SCALLOPS PRIMAVERA
After marinating 30 minutes, scallops are quickly cooked in a lemon and sherry sauce with carrots, mushrooms, pea pods, and green onions for a fast and fresh seafood dinner.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
- Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 42.7 g, Cholesterol 78.1 mg, Fat 16.7 g, Fiber 4.4 g, Protein 26 g, SaturatedFat 9.9 g, Sodium 413.2 mg, Sugar 3 g
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
INA'S SCALLOPS PROVENCAL
Courtesy of Ina Garten, Barefoot Contessa. A GREAT recipe for those seafood lovers! Amazingly simple to make and quick to the table... Enjoy!
Provided by Lindas Busy Kitchen
Categories < 15 Mins
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- If you're using bay scallops, keep them whole.
- If you're using sea scallops, cut each one in 1/2 horizontally.
- Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
- Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
- Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
- Add the wine, cook for 1 minute, and taste for seasoning.
- Serve hot with a squeeze of lemon juice.
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
BAY SCALLOPS PROVENçAL
Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.
Provided by Florence Fabricant
Categories easy, quick, weekday, appetizer
Time 20m
Yield 2 to 3 main-course servings
Number Of Ingredients 13
Steps:
- Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
- Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
- Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams
BAY SCALLOP PRIMAVERA
Make and share this Bay Scallop Primavera recipe from Food.com.
Provided by Chief Jack
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, heat half the oil.
- Add the onions and saute until just translucent but still crisp.
- Add the peppers, broccoli and garlic, cover and simmer for about three minutes.
- Remove the mixture from the heat, stir in the Italian Seasoning and set aside.
- Stir the pasta into the boiling water.
- When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done.
- Drain the cooked pasta and put it in a large pasta bowl.
- Check that the scallops are cooked through and stir the mixture with the pasta, tossing well.
- A great side for this is a good garlic bread---.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
BAY SCALLOPS PROVENCAL
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy skillet over medium heat. Add the onion and fennel and saute until it has softened and is just beginning to color. Stir in the garlic, saute until it barely turns gold, then add the tomatoes and wine.
- Season with salt and pepper, hot pepper flakes and thyme. Lower the heat to a slow simmer and cook 15 to 20 minutes, until the tomatoes have lost their raw taste and the sauce is smooth. If the sauce thickens too much, add a little additional wine.
- Increase the heat to medium, add the scallops and cook, stirring occasionally, until they are just barely cooked through, three to five minutes. The surface of the scallops will show some cracking. If the sauce has reduced too much, add a little more wine.
- Check seasonings, transfer to a serving dish or four plates and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams, TransFat 0 grams
RISOTTO PRIMAVERA
Make and share this Risotto Primavera recipe from Food.com.
Provided by Kim127
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
- Add uncooked rice.
- Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
- Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
- Slowly add one cup of the broth to the rice mixture, stirring constantly.
- Cook and stir over medium heat until liquid is absorbed.
- Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
- Add cheeses and stir until well blended.
- Garnish, if desired, with fresh parsley and diced tomato.
Nutrition Facts : Calories 347.3, Fat 11.7, SaturatedFat 4.9, Cholesterol 24.7, Sodium 408.1, Carbohydrate 32.8, Fiber 1.6, Sugar 2.5, Protein 9.4
FETTUCCINE WITH BAY SCALLOPS IN CREAM SAUCE
A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine.
Provided by Barb in WNY
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
- Reduce heat to very low.
- Whisk in butter.
- Season with salt and pepper and cayenne pepper; add chives.
- Set aside and keep warm.
- Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
- Remove scallops from steamer and set aside.
- Meanwhile, cook pasta until al dente. Drain; return to pan.
- Add warm lemon-chive sauce and scallops; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 268.6, Fat 6, SaturatedFat 2.9, Cholesterol 74.2, Sodium 228.8, Carbohydrate 36.6, Fiber 0.2, Sugar 1.2, Protein 16.4
MUSHROOM SCALLOP PRIMAVERA
Hunting morels in the spring has been the inspiration for this delicious pasta dish. This is a light healthy lunch for 2 adults.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in 1 tablespoon oil and 1 tablespoon butter in batches until tender; remove and keep warm. In the same skillet, saute zucchini and peas in 1 tablespoon oil until crisp-tender; remove and set aside., Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. In the same skillet, heat remaining oil over medium-high heat. Add scallops; cook for 1-2 minutes on each side or until golden brown and firm. Remove and keep warm., Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, zest, and remaining salt and pepper; heat through. Serve with scallops.
Nutrition Facts :
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PASTA PRIMAVERA WITH SCALLOPS - TWO CUPS OF HEALTH
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- Bring a large pot of water to a boil over high heat. Add 1 Tsp olive oil to pot and then add the capellini. Cook for 4 minutes until al dente. Drain and return to warm pan.
- Add remaining 1 Tsp of olive and 1 Tsp of butter to a frypan over medium high heat. Add the scallops and cook them 1 minute. Then turn them over and cook 1 minute more. Remove the scallops to a bowl and set aside.
- Add remaining 1 Tsp of olive and 1 Tsp of butter to a frypan over medium high heat. Add the scallops and cook them 1 minute. Then turn them over and cook 1 minute more. Remove the scallops to a bowl and set aside.
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