the Pence family cookbook

Recipes Tagged with “Scallops”

Scallop and Onion Tartes Fines

Main Course Scallops Untested


  • 1 sheet frozen puff pastry (about 8 1/2 ounces), thawed
  • 4 strips bacon or 1/4 pound pancetta, cut in thin strips
  • 1 TBSP butter
  • 3/4 lb onions (about 2 medium), thinly sliced
  • S & P
  • 1 lb sea scallops
  • olive oil


Preheat oven to 400.

Roll pastry out to a 13" square. [Recipe says to cut into 4 rounds, using a 6" saucer as a guide - I didn’t.] Line baking sheet with parchment paper, put pastry on it, and prick all over with fork. Top with parchment and a second baking sheet to weigh down dough. Bake for 15 minutes. Carefully remove top baking sheet and parchment. If pastry is not well browned and crisp, return it to the oven, uncovered, until done. (Can be made up to 8 hours in advance and kept uncovered at room temperature.)

Cook bacon or pancetta over medium-low heat until crisp. Drain on paper towel.

Pour out all but 1 TBSP of fat, add butter, onions and season with S & P. Cook until caramelized, about 20 minutes.

If you turned off oven, reheat it to 400.

Thinly slice scallops horizontally into rounds - you’ll probably get 3 slices per scallop. Spread onions on pastry all the way to the edges. Top with scallops, slightly overlapping. (If you’ve made rounds, put scallops on in a circular pattern, so they look like a flower.) Season with S & P and drizzle with a little olive oil.

Bake 3 or 4 minutes (mine took a little longer), just until warm or “a smidgen past raw.” The texture is almost custard-like and the flavor wonderful!

Pescado a la Veracruzana

Main Course Chile Fish Mexican Scallops


  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • ½ c. onion, finely chopped
  • 2 lb. tomatoes, peeled and finely chopped
  • 1 green pepper, julienned
  • 1 poblano pepper, julienned or 3 jalapeño peppers, julienned
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 bay leaves
  • 1 tsp. dried oregano
  • ½ c. green olives, chopped [optional]
  • ¼ c. capers
  • 6 fillets red snapper or other firm fish or 16 scallops
  • 2 tbsp. butter


If using jalapeño peppers, heat some oil in a small skillet and sautee until the peppers just begin to shrivel. Set aside.

Heat the oil in a skillet and add the garlic and onions; sautee for three minutes. Add the tomatoes and bring to a boil. Add the green pepper and poblano (or reserved sauteed jalapeños) and stir, cook for two minutes; add the salt, the pepper, the bay leaves, and the oregano.

When the mixture returns to a boil, cover and cook over a low fire for eight minutes. Add the olives and capers and cook for five more minutes. Check the seasoning and remove from the fire.

Twenty minutes before serving, preheat the oven to 375 F. Wash the fillets (or scallops) and dry with a paper towel; then, season with salt and pepper.

Melt the butter in a skillet and brown the fillets on both sides. Place them in a oven-proof dish and cover with the tomato sauce. Cover with aluminum foil and bake for 10 to 15 minutes.

Translated from http://www.elgranchef.com/2007/10/20/pescado-a-la-veracruzana/