ASPARAGUS SCALLOP STIR-FRY
With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. , In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 294 calories, Fat 12g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1153mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
BLANQUETTE OF SCALLOPS
Spring for me means discarding dark sauces and turning toward ingredients that are light and green. Here I'm inspired by the French blanquette, a stew, usually veal, in a creamy white sauce. I replaced the veal with plump sea scallops and brightened the whole thing with verdant, seasonal asparagus. Traditionally a blanquette is thickened with egg yolks and has pearl onions and often button mushrooms in the mix. The onion is in my version, but minced. I also omitted the mushrooms and used new potatoes that, unlike the mushrooms, help thicken a sauce made without the egg yolks. The result is a dish that's fancy enough for guests yet easy enough for a weeknight.
Provided by Florence Fabricant
Categories dinner, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt butter over medium heat in a 12-inch sauté pan or skillet that has a cover. Increase heat to medium-high, add scallops and sauté no more than a minute until very lightly browned, then turn them once with tongs to color the other side. They will be undercooked. Remove to a bowl and cover loosely with foil.
- Reduce heat to low, add onions and sauté a couple of minutes, until soft but not brown. Stir in wine, scraping bottom of pan, and add 3/4 cup of the stock. Add potatoes, season with salt and pepper, cover and cook on medium-low 10 to 12 minutes, until just tender when pierced with a paring knife.
- Stir ingredients in the pan. Add asparagus and remaining stock. Cook uncovered about 3 minutes, until asparagus are just tender. If liquid in the pan is reducing too much - there should be a saucelike amount - add a little more stock. Stir in crème fraîche, cook briefly until sauce thickens to a creamy consistency.
- Return scallops and any juices they release to the pan, cook another 2 minutes, basting scallops and potatoes with sauce. Add lemon juice. Taste sauce for seasoning. Transfer blanquette to a serving dish, shower with dill and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
Provided by Gary Rhodes
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
SCALLOPS MASCARPONE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
- Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
- Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
Nutrition Facts : Calories 713.8 calories, Carbohydrate 63.2 g, Cholesterol 133.9 mg, Fat 37.8 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 19.9 g, Sodium 359.6 mg, Sugar 5.2 g
AIR FRYER BAY SCALLOPS, ASPARAGUS, AND MUSHROOMS
This medley is great on its own but would be good served over rice too.
Provided by Soup Loving Nicole
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Add scallops, asparagus, mushrooms, olive oil, lemon-pepper seasoning, parsley, and paprika to a large bowl. Stir until evenly combined. Transfer to the air fryer basket.
- Cook in the preheated air fryer for 8 minutes, shaking halfway through the cook time.
- Serve with lemon wedges.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 11 g, Cholesterol 68.5 mg, Fat 8.1 g, Fiber 2.6 g, Protein 31.3 g, SaturatedFat 1 g, Sodium 562.3 mg, Sugar 1.9 g
SCALLOPS AND ASPARAGUS STIR-FRY
Savory scallops, crisp-tender asparagus and juicy cherry tomatoes blend together beautifully in this fresh-tasting stir-fry from Lisa Lancaster of Tracy, California. Sesame oil and soy sauce delicately accent the colorful combo that's festive enough to serve when company comes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. , Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.
Nutrition Facts : Calories 215 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 314mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
SEARED SCALLOPS WITH MOREL CREAM SAUCE
Steps:
- Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
- Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley.
- 4 servings
- In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately.
- In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.)
SCALLOP AND ASPARAGUS LINGUINE
This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!
Provided by juliepettus
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
- Boil Linguine acording to package directions.
- Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
- Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
- Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
- Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
- Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
- Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!
MORELS WITH SCALLOPS AND ASPARAGUS RECIPE
Albert Casciero won the 2008 Marx Foods Mushroom Recipe Contest grand prize for this heavenly morel mushroom-and-scallop dish.
Categories Manischewitz® Tam Tams recipes mushroom recipes fish recipes morel mushrooms scallops
Yield 1
Number Of Ingredients 7
Steps:
- Brush clean the morels, slice them length wise or leave whole depending on size. Clean the asparagus, peeling the lower part as desired. Dust the scallops lightly with flour.
- Steam or boil the asparagus to "al dente" consistency. You may wish to sauté them lightly in butter before serving.
- In a sauté pan, melt the butter, add the shallot and sauté for about 1 minute. Add the morels and toss to coat them well with butter, (depending on the freshness of the mushroom, you may want to add some more butter, now or at the end, to have sufficient sauce for the asparagus). Add the scallops and sauté about a minute on each side. (Make sure not to overcook them). Then add the cream, cover the pan and cook for about 4 minutes, turning the scallops once. Watch carefully not to overcook the scallops and if necessary add more cream and butter.
- Add salt and pepper to taste. Serve on a hot plate, napping the asparagus with sauce.
SAUTéED SCALLOPS WITH ASPARAGUS PURéE
This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
- Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
- Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
- Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
- When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
- Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
- Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.
SCALLOP & ASPARAGUS STIR FRY
Make and share this Scallop & Asparagus Stir Fry recipe from Food.com.
Provided by Papa D 1946-2012
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil one inch of water in a large saucepan.
- Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
- Drain and rinse under cold water.
- In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
- Heat a large non-stick skillet or wok over high heat until hot.
- Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
- Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
- Add the asparagus, cherry tomatoes and scallions.
- Season to taste with salt and pepper.
- Stir-fry until heated through, and then serve over rice or pasta.
Nutrition Facts : Calories 118.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 20.6, Sodium 577, Carbohydrate 11.4, Fiber 2.7, Sugar 2.9, Protein 14.6
ASPARAGUS-AND-MINT FLAN WITH POACHED SCALLOPS AND SHRIMP
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 18
Steps:
- For the flan, preheat the oven to 325 degrees. Steam the asparagus spears until soft, about 5 to 6 minutes. Place in a food processor and add the cream. Process until smooth. Add the yogurt cheese. Process until smooth, stopping once to scrape the sides of the bowl. Scrape the mixture into a bowl and stir in the mint. Whisk in the eggs, salt and pepper.
- Spray 4 6-ounce ramekins with vegetable oil. Divide the mixture among the ramekins. Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the ramekins. Cover with aluminum foil. Bake until flan is set, about 30 minutes. Remove the ramekins from the pan and let cool slightly.
- Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until opaque, about 1 minute longer. With a slotted spoon, remove the shrimp and scallops from the pan. Peel the shrimp and reserve the shells. Add the wine to the pan and cook, stirring with a wooden spoon, to deglaze the pan. Add tomato, water and shrimp shells. Simmer for 15 minutes. Pass sauce through a fine mesh sieve. Place in a clean pan. Add the cream, bring to a boil and cook until sauce thickens, about 1 minute. Set aside.
- Heat the 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the asparagus tips and the mushrooms and saute until tender, about 5 minutes.
- To assemble, run a knife inside the rim of each ramekin to loosen. Invert 1 flan onto each of 4 plates. Warm the sauce over low heat and toss in the shrimp and scallops. Divide among the plates, placing the mixture beside the flans. Place the asparagus tips and mushrooms over and around each flan. Serve immediately.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams
MUSHROOM AND ASPARAGUS RISOTTO RECIPE
Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
Provided by J. Kenji López-Alt
Categories Mains
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop.
- Add rice to chicken stock and stir with a wooden spoon to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.
- Heat oil and butter in a heavy 12-inch sauté pan over medium-high heat swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
- Add onion, garlic, and chopped rehydrated mushrooms (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.
- Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
- Give reserved stock a good stir and pour all but 1 cup over rice. Add a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to the side of the pan above the liquid. Cover and reduce heat to lowest possible setting.
- Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.
Nutrition Facts : Calories 344 kcal, Carbohydrate 30 g, Cholesterol 24 mg, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, Sodium 943 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
BOB'S SHRIMP, SCALLOPS AND ASPARAGUS STIR-FRY.
Found this in A Taste of Missouri cook book by Wing Yee Leong.. But I hsd to put my own pinch to it..
Provided by Bob Wakeman
Categories Seafood
Time 40m
Number Of Ingredients 17
Steps:
- 1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready.. I use a cast iron wok when I make this. It retains the heat longer. The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
- 2. In a hot wok add oil and butter. Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min... Add garlic, salted black beans red chili paste. Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
- 3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else.. Make a slurry then add to wok. Stir till thickened. I serve this over angle hair pasta.. It is so good every one will ask for more!!!
More about "morels with scallops and asparagus food"
VEAL CHOPS WITH ASPARAGUS AND MORELS RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
- Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
- Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
- Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
SEARED SCALLOPS WITH ASPARAGUS AND MEYER LEMON PESTO - THE ...
From theglobeandmail.com
Estimated Reading Time 4 mins
SCALLOP AND ASPARAGUS ALFREDO - BETTER HOMES & GARDENS
From bhg.com
4/5 (24)Total Time 30 minsServings 4Calories 398 per serving
GREEN PARTY: YOTAM OTTOLENGHI’S ASPARAGUS RECIPES | FOOD ...
From theguardian.com
Estimated Reading Time 6 mins
SHRIMP AND BAY-SCALLOP RISOTTO WITH MUSHROOMS - FOOD & WINE
From foodandwine.com
5/5 Category Dried MushroomsServings 4
- In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Rinse the mushrooms well to remove any remaining grit and chop them. Add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
- In a large pot, heat the oil and butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. Add the fresh mushrooms and cook for 1 minute. Add the wine and salt and cook, stirring, until the wine has been absorbed.
- Stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. The rice and the stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Cook the rice until almost tender, about 25 minutes, and then add the shrimp and scallops. Cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. The stock should be thickened by the starch from the rice. You may not need to use all of the liquid.
PAN-SEARED SCALLOPS WITH MUSHROOM RISOTTO (VIDEO ...
From tatyanaseverydayfood.com
5/5 (1)Calories 706 per servingCategory Dinner
- Begin the recipe with the mushroom risotto. The scallops cook very quickly, and the risotto can be kept warm on the side. Pour the vegetable broth in a small saucepan and bring it up to a simmer. Preheat a large sauté pan over medium heat and add 2 tablespoons of the salted butter. To the melted butter, add the sliced mushrooms and sauté them for 7 to 8 minutes, until they’re browned and softened. Season the mushrooms with salt when they’re almost done. Set the mushrooms aside.
- Into the same pan, with the heat on medium, add 2 tablespoons of butter and the diced shallot. Cook the shallot for a couple minutes until it’s softened but not browned. Add the minced garlic and Arborio rice next and cook for a couple minutes until the rice absorbs the butter.
- Next, add in the white wine and cook for a couple minutes until the wine is completely reduced. Now, begin adding the vegetable broth, ¼ to 1/3 cup at a time. Make sure to keep the broth simmering! Whisk the risotto until the broth is almost completely reduced after each addition, then add more broth. Continue adding the broth slowly and whisking until the rice is cooked, about 22 to 25 minutes. Return the mushrooms to the pan when the rice is almost done cooking and season the risotto with salt to taste. If desired, whisk in some grated parmesan cheese once the risotto is cooked.
SWORDFISH AND SEARED SCALLOPS WITH ASPARAGUS RECIPE : SBS FOOD
From sbs.com.au
Cuisine AustralianCategory MainServings 2
WICKED HEALTHY VEGAN KING OYSTER SCALLOPS WITH SHAVED ...
From livekindly.co
Author Wicked Healthy
SCALLOP AND ASPARAGUS STIR-FRY RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Total Time 29 mins
OUR FAVORITE RECIPES FOR SCALLOPS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 7 mins
SPRING LUXURY: 20 SPOTS SERVING OUTSTANDING MOREL MUSHROOM ...
From grubstreet.com
Estimated Reading Time 5 mins
VEGETABLES TO SERVE WITH SCALLOPS | THE NEST - THE NEST
From thenest.com
Author Maria Christensen
(ALMOST) FOOLPROOF PAN-SEARED SCALLOPS - DETROIT NEWS
From detroitnews.com
Author Kate LawsonEstimated Reading Time 3 mins
STIR-FRIED ASPARAGUS WITH SCALLOP RECIPE | NOOBCOOK.COM
From noobcook.com
Estimated Reading Time 40 secs
GRILLED SCALLOPS WITH PORTOBELLO MUSHROOMS AND PANCETTA ...
From metro.ca
3/5 (5)Total Time 45 minsServings 4
BUTTER CITRUS SCALLOPS ON ASPARAGUS | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 2Total Time 15 mins
SIZZLING SCALLOPS AND ASPARAGUS - MENU - PANDA INN - SAN DIEGO
From yelp.com
38 ASPARAGUS RECIPES FOR SPRING - GOURMET TRAVELLER
From gourmettraveller.com.au
ASPARAGUS WITH MORELS - THE GLOBE AND MAIL
From theglobeandmail.com
10 BEST PASTA WITH SCALLOPS AND ASPARAGUS RECIPES | YUMMLY
From yummly.com
LOOKING FOR FRESH MOREL MUSHROOM RECIPES/SUGGESTIONS ...
From food52.com
SCALLOPS & ASPARAGUS EE-FU NOODLES RECIPE | NOOBCOOK.COM
From noobcook.com
BEST RECIPES FOR THE MUSHROOM LOVER RECIPES, NEWS, TIPS ...
From foodnetwork.ca
SCOTTISH SCALLOPS AND CRAYFISH WITH ASPARAGUS, MORELS AND ...
From dw.com
BEST EASY RISOTTO RECIPES FOR SPRING RECIPES, NEWS, TIPS ...
From foodnetwork.ca
10 BEST PASTA WITH SCALLOPS AND ASPARAGUS RECIPES | YUMMLY
From yummly.co.uk
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
ASPARAGUS AND MORELS IN WILD MUSHROOM VINAIGRETTE
From bigoven.com
10 BEST PASTA WITH SCALLOPS AND ASPARAGUS RECIPES - YUMMLY
From yummly.co.uk
10 BEST PASTA WITH SCALLOPS AND ASPARAGUS RECIPES | YUMMLY
From yummly.com
SCALLOPS W/ MUSHROOMS AND ASPARAGUS
From bigoven.com
BEST WINES WITH SCALLOPS: WHAT THE EXPERTS DRINK - DECANTER
From decanter.com
PAN-SEARED SCALLOPS AND ASPARAGUS RISOTTO RECIPE | HY-VEE
From hy-vee.com
WWW.EPICURIOUS.COM
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love