Filter
Top Products
RECIPES
110
Sea Scallops with Tarragon Sauce
Scallops
Default Mode and Temperature: Surround Convection Roast/400˚
Suggested Time: 15-20 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this Function: DACOR GUIDE-FISH-#5 Scallops
This Dacor Guide function is best used for sea scallops instead of bay scallops.
2 Tablespoons unsalted butter
12 sea scallops, side muscles trimmed
Salt and pepper, to taste
1
⁄
3
cup dry white wine
1 Tablespoon Dijon mustard
2 Tablespoons chopped shallot
2 Tablespoons whipping cream
1
⁄
4
cup unsalted butter, cut into
1
⁄
2
inch pieces
2 Tablespoons chopped fresh tarragon
Adjust oven rack to position 2. In Dacor Guide, select Scallops. Allow oven to preheat. Butter a rimmed cookie sheet generously.
Spread scallops on cookie sheet in even layer. Season scallops with salt and pepper. Place in oven and set timer for 15-20 minutes
or until opaque and firm.
For sauce: Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in
cream; simmer until it begins to bubble lightly around the edges. Add mustard and stir to combine. Drop in butter, one cube at a time
and swirl pan after each addition. Stir in 1
1
⁄2 Tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
After Roasting: Drizzle tarragon sauce over scallops. The scallop can be served over a bed of greens, mashed potatoes, etc.
Serve 2.
RECIPES
111
Chilean Seabass with Tropical Fruit Salsa
To make the salsa, combine ingredients together in a bowl. Toss gently to mix. Let marinate in the refrigerator for a minimum of one
hour, maximum of two days.
To roast the fish adjust oven rack to position 2. In Dacor Guide, select Seabass. Press start. Allow oven to preheat. Brush Chilean
seabass with butter. Sprinkle with salt and pepper. Place fish on a cookie sheet. Place in oven and set timer for 20 minutes. Bake
until lightly golden brown and flakes apart.
After Baking: Serve warm with tropical fruit salsa.
Serves 4.
Chilean Seabass
Default Mode and Temperatures: Surround Convection Roast/400˚
Suggested Time: 20 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE-FISH-#6 Seabass
TROPICAL FRUIT SALSA
3 large mangos, peeled and medium diced
1 large red onion, small diced
1 red bell pepper, small diced
Juice of 1 lemon
1 bunch cilantro, chopped
1
⁄
4
teaspoon salt
4 Chilean sea bass fillets, about 1 to 1
1
⁄
2
inches thick
2 Tablespoons unsalted butter, melted
Salt and pepper, to taste