SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half 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 to 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.
MEDITERRANEAN-HERBED SCALLOPS RECIPE
Make a quick pasta dish with our Mediterranean-Herbed Scallops Recipe tonight. This scallops recipe is one of our favorites because it's so simple.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 13
Steps:
- Sprinkle scallops with pepper. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.
- Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.
- Stir in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 3 g, Protein 28 g
MEDITERRANEAN SEAFOOD STEW
Mediterranean flavors make this dish special enough for company. Even though it's loaded with orange roughy, shrimp and scallops, guest who say they don't like seafood ask for the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.
Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 123mg cholesterol, Sodium 607mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE
Easy, quick-seared buttery scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You'll love the bold Mediterranean flavors in this scallops recipe--fresh garlic, shallots, capers, oregano and more.
Provided by Suzy Karadsheh
Categories Seafood
Time 23m
Number Of Ingredients 15
Steps:
- In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
- Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
- Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
- In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
- Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
- Remove from heat and serve immediately over a bed of lemon rice or plain orzo.
Nutrition Facts : Calories 238 calories, Sugar 5.1 g, Sodium 554.2 mg, Fat 13.9 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 2.5 g, Protein 15.5 g, Cholesterol 42.5 mg
MEDITERRANEAN-STYLE SCALLOPS
Provided by Pierre Franey
Categories dinner, easy, quick, one pot, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Core and remove the seeds of the red pepper and cut into julienne strips about an inch long.
- Heat the oil in a large heavy skillet over high heat. Add the garlic and cook briefly; do not brown. Add the red pepper, tomatoes, olives, capers, thyme, and salt and pepper to taste. Cook, stirring, for about 5 minutes. Then, remove from heat and keep warm.
- In a large nonstick skillet melt the butter over high heat. When the butter is bubbling, add the scallops. Season with salt and pepper to taste, and cook, stirring, for about 3 minutes. Be careful not to overcook the scallops. Sprinkle the lemon juice and basil over them and cook and stir briefly.
- Spoon a portion of the tomato mixture onto each of 4 warmed serving plates. Distribute the scallops evenly over the mixture. Serve immediately.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 953 milligrams, Sugar 4 grams, TransFat 0 grams
MEDITERRANEAN SCALLOPS
Make and share this Mediterranean Scallops recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium heat; add garlic and shallots, sauté for 1 minute.
- Chop tomatoes.
- Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
- Simmer for about 10 minutes.
- Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
- Meanwhile, cook linguine according to al dente package directions.
- Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
- Top with scallops mixture.
- Garnish with fresh basil leaves, if desired.
- Serve with tossed green salad and Italian bread.
- Serve immediately.
FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA
Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
- Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
- Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
- Rinse and drain the scallops, in a colander (no need to pat dry).
- Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
- Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
- Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!
MEDITERRANEAN SCALLOPS
Make and share this Mediterranean Scallops recipe from Food.com.
Provided by Lil Miss Nikki
Categories One Dish Meal
Time 30m
Yield 4 Plates, 4 serving(s)
Number Of Ingredients 10
Steps:
- Prep.
- * Preheat broiler.
- * Cut squash, zucchini, and tomatoes into 1/4-inch-thick slices.
- Steps.
- 1. Combine squash, zucchini, tomatoes, wine, 2 tablespoons olive oil, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in an even layer in 13- x 9-inch baking pan; pour remaining oil mixture over vegetables.
- 2. Combine scallops, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange scallops on top of vegetables. Broil 8-10 minutes or just until scallops are opaque and firm, and beginning to brown on top.
- 3. Add scampi sauce then toss to coat vegetables and scallops; serve immediately.
Nutrition Facts : Calories 221.9, Fat 11.3, SaturatedFat 1.6, Cholesterol 55.9, Sodium 405.9, Carbohydrate 8.9, Fiber 2.1, Sugar 3.7, Protein 19.5
EASY MEDITERRANEAN SEAFOOD STEW
This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.
Provided by Tez @ Chile and Salt
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
- Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
- Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g
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