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Scrumptious! Make these scallops three ways

Chef Michael Mina of the Stonehill Tavern in Dana Point, Calif., shares recipes on how to prepare these morsels from the sea.
/ Source: TODAY

Even with today's busy schedules, a fresh homemade dinner doesn't have to be saved for the weekend.  Michael Mina is executive chef of the Stonehill Tavern at the St. Regis Monarch Beach in California shares a few delicious and simple scallop dishes. Here are the recipes:

Scallops Three Ways
Serves Four

Poached in Coconut jus with Fennel
4 Scallops, Preferably live or DayboatsCoconut jus 2 cups chicken stock3 cups coconut milk1 cup coconut juice1 teaspoon red curry paste (find in most supermarkets)1 tablespoon brown sugar2 lemongrass-thinly sliced2 inches ginger thinly sliced6 lime leaves, can be bought at any Asian marketLime juice to tasteSea salt1 baby fennel-thinly sliced

In a medium sized pot, combine stock, coconut milk, coconut juice, red curry paste and brown sugar. Bring to boil over medium heat and return to simmer for 30 minutes. Add lemongrass, ginger, and lime juice and infuse for 10 minutes. Add salt to taste. Strain and return to a pan.  Add 4 scallops and poach for about 4 minutes until just cooked through. Season with lime juice to taste.  Plate each scallop in a shallow dish. Add 1/4 of the shaved fennel to each dish. Pour 1/4 of the broth over each dish.

Seared with parmesan, potato and pancettaCaramelized Potato Broth4 Yukon Gold Potatoes, peeled and cut in large dice4 tablespoons olive oil 1 tablespoon butter  2 cloves garlic, either roasted or poached in olive oil  1/2 bay leaf1 sprig thyme8 cups chicken stock  White pepper to tasteSalt to taste4 scallops, preferably live or dayboats4 teaspoons shaved parmesan4 thin slices of pancetta (about one ounce), drizzled with olive oil and crisped in an oven with olive oil at 350 (about 10 minutes)3 whole celery leavesOlive oil to tasteSea salt to tasteHeat 2 tablespoons of olive oil over medium heat in a medium sized sauté pan.  Add potatoes and caramelized. Add butter and toss to coat. Add garlic, bay leaf, thyme and toss to coat again. Add chicken stock. Bring to boil and return to simmer until potatoes are very tender. Season with salt and pepper to taste. Crust scallops on one side with shaved parmesan. Heat remaining olive oil on medium heat in a sauté pan. Sear scallops, parmesan side first, for 2 minutes on each side. Place 1/4 of the potatoes on each plate. Add seared scallop and garnish with pancetta crisps, celery leaves, olive oil and sea salt

Ceviche style with radish and lime oil
4 scallops thinly sliced3 small radish-shaved thinly3 teaspoons olive oil1/2 bunch chives tablespoon thinly sliced chives 1 tablespoon lemon juice to seasonSea salt to taste

Lay one scallops on a chilled plate. Top with radish, olive oil, chives, lemon juice and sea salt.