1. Baked in Cider Sauce
Source: Adapted from "Baked Scallops in Cider Sour Cream Sauce," Cooking in the Shaker Spirit, James Haller, Jeffrey Paige.
Note: The Shaker recipe calls for apple juice concentrate, but apple cider is
good, too. Serve with Herbed Potatoes and Green Beans. Serves 4.
2 lb sea scallops
1 cp bread crumbs
2 T unsalted butter, melted, or oil
1/2 cp white wine
1/4 cp Dijon mustard
1 cp apple juice concentrate or apple cider
2 T unsalted butter or oil, or mix
2 T shallots, minced
3 T flour
2 cps sour cream
salt and pepper to taste
1. Mix bread crumbs and melted butter or oil and set aside
2. In medium pan, saute the shallots in melted butter or oil.
2. Add flour and stir to make a roux.
3. Add wine, mustard, and apple juice concentrate, stirring till smooth.
4. Add sour cream and cook over very low heat for 10-15 minutes.
5. Season with salt and pepper and set aside.
6. Place scallops in buttered baking dish. Pour sauce over scallops.
7. Sprinkle over scallops.
8. Bake at 400 degrees for 30 minutes or till bubbly and lightly browned.
2. Grilled or Baked Scallops and/or Halibut
Note: Cooking time is about the same for both methods: 8-12 minutes, till scallops are opaque, but moist in center. Use other vegetables, too--squash, mushrooms, onions. Serve on a bed of rice, or with grilled corn. Adapted from Weber & Sunset Fish & Shellfish, and Mystic Seaport's Seafood Secrets Cookbooks.
8 oz halibut steak, cut into 1" cubes
8 oz sea scallops, cut in half if large
1 medium red bell pepper, cut into 1" squares
For the marinade:
1/4 cp Worcestershire sauce
1/4 cp soy sauce or Pickapeppa sauce
1/4 cp white wine
1. Marinate fish and vegetables for 30 minutes in the refrigerator.
2. Reserve some sauce for basting and heat remaining for dipping.
3. Bake at 475 degrees or grill directly over coals, basting halfway through cooking.