scallops with creamed corn
    Ingredients
    • 3 dried pasilla chiles (about 1 ounce total), coarsely chopped
    • 2 tablespoons dried thyme
    • 1 tablespoon dried oregano
    • 1 tablespoon ground coriander
    • 1 tablespoon ground fennel
    • 2 teaspoons chipotle chile powder
    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Zest of 1 lime
    • 1 pound large sea scallops, side muscle removed, rinsed, patted dry
    • 2 tablespoons olive oil
    • 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced
    • 1 medium shallot, finely chopped
    • 1 garlic clove, thinly sliced
    • 4 ears of corn, husked, kernels grated on the large holes of a box grater
    • 1 tablespoon unsalted butter
    • Kosher salt
    • Vegetable oil (for drizzling)
    • Lime wedges (for serving)
    • Especial Equipment
    • A spice mill; four 8-inch metal skewers
    Instructions
    1. Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.
    2. Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6–8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12–18 minutes. Stir in butter; season creamed corn with salt.
    3. Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.
    4. To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.
    5. Dry rub can be made 1 month ahead. Store airtight at room temperature.
  • Seared scallops with brown butter and lemon pan sauce
    Ingredients
    • 3 lemons
    • Small handful of chives
    • 12 large dry sea scallops
    • Kosher salt, freshly ground pepper
    • Extra-virgin olive oil or vegetable oil
    • 3 tablespoons unsalted butter, cut into pieces
    • 2 teaspoons drained capers
    Instructions
    1. Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
    2. Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
    3. Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
  • Coriander scallops with orange-ginger dressing
    Ingredients
    • 3 tablespoons frozen orange juice concentrate, thawed
    • 2 tablespoons white balsamic vinegar
    • 3 tablespoons extra-virgin olive oil, divided
    • 2 teaspoons minced peeled fresh ginger
    • 1 tablespoon chopped fresh cilantro
    • 2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
    • 16 sea scallops, side muscles removed
    • 8 cups mixed baby greens
    • 1 navel orange, peel and pith removed, cut between membranes into segments
    Instructions
    1. Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
    2. Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.
    3. Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.