Scallops with Glazed Garlic and Champagne Sauce | Sauteed Scallops | Seafood Recipe

Here's a Sauteed Scallops recipe for seafood lovers!  It's so simple, yet gives the impression of being a gourmet cook! Perfect for holidays, Christmas Eve, New Year's Eve, Lent, Easter, Mother's Day or stay-at-home date night dinner!

Years ago my sister-in-law and I took an adult education cooking class session at the local high school.  It was taught by a chef, and after our lessons, we got to enjoy eating our creations.  Some of us made the appetizer, salad, main course and dessert for each meal.

New England is known for their sweet Niantic Bay little bay scallops, however, the larger ones can be cut up and are just as tasty. Enjoy this Scallops with Glazed Garlic & Champagne Sauce recipe. To make Mediterranean Diet friendly, omit Champagne.

If you enjoy seafood, check out my recipes for -

Seafood Rissotto with Scallops
Shrimp Gumbo over Rice
Double Crust Clam Pie
Hot Shrimp Dip

Crabmeat Appetizer

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop !

  Scallops with Glazed Garlic & Champagne Sauce

 Serving Size: 2-4

    

 Ingredients: 

  

                 12 large garlic cloves, sliced lengthwise in half

                1/2 stick butter

                 20 large sea scallops or serving size of little bay scallops

                1/4       c. pure maple syrup

                1/4       c. apple cider

                1/4       c. dry champagne

                  3       tbl. shallots, chopped

                  3       tbl. chives, chopped (fresh)

 

  Preparation: 

 In a saucepan, place water and garlic and bring to a boil.  drain.  Return garlic to pan, add water, bring to a boil again.  drain and set aside.  Melt 2 tbl. butter in a saute pan over medium-high heat.  Season scallops with salt and pepper and saute about 3 minutes per side.

           

 Use tongs to flip, then remove to a plate to keep warm in a 325 degree oven.  Do not wipe pan clean.  Add the garlic,  syrup and cider to the pan, bring to a boil then reduce to a glaze, about 3 minutes.     Add the champagne and 2 tbl. chives and shallots to the pan.  Boil and reduce to sauce consistency about 4 minutes.  Add the remaining butter and  whisk until well blended.  Season to taste with salt and pepper.  Pour the sauce over the scallops.  Sprinkle with remaining chives.

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© Frugal New England Kitchen 

Crab Meat Appetizer | Lobster Canape Recipe |Seafood Roll

Here’s one of my favorite appetizer ideas for either crab meat or lobster canape recipes made with  melba toast or Wasa crackers that we like to serve in New England. Add it to your Charcuterie Board when entertaining!

New England Crab Meat Lobster Appetizer 

With the first signs of spring evident in the budding trees, longer days, and warmer air, many of us begin planning summer vacations, trips to the beach, and looking forward to spending time outdoors.  These signs call to mind the start of bathing suit season, which can be daunting after a long, cold winter indoors, indulging in heavy foods and drink.

Old London, the makers of delicious melba toast products, would like to help us fit in those summer clothes by encouraging us to include healthy, simple foods in our everyday menus.  Their famous snacks, made with all-natural ingredients and whole grains, prove a great way to satisfy mid-day hunger when paired with light treats like salsa or cheese.

Whether served on the terrace, Great Gatsby style, or poolside on your deck or patio, it’s magnificent in the summer, but can be served all year long too! Perfect for holiday parties, Christmas, New Years or family celebrations.



Easy clean up with Handmade Kitchen Dish Cloths from Moomettes Shop !

Crab Meat or Lobster Dip Appetizer Seafood Canape 

3 Tbl. butter
1/2 c. freshly grated Parmesan cheese
1 egg yolk
3 Tbl. dry sherry
1/8 tsp. cayenne pepper
1/2 tsp. Worcestershire sauce
1-1/2 c. cooked lobster meat or crab meat, finely chopped
48 1-1/2 inch to 2 in. rounds toasted bread, Old London Melba Toast or Wasa

1.  Preheat the oven to 425 degrees.
2.  Cream the butter and cheese together.  Stir in the egg yolk, sherry, cayenne and Worcestershire.  Add the lobster and mix well.
3.  Place a spoonful of the lobster mixture on each toast round.  Place on a baking sheet and bake 5 minutes.

Yield:  4 dozen

Visit: Old London Foods on Facebook

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© Frugal New England Kitchen 

Adapted from The New York Times New England Heritage Cookbook


Benefited Reviewer Opinions are my own.

Bang Bang Shrimp Recipe | Spicy Shrimp | Asian Food

I've heard nothing but raves about the Bonefish Grill in Atlanta, famous for it's Bang Bang Shrimp recipe. Have you ever had an appetizer or meal that was so yummy that you wanted to find a copycat recipe?

Seafood Recipes

I've been to Atlanta and wish I could have spent more time there so I could visit and try their zesty spicy shrimp dish first-hand myself.

Bang Bang Shrimp is rock shrimp, battered and cooked in a deep fryer then tossed in an Asian style Aioli sauce over shredded lettuce. To me, the Aoili Asian-style Thai Sauce tastes a bit like the special sauce from McD's, only spicy. However, Jamie Oliver describes it as "Aioli is a lovely fragrant and pungent type of mayonnaise."

This copycat recipe comes close. It can be adapted to use Panko bread crumbs instead of cornstarch, which will give the seafood a bit more substantial coating when deep-fat frying.

Here in New England, we love our seafood, especially during the summer when it's plentiful. You can make this seafood dish any time of the year using fresh shrimp or frozen shrimp.

Serve as an easy appetizer, or double the recipe and make a healthy Asian-style Thai dinner!

Easy clean-up with my crochet handmade Dish Cloths from my Moomettes Crochet shop!

Check out my Shrimp Gumbo Recipe too!

Copycat Bonefish Grill Bang Bang Shrimp Recipe

1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch, to coat the shrimp in

Mix mayo and sauces for coating
Bread shrimp in cornstarch.
Deep fat fry the shrimp until lightly brown
Dain on paper towel, put shrimp in a bowl and coat with the sauce
Serve in a lettuce lined bowl, top with chopped scallions

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© Frugal New England Kitchen