Gourmet Appetizers - Seared Sea Scallops with Whisky-Mushroom Sauce

Scallop recipes are some of the most highly searched on-line appetizer recipes for those looking for gourmet appetizers for a dinner party. Although bacon wrapped scallops are the most popular sea scallop recipe, there are many interesting and unusual scallop recipes to experiment with.

In this delicious sea scallop recipe, courtesy Food & Drink Magazine, the hint of sweet vanilla in a good Canadian rye-whiskey make it a surprisingly good fit with scallops. Canadian rye-whisky adds a character and depth to gourmet appetizers, rich with a creamy thyme mushroom sauce and teamed with juicy scallops.

Seared Sea Scallops with Whisky-Mushroom Sauce

1 tbsp (15 mL) vegetable oil
4 slices bacon, finely diced
2 cups (500 mL) finely chopped cremini mushrooms (about 6 oz/175 g)
1 small clove garlic, minced
12 large scallops
Black pepper
2 tbsp (25 mL) lemon juice
¼ cup (50 mL) Canadian whisky
1 cup (250 mL) low-sodium chicken stock
¼ cup (50 mL) whipping cream
1 tsp (5 mL) finely chopped thyme leaves
Salt
Thyme sprigs

Directions:
1. In a skillet large enough to hold the scallops in 1 layer, heat oil over medium heat. Add bacon; cook, stirring occasionally, for 5 to 7 minutes until crisp. With a slotted spoon, remove bacon to a paper-towel-lined plate. Pour fat from skillet into a small bowl; set aside. Set skillet aside but do not wash.
2. In a separate medium skillet, heat 1 tbsp (15 mL) reserved fat over medium-high heat. Add mushrooms; cook, stirring often, for 5 to 7 minutes, until softened and browned. Stir in garlic; cook, stirring, for 30 seconds. Remove from the heat; set aside in skillet.
3. Rinse scallops; pat as dry as possible with paper towels. Season with pepper. In the large skillet you used to cook the bacon, heat 2 tbsp (25 mL) reserved fat over medium-high heat. Add scallops in a single layer; cook, without moving them, for 2 minutes. Turn scallops over; drizzle with lemon juice. Cook for a further 1 to 2 minutes until seared and the juices are starting to caramelize on base of skillet, adjusting heat so juices do not burn. Remove scallops to a plate; keep warm.
4. Add whisky to large skillet; boil for about 1 minute, stirring to scrape up browned bits from bottom of skillet, until liquid is syrupy. Add stock; bring to a boil over high heat. Boil for 2 to 3 minutes, until liquid is reduced to about ¾ cup (175 mL). Strain into skillet containing mushrooms; stir in cream and any juices that have accumulated under scallops. Simmer for 2 to 3 minutes until sauce thickens slightly; stir in thyme. Season to taste with salt and more pepper if needed. Divide sauce among 4 shallow bowls; top each portion with 3 scallops. Sprinkle with bacon; garnish with thyme and serve as an appetizer.

Enjoy!

Recipe courtesy Food & Drink Magazine.

For more great gourmet appetizers visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Gourmet Appetizers - Sesame-Crusted, Pan Seared Scallop Recipe with Asian Vinaigrette

We first saw Bob Blumer on TV creating some unusual type of gourmet appetizers, and since then have been hooked on watching the antics of the Surreal Gourmet - he infuses a passion into his food preparation, yet has fun doing it, and instills the belief that food must look as good as it tastes, so naturally when were were looking at scallop recipes for unique gourmet appetizers for our upcoming annual Thanksgiving bash, we turned to the Surreal Gourmet for inspiration.

This choice for our gourmet appetizers, Seasame-Crusted Pan Seared Scallops Recipe with Asian Vinaigrette courtesy of the Surreal Gourmet and the Food Network, is one of the best scallop recipes we have ever tried! The scallops are tender and juicy, and the visual presentation is truly elegant in it's simplicity!!

These gourmet appetizers are perfect for any occasion, from the dinner party meant to impress the boss, to an intimate dinner for two.

Sesame-Crusted, Pan-Seared Scallops With Asian Vinaigrette

Ingredients:
1 tbsp finely grated fresh ginger
2 cloves garlic, minced
1 green onion, minced
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp soy sauce
2 tbsp canola oil, divided
1 sake, (only if an open bottle is nearby)
12 bite-sized sea scallops
salt and pepper
1/2 cup sesame seeds
12 Chinese soup spoons

Directions:
1) In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
2) Place one teaspoon of vinaigrette in each soup spoon.
3) Season scallops with salt and pepper.
4) Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
5) In a sauté pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for one more minute. Place one scallop in each soup spoon. Serve immediately.
6) * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.

Enjoy!

Recipe courtesy the Surreal Gourmet and the Food Network.

For more great gourmet appetizers ideas visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/