Something new to do with Scallops and Snails?

Question

I have been eating them sauteed with butter and lemon, and they are very nice, but a little boring. No deep frying, please, just something fresh to do with large scallops. Also if anyone has a recioe for escargots other than garlic butter and mushroom caps, I'd love to surprise my husband when he gets back next week!

Answer 1

http://www.williams-sonoma.com/srch/recipe.cfm?bnrid=&recipe=scallops&formSubmitVar=submitted

Angel Hair Pasta with Scallops and Arugula
Fine Italian capers come from Pantelleria and Salina, two small Sicilian islands. They are packed in salt and have a sweet, floral fragrance, nothing like sharp-tasting brine-packed varieties. Luckily, Sicilian capers are becoming easier to find. Ask for them at Italian specialty-food stores, where they are usually sold in large plastic bags. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well.

1 1/2 lb. large sea scallops, side muscle
removed
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon
Leaves from 2 or 3 large fresh thyme sprigs,
minced
4 Tbs. (1/2 stick) unsalted butter
5 shallots, minced
1 lb. angel hair pasta
Juice of 1 lemon
1 cup chicken stock
1/4 cup capers, preferably salt-packed, rinsed
and drained
1/2 cup pine nuts, lightly toasted
1 large bunch arugula, preferably small
leaved, stems removed

Rinse the scallops and dry well with paper towels. Season the scallops with salt and pepper. In a large, heavy fry pan over high heat, warm the olive oil until it shimmers. In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes. Turn the scallops over and brown the other side, about 1 minute more. Return all the scallops to the pan, add the lemon zest and thyme, and cook for a moment. Using a slotted spoon, transfer the scallops to a bowl. Reduce the heat to low and add the butter and shallots to the pan. Sauté until softened, about 4 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.

While the pasta is cooking, add the lemon juice and stock to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom. Simmer until slightly thickened, 3 to 4 minutes. Drain the pasta well and add it to the fry pan. Add the scallops and any juices that have accumulated, then add the capers and pine nuts. Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute. Taste and adjust the seasonings.

Transfer to a warmed large, shallow bowl, add the arugula leaves and toss gently. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Collection Series,Pasta,by Erica De Mane (Simon & Schuster, 2001).




http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=AA23A652%2D39E0%2D4A07%2D847D5737B17D4E17

Answer 2

A garden snail has thousands of tiny teeth. These thousands of tiny teeth are located on a ribbon like tongue and work like a file and rip the food to bits. Snails can gnaw through limestone.They eat the little bits of chalk in the rock which they need for their shells.

Answer 3

Put em on a fish hook where they belong & catch him a nice perch, fry it up in a pan with some butter & garlic, with a nice drink on the side!

Answer 4

What Benny D. said. Them's ain't food. . .them's BAIT!

But if you're gonna eat 'em anyway, here's a website with recipes for you.

http://homecooking.about.com/library/archive/blsea70.htm

http://homecooking.about.com/rsrch.htm?zIsPG=gSrch&zIsT=Home%20Cooking&zIsD=homecooking&terms=snails

Answer 5

I have had escargot served cold in vinaigrette. It was delicious. Unfortunately I ate them at a restaurant and have no recipe for you.

Answer 6

Snails with Kalhua Liquor

Serves/Makes: 4
Ingredients:

* 24 snails
* 2 tablespoons (30 mL) butter
* 2 tablespoons (30 mL) minced shallots
* 2 tablespoons (30 mL) chopped parsley
* 1/3 cup (80 mL) Kalhua liquor
* 1 cup (250 mL) heavy cream (35%)
* 2 tablespoons (30 mL) freshly chopped tarragon (1 teaspoon / 5 mL dried)
* Salt and pepper, to taste
* 4 flaky pastry shells, hot
* 4 sprigs fresh tarragon or parsley
* Fresh tarragon sprigs
* 1 tomato, seeded and diced

How to cook:

* Into a casserole, melt butter; cook snails for 1 minute, over medium heat.
* Mix in minced shallots and chopped parsley.
* Pour in Kalhua liquor, stirring.
* Pour in cream; simmer until thickened.
* Stir in chopped or dried tarragon, salt and pepper.
* Spoon snails mixture into pastry shells, onto serving plates.
* Decorate each plate with fresh tarragon sprigs and tomato dices.

Notes:
Snails are also called 'escargots' in restaurants.
The secret to this delicious dish is reduce cream for long enough to get a smooth, flavorful sauce.
This recipe for Snails with Kalhua Liquor serves/makes: 4

Devilled Scallops

Ingredients
* 1 quart scallops
* 1/3 cup butter
* 1/3 teaspoon made mustard
* 1 teaspoon salt
* Few grains cayenne
* 2/3 cup buttered cracker crumbs

Instructions

1. Clean scallops, drain, and heat to the boiling-point; drain again, and reserve liquor.
2. Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped.
3. Let stand one-half hour.
4. Put in a baking-dish, cover with crumbs, and bake twenty minutes.


Aniseed-Flavoured Snails and Leeks Pastry Shells from Victoria

Ingredients

* 1/2 pound [227 g] flaky pastry dough
* 2 tablespoons [30 mL] butter
* 1/2 leek, cut into strips
* 30 snails
* 2 ounces [56 mL] Pernod
* 1/2 teaspoon [2.5 mL] Italian pepper
* 2 cups [500 mL] cream
* Boiled rice
* 6 lemon slices
* 6 cherry tomatoes, quartered
* 6 green onions
* 6 fresh parsley sprigs

Preparation

* Roll dough until 1/8-inch [3-mm] thick; cut into 6 rectangles.
* Arrange rectangles onto a waxed paper lined baking sheet.
* Bake dough rectangles into a preheated 350°F [180°C] oven until golden.
* Meanwhile, melt butter; melt leek strips, over low heat.
* Mix in snails; pour in Pernod, scraping bottom.
* Sprinkle with Italian pepper; mix in cream.
* Cook until thick, without boiling.
* Remove pastry rectangles from oven; remove and reserve top from each rectangle.
* Empty inside of rectangles; stuff each shell with snails mixture.
* Top each shell with reserved tops.
* Serve each shell with a little boiled rice, decorated with a slice of lemon, a cherry tomato, a green onion and a parsley sprig.


Baked Snails

Ingredients:

* 24 giant snails, cleaned and wiped-dry
* 1/2 cup (125 mL) softened butter
* 2 tablespoons (30 mL) chopped chives
* 1 garlic clove, finely chopped
* 1 tablespoon (15 mL) lemon juice
* Salt and pepper
* 24 snail shells
* 24 small cubes Gruyere cheese

How to cook:

* Into a bowl, well mix together butter, chives, garlic and lemon juice.
* Season to taste, with salt and pepper.
* Arrange 1 snail into each shell; evenly stuff each shell with butter mixture.
* Top butter mixture with a cube of Gruyere cheese.
* Bake into a preheated 375°F (180°C) oven, open side of shells on top, onto a baking sheet.
* Bake for 10 minutes, to completely melt cheese.
* Serve.

Notes:
Serve along with a crusty bread, already warmed-up in oven, wrapped in foil.
If you do not have any snail shells, use special snail plates.
This recipe for Baked Snails serves/makes: 4 (6 snails per person)

Bon Appetit!!