BAY SCALLOPS WITH ARTICHOKES AND TOMATOES
Healthy, flavorful and fast. What more could you want? (You can substitute a 14 oz. can artichoke hearts, drained, instead of frozen. You may also use canned diced tomatoes instead of fresh.)
Provided by east coast nellie
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach.
- Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
- Sprinkle with lemon juice.
- Great served on a bed of angel hair pasta!
BAKED SCALLOPS AND SEARED TOURNEDOS WITH ARTICHOKE HEARTS AND ASPARAGUS TIPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 425 degrees F.
- Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.
- Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute. Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.
- Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.
- To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips. Edible flowers make a delicate, colorful garnish.
SCALLOPS WITH ARTICHOKES AND TOMATOES
A flavorful seafood sauté that's simple enough to throw together in a time crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11m
Yield 4
Number Of Ingredients 9
Steps:
- Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg
FATHER-IN-LAW'S SCALLOPS WITH SUN-DRIED TOMATOES AND BACON
My father-in-law made this for us on a visit, and we had to have the recipe. Sauteed scallops with sun-dried tomatoes, double-smoked bacon, garlic and a white wine cream sauce are served over angel hair pasta. This dish could be served in a fine restaurant and yet it is so simple and easy to prepare. Delicious!
Provided by CARI
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon, and set aside.
- Bring a large pot of lightly salted water to a boil for the pasta. While water is coming to a boil, heat olive oil in a large, heavy skillet over high heat, and pan-fry the scallops until browned and opaque, about 2 minutes per side. Remove scallops to a plate.
- Stir the angel hair pasta into the boiling water, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink, and divide the hot pasta between 4 plates.
- Pour white wine and sun-dried tomatoes into the skillet, and scrape up and dissolve any browned flavor bits left in the pan. Stir in the cream, bring to a boil over medium heat, reduce heat, and simmer until thickened, about 2 minutes. Remove the pan from the heat, and add the butter and garlic. Whisk the butter into the sauce, return the scallops to the pan, and cover with sauce.
- Spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.
Nutrition Facts : Calories 519.6 calories, Carbohydrate 36.8 g, Cholesterol 82.9 mg, Fat 26 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 9.7 g, Sodium 600.9 mg, Sugar 1.3 g
LUTECE'S BAY SCALLOPS WITH TOMATO AND CHIVES
Provided by Mark Bittman
Categories dinner, main course
Time 15m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
- Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
- Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 513 milligrams, Sugar 4 grams, TransFat 0 grams
LINGUINE WITH BAY SCALLOPS, FENNEL, AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Pasta Tomato Sauté Low Fat Quick & Easy Low Cal High Fiber Dinner Scallop Fennel Family Reunion Healthy Potluck Mandoline Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.
- Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.
- Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.
SCALLOPS WITH SUN-DRIED TOMATOES
A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
SHRIMP, ARTICHOKE AND WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
- Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
- Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
- Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
- Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
- To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams
BASIL-SCALLOP LINGUINE WITH ARTICHOKES
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. As long as you like tomatoes with your scallops and you crave artichokes, this recipe should delight. The red pepper flakes should add a subtle zing, while the dry white wine (or dry sherry) should mellow out the sauce. The pine nuts will make it seem gourmet. Note to new cooks: always use Italian flat-leaf parsley when cooking, the curly stuff is great for garnishing, but it tastes bitter. I must try this recipe!
Provided by KateL
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Start boiling a large pot of boiling water for pasta.
- In a medium saucepan over medium heat, heat olive oil (1-2 minutes). Add garlic and shallots and cook, stirring constantly with a wooden spoon, until they are tender but not browned, about 2-3 minutes. Remove from heat.
- Add basil, parsley, salt and red pepper flakes, black pepper, tomatoes (with juice), wine, and tomato paste to saucepan. Return to heat and bring to a boil, stirring to brreak up large pieces of tomatoes.
- Cover, reduce heat, and simmer for 20 minutes. (The sauce may be made a day ahead and refrigerated, the flavors will continue to meld together and make you look like a gourmet cook. Just reheat when ready to serve.).
- Cook linguine with 2 teaspoons of salt and vegetable oil in a large pot of boiling water, according to package directions (for medium linguine, usually 9-10 minutes after water returns to full boil).
- While pasta cooks, place scallops in a colander and rinse in cold water. Drain thoroughly and cut each in half crosswise.
- Add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot. Set aside until serving.
- Place pine nuts in a small skillet over moderately high heat and toast in the pan -- DO NOT ADD OIL. Set aside until serving.
- Drain pasta and place on a large serving platter or plates. (I recommend using individual pasta bowls, it will feel more "Italian.").
- Spoon scallop-artichoke-tomato mixture on top of pasta and toss gently (although I generally never toss, I prefer a prretty presentation and I like to keep the tastes of sauce and pasta distinct).
- Sprinkle with pine nuts and more parsley. Serve immediately.
- To look like a gourmet, serve with a very light Italian white wine, like Gavi or Pino Grigio.
Nutrition Facts : Calories 467.8, Fat 8.6, SaturatedFat 1.1, Cholesterol 25, Sodium 585.8, Carbohydrate 68.8, Fiber 5.7, Sugar 4.3, Protein 25.5
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