Best 6 Scallop Bourride Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Scallop bourride is a classic French seafood stew that is sure to impress your guests. This flavorful dish is made with fresh scallops, a variety of vegetables, and a rich broth. The result is a hearty and satisfying stew that is perfect for a special occasion. If you're looking for a delicious and elegant seafood dish, scallop bourride is the perfect choice.

Here are our top 6 tried and tested recipes!

SCALLOP BOURRIDE



Scallop Bourride image

Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea scallops. Their creamy sweetness makes this dish a particular indulgence. You will not need more than a green salad and a light fruit dessert to make this a satisfying dinner. A steely, minerally chardonnay can balance and tame the richness of this dish, while an oakier example will enhance its lushness. If you prefer not to make the mayonnaise, you can substitute a commercial brand, seasoned with crushed garlic.

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 cups fish stock
Large pinch saffron threads
12 thin slices baguette
1 1/2 cups extra virgin olive oil
6 large cloves garlic
1 large egg
Juice of 1 lemon
Salt
Cayenne or espelette pepper
1 medium fennel bulb
1 cup finely chopped leek
1 red bell pepper, seeded, cored and finely chopped
1 1/2 cups dry white wine, preferably chardonnay
2 tablespoons Pernod
28 ounces sea scallops, side tendon trimmed

Steps:

  • Heat stock in saucepan, add saffron and set aside. Lightly toast baguette slices and brush with 1 tablespoon oil.
  • Turn on food processor, drop 4 cloves garlic in feed tube and let mince. Scrape down. Add egg and process briefly. With machine running, slowly pour in 1 cup olive oil. Mixture will thicken to a mayonnaise. Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette. Refrigerate.
  • Reserve 1 tablespoon fennel fronds and mince. Trim and finely chop bulb. Heat remaining oil in a 3- to 4-quart casserole. Add chopped fennel bulb, leek, bell pepper and remaining garlic. Sauté on low heat until soft. Add wine and Pernod. Simmer briefly. Strain fish stock and add. Season with salt and cayenne. Set aside until 10 minutes before serving.
  • Bring broth to a simmer. Add scallops and cook until done, about 4 minutes. On low heat, gradually whisk in reserved mayonnaise. Heat to a gentle simmer but do not boil. Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds. Serve.

Nutrition Facts : @context http, Calories 1074, UnsaturatedFat 70 grams, Carbohydrate 29 grams, Fat 85 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1511 milligrams, Sugar 6 grams, TransFat 0 grams

LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

BOURRIDE



Bourride image

A classic French fish soup. Do not forget the garlic bread!!! The amount of fish called for is raw weight.

Provided by evelynathens

Categories     Squid

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs mixed fish
3 lbs squid
2 large onions, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 potatoes, sliced
1 teaspoon turmeric
2 liters fish stock
1/2 cup olive oil
2 egg yolks
1 ounce cream

Steps:

  • Clean fish and squid and cut into serving pieces.
  • Arrange onion, garlic, tomatoes and potatoes in a large saucepan.
  • Top with fish and enough stock to cover.
  • Sprinkle turmeric over.
  • Add oil and season to taste.
  • Bring to boil, then simmer for 15 minutes.
  • Remove fish and vegetables to a deep serving dish.
  • Beat egg yolks and cream and slowly add hot soup in a thin stream, whisking constantly.
  • Return to saucepan and heat through, stirring occasionally.
  • Pour over fish and serve with garlic bread.

Nutrition Facts : Calories 544.1, Fat 26.9, SaturatedFat 5.4, Cholesterol 599.9, Sodium 618.4, Carbohydrate 28.1, Fiber 3.1, Sugar 4.4, Protein 46.1

SLICED BROILED SCALLOPS ON THE HALF SHELL WITH BEURRE BLANC



Sliced Broiled Scallops on the Half Shell with Beurre Blanc image

If you're serving these sweet and tender scallops as a main course, mashed potatoes and steamed spinach make excellent accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter
2 shallots, finely chopped (about 3 tablespoons)
3/4 cup good-quality dry white wine
18 fresh sea scallops, tough muscles removed
6 scallop shells (each about 4 1/2 inches)
1/2 teaspoon coarse salt
1/2 teaspoon white peppercorns, crushed with the flat side of a chef's knife or the bottom of a skillet
1 lemon, peeled and cut into wedges

Steps:

  • Preheat broiler. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in shallots, and cook 20 seconds. Add wine, and simmer until it has been reduced to 1/2 cup, about 10 minutes. Add scallops; cover, and cook 1 minute. Using a slotted spoon, transfer scallops to a cutting board. Pour poaching liquid though a sieve into a bowl.
  • Cut each scallop crosswise into 2 or 3 slices, cutting almost but not completely through. Fan open, and divide among shells. Transfer to a rimmed baking sheet, and spoon 1 tablespoon poaching liquid over each shell. Sprinkle with salt, and dot with remaining tablespoon butter. Broil until just bubbling, 1 to 2 minutes. Sprinkle with peppercorns, and serve with lemon wedges.

BROILED SCALLOPS



Broiled Scallops image

My husband thinks these scallops are better than any we have found in any restaurant.

Provided by Gail New

Categories     Seafood     Shellfish     Scallops

Time 13m

Yield 3

Number Of Ingredients 4

1 ½ pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice

Steps:

  • Turn broiler on.
  • Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
  • Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.8 g, Cholesterol 95.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 5 g, Sodium 2232.2 mg, Sugar 0.2 g

SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC



Seared Scallops With Hot Sauce Beurre Blanc image

This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce. The scallops need to be dry, a term that refers to how they are processed. It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron. Patience and a smoking hot pan are key. Really get a good sear on the scallop before you flip it. The salsa provides a way to use the feathery tops of a fennel bulb, but tarragon or other herbs can be substituted.

Provided by Kim Severson

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large shallot, finely chopped
1/4 cup finely chopped fennel fronds
1 cup chopped cherry tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1 pound large dry-processed sea scallops (about 12)
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
2 tablespoons white wine
Juice of 1 large lemon
1/4 cup Crystal hot sauce (Frank's or Texas Pete's can be substituted; do not use Tabasco)
2 sticks (1/2 pound) chilled butter, cut into cubes

Steps:

  • Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
  • Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper.
  • Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
  • Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir in any juices from the scallops, then remove from heat.
  • To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 30 grams, Sodium 832 milligrams, Sugar 4 grams, TransFat 2 grams

Tips:

- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish. - Don't overcrowd the pan when searing the scallops. This will prevent them from cooking evenly. - Sear the scallops over high heat for a short amount of time. This will create a nice crust on the outside while keeping the inside tender. - Use a good quality fish stock. This will add a lot of flavor to the dish. - Simmer the sauce for at least 15 minutes. This will allow the flavors to meld together. - Serve the dish immediately with crusty bread or rice.

Conclusion:

Scallop bourride is a delicious and elegant dish that is perfect for a special occasion. It is a bit time-consuming to make, but it is definitely worth the effort. With its rich and flavorful sauce, tender scallops, and delicate vegetables, scallop bourride is sure to impress your guests.

Related Topics